Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire

Yapo Hypolithe Kouadio; Kouakou Nestor Kouassi; Kouadio Benal Kouassi; Gbè Aya Jacqueline Konan; Kouame Aristide Kouakou; Kouassi Dogni Dappah; Yao Denis N'dri; N'Guessan Georges Amani

Heliyon (Nov 2024)

Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire

Yapo Hypolithe Kouadio,
Kouakou Nestor Kouassi,
Kouadio Benal Kouassi,
Gbè Aya Jacqueline Konan,
Kouame Aristide Kouakou,
Kouassi Dogni Dappah,
Yao Denis N'dri,
N'Guessan Georges Amani

Affiliations

Yapo Hypolithe Kouadio: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Corresponding author. Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire.
Kouakou Nestor Kouassi: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, 01 BP 1303, Abidjan, 03, Côte d’Ivoire
Kouadio Benal Kouassi: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, 01 BP 1303, Abidjan, 03, Côte d’Ivoire
Gbè Aya Jacqueline Konan: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire
Kouame Aristide Kouakou: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire
Kouassi Dogni Dappah: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Department of Food Science and Technology, Food Biochemistry and Tropical Products Technology Laboratory, Nutrition Section, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire
Yao Denis N'dri: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire
N'Guessan Georges Amani: Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire

Journal volume & issue: Vol. 10, no. 21
p. e40014

Abstract

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Yam holds the top position in food crop production, and Kponan yam is highly prized by Ivorians. However, storage deterioration poses economic challenges for wholesalers and producers. This study assesses Kponan yam quality in warehouse storage, considering its geographical origin. To achieve this, yams from the Bondoukou, Bouna, and Kouassi-Kouassikro regions were kept at a warehouse in Abidjan, allowing an assessment of alterations, cooking properties, and organoleptic characteristics over a 3-month storage period. Kponan yam tubers were placed on boards at the warehouse's temperature (27.98 °C) and relative humidity (85.61 %). Temperature and humidity levels were recorded three times per week and four times daily at 08:00, 12:00, 16:00, and 20:00. Physical, cooking, and sensory characteristics were checked at harvest and during each month. The results showed that the main damage observed during storage at the warehouse was rotting and dehydration of the tubers. Rot rates were 47.53 % for yams grown in Bondoukou, 51.96 % for those grown in Bouna and 60.65 % for those grown in Kouassi-Kouassikro. Dehydrated tubers rates were 17.88 %, 25.04 % and 29.20 % for yams from Bondoukou, Bouna and Kouassi-Kouassikro, respectively. The browning indices of Kponan yams decrease (P < 0.05) during storage, with a much more marked effect for yams grown in Bouna (23.43-18.56) and Bondoukou (24.73-18.11), in contrast to those grown in Kouassi-Kouassikro (26.09–22.96). Hardness also dropped for Kponan yams grown in Bouna, Bondoukou and Kouassi-Kouassikro (38.94–25.19 N, 39.39–26.52 N and 35.59–26.66 N respectively). Sensory analysis showed that yams from Bouna stored for three months were rated highest in taste (score = 4). The storage quality of Kponan yams was influenced by the cultivation region. Organic production of Kponan yams benefits the environment and human health, while increasing shelf life.

Published in Heliyon

ISSN: 2405-8440 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Science: Science (General); Social Sciences: Social sciences (General)
Website: https://www.cell.com/heliyon/home

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