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

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), 2023. Published by Science Publishing Group

Keywords

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

References
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Cite This Article
  • APA Style

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

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

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

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

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

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