Study of the Physicochemical Parameters of Peanut Seeds from Three Regions of Chad: Implications for Food Security

Mahamat Seïd Ali Malloum^{1, 2,} , Mbai-Yelkom Fidel Karnot^{1, 2,} , Abdoulaye Ibrahim Djabar^{1, 2} and Ahmat Al Tidjani Hissein^{1, 2}

¹University of N'Djamena, CHAD

²Water and Environment Laboratory (LABEEN)

Cite this paper:
Mahamat Seïd Ali Malloum, Mbai-Yelkom Fidel Karnot, Abdoulaye Ibrahim Djabar and Ahmat Al Tidjani Hissein. Study of the Physicochemical Parameters of Peanut Seeds from Three Regions of Chad: Implications for Food Security. American Journal of Food and Nutrition. 2026; 14(1):1-6. doi: 10.12691/ajfn-14-1-1

Abstract

This study focused on evaluating the physicochemical parameters of peanut seeds and oilcake extracted from these seeds, sourced from three regions of Chad (South, Center, and East). The seeds were analyzed for their protein, fat, ash, and moisture content, revealing high protein levels of 23.22% to 27.85% and fat levels of 44.13 g/100gDM to 55.55 g/100gDM, with moderate moisture content ranging from 4.82% to 9.55% and ash content around 2.24–2.85%, reflecting their nutritional value. Fresh oilseed meal had high protein levels of 33.88% to 44.75%, significant residual fat levels of 26.75 g/100gDM to 31.15 g/100gDM, and high moisture levels of 24.95% to 30.50%, which limits its shelf life. After drying, dry oilseed meal had low moisture content (2.57% to 3.92%), preserved protein (42.17% to 46.75%), and fat (22.55% to 30.56%), ensuring better stability and interesting nutritional potential. The differences observed between areas reflect the initial quality of the seeds and the processing conditions. These results suggest that dry meal is a suitable source of protein and energy for animal feed and that drying is essential to extend the shelf life of peanut by-products.

Keywords:
Arachis hypogaea peanut seeds oilcake food security Chad

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