Characterization of yam land races in Côte d'Ivoire with respect to food quality and end uses.

摘要: Objective: To characterize the nutritional value of local varieties yam and to evaluate their traditional modes transformation. Methodology results: Yam tubers were sampled from 210 producers in thirty-four villages seven areas Cote d’Ivoire. A total 123 different indexed project. The Bondoukou-Tanda Abengourou-Bongouanou have a rather high varietal diversity with 85 being listed these against only 38 other localities (Gagnoa, Oume, Daloa, Yamoussoukro, Toumodi, Me Bahiakro, Adzope Agboville). In general, indigenous technology transformation study is not very developed. mainly consumed forms foutou (crushed form), akpessi or ngbo (boiled), stewed, mashed (fluid form) roasted yam. Flour produced used for preparation couscous Bondoukou, through wetting agitation flour. Wassa wassa, food starting peelings, also Bondoukou. visited localities, foufou (boiled yam, crushed usually mixed red palm oil, then shaped into ball) speciality Bongouanou area. transforming cossettes, which involves cutting fragments followed by drying better storage, known areas. physicochemical analyses carried out on 50 samples showed soil effect chemical composition each variety. For all analyzed, dry matter content flour was higher than 90%. Concerning proteins, below 10% noted except oulegni variety grown Bondoukou contains more 16%, Kouassikro Abengourou (10.36%) Bete bete Daloa (11.56%). Technological culinary preparations nourishing quality important acceptability new products derived These results improve available knowledge characteristics