eng Science and Education Publishing American Journal of Food and Nutrition 2374-1163 2026-01-08 14 1 1 6 10.12691/ajfn-14-1-1 AJFN20261411 article Mahamat Se?d Ali Malloum seidaligarga@gmail.com, yelkomfk96@gmail.com 1 2 Mbai-Yelkom Fidel Karnot seidaligarga@gmail.com, yelkomfk96@gmail.com 2 2 Abdoulaye Ibrahim Djabar 2 2 Ahmat Al Tidjani Hissein 2 2 University of N'Djamena, CHAD 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¨C2.85%, 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. https://pubs.sciepub.com/ajfn/14/1/1/ajfn-14-1-1.pdf Arachis hypogaea peanut seeds oilcake food security Chad