Écologie, systèmes de culture et utilisations alimentaires des ignames en Afrique tropicale : synthèse bibliographique

Adifon, Fiacre Hermann; Yabi, Ibouraïma; Vissoh, P.V.; Balogoun, I.; Dossou, Joseph; Saïdou, Aliou

doi:10.1051/cagri/2019022

Cited by 15 publications

(20 citation statements)

References 17 publications

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“…In addition to the food and economic importance of yam and the dependence on this crop of many populations in the country and in the West African sub-region, as shown by Vernier and Dansi, (2006), Olufemi et al, ( 2016) and Adifon et al (2019) in their respective studies, the particularity of the yam lies in the great socio-cultural value that it embodies. In fact, no other food crop in so many parts of the country enjoy such a sacred character that could be the subject of grandiose cultural events such as yam.…”

Section: Discussionmentioning

confidence: 99%

“…But if its production extends from east to west through central Africa, it is however the West African region which is with about 96% of total production, the preferred area of yam cultivation. Regionally and globally, the largest producer remains Nigeria, followed by Ghana, Ivory Coast and Benin (Adifon 2019, FAOSTAT 2019. Not only, do these four countries account for the largest share of world production, but they are also the largest consumers with almost the same culinary practices whose best-known expression in the sub-region is pounded yam.…”

Section: Introductionmentioning

confidence: 99%

“…Yam thus, appears as a sacred food product used in traditional rituals and ceremonies, and also as the object of annual cultural events (Baco, 2007). Consumed in several forms, the most widespread and popular of which is pounded yam, yam is no longer a simple subsistence product but increasingly also a cash crop (Baco et al 2007;Maliki et al, 2012;Adifon et al 2019) competing even with cereals. Thus, the yam alone fulfils three essential functions at the same time that no other crop can claim to have.…”

Section: Introductionmentioning

confidence: 99%

“…Despite this special importance, the yam, compared to other crops, has received very little attention in scientific research, so that it is considered as an overlooked subject of research in Benin (Baco et al 2007, Egah et al 2012. Among the rare works devoted to yams, there are Adanguidi (2006), Baco (2007) Houedjissin & Koudande (2010), Padonou (2011), Egah et al (2012), Floquet et al (2012), and Adifon (2019).…”

Section: Introductionmentioning

confidence: 99%

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Food, Socio-Cultural and Economic Importance of Yam in the North-East of Benin

Degla¹,

Sourokou²

2020

JAES

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Despite the strategic importance of yam in food, socio-cultural and economic terms, little attention is given to it in the literature. Thus, this study aims to analyse the different values of this crop, which remains one of the most widespread in Benin and West-Africa. For this purpose, 100 producers were randomly selected. While discourse analysis was used to assess the food and socio-cultural importance of yam, its economic importance was analysed using profitability indicators and a Cobb-Douglas production function. The results showed that the yam embodies not only nutritional importance, but also a sacred value, object of grandiose cultural festivals that only uncontrollable events such as the COVID-19 pandemic can shake. Economically, yam offers a better comparative advantage over maize, which remains the main competing food crop. If due to the scarcity of fertile land, the observed productivity is lower than the national average, it is however possible under current production conditions to increase the yam's production by 0.926%, 0.013% and 0.042% while increasing the cultivated area, family labour and invested capital respectively by 1%. But in order to sustainably increase production and preserve this food and cultural heritage, better consideration of this crop in agricultural research is required.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food, Socio-Cultural and Economic Importance of Yam in the North-East of Benin

Degla¹,

Sourokou²

2020

JAES

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“…L'igname est considérée comme l'un des produits stratégiques pour la sécurité alimentaire au Bénin puisque le Bénin vient en tête en termes de consommation d'igname (418 kcal) par habitant et par jour (FAO, 2018). Les départements favorables à sa production sont les Collines, le Borgou, la Donga, l'Atacora, l'Alibori, le Zou et le Plateau (Adifon et al, 2019).…”

Section: Introductionunclassified

Évaluation des caractéristiques fonctionnelles et rhéologiques des farines d'igname pilée instantanées (Dioscorea rotundata) obtenues à partir des tubercules des cultivars utilisés comme parents dans un programme de sélection au Bénin

Fakorede¹,

Badoussi²,

Loko³

et al. 2021

Biotechnol. Agron. Soc. Environ.

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Description du sujet. En Afrique de l’Ouest, les tubercules d’igname sont principalement consommés sous forme pilée. Cependant, vu la forte périssabilité des tubercules frais, la consommation de l’igname pilée tout le long de l’année est une préoccupation majeure. La transformation des tubercules en produits stables tels que la farine instantanée et pouvant donner une pâte ayant des caractéristiques similaires à celles de l’igname pilée est devenue une priorité. Objectifs. Évaluer les propriétés fonctionnelles et rhéologiques des farines d’igname pilée instantanées (InstAgoun) produites à partir de 48 cultivars utilisés comme parents dans un programme de sélection sur les ignames au Bénin. Méthode. Les farines issues des 48 cultivars d’igname ont été caractérisées par rapport à leur couleur et leurs propriétés fonctionnelles et rhéologiques en utilisant des méthodes standardisées. Résultats. Les résultats ont montré que le rendement de production en farine (14,7–27,9 %), la couleur (L* : 70,1–83,9 ; a* : -1,2—1,6 ; b* : 0,8–13,6), la solubilité (6,4–11,9 %), la viscosité au pic (1 048–4 376 cPs), la viscosité finale (1 568–6 251 cPs), la viscosité de maintien (875–4 004 cPs), la rupture de viscosité (14–592 cPs), le recul de viscosité (395–2 418 cPs), le temps au pic de viscosité (5–8 min) et la température de gélatinisation de l’amidon (73–93 °C) des farines produites ont varié significativement en fonction des cultivars d’igname. Cependant, aucune différence significative n’a été observée au niveau du pouvoir de gonflement des farines dérivées des différents cultivars qui a varié de 3,2 à 5,1 g·g-1. Au regard des caractéristiques fonctionnelles et rhéologiques, huit cultivars prometteurs (Singor, Parayobou, Agbaobé, Portchahabim, Tarayè, Tchée, Anklouman, Kpagninan) ont été identifiés comme les plus aptes à la production de la farine d’igname pilée instantanée. Conclusions. Une introduction effective de ces huit cultivars prometteurs dans des programmes d’amélioration variétale pourrait permettre de générer des variétés qui répondront aux exigences de qualité des différents acteurs, à savoir les producteurs, les transformateurs et les consommateurs pour l’amélioration de la chaine de valeur de l’igname en République du Bénin

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Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy

Houngbo,

Desfontaines,

Diman

et al. 2023

J Sci Food Agric

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BackgroundYam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, near‐infrared spectroscopy (NIRS) has been used as a reliable tool to characterize the chemical composition of the yam tuber. However, it failed to predict the amylose content, although this trait is strongly involved in the quality of the product.ResultsThis study used NIRS to predict the amylose content from 186 yam flour samples. Two calibration methods were developed and validated on an independent dataset: partial least squares (PLS) and convolutional neural networks (CNN). To evaluate final model performances, the coefficient of determination (R2), the root mean square error (RMSE), and the ratio of performance to deviation (RPD) were calculated using predictions on an independent validation dataset. The tested models showed contrasting performances (i.e., R2 of 0.72 and 0.89, RMSE of 1.33 and 0.81, RPD of 2.13 and 3.49 respectively, for the PLS and the CNN model).ConclusionAccording to the quality standard for NIRS model prediction used in food science, the PLS method proved unsuccessful (RPD < 3 and R2 < 0.8) for predicting amylose content from yam flour but the CNN model proved to be reliable and efficient method. With the application of deep learning methods, this study established the proof of concept that amylose content, a key driver of yam textural quality and acceptance, can be predicted accurately using NIRS as a high throughput phenotyping method. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Écologie, systèmes de culture et utilisations alimentaires des ignames en Afrique tropicale : synthèse bibliographique

Cited by 15 publications

References 17 publications

Food, Socio-Cultural and Economic Importance of Yam in the North-East of Benin

Food, Socio-Cultural and Economic Importance of Yam in the North-East of Benin

Évaluation des caractéristiques fonctionnelles et rhéologiques des farines d'igname pilée instantanées (Dioscorea rotundata) obtenues à partir des tubercules des cultivars utilisés comme parents dans un programme de sélection au Bénin

Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy

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