Etude de la stabilité de l’iode dans le sel iodé

Le sel iodé est un sel de table mélangé avec une faible quantité de sel d'iode, de façon à diminuer les risques de déficiences en iode dans l'organisme, déficiences qui sont à l'origine de problèmes au niveau de la glande thyroïdienne. Près de 800 millions de personnes dans le monde sont affectées par la carence en iode et sa conséquence la plus visible, le goitre endémique. Cette situation concernerait 20% de la population du globe, ce qui constitue un vrai problème de santé publique. L’objectif de ces travaux scientifiques consiste à étudier la stabilité de l’iode par rapport à la nature du sel et l’emballage utilisé pour mieux appréhender les sources de déperdition pendant la durée de stockage du sel iodé ainsi que le comportement de l’iode lors de la cuisson. L’influence de la nature du sel a été étudiée par le suivi de l’iode pendant trois mois à intervalle d’une semaine sur trois types de sel. Le suivi de l’impact de l’emballage utilisé sur la déperdition d’iode a été effectué sur quatre types d’emballage durant la même période. Les effets de la température et de la durée d’exposition ont également été étudiés pendant la cuisson. Au terme des résultats de cette étude, il ressort que la déperdition d’iode dans le sel est liée à la granulométrie des cristaux et à la présence des matières insolubles. Par rapport à l’impact de l’emballage utilisé, l’iode est quasiment resté stable dans le sel.© 2015 International Formulae Group. All rights reserved.Mots clés: Stabilité, cuisson, sel iodé, emballage, granulométrie, déperditionEnglish Title: Study of the stability of iodine in iodized saltEnglish AbstractIodized salt is table salt mixed with a small amount of iodine salt in order to reduce the risk of iodine deficiency in the body, deficiencies that are causing problems at the thyroid gland. Nearly 800 million people worldwide are affected by iodine deficiency and its most visible result, endemic goitre. This would cover 20% of the world population, which is a real public health problem. The purpose of this scientific work is to study the stability of iodine in relation to the nature of the salt and the packaging used to better understand the sources of loss during the period of storage of iodized salt and the behavior of the iodine during cooking. The  influence of the nature of the salt was investigated by monitoring the iodine for three months at weekly intervals on three types of salt. Monitoring the impact of packaging used on the iodine loss was performed on four types of packaging in the same period. The effect of temperature and duration of exposure have also been studied during cooking. After the results of this study, it appears that the loss of iodine in the salt is related to the particle size of the crystals and to the presence of insolubles. With respect to the impact of the packaging used, the iodine remained almost stable© 2015 International Formulae Group. All rights reserved.Keywords: stability, cooking, iodized salt, packing, granulometry, los

LE MARAICHAGE EN MILIEU URBAIN ET PERIURBAIN : CAS DE LA VILLE DE N’DJAMENA AU TCHAD

This study conducted as part of the Master Food Security and Environmental Sustainability, is on the Urban and Peri-urban Agriculture in the city of N'Djamena through the market gardening sector. It aims to provide elements characterizing this activity.To collect and analyze data, a focus group was conducted with 92 market gardeners about constraints to the development of market gardening followed by individual survey of 61 producers on production techniques.The analysis of the results, with the Excel XLSTAT software, allowed us to characterize the agriculture through the actors, types of spaces, types of crops and the products obtained. It appears from this study that the producers are mostly men (67.21%) with an average age of 35 years.In N'Djamena, market gardening is an activity located in the administrative reserves (34.43%) and private property (65.57%). These holdings, with more or less uniform technical itineraries in all production sites, are highly diversified in terms of price speculation although leafy greens dominate with 47% share of the products obtained. However many problems are an obstacle to development of this sector.The results may enable researchers, NGOs, decision makers and town administrator to have useful information about the importance of this sector

Influence des bulles gazeuses et des préparations fermentatives complexes sur la viscosité des mélasses de betterave à sucre

La mélasse est le coproduit de la fabrication du sucre de canne ou de betterave et dont la composition varie en fonction des conditions climatiques de production de la matière première et du processus de fabrication mis en place par la sucrerie. Elle se présente sous la forme d’un liquide épais, homogène, de couleur marron. Sa forte viscosité limite sa fluidité et son transport dans les tuyauteries et l’abaissement de cette viscosité par réchauffage engendre des coûts élevés d’énergie. L’objectif de cette étude est la mise en oeuvre d’une méthodologie efficace permettant de diminuer la viscosité de la mélasse par l’usage des solutions liquéfiantes (ferments) sans toutefois augmenter la température. Cette diminution évitera à l’usine de dépenser énormément d’énergie pour baisser sa viscosité et faciliter sa fluidité dans les tuyauteries. Les travaux ont été réalisés en utilisant cinq (5) différentes préparations fermentatives liquides de masse volumique 1,2 g/ cm³ fabriquées dans une firme Danoise Novo-Nordisk et qui sont destinées à la transformation des produits céréaliers pour la production des boissons. Il s’agit notamment de : Ultraflo-L, Cereflo- 200L, Thermamyl-120L, Fungamyl-800L et Ceremix- 6 XL. A travers cette recherche, il a été utilisé une mélasse, de pureté 55% laquelle, dans 100 kg de matière sèche retient 55 kg de saccharose et 45 kg de matières organiques et non organiques. Cette mélasse a été ensuite intensivement mélangée à l’aide d’un malaxeur mécanique, et périodiquement par intervalle d’un quart d’heure, des échantillons ont été prélevés et dont la masse volumique a été mesurée. Il ressort des expériences que les masses volumiques de ces échantillons diminuent respectivement en passant de 1,360 à 1,320 ; 1,250 et 1,200 g/ cm³. A la température constante de 60 °C, maintenue à l’aide d’un ultra thermostat, la viscosité des échantillons a été mesurée. Les résultats obtenus ont montré que les viscosités finales de la mélasse de concentration 60% ont varié dans l’amplitude 10,5 à 15,3 m.Pa.s. Pour une thermo stabilité de la mêlasse avec un pH neutre des préparations fermentatives comme l’ultraflo- L et le cereflo -200L permettent de diminuer la viscosité de la mêlasse de 20-35%.© 2016 International Formulae Group. All rights reserved.Mots clés: Mélasses, betterave, viscosité, température, fermentsEnglish Title: Influence of gaz bubbles and complex fermentative preparation on the viscosity of the sugar beet molassesEnglish AbstractMolasses is the product of the manufacture of sugar cane or beet whose composition changes depending on the climatic conditions of de production of the raw materials and of the process of manufacture set up by the sugar refinery. It comes as a thick, homogenous, and brown liquid. Its fluidity is limited by its strong viscosity,  hence the high cost of energy needed for its conveyance in the pipes, caused by the diminution of that viscosity through reheating. The aim of this study is the implementation of an efficient methodology allowing to lowering the viscosity of the molasses by the use of liquefying solutions without, however, increasing the temperature. This diminution will enable the factory not to use a lot of energy to lower the viscosity so as to ease fluidity in the pipes. The works have been carried out by using five (5) different liquid fermentative preparations of 1.2 g/cm³ relative density made in a Danish Novo-Nordisk firm intended to the transformation of cereal products for the production of drinks. It is basically about: Ultraflo-L; Cereflo- 200L; Thermamyl- 120L; Ffungamyl-800L and Ceremix-6XL. In carrying out this scientific research, we have used the molasses of beet, of 55% purity, which in 100 g of dried matters retain 55 kg of sucrose and 45 kg of organic and inorganic matters. This molasses has been then intensively mixed with a mechanic mixer, and periodically, at 15mn intervals, samples have been taken the relative density of which has been measured. It follows from our experiences that the relative densities of theses samples diminishes respectively , passing from 1.360 to 1.320; 1.250 and 1.200 g/cm³. Densities of these samples taken respectively reduce from 1,360; 1,320; 1,250; 1,200 g/cm3. At constant temperature of 60 °C, Kept by an Ultra thermostat, the viscosity of samples have been measured. The results have shown that final viscosities of molasses of 60% concentration have varied from 10.5 to 15.3 m. Pa in terms of amplitude. Thus, the thermo stability of the molasses with a neutral pH and a weak dose of fermentative preparations, like the Ultraflo-L and Cereflo-200L, allow the reduction of the viscosity of molasses to 20-35%.© 2016 International Formulae Group. All rights reserved.Keywords: Molasses, beet, viscosity, temperature, ferment

Évaluation de la qualité physico-chimique des eaux d’adduction publique de la Société Tchadienne des Eaux à N’djamena au Tchad

Objectif : Le présent travail a pour objectif de faire une étude comparée de la qualité physico-chimique des eaux brutes et des eaux traitées de la Société Tchadienne des Eaux du Tchad, la seule, qui exploite les eaux souterraines pour l’alimentation de la ville de Ndjamena.Méthodologie et résultats : Au total trente échantillons de ces eaux ont été prélevés et soumis aux analyses. Sur chaque échantillon, le pH, la turbidité, la conductivité électrique, la dureté totale, les ions sodium, ammonium, potassium, magnésium, calcium, fluor, chlore, nitrites, nitrates, phosphates, sulfates et carbonates ont été déterminés. Les paramètres physiques ont été déterminés in situ grâce aux appareils électriques automatiques. Les paramètres chimiques sont analysés par les méthodes colorimétrique et spectrophotométrique. Les valeurs des paramètre physicochimiques des eaux brutes et des eaux traitées obtenus soumis aux traitements statistiques se présentent respectivement comme suit : pH (7,259±0,43 et 6,848±0,82), température (28,522±2,66 et 28,546±2,27), turbidité (0,424±1,16 et 0,116±0,08 ), conductivité (360,99±127,77 et 261,932±67,67), TH (47,457±20,61 et 42,66±11,73), Na+ (28,230±28,55 et 17,81±3,57), NH4+ (4,118±4,68 et 1,564±1,03), K+ (6,004±1,27 et 5,414±0,94) Mg2+ (10,921±4,45 et 8,39±2,22), Ca2+ (40,244±17,97 et 34,272±10,00), F- (0,516±0,13 et 0,422±0,09), Cl- (14,882±10,31 et 17,086±8,45), NO2- (0,07±0,15 et 0,026±0,05), NO3- (12,112±13,48 et 9,954±8,83), PO43- (0,152±0,28 et 0,226±0,33), SO42- (16,36±13,59 et 10,52±3,36) et HCO- (146,98±53,75 et 115,802±29,68). Les résultats obtenus ont montré des différences significatives entre les valeurs de pH, de turbidité, de conductivité, des ions NH4+, Mg2+, K+ et HCO3- des eaux brutes et celles des eaux traitées. Ces résultats ont montré que le processus de traitement a significativement réduit la quantité de ces ions dans les eaux traitées.Conclusion et application des résultats : Ces résultats attestent de la justesse du traitement préalable des eaux brutes, permettant de ramener les paramètres physico chimiques aux normes d’exigence et de qualité, avant leur utilisation. En dépit des valeurs moyennes des ions ammonium largement supérieures à la norme de l’OMS, ces résultats montrent que les eaux d’adduction publique de la ville de Ndjamena ne présenteraient pas de danger majeur pour la santé de la population. An evaluation of the physico-chemical quality of public waters of the National water Company of ChadABSTRACTObjective: This work aims at making a comparative study to assess the physic-chemical quality of treated and raw waters of the Chadian National Company of Water, the only one that exploits underground waters to supply the city of N’Djamena.Methods and findings: In total thirty (30) samples of these waters were collected and subjected to analyses. The pH, turbidity, electrical conductivity, total hardness, and sodium ions, ammonium, potassium, magnesium, calcium, fluorine, chlorine, nitrites, nitrates, phosphates, sulphates, and carbonates have been determined on each sample. The physical parameters were determined thanks to automatic electrical devices. The chemical parameters are analyzed through the colorimetric and spectrophotometric methods. The values of the physico-chemical parameters of raw and treated waters obtained subject to the statistical treatments were as follows: pH (7.259±0.43;6.848±0,82), temperature (28.522±2.66;28.546±2.27), turbidity (0.424±1.16; 0.116±0.08), Conductivity (360.99±127.77;261.932±67.67), TH(47.457±20.61;42.66±11.73), Na+ (28.230±28.55; 17.81±3.57), NH4+(4.118±4.68;1.564±1.03), K+(6.004±1.27;5.414±0.94), Mg2+(10.921±4.45 ;8.39±2.22), Ca2+(40.244±17.97;34.272±10.00), F- (0.516±0.13;0.422±0,09), Cl- (14.882±10.31;17.086±8,45), NO2- (0.07±0.15;0.026±0.05), NO3- (12.112±13.48;9.954±8.83), PO43-(0.152±0.28;0.226±0.33), SO42-(16.36±13.59;10.52±3.36) and HCO3- (146.98±53.75; 115.802±29.68).Conclusion and application of results: These results demonstrate the accuracy of the pre-treatment of raw water, which allows aligning the physico-chemical parameters with the standards of requirements and quality, before their use. In spite of the average values of the ammonium ions widely above the standard of WHO, these results show that the public water supply of the city of Ndjamena does not present any major danger for the health of the population.Key words: physic-chemical quality, raw waters, treated waters, National Company of Water (NCW), N’Djamena, Chad

Geophagy: a survey on the practice of soil consumption in N'Djamena, Chad

# Background Geophagy, the recurrent intentional eating of soil, is well documented in many African countries, but little or nothing is known about this practice in Chad. We conducted a cross-sectional study among inhabitants of N'Djamena to assess: (i) source, type, and form of geophagic soil at purchase; (ii) event, daily frequency, daily cost, and duration of soil eating; (iii) habits at consumption and storage; (iv) specific motivation of soil eating and habit-forming events; (v) expected health benefits and awareness of health risks; and (vi) chance for intervention. # Methods One main food market was randomly selected in each of the 10 districts of N'Djamena. In each food market, 10 vending points of geophagic soil were randomly selected. In each vending point, one geophagist was interviewed. A total of 100 geophagists (residents in N'Djamena) completed a self-reported structured questionnaire on hard copy. Outcomes were analyzed using IBM SPSS statistics 20.0 software. # Results The main group of geophagists in Chad is represented by women in childbearing age (30.4 years old). Geophagic soil is generally locally extracted and easily available at the food market (77%). Kaoline is the most consumed soil (63%) followed by laterite (29%). Soil is preferentially consumed granulated (66%) or crushed (23%), but also in powder. Protective effect against cancer and gastritis figures out as main (35%) expected benefit of the practice, followed by protection against nausea and vomiting (25%) and pain (19%). One in 4 geophagists eats soil due to pleasure at taste, and some (2%) just follow the habit without specific purpose of pleasure. Geophagy in Chad is a culturally-transmitted form of pica. Interestingly, even if the vast majority of geophagists (94%) is unaware and uninformed about health risks of soil eating, the 43% were against the option of recommending it. # Conclusions Based on these findings, we recommend awareness campaigns on: (i) the health risk of soil eating, (ii) erroneous beliefs, e.g., the protective effect of geophagic soil against cancer, and (iii) the misleading communication subtended by the vending of soil among food items

Hygiene Practices of Carney Products in the City of Abeche, Chad

International audienc

Technologies, qualité et importance socioéconomique du poisson séché en Afrique

Les pertes post-captures constituent un problème reconnu dans la sous-région. En Afrique subsaharienne, environ 25 % du poisson sont perdus par manque de moyens efficaces de conservation et de transformation. Lestechniques traditionnelles (le salage, le séchage et le fumage) sont des moyens utilisés pour conserver et améliorer la disponibilité du poisson.  Dans les pays en développement comme le Tchad, la majeure partie desproduits transformés ne sont pas pris en compte par les différentes  structures gouvernementales. En effet, les diverses régions productrices ne bénéficient pas d’assistance et de conseils. La production et la  consommation des poissons fumés et séchés sont de plus en plus  courantes dans la zone sahélienne. Certaines techniques de séchage et de fumage traditionnelles ne respectent pas les bonnes pratiques d’hygiène et de fabrication et affectent la qualité hygiénique ainsi que les  caractéristiques texturales et organoleptiques du produit fini.L’utilisation de produits chimiques non homologués lors du séchage et du stockage constitue un sérieux problème de santé publique. Il est donc important de recenser les technologies de séchage pratiquées en Afrique.Cette présente revue montre que pour obtenir des produits de bonne  qualité hygiénique et nutritionnelle, l’utilisation des séchoirs améliorés et la sensibilisation des producteurs sur le respect des bonnes pratiques d’hygiène et de fabrication sont importantes.Mots clés : Poissons séchés-diagrammes- technologies de séchage-AfriqueTechnologies, Quality and socioeconomic importance of dried fish in AfricaThe losses post-captures constitute a problem recognized in the under-area. In sub-Saharan Africa, 25 % of fish are lost approximately for lack of effective means of conservation and transformation. The traditional  techniques (salting, drying and the manuring) are means used to preserve and improve the fish availability. In the developing countries like Republic of Chad, the major part of the processed products are not taken into  account by the various governmental structures. Indeed, the various  producing areas don’t have any assistance and councils. The production and the consumption of smoked and dried fish are increasingly in the sahelian zone. Certain techniques of traditional drying and manuring don’t respect the good practices of hygiene and manufacture and affect hygienic quality as well as the organoleptic characteristics and of the finished product. The use of unauthorized chemicals during drying and storage constitutes a serious problem of public health. It is thus significant to draw up the technologies of drying used in Africa. This present review shows that to obtain products of good quality hygienic and nutritional, the use of the improved driers and the sensitizing of the producers on the respect of the good practices of hygiene and manufacture are important.Key words: Dried fish-diagrams-technologies of drying-Afric

Effects of daily supplementation with spirulina fortified cereals on the body composition of people living with HIV/AIDS in Chad

Background: Nutritional status of people living with HIV/AIDS (PLHA) in low- and middle-income countries remains a major determinant of mortality, poor response to antiretroviral therapy (ART), and higher dropout rates. Protein supplementation is a promising strategy for restoring fat-free mass (FFM) and reducing weight loss in PLHIV. Our objective was to assess, among PLHA receiving ART, the effectiveness of supplementation with spirulina-fortified or unfortified millet flour on the change in weight, and in FFM and fat mass (FM). Method. In an interventional randomized controlled trial, 345 adults living with HIV/AIDS, who attended the Hôpital du jour, N’Djamena and just started ART were enrolled. Participants were assigned randomly to receive one of the nutritional treatments for a period of six months: 1) standard care only, ART and nutritional counseling (Control); 2) daily 500 g of unfortified millet flour and standard care (Millet); and 3) daily 500 g of spirulina-fortified millet flour and standard care (Spirulina). At baseline and endline, weight and height were measured. Body composition was assessed using the deuterium dilution method. Analysis of co-variance was used to compare the difference between groups. Differences were considered significant at p<0.05. Results : 345 adults (33.2 ± 7.7 years of age) were enrolled and 295 completed the study. At baseline, 16.5% of participants were underweight (body weight index, BMI <18.5 kg/m2) and 79.4% had low to severely-low CD4. Weight increased in all groups (mean ± SD; 3.41 ± 4.17 kg). Weight gain was significantly higher in spirulina (4.74 ± 0.41 kg) than in millet (3.63 ± 0.44 kg) and control (1.91 ± 0.36 kg) groups (p<0.0001). Change in FFM was significantly greater in spirulina (6.02 ± 0.69 kg) compared to millet (3.06 ± 0.52 kg) and control (1.07 ± 0.84 kg). Proportion of FM (%FM) was lowest in the spirulina group (25.1% vs. 27.6% and 28.0% in control and millet groups respectively, p=0.003). Conclusion: In food insecure settings, spirulina-fortified cereal flour increased weight with a body composition favoring FFM and a lower %FM. Further analyses will assess the effects on the immune response to ART

Medicinal plants from the ouaddaï province (Chad): An ethnobotanical survey of plants used in traditional medicine

Background/Objective: Plants are the basis of all health care systems. This study sought to inventory the most used medicinal plants in the local therapeutic patrimony of the Ouaddai (East Chad) through an ethnobotanical investigation. Methods: The inventory described the plant parts used, their mode of preparation, and their therapeutic uses. Results: Thirty-eight plants species are used for different purposes and diseases. The most used species belongs to the Mimosaceae (eight species), Caesalpiniaceae (four species), and Combretaceae (four species) families. The traditional medicinal uses, as well as the preparations, of these plants are diverse. The used parts are leaves (36.4%), peels (23.7%), fruits (18.2%), roots (10.9%), stems (5.5%), and other (5.3%). These plants are used to treat 16 different illnesses, notably amoebiasis (26.8%), respiratory infections (14.3%), fever (12.5%), kidney stones (7.1%), snake bites (7.1%), tooth decay (5.4%), and leprosy (5.4%). Conclusion: The results obtained from this survey constitute the starting point of an inventory of local medicinal plants to be completed by phytochemical, pharmacologic, and toxicologic studies to allow good exploitation of the local medicinal flora

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougou. So, 7 samples of okra (OS) and kapok (KS) sauces from different production batches were analyzed. Physicochemical and microbiological analyzes were carried out using standard methods. The results of physicochemical analyzes revealed a significant difference between pH values, acidity and ash content (p&lt;0.05). The pH of the sauce samples ranged from 5.45±0.01 to 6.23±0.04. Sample KS2 presented the lowest water content (7.31±0.14%) and KS1 the highest water content (8.53±0.06%). The highest contents of ash, lipids, proteins, carbohydrates, acidity were respectively 25.05±0.07% (KS2), 39.68% (OS3), 46.15% (KS2), 29.39% (OS4) and 7.6±1.56% (OS4). The energy values ranged from 275.38 Kcal/100 g (KS2) to 555.14 Kcal/100 g (OS3). The results of the microbiological analyzes reveal that 57.14% of the sauces analyzed were of unsatisfactory quality for total mesophilic aerobic flora, sporulating flora and yeasts and molds. Regarding total coliforms, thermotolerant coliforms and Escherichia coli, 100% of the samples were of satisfactory quality. An absence of Salmonella and Shigella was observed in 100% of the samples analyzed. This study revealed that for all the germs studied, 5 of the samples of precooked okra and kapok sauces analyzed were of unsatisfactory quality and 2 of acceptable quality