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Main Article Content
Qualité nutritionnelle des céréales cultivées au Tchad : cas des mil, sorgho et maïs
Abstract
The nutritional composition of cereals varieties (five sorghum varieties, seven millet varieties and four corn varieties) was evaluated. The analysis of the nutritional composition was focused on the determination of the moisture, ash, protein, lipid and carbohydrate contents. The energy in Kcal/100g was calculated. Results showed lipid, protein and carbohydrate contents ranged between 2.26-9.10, 8.2- 11.9 and 67.20-78.83% respectively for millet; 2.05-4.27, 10.7-12.5 and 71.10-75.53% respectively for sorghum; 3.78-6.76, 7396-8.60 and 73.11-75.38% respectively for corn. The energies in Kcal/100g were respectively ranged between 364-390, 367.07-378.85 and 366.49-391.59 for millet, sorghum and corn.
Practical Application: These values demonstrate that these cereals are good sources of energy and nutrients that can be used judiciously in the diet of the vulnerable population. This energy, coming from carbohydrates, lipids and proteins, is necessary for all metabolic processes. The high carbohydrate content of cereals contributes significantly to energy supply.
L’objectif de cette étude était d’évaluer la teneur en macronutriments de quelques céréales consommées au Tchad. Les paramètres nutritionnels de seize variétés, dont cinq de sorgho, sept de mil et quatre de maïs ont été évaluée. L’analyse nutritionnelle a porté sur la teneur en eau, cendre, protéines, lipides, glucides et sur la quantité d’énergie produite par chacune des variétés suivant diverses méthodes proposées. Sur l’ensemble des échantillons de mil analysés, les teneurs étaient situées entre 2,26 et 9,10% pour les lipides, 8,2 et 11,9% pour les protéines et 67,20 et 78,83% pour les glucides. Les teneurs des échantillons de sorgho ont varié de 2,05% à 4,27% pour les lipides, de 10,7 à 12,5% pour les protéines et de 71,10 et 75,53% pour les glucides. Les teneurs des échantillons de maïs étaient situées entre 3,78 et 6,76% pour les lipides, entre 7,96 et 8,6% pour les protéines et entre 73,11 et 75,38% pour les glucides. Concernant la valeur énergétique du mil, elle a varié au sein des échantillons de 364 à 390 kcal/100g. La valeur énergétique des échantillons du sorgho a varié de 367,07 à 378,85 kcal/100g. La valeur énergétique du maïs de Wadi Fira était comprise entre 366,49 et 391,59 kcal/100g.
Application: Ces valeurs démontrent que ces céréales sont des bonnes sources d’énergie et d’éléments nutritifs que l’on doit exploiter de façon judicieuse dans l’alimentation de la population vulnérable. Cette énergie, provenant des glucides, lipides et protéines, est nécessaire pour tous les processus métaboliques. La richesse en glucides des céréales contribue fortement à l'approvisionnement énergétique.
