Chemical Characterisation of Cereals and Pulses in the Diets of Elite Chadian Combat Sports Athletes: A Focus on Proteins and Lipids for Precision in Dietary Recommendations
Allaissem Moyengar *
Department of Biology and Human Health, Faculty of Health Sciences (FSSH), University of N’Djamena, N’Djamena, 235, Chad.
Moussouami Simplice Innocent
Department of Physical and Sports Activities Sciences and Techniques, Institute of Physical Education and Sports (ISEPS), Marien Ngouabi University, Brazzaville, 242, Republic of the Congo.
Brahim Boy Otchom
Department of Biology, Faculty of Exact and Applied Sciences (FSEA), University of N’Djamena, N’Djamena, 235, Chad.
Mbemba François
Department of Nutrition, of Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Republic of the Congo, Laboratory of Nutrition, Health and Human Motor Skills of Higher Institute of Physical Education and Sports, Marien Ngouabi University, Brazzaville, Republic of the Congo.
*Author to whom correspondence should be addressed.
Abstract
Objective : This study aimed to characterise the dietary sources consumed by elite Chadian combat-sport athletes during the pre-competition period and to quantify the crude protein content and total lipid levels of the main cereals and pulses included in their diets.
Design : A descriptive investigation was conducted in N’Djamena between August 2023 and November 2024. Dietary data were collected in national accommodation and training centres hosting elite combat athletes during pre-competitive regrouping, while chemical analyses were performed at the Center for Food Quality Control (CECOQDA).
Materials and Methods : Dietary data were collected from 63 national-level athletes (31 women and 32 men), aged 16-29 years, using the Cubeau and Péquinot dietary assessment method adapted to local conditions. Crude protein content was determined using the Kjeldahl reference method, and total lipid content was measured using Soxhlet extraction.
Results : The athletes’ diet was predominantly plant-based, with plant sources representing 69% of total intake versus 31% from animal sources. Among pulses, white kidney beans (Phaseolus vulgaris) contained 13.74% protein and 1.35% lipids, while « Pois de terre » (Vigna subterranea) contained 11.40% protein and 5.82% lipids. Cereals showed lower protein values (4.21%-8.70%) and lipid contents ranging from 2.29% to 3.44%. The ANOVA revealed significant differences among food items (P < 0.05). Pulses exhibited substantially higher protein levels than cereals, confirming their role as the primary protein sources. Lipid content also differed significantly (P < 0.05), with « Pois de terre » showing the highest value (5.82 g/100 g), followed by millet and maize.
Conclusion : These findings provide essential baseline data for evidence-based nutritional recommendations in combat sports and contribute original insights into underexplored plant-based food resources in Chad. Further scientific investigations are required to achieve a comprehensive characterisation of the nutritional and phytochemical constituents of these cereals and pulses.
Keywords: Sports nutrition, combat sports, proteins, fats, cereals and pulses