eng Science and Education Publishing American Journal of Public Health Research 2327-6703 2025-07-28 13 4 165 169 10.12691/ajphr-13-4-3 AJPHR20251343 article GUEDEUNGBE Zoufane alexandrozouf.9@gmail.com 1 AMBERA Hal Souakar 1 ASBAGUI Faysala Oscar 1 OTCHOM Brahim Boy 2 Faculty of Human Health Sciences (FSSH), University of N¡¯Djamena, P.O. Box 1117, N¡¯Djamena, Chad Department of Biology, Faculty of Exact and Applied Sciences (FSEA), University of N¡¯Djamena, N¡¯Djamena, Chad 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. https://pubs.sciepub.com/ajphr/13/4/3/ajphr-13-4-3.pdf Nutrition Traditional meals Macronutrients Food security