Comparative Study of the Macronutrient Content of Selected Traditional Meals Consumed in Abéché (Chad)

GUEDEUNGBE Zoufane^1, , AMBERA Hal Souakar¹, ASBAGUI Faysala Oscar¹ and OTCHOM Brahim Boy²

¹Faculty of Human Health Sciences (FSSH), University of N’Djamena, P.O. Box 1117, N’Djamena, Chad

²Department of Biology, Faculty of Exact and Applied Sciences (FSEA), University of N’Djamena, N’Djamena, Chad

Cite this paper:
GUEDEUNGBE Zoufane, AMBERA Hal Souakar, ASBAGUI Faysala Oscar and OTCHOM Brahim Boy. Comparative Study of the Macronutrient Content of Selected Traditional Meals Consumed in Abéché (Chad). American Journal of Public Health Research. 2025; 13(4):165-169. doi: 10.12691/ajphr-13-4-3

Abstract

This study aims to assess the nutritional quality of traditional meals commonly consumed in Abéché, Chad, by analysing their macronutrient composition. In a context of double nutritional burden, a survey of 200 households helped identify the most representative dishes. Standardized samples were analysed using AOAC methods. Results show that sauces made with meat and leafy vegetables (moringa, spinach) are the richest in protein, reaching up to 6.78%, while staple foods like millet, rice, and cassava are low in protein but high in complex carbohydrates. Some sauces, such as those made with moringa or okra and meat, also contain moderate levels of lipids. Water content varies significantly between meals, affecting their energy density. The study reveals nutritional imbalances in some food combinations and suggests optimal pairings to improve overall intake, especially for vulnerable groups. These findings can support nutrition education programs and policies promoting balanced, locally sourced, and culturally appropriate diets.

Keywords:
Nutrition Traditional meals Macronutrients Food security

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