PHYSICO-CHEMICAL CHARACTERIZATION OF LOCAL VARIETIES OF GROUNDNUT AND COWPEA IN THE SUDANIAN ZONE OF CHAD

In Chad, producers use seeds from mass selection without knowing their nutritional values. The objective of the study is to determine the physicochemical characteristics of peanuts and cowpeas. The plant material consists of local varieties. Samples containing 100 g of seeds each were collected and analyzed using spectroscopy with non-destructive and dispersive fluorescence. The iron content of peanuts from the villages of Kemdéré and Maïbo is 1.8 mg and 2.6 mg, respectively. The iron content of peanuts from Maïbéssé and Ngonbégulaye is 1.05 mg and 1.40 mg, respectively. The lipid content of Kemdéré and Maïbo is 42.15% and 44.05%. Those of Maïbéssé and Ngonbégulaye are 42.10% and 43.06%. The protein content of Kemdéré and Maïbo is 25.40% and 25.32%, while that of Maïbéssé and Ngonbégulaye is 25.25% and 26.15%. The carbohydrate content of Kemdéré and Maïbo is 16.05% and 17.10%. Those from Maïbéssé and Ngonbégulaye are 16.22% and 16.52%. The iron content of cowpeas from the villages of Kemdéré and Maïbo is 5.03mg and 5.25mg. Those of Maïbéssé and Ngonbégulaye are 5.13mg and 6.05mg. The lipid content of Kemdéré and Maïbo is 1.05% and 1.15%. Those of Maïbéssé and Ngonbégulaye are 0.90% and 1.02%. The protein content of cowpeas from Kemdéré and Maïbo is 21.15% and 22.05%. Those from Maïbéssé and Ngonbégulaye are 21.20% and 22.15%. The carbohydrate content of Kemdéré and Maïbo is 60.25% and 61.05%. Those of Maïbéssé and Ngonbégulaye are 61.35% and 62.22%. The nutritional values of the local varieties grown by these producers are below limit values; to this end, they must also use improved varieties.