Work

Macronutrient Composition of Some Starchy Dishes Commonly Eaten at Lunch and Dinner in Togo

Year: 2026

Type: article

Abstract: In Togo, starchy foods form the basis of the daily diet, providing the bulk of the population’s energy intake. This highlights the need for a thorough nutritional assessment of local meals in order to provide appropriate dietary advice. The aim of this study was to establish the energy, protein, fat, carbohydrate and ash content of meals consumed at lunch and/or dinner for the purposes of dietary advice. This was a descriptive and analytical study conducted from March 2024 to July 2025, covering 125 dishes based on local starchy foods and accompanying sauces. The analyses were carried out at the “Laboratoire Contrôle Qualité des Aliments” of ITRA now known as “Laboratoire Nationale de Sécurité sanitaire et phytosanitaires des Aliments (LaNSA)” Lomé, Togo. in accordance with international testing standards, notably ISO 665:2020 to determine moisture content, AOAC 923.03 to determine ash content, ISO 20483:2013 to determine protein content, and AOAC 960.39 to determine fat content. Carbohydrate content was determined by difference, and energy content was calculated using the Atwater coefficients. The 90 starchy dishes analysed had carbohydrate contents ranging from 1.33 to 49.50 g/100g, fat contents ranging from 0.00 to 19.85 g/100g, protein contents from 1.22 to 14.14 g/100g, and fibre contents from 0.56 to 9.70 g/100g. The carbohydrate content in the 35 sauces ranged from 0.32 g to 13.72 g∙per∙100g, with a fat content ranging from 0.1 g to 8.86 g∙per∙100g, protein from 1.59 g to 18.07 g∙per∙100g, and fibre from 1.12 g to 4.60 g∙per∙100g. The total ash content in the 90 dishes ranged from 0.28 g to 3.94 g∙per∙100g and in the 35 sauces from 1.46 g to 3.08 g∙per∙100g. The study provided a nutritional profile of starchy dishes consumed in Togo, revealing high energy intakes. These results provide an essential basis for formulating appropriate nutritional recommendations and guiding public health policies towards a balanced diet.

Source: Food and Nutrition Sciences

DOI: 10.4236/fns.2026.1710061