Survey of Sweet Potato (<i>Ipomeas batatas</i>) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire

Aïssatou Coulibaly; Yapi Elisée Kouakoua; Adam Camille Kouame; Ahou Anicette Kra; N’Guessan Georges Amani

doi:doi:10.11648/j.jfns.20231105.13

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Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire

Aïssatou Coulibaly, Yapi Elisée Kouakoua, Adam Camille Kouame, Ahou Anicette Kra, N’Guessan Georges Amani

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 5)

Received: 30 September 2023 Accepted: 20 October 2023 Published: 31 October 2023

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Abstract

The methods of storing and preserving sweet potatoes and the resulting foods in Côte d'Ivoire are poorly documented. The aim of this study was to compile a list of these methods and foods. A survey was carried out among producers in the Bouaké and Agboville, which are among the major producing areas. The survey focused on producers' knowledge of the varieties grown, farming practices, storage and conservation methods used, and the food. The results showed that two (2) sweet potato varieties are grown predominantly in Agboville and one (1) variety in Bouaké. Sweet potatoes with purple skin and yellow flesh (100%) are found in Bouaké, while in the Agboville area the sweet potatoes are found to have beige skin with white flesh (40%) or purple skin with white flesh (60%). The storage method most commonly used in both departments is bulk storage. Sweet potato dishes vary from one department to another. However, the most popular dish in Bouaké is boiled potato (87.6%) and in Agboville it is chips (86.2%). This study provided information on storage and preservation methods and culinary preparations in southern and central Côte d'Ivoire. It showed the need to propose other storage methods to farmers.

Published in	Journal of Food and Nutrition Sciences (Volume 11, Issue 5)
DOI	10.11648/j.jfns.20231105.13
Page(s)	154-160
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), 2024. Published by Science Publishing Group

Keywords

Sweet Potato, Preservation, Storage, Food Processing, Côte d'Ivoire

References

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Aïssatou Coulibaly, Yapi Elisée Kouakoua, Adam Camille Kouame, Ahou Anicette Kra, N’Guessan Georges Amani. (2023). Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire. Journal of Food and Nutrition Sciences, 11(5), 154-160. https://doi.org/10.11648/j.jfns.20231105.13

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Aïssatou Coulibaly; Yapi Elisée Kouakoua; Adam Camille Kouame; Ahou Anicette Kra; N’Guessan Georges Amani. Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire. J. Food Nutr. Sci. 2023, 11(5), 154-160. doi: 10.11648/j.jfns.20231105.13

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AMA Style

Aïssatou Coulibaly, Yapi Elisée Kouakoua, Adam Camille Kouame, Ahou Anicette Kra, N’Guessan Georges Amani. Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire. J Food Nutr Sci. 2023;11(5):154-160. doi: 10.11648/j.jfns.20231105.13

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@article{10.11648/j.jfns.20231105.13,
  author = {Aïssatou Coulibaly and Yapi Elisée Kouakoua and Adam Camille Kouame and Ahou Anicette Kra and N’Guessan Georges Amani},
  title = {Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {5},
  pages = {154-160},
  doi = {10.11648/j.jfns.20231105.13},
  url = {https://doi.org/10.11648/j.jfns.20231105.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231105.13},
  abstract = {The methods of storing and preserving sweet potatoes and the resulting foods in Côte d'Ivoire are poorly documented. The aim of this study was to compile a list of these methods and foods. A survey was carried out among producers in the Bouaké and Agboville, which are among the major producing areas. The survey focused on producers' knowledge of the varieties grown, farming practices, storage and conservation methods used, and the food. The results showed that two (2) sweet potato varieties are grown predominantly in Agboville and one (1) variety in Bouaké. Sweet potatoes with purple skin and yellow flesh (100%) are found in Bouaké, while in the Agboville area the sweet potatoes are found to have beige skin with white flesh (40%) or purple skin with white flesh (60%). The storage method most commonly used in both departments is bulk storage. Sweet potato dishes vary from one department to another. However, the most popular dish in Bouaké is boiled potato (87.6%) and in Agboville it is chips (86.2%). This study provided information on storage and preservation methods and culinary preparations in southern and central Côte d'Ivoire. It showed the need to propose other storage methods to farmers.
},
 year = {2023}
}

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TY - JOUR
T1 - Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire
AU - Aïssatou Coulibaly
AU - Yapi Elisée Kouakoua
AU - Adam Camille Kouame
AU - Ahou Anicette Kra
AU - N’Guessan Georges Amani
Y1 - 2023/10/31
PY - 2023
N1 - https://doi.org/10.11648/j.jfns.20231105.13
DO - 10.11648/j.jfns.20231105.13
T2 - Journal of Food and Nutrition Sciences
JF - Journal of Food and Nutrition Sciences
JO - Journal of Food and Nutrition Sciences
SP - 154
EP - 160
PB - Science Publishing Group
SN - 2330-7293
UR - https://doi.org/10.11648/j.jfns.20231105.13
AB - The methods of storing and preserving sweet potatoes and the resulting foods in Côte d'Ivoire are poorly documented. The aim of this study was to compile a list of these methods and foods. A survey was carried out among producers in the Bouaké and Agboville, which are among the major producing areas. The survey focused on producers' knowledge of the varieties grown, farming practices, storage and conservation methods used, and the food. The results showed that two (2) sweet potato varieties are grown predominantly in Agboville and one (1) variety in Bouaké. Sweet potatoes with purple skin and yellow flesh (100%) are found in Bouaké, while in the Agboville area the sweet potatoes are found to have beige skin with white flesh (40%) or purple skin with white flesh (60%). The storage method most commonly used in both departments is bulk storage. Sweet potato dishes vary from one department to another. However, the most popular dish in Bouaké is boiled potato (87.6%) and in Agboville it is chips (86.2%). This study provided information on storage and preservation methods and culinary preparations in southern and central Côte d'Ivoire. It showed the need to propose other storage methods to farmers.

VL - 11
IS - 5
ER -

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Author Information

Aïssatou Coulibaly

Laboratory of Food Biochemistry and Transformation of Tropical Products, Nangui Abrogoua University, Abidjan, Côte d'Ivoire
Yapi Elisée Kouakoua

Laboratory of Food Biochemistry and Transformation of Tropical Products, Nangui Abrogoua University, Abidjan, Côte d'Ivoire
Adam Camille Kouame

Animal Production Research Program, National Centre for Agricultural Research (CNRA), Bouaké, Côte d’Ivoire
Ahou Anicette Kra

Laboratory of Food Biochemistry and Transformation of Tropical Products, Nangui Abrogoua University, Abidjan, Côte d'Ivoire
N’Guessan Georges Amani

Laboratory of Food Biochemistry and Transformation of Tropical Products, Nangui Abrogoua University, Abidjan, Côte d'Ivoire

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Aïssatou Coulibaly, Yapi Elisée Kouakoua, Adam Camille Kouame, Ahou Anicette Kra, N’Guessan Georges Amani. (2023). Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire. Journal of Food and Nutrition Sciences, 11(5), 154-160. https://doi.org/10.11648/j.jfns.20231105.13

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ACS Style

Aïssatou Coulibaly; Yapi Elisée Kouakoua; Adam Camille Kouame; Ahou Anicette Kra; N’Guessan Georges Amani. Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire. J. Food Nutr. Sci. 2023, 11(5), 154-160. doi: 10.11648/j.jfns.20231105.13

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AMA Style

Aïssatou Coulibaly, Yapi Elisée Kouakoua, Adam Camille Kouame, Ahou Anicette Kra, N’Guessan Georges Amani. Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire. J Food Nutr Sci. 2023;11(5):154-160. doi: 10.11648/j.jfns.20231105.13

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@article{10.11648/j.jfns.20231105.13,
  author = {Aïssatou Coulibaly and Yapi Elisée Kouakoua and Adam Camille Kouame and Ahou Anicette Kra and N’Guessan Georges Amani},
  title = {Survey of Sweet Potato (Ipomeas batatas) Storage and Preservation Methods and Delicacies in Southern and Central Côte d'Ivoire},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {5},
  pages = {154-160},
  doi = {10.11648/j.jfns.20231105.13},
  url = {https://doi.org/10.11648/j.jfns.20231105.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231105.13},
  abstract = {The methods of storing and preserving sweet potatoes and the resulting foods in Côte d'Ivoire are poorly documented. The aim of this study was to compile a list of these methods and foods. A survey was carried out among producers in the Bouaké and Agboville, which are among the major producing areas. The survey focused on producers' knowledge of the varieties grown, farming practices, storage and conservation methods used, and the food. The results showed that two (2) sweet potato varieties are grown predominantly in Agboville and one (1) variety in Bouaké. Sweet potatoes with purple skin and yellow flesh (100%) are found in Bouaké, while in the Agboville area the sweet potatoes are found to have beige skin with white flesh (40%) or purple skin with white flesh (60%). The storage method most commonly used in both departments is bulk storage. Sweet potato dishes vary from one department to another. However, the most popular dish in Bouaké is boiled potato (87.6%) and in Agboville it is chips (86.2%). This study provided information on storage and preservation methods and culinary preparations in southern and central Côte d'Ivoire. It showed the need to propose other storage methods to farmers.
},
 year = {2023}
}

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VL - 11
IS - 5
ER -

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