Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad

Gondimo Gabdibé Élysée; Abdelsalam Adoum Doutoum; Nadjioroum Ngam-asra; Kouyahbé Fadeunbo; Kémoral Aristide; Abdelsalam Tidjani

doi:doi:10.11648/j.jfns.20251306.18

Research Article |

Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad

Gondimo Gabdibé Élysée^*, Abdelsalam Adoum Doutoum, Nadjioroum Ngam-asra, Kouyahbé Fadeunbo, Kémoral Aristide, Abdelsalam Tidjani

Published in Journal of Food and Nutrition Sciences (Volume 13, Issue 6)

Received: 25 November 2025 Accepted: 9 December 2025 Published: 30 December 2025

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Abstract

This study aimed to determine the physicochemical and nutritional characteristics of raw milk. Of the thirty (30) samples included, density was measured by comparing the ratio of equal volumes of milk and water, Dornic acidity was measured by titration using Dornic soda, fat content was measured using the Soxhlet method, protein content was measured using the Kjeldahl method, and ash content was measured by incineration. The results revealed an average density of 1.029 with a compliance rate of 93.30% either 29/30 samples, and the lactic acid content was unsatisfactory at 26.70% either 8/30 samples with an average of 16.50°D. From a nutritional point of view, the protein content was satisfactory at 96.70% either 29/30, compared with an unsatisfactory proportion of 33.33% for the fat content. Total non-compliance (100%) was observed for the ash content; all the samples considered had an abnormally low total ash content. These analyses show that raw milk has relative physicochemical stability, but its nutritional qualities are compromised by its low ash and fat content. Supplementation measures should be put in place to restore this product to its expected virtues.

Published in	Journal of Food and Nutrition Sciences (Volume 13, Issue 6)
DOI	10.11648/j.jfns.20251306.18
Page(s)	389-396
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Raw Milk, Physicochemical Quality, Nutritional Quality, Bongor, Chad

References

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APA Style

Élysée, G. G., Doutoum, A. A., Ngam-asra, N., Fadeunbo, K., Aristide, K., et al. (2025). Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad. Journal of Food and Nutrition Sciences, 13(6), 389-396. https://doi.org/10.11648/j.jfns.20251306.18

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ACS Style

Élysée, G. G.; Doutoum, A. A.; Ngam-asra, N.; Fadeunbo, K.; Aristide, K., et al. Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad. J. Food Nutr. Sci. 2025, 13(6), 389-396. doi: 10.11648/j.jfns.20251306.18

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AMA Style

Élysée GG, Doutoum AA, Ngam-asra N, Fadeunbo K, Aristide K, et al. Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad. J Food Nutr Sci. 2025;13(6):389-396. doi: 10.11648/j.jfns.20251306.18

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@article{10.11648/j.jfns.20251306.18,
  author = {Gondimo Gabdibé Élysée and Abdelsalam Adoum Doutoum and Nadjioroum Ngam-asra and Kouyahbé Fadeunbo and Kémoral Aristide and Abdelsalam Tidjani},
  title = {Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {13},
  number = {6},
  pages = {389-396},
  doi = {10.11648/j.jfns.20251306.18},
  url = {https://doi.org/10.11648/j.jfns.20251306.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251306.18},
  abstract = {This study aimed to determine the physicochemical and nutritional characteristics of raw milk. Of the thirty (30) samples included, density was measured by comparing the ratio of equal volumes of milk and water, Dornic acidity was measured by titration using Dornic soda, fat content was measured using the Soxhlet method, protein content was measured using the Kjeldahl method, and ash content was measured by incineration. The results revealed an average density of 1.029 with a compliance rate of 93.30% either 29/30 samples, and the lactic acid content was unsatisfactory at 26.70% either 8/30 samples with an average of 16.50°D. From a nutritional point of view, the protein content was satisfactory at 96.70% either 29/30, compared with an unsatisfactory proportion of 33.33% for the fat content. Total non-compliance (100%) was observed for the ash content; all the samples considered had an abnormally low total ash content. These analyses show that raw milk has relative physicochemical stability, but its nutritional qualities are compromised by its low ash and fat content. Supplementation measures should be put in place to restore this product to its expected virtues.},
 year = {2025}
}

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TY  - JOUR
T1  - Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad
AU  - Gondimo Gabdibé Élysée
AU  - Abdelsalam Adoum Doutoum
AU  - Nadjioroum Ngam-asra
AU  - Kouyahbé Fadeunbo
AU  - Kémoral Aristide
AU  - Abdelsalam Tidjani
Y1  - 2025/12/30
PY  - 2025
N1  - https://doi.org/10.11648/j.jfns.20251306.18
DO  - 10.11648/j.jfns.20251306.18
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 389
EP  - 396
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20251306.18
AB  - This study aimed to determine the physicochemical and nutritional characteristics of raw milk. Of the thirty (30) samples included, density was measured by comparing the ratio of equal volumes of milk and water, Dornic acidity was measured by titration using Dornic soda, fat content was measured using the Soxhlet method, protein content was measured using the Kjeldahl method, and ash content was measured by incineration. The results revealed an average density of 1.029 with a compliance rate of 93.30% either 29/30 samples, and the lactic acid content was unsatisfactory at 26.70% either 8/30 samples with an average of 16.50°D. From a nutritional point of view, the protein content was satisfactory at 96.70% either 29/30, compared with an unsatisfactory proportion of 33.33% for the fat content. Total non-compliance (100%) was observed for the ash content; all the samples considered had an abnormally low total ash content. These analyses show that raw milk has relative physicochemical stability, but its nutritional qualities are compromised by its low ash and fat content. Supplementation measures should be put in place to restore this product to its expected virtues.
VL  - 13
IS  - 6
ER  -

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Author Information

Gondimo Gabdibé Élysée

Department of Biology and Human Health, University of N'Djamena, N'Djamena, Republic of Chad

Contact Email
Abdelsalam Adoum Doutoum

Department of Biomedical and Pharmaceutical Sciences, Adam Barka University of Abéché, Abéché, Republic of Chad
Nadjioroum Ngam-asra

Department of Biology and Human Health, University of N'Djamena, N'Djamena, Republic of Chad
Kouyahbé Fadeunbo

Department of Geography, University of N'Djamena, N'Djamena, Republic of Chad
Kémoral Aristide

Department of Biology and Human Health, University of N'Djamena, N'Djamena, Republic of Chad
Abdelsalam Tidjani

Department of Biology and Human Health, University of N'Djamena, N'Djamena, Republic of Chad

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APA Style

Élysée, G. G., Doutoum, A. A., Ngam-asra, N., Fadeunbo, K., Aristide, K., et al. (2025). Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad. Journal of Food and Nutrition Sciences, 13(6), 389-396. https://doi.org/10.11648/j.jfns.20251306.18

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ACS Style

Élysée, G. G.; Doutoum, A. A.; Ngam-asra, N.; Fadeunbo, K.; Aristide, K., et al. Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad. J. Food Nutr. Sci. 2025, 13(6), 389-396. doi: 10.11648/j.jfns.20251306.18

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AMA Style

Élysée GG, Doutoum AA, Ngam-asra N, Fadeunbo K, Aristide K, et al. Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad. J Food Nutr Sci. 2025;13(6):389-396. doi: 10.11648/j.jfns.20251306.18

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@article{10.11648/j.jfns.20251306.18,
  author = {Gondimo Gabdibé Élysée and Abdelsalam Adoum Doutoum and Nadjioroum Ngam-asra and Kouyahbé Fadeunbo and Kémoral Aristide and Abdelsalam Tidjani},
  title = {Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {13},
  number = {6},
  pages = {389-396},
  doi = {10.11648/j.jfns.20251306.18},
  url = {https://doi.org/10.11648/j.jfns.20251306.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20251306.18},
  abstract = {This study aimed to determine the physicochemical and nutritional characteristics of raw milk. Of the thirty (30) samples included, density was measured by comparing the ratio of equal volumes of milk and water, Dornic acidity was measured by titration using Dornic soda, fat content was measured using the Soxhlet method, protein content was measured using the Kjeldahl method, and ash content was measured by incineration. The results revealed an average density of 1.029 with a compliance rate of 93.30% either 29/30 samples, and the lactic acid content was unsatisfactory at 26.70% either 8/30 samples with an average of 16.50°D. From a nutritional point of view, the protein content was satisfactory at 96.70% either 29/30, compared with an unsatisfactory proportion of 33.33% for the fat content. Total non-compliance (100%) was observed for the ash content; all the samples considered had an abnormally low total ash content. These analyses show that raw milk has relative physicochemical stability, but its nutritional qualities are compromised by its low ash and fat content. Supplementation measures should be put in place to restore this product to its expected virtues.},
 year = {2025}
}

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TY  - JOUR
T1  - Physicochemical and Nutritional Quality of Raw Milk Consumed in Bongor, Chad
AU  - Gondimo Gabdibé Élysée
AU  - Abdelsalam Adoum Doutoum
AU  - Nadjioroum Ngam-asra
AU  - Kouyahbé Fadeunbo
AU  - Kémoral Aristide
AU  - Abdelsalam Tidjani
Y1  - 2025/12/30
PY  - 2025
N1  - https://doi.org/10.11648/j.jfns.20251306.18
DO  - 10.11648/j.jfns.20251306.18
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 389
EP  - 396
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20251306.18
AB  - This study aimed to determine the physicochemical and nutritional characteristics of raw milk. Of the thirty (30) samples included, density was measured by comparing the ratio of equal volumes of milk and water, Dornic acidity was measured by titration using Dornic soda, fat content was measured using the Soxhlet method, protein content was measured using the Kjeldahl method, and ash content was measured by incineration. The results revealed an average density of 1.029 with a compliance rate of 93.30% either 29/30 samples, and the lactic acid content was unsatisfactory at 26.70% either 8/30 samples with an average of 16.50°D. From a nutritional point of view, the protein content was satisfactory at 96.70% either 29/30, compared with an unsatisfactory proportion of 33.33% for the fat content. Total non-compliance (100%) was observed for the ash content; all the samples considered had an abnormally low total ash content. These analyses show that raw milk has relative physicochemical stability, but its nutritional qualities are compromised by its low ash and fat content. Supplementation measures should be put in place to restore this product to its expected virtues.
VL  - 13
IS  - 6
ER  -

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