{"id":31887,"date":"2026-06-29T08:42:47","date_gmt":"2026-06-29T08:42:47","guid":{"rendered":"https:\/\/dev.iita.org\/?post_type=news-item&#038;p=31887"},"modified":"2026-07-29T14:14:39","modified_gmt":"2026-07-29T14:14:39","slug":"unlocking-underutilized-crops-for-nutrient-rich-snacks-in-nigeria","status":"publish","type":"news-item","link":"https:\/\/iita.org\/fr\/news-item\/unlocking-underutilized-crops-for-nutrient-rich-snacks-in-nigeria\/","title":{"rendered":"Valoriser les cultures sous-utilis\u00e9es pour des en-cas riches en nutriments au Nig\u00e9ria"},"content":{"rendered":"<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"820\" height=\"411\" src=\"https:\/\/iita.org\/wp-content\/uploads\/2026\/07\/Snacks-made-from-composite-flour.-2.png\" alt=\"Snacks made from composite flour.\" class=\"wp-image-31894\" srcset=\"https:\/\/iita.org\/wp-content\/uploads\/2026\/07\/Snacks-made-from-composite-flour.-2.png 820w, https:\/\/iita.org\/wp-content\/uploads\/2026\/07\/Snacks-made-from-composite-flour.-2-300x150.png 300w, https:\/\/iita.org\/wp-content\/uploads\/2026\/07\/Snacks-made-from-composite-flour.-2-768x385.png 768w, https:\/\/iita.org\/wp-content\/uploads\/2026\/07\/Snacks-made-from-composite-flour.-2-18x9.png 18w\" sizes=\"(max-width: 820px) 100vw, 820px\" \/><figcaption class=\"wp-element-caption\">En-cas \u00e0 base de farine composite.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Au Nigeria, bien avant la domination du ma\u00efs et du riz, les paysans cultivaient une gamme de cultures indig\u00e8nes parfaitement adapt\u00e9es aux \u00e9cologies locales et aux besoins nutritionnels. Parmi celles-ci figure le fonio \u2013 connu localement sous le nom de&nbsp;<em>achat&nbsp;<\/em>dans certaines r\u00e9gions du Nigeria et le pois carr\u00e9, deux cultures riches en nutriments mais largement sous-utilis\u00e9es qui ont autrefois jou\u00e9 un r\u00f4le important dans les syst\u00e8mes alimentaires traditionnels. Aujourd'hui, elles sont de plus en plus remises au go\u00fbt du jour, non seulement comme des vestiges du patrimoine agricole, mais aussi comme des cultures strat\u00e9giques pour relever les d\u00e9fis contemporains de la malnutrition, de l'ins\u00e9curit\u00e9 alimentaire et du changement climatique.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le fonio, souvent d\u00e9crit comme la plus ancienne c\u00e9r\u00e9ale cultiv\u00e9e d'Afrique, est cultiv\u00e9 depuis des milliers d'ann\u00e9es dans des pays tels que le Nig\u00e9ria, le S\u00e9n\u00e9gal et le Mali. Malgr\u00e9 ses profondes racines culturelles, o\u00f9 il a figur\u00e9 dans des c\u00e9r\u00e9monies et des r\u00e9gimes alimentaires saisonniers, le fonio est rest\u00e9 marginalis\u00e9 dans l'agriculture moderne, cat\u00e9goris\u00e9 comme une \u201c culture sous-utilis\u00e9e \u201d. Pourtant, sa r\u00e9silience est remarquable : la culture prosp\u00e8re dans des sols pauvres, m\u00fbrit en quelques semaines et n\u00e9cessite des intrants agricoles minimes, ce qui la rend particuli\u00e8rement pr\u00e9cieuse face \u00e0 des pr\u00e9cipitations de plus en plus erratiques et \u00e0 la d\u00e9gradation des terres.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En compl\u00e9ment du fonio se trouve le pois gogane (<em>Psophocarpus tetragonolobus<\/em>), une l\u00e9gumineuse tropicale parfois qualifi\u00e9e de \u201c supermarch\u00e9 \u00e0 une seule esp\u00e8ce \u201d car presque toutes les parties de la plante sont comestibles, de ses feuilles et gousses \u00e0 ses graines et tubercules. Bien qu'elle prosp\u00e8re dans des environnements tropicaux humides similaires \u00e0 ceux que l'on trouve dans le sud du Nig\u00e9ria, cette culture reste largement sous-utilis\u00e9e et cantonn\u00e9e \u00e0 une culture \u00e0 petite \u00e9chelle. Cette adoption limit\u00e9e contraste fortement avec son potentiel nutritionnel extraordinaire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le haricot carr\u00e9 se distingue particuli\u00e8rement par sa teneur en prot\u00e9ines exceptionnellement \u00e9lev\u00e9e, ses graines affichant des taux comparables \u00e0 ceux du soja, souvent compris entre 30 et 40 pour cent. Contrairement \u00e0 la plupart des l\u00e9gumineuses, il produit \u00e9galement des tubercules riches en prot\u00e9ines, tandis que ses feuilles fournissent des acides amin\u00e9s et des micronutriments suppl\u00e9mentaires, ce qui en fait une culture rare capable d'offrir divers bienfaits nutritionnels \u00e0 partir d'une seule plante. Riche en min\u00e9raux tels que le calcium, le fer et le potassium, et contenant des graisses b\u00e9n\u00e9fiques ainsi que des fibres alimentaires, le haricot carr\u00e9 offre des perspectives consid\u00e9rables pour am\u00e9liorer la qualit\u00e9 de l'alimentation, en particulier dans les r\u00e9gions o\u00f9 l'acc\u00e8s \u00e0 des prot\u00e9ines abordables est limit\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Le regain d'int\u00e9r\u00eat pour ces cultures refl\u00e8te une \u00e9volution plus g\u00e9n\u00e9rale de la pens\u00e9e sur les syst\u00e8mes alimentaires au Nig\u00e9ria et dans toute l'Afrique. Bien que les cultures de base continuent de dominer la production et la consommation, elles n'offrent pas toujours la diversit\u00e9 nutritionnelle requise pour une alimentation saine. En m\u00eame temps, la d\u00e9pendance \u00e0 l'\u00e9gard d'une gamme restreinte de cultures accro\u00eet la vuln\u00e9rabilit\u00e9 aux chocs climatiques et aux perturbations du march\u00e9. Les esp\u00e8ces sous-utilis\u00e9es telles que le fonio et le haricot pois offrent une voie alternative, qui associe r\u00e9silience environnementale et ad\u00e9quation nutritionnelle.<strong>.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour le Nigeria, o\u00f9 la malnutrition et les carences en micronutriments persistent parall\u00e8lement \u00e0 une population croissante, l'int\u00e9gration de telles cultures dans l'alimentation quotidienne pourrait avoir des r\u00e9percussions consid\u00e9rables. Le fonio constitue une base glucidique r\u00e9sistante au climat et enrichie en min\u00e9raux essentiels, tandis que le pois papillon (ou haricot ail\u00e9) apporte des prot\u00e9ines v\u00e9g\u00e9tales de haute qualit\u00e9 ainsi que des micronutriments suppl\u00e9mentaires. Ensemble, ils illustrent le potentiel des cultures indig\u00e8nes pour soutenir des syst\u00e8mes alimentaires plus \u00e9quilibr\u00e9s, durables et adapt\u00e9s aux contextes locaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alors que la recherche se tourne de plus en plus vers les \u201c aliments sous-utilis\u00e9s \u201d pour r\u00e9pondre aux probl\u00e8mes de nutrition, entre autres, le fonio et le haricot ail\u00e9 sortent de l'ombre. Cela t\u00e9moigne non seulement d'un retour aux savoirs traditionnels, mais aussi d'une opportunit\u00e9 de r\u00e9inventer l'avenir de l'alimentation, o\u00f9 la diversit\u00e9, la nutrition et la r\u00e9silience occupent une place centrale dans l'assiette de millions de personnes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans le cadre des efforts visant \u00e0 lutter contre la malnutrition, \u00e0 accro\u00eetre l'adoption des cultures sous-utilis\u00e9es et \u00e0 r\u00e9duire la d\u00e9pendance au bl\u00e9 import\u00e9, des chercheurs au Nigeria, dirig\u00e9s par un&nbsp;<a href=\"https:\/\/iita.org\/fr\/\"><u>IITA<\/u><\/a>\u2013<a href=\"https:\/\/www.cgiar.org\/\"><u>CGIAR<\/u><\/a>&nbsp;Chercheur,&nbsp;<a href=\"https:\/\/iita.org\/fr\/iita-staff\/prof-abdul-rasaq-adebowale\/\"><u>Prof. Abdul-Rasaq Adebowale<\/u><\/a>&nbsp;avons d\u00e9velopp\u00e9 un en-cas souffl\u00e9 riche en nutriments \u00e0 base d'une farine composite fabriqu\u00e9e \u00e0 partir de fonio et de graines de haricot g\u00e9ant provenant de sources locales. L'\u00e9tude de recherche met en \u00e9vidence la mani\u00e8re dont les cultures sous-utilis\u00e9es peuvent \u00eatre transform\u00e9es en produits alimentaires fonctionnels qui am\u00e9liorent les r\u00e9gimes alimentaires tout en soutenant les syst\u00e8mes agroalimentaires locaux.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Selon l'\u00e9tude, des recherches ont \u00e9t\u00e9 men\u00e9es pour r\u00e9pondre aux pr\u00e9occupations croissantes concernant la malnutrition prot\u00e9ino-\u00e9nerg\u00e9tique et les carences en micronutriments dans les pays en d\u00e9veloppement, o\u00f9 l'acc\u00e8s \u00e0 des aliments abordables et riches en nutriments reste limit\u00e9. Parall\u00e8lement, la forte d\u00e9pendance \u00e0 l'\u00e9gard du bl\u00e9 pour la production de confiserie, malgr\u00e9 son co\u00fbt \u00e9lev\u00e9 et sa faible production locale, continue de poser des probl\u00e8mes \u00e9conomiques et de s\u00e9curit\u00e9 alimentaire. L'\u00e9tude a explor\u00e9 une alternative durable utilisant des cultures facilement disponibles mais souvent n\u00e9glig\u00e9es. Avec l'introduction d'une farine composite d\u00e9riv\u00e9e du fonio et du pois carr\u00e9, qui servira de substitut \u00e0 la farine de bl\u00e9, les utilisateurs finaux peuvent acc\u00e9der \u00e0 une farine facilement obtenable et bon march\u00e9 qui est \u00e9galement pratique et fonctionnelle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En utilisant une approche de formulation structur\u00e9e, les chercheurs ont \u00e9labor\u00e9 des m\u00e9langes de farines compos\u00e9es \u00e0 base de fonio et de pois rectangulaire dans des proportions variables. Ces m\u00e9langes ont \u00e9t\u00e9 transform\u00e9s en snacks souffl\u00e9s pr\u00eats \u00e0 consommer par cuisson-extrusion, une m\u00e9thode \u00e0 haute temp\u00e9rature et de courte dur\u00e9e reconnue pour am\u00e9liorer la qualit\u00e9 des aliments et leur stabilit\u00e9 \u00e0 la conservation. Le processus am\u00e9liore \u00e9galement la digestibilit\u00e9 et modifie les caract\u00e9ristiques physiques et nutritionnelles des produits alimentaires.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour d\u00e9terminer l'ad\u00e9quation des m\u00e9langes de farines, l'\u00e9tude a \u00e9valu\u00e9 des propri\u00e9t\u00e9s fonctionnelles cl\u00e9s telles que la capacit\u00e9 d'absorption d'eau, l'absorption d'huile, la masse volumique apparente, le pouvoir de gonflement et la solubilit\u00e9. Ces propri\u00e9t\u00e9s sont essentielles pour comprendre le comportement de la farine lors de la transformation et son influence sur la texture et la qualit\u00e9 du produit final.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">De plus, les propri\u00e9t\u00e9s d'emp\u00e2tage ont \u00e9t\u00e9 analys\u00e9es pour \u00e9valuer la r\u00e9action des m\u00e9langes \u00e0 la chaleur et \u00e0 l'humidit\u00e9 pendant la cuisson. Le snack \u00e9labor\u00e9 a d\u00e9montr\u00e9 des qualit\u00e9s souhaitables en termes de texture, de stabilit\u00e9 et de composition nutritionnelle, ce qui en fait une alternative viable aux produits traditionnels \u00e0 base de bl\u00e9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Les r\u00e9sultats de l'\u00e9tude ont montr\u00e9 que l'incorporation de farine de pois rectangulaire a am\u00e9lior\u00e9 de mani\u00e8re significative la qualit\u00e9 nutritionnelle des snacks. Les produits issus d'un m\u00e9lange optimal de farines (70:30 fonio : pois rectangulaire) contenaient des niveaux plus \u00e9lev\u00e9s de prot\u00e9ines, de fibres alimentaires et de min\u00e9raux essentiels tels que le calcium, le fer et le magn\u00e9sium, offrant un \u00e9quilibre entre performance fonctionnelle et valeur nutritionnelle. Ces nutriments sont essentiels \u00e0 la croissance, \u00e0 la fonction immunitaire et \u00e0 la sant\u00e9 globale, en particulier chez les populations \u00e0 risque de sous-nutrition.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En \u00e9valuant la pr\u00e9sence de facteurs antinutritionnels, notamment les phytates, les tanins et les inhibiteurs de trypsine, l'\u00e9tude a montr\u00e9 que bien que ces compos\u00e9s fussent pr\u00e9sents, leurs niveaux restaient dans les limites de consommation s\u00fbres. Notamment, le processus d'extrusion a contribu\u00e9 \u00e0 r\u00e9duire ces composants, am\u00e9liorant ainsi la disponibilit\u00e9 des nutriments et la s\u00e9curit\u00e9 du produit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dans un pays comme le Nig\u00e9ria, o\u00f9 la malnutrition persiste parall\u00e8lement \u00e0 la hausse des importations alimentaires et \u00e0 l'accentuation des pressions climatiques, diversifier ce que l'on consomme n'est plus une option. Les cultures sous-utilis\u00e9es offrent une solution pratique et ancr\u00e9e localement \u00e0 ces d\u00e9fis interconnect\u00e9s.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En remettant des cultures telles que le fonio et le pois rectangulaire au c\u0153ur de la production et de la consommation courantes, le Nig\u00e9ria a l'opportunit\u00e9 de renforcer la nutrition \u00e0 la base. Ces cultures offrent ce qui manque \u00e0 nombre d'aliments de base dominants : des micronutriments denses, des prot\u00e9ines v\u00e9g\u00e9tales de haute qualit\u00e9 et une r\u00e9sistance aux conditions de culture difficiles. Elles conviennent parfaitement aux petits exploitants agricoles, s'adaptent aux cultures alimentaires locales et sont capables de contribuer \u00e0 des r\u00e9gimes alimentaires plus sains et plus \u00e9quilibr\u00e9s sans exercer de pression suppl\u00e9mentaire sur les ressources en terre et en eau.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cependant, lib\u00e9rer tout leur potentiel exigera des actions d\u00e9lib\u00e9r\u00e9es. Des investissements accrus dans la recherche, des syst\u00e8mes semenciers am\u00e9lior\u00e9s, la cr\u00e9ation de valeur ajout\u00e9e et une plus grande visibilit\u00e9 dans les programmes de nutrition publique sont des \u00e9tapes essentielles. Il est tout aussi important de changer les perceptions, afin que les cultures sous-utilis\u00e9es comme le fonio et le haricot g\u00e9n\u00e9ralement ail\u00e9 ne soient plus per\u00e7ues comme de la \u201c nourriture pour pauvres \u201d, mais comme des choix judicieux et nutritifs pour un avenir garantissant la s\u00e9curit\u00e9 alimentaire.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Alors que le changement climatique, la croissance d\u00e9mographique et les carences nutritionnelles continuent de remodeler le paysage alimentaire mondial, les solutions ne viendront pas seulement de nouvelles technologies ou d'aliments de base import\u00e9s. Beaucoup existent d\u00e9j\u00e0 dans les champs des agriculteurs et dans les cuisines de tous les jours. Le fonio et le haricot ail\u00e9 nous rappellent que la voie de la s\u00e9curit\u00e9 alimentaire r\u00e9side, en partie, dans la valorisation et l'investissement dans les cultures que nous avons longtemps n\u00e9glig\u00e9es, transformant des ressources sous-utilis\u00e9es en puissants outils de nutrition, de r\u00e9silience et de d\u00e9veloppement durable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>","protected":false},"excerpt":{"rendered":"<p>In Nigeria, long before the dominance of maize and rice, farmers cultivated a range of indigenous crops uniquely adapted to [&hellip;]<\/p>\n","protected":false},"featured_media":31894,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"tags":[2912,2908,2909,2914,2913,2911,2910],"science-area":[4,5],"program":[158],"location":[32],"news-type":[51],"hub":[61],"crop":[68,1057],"impact-areas":[72,73],"item-year":[204],"class_list":["post-31887","news-item","type-news-item","status-publish","has-post-thumbnail","hentry","tag-cereals","tag-fonio","tag-legumes","tag-nutrition","tag-underutilized-crops","tag-value-addition","tag-winged-bean","science-area-resilient-agri-food-systems","science-area-system-transformation","program-nutrition-and-healthnh","location-nigeria","news-type-news","hub-western-africa","crop-maize","crop-rice","impact-areas-nutrition-health-and-food-security","impact-areas-poverty-reduction-livelihoods-and-jobs","item-year-204"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - 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