Effectiveness of Enriched Flour in the Recovery of Children Aged 6 to 59 Months with Moderate Acute Malnutrition

Introduction: In Chad, malnutrition is a silent emergency. Yet the use of local products in the fight against malnutrition is essential. The purpose of this study was to compare the efficacy of locally sourced enriched flour in the recovery of children 6 to 59 months of moderate acute malnourishment compared to Ready-to-Use Therapeutic Foods (Plumpy’ Sup) in the city of Abéché-Chad. Methodology: This study took place from 1 October 2021 to 31 January 2022 in the city of Abéché, capital of the province of Ouaddaï. It was conducted in eight (8) urban health centers in the city of Abéché and concerned eighty (80) children with moderate acute malnutrition. It was based on a consumption assessment of two complementary foods by two groups of children. The assessment of nutritional status was made through anthropometric data such as weight, height and brachial perimeter. Results: All 80 children were tested for moderate acute malnutrition. Two complementary foods have been used which are locally produced flour and the Ready-to-Use Therapeutic Food. The study showed that the group 1 who consumed the locally produced flour had an average weight gain of 1100 g and the group 2 who consumed the Plumpy sup had an average weight gain of 400 g. Conclusion: The present study carried out in Abéché allowed us to compare the effectiveness of locally produced weaning flours with Ready-to-Use Therapeutic Foods on moderate malnourished child weight growth in the nutritional units of the town of Abéché.

Assessment of the Physicochemical Quality of Unrefined Shea Butter Produced in the Localities of Sarh and Koumra (Chad)

Introduction: The shea tree (Vitellaria paradoxa) is one of the plant species supplying Non-Timber Forest Products (NTFPs) in Chad. His edible fruits containing almonds are used as a raw material in butter processing. This processing activity is carried out by both informal units and cooperatives. Aim: The aim of the study is to contribute to the improvement of the physicochemical quality of unrefined shea butter produced in the localities of Sarh and Koumra (Chad). Methodology: The methodology consists of conducting surveys in these units and cooperatives to identify production stages and sample butter. The samples taken were analysed for seven (7) physicochemical parameters to assess their quality. The tests are carried out in the laboratories of the Food Quality Control Center (CECOQDA). The results take into account for seven (7) physicochemical parameters that are: 1) Criteria Organoleptic: 50% black and fondant butter;50% yellow and compact butter;28.57% strong smell, 28.57% low odour, 21.43% medium odour and 21.43% rancid;2) Water Content: 0.14% ± 0.020% for yellow butter and 0.25% ± 0.040% for black (p = 0.002);3) Insoluble Impurities: 3.49% m/m ± 0.27 for yellow butter and 3.88% m/m ± 0.38 black;4) Acid Index: 5.11% ± 0.090% for yellow butter and 3.57% ± 0.130% for black;5) Iodine Index: 21.12 g I2/100 g ± 0.670 for yellow butter and 20.67 g I2/100 g ± 0.62 for black;6) Peroxide Index: 11.86 mEq/Kg ± 0.42 for yellow butter and 3.65 mEq/Kg ± 0.28 for black (p = 0.008);7) Saponification Index: 182.64 mg KOH/g ± 0.80 for yellow butter and 193.45 mg KOH/g ± 0.70 black (p = 0.037). Conclusion: This study evaluated the quality of the two varieties of unrefined shea butter. The yellow variety proves to be better in view of the results. However, efforts still have to be made on the processes to connect to the values required by the Codex Alimentarius.