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Au Benin, les sous-produits consideres isolement presentent des deficiences nutritionnelles ou des caracteristiques physiques qui contrarient leur utilisation. Les blocs multi-nutritionnels (BMN), restent un moyen pour corriger ces contraintes. Ce travail vise a evaluer les caracteristiques physiques et nutritionnelles des BMN fabriques au moyen des sous-produits localement disponibles en utilisant trois types de liants (remoulage du manioc appele " garigo ", l’amidon de manioc " goman " et l’argile). La durete a ete estimee en exercant le pouce au milieu du bloc apres sechage et la cohesion en essayant de le rompre a la main avec un effort plus grand. La couleur a ete appreciee par observation directe des blocs et l’odeur grâce a l’odorat. La composition chimique a ete determinee selon les methodes officielles de l’AOAC et les valeurs nutritives au moyen de la digestibilite in vitro en presence de jus de rumen. Les blocs a base de feuilles sechees de Moringa oleifera ou de tourteaux de coton et dont le liant est " goman " sont de meilleures caracteristiques physiques et nutritionnelles. Il n’y a pas de difference significative au niveau des caracteristiques physiques et nutritionnelles des BMN a base de tourteaux de coton et ceux a base de feuilles de Moringa oleifera . © 2016 International Formulae Group. All rights reserved. Mots cles: Blocs multi nutritionnels, liant, composition chimique, digestibilite in vitro , valeurs nutritives English Title: Physical and nutritional characteristics of multi-nutritional blocks from agricultural and agro-industrial by-products in Benin English Abstract The agricultural and food sector generates numerous byproducts. These offer opportunities for choice of food supplements for ruminants during the dry season when grasses and other herbaceous forage are scarce  in rangelands. But, taken separately, these by-products have nutritional deficiencies or physical characteristics that contradict their use. The multi-nutritional blocks (MNB), are a means to address these constraints. Several formulations were tested using three types of binders (middlings of cassava called " garigo " cassava starch " goman " and clay). The hardness was estimated by exerting the thumb in the middle of the block after drying and cohesion under test to break by hand with greater effort. The color was appreciated by direct observation of the blocks and the smell through the smell. The chemical composition was determined according to official methods of AOAC and nutritive values using in vitro gas production. The BMN made from Moringa oleifera leaves or cotton cakes have presented the best physical and nutritional characteristics. It was also noticed that there was no significant difference in the physical and nutritional characteristics of BMN based on cotton cakes or the leaves of Moringa oleifera . © 2016 International Formulae Group. All rights reserved. Keywords: Multi-nutritional blocks, binder, chemical composition, in vitro digestibility, Benin

Caractéristiques physiques et nutritionnelles des blocs multi nutritionnels fabriqués à partir des sous-produits agricoles et agroindustriels du Bénin