Impacts of storage practices on the physical, culinary and sensory quality of Kponan yam (Dioscorea cayenensis‐rotundata) from Côte d'Ivoire during storage

Abstract

BACKGROUNDKponan is the most popular yam (Dioscorea cayenensis‐rotundata) variety in Côte d'Ivoire. Unfortunately, losses due to rotting during storage do not ensure a regular supply to markets. This study aimed to identify the impacts of cultivation and storage practices in the main production areas on physical, cooking and sensory characteristics of Kponan. To this end, yams grown in Bondoukou were stored in straw huts, those grown in Bouna in pits and those grown in Kouassi‐Kouassikro in the open air, according to the practices of each producer.RESULTSFindings showed that yams grown in Kouassi‐Kouassikro and stored in the open air recorded the highest rot rate (58.09%) compared to the rot rate of yams grown and stored in pits in Bouna (26.67%) and those grown and stored in straw huts in Bondoukou (53.34%). However, the weight losses were respectively 10.47% (Bouna), 28.57% (Kouassi‐Kouassikro) and 36.19% (Bondoukou). Loss rates varied significantly from 43.80% (pits) to 100% (huts and open air). Furthermore, the browning indices were higher for yams grown in Kouassi‐Kouassikro and freshly harvested (26.09) compared to the browning index recorded for yams grown and freshly harvested in Bouna (23.43) and in Bondoukou (24.73). Concerning the hardness of yams, it decreased during storage for yams grown and stored in pits in Bouna (38.94 to 25.20 N) and for those grown and stored in straw huts in Bondoukou (39. 39 to 26.42 N).CONCLUSIONThe shelf life and culinary and sensory characteristics of Kponan depend on the cultivation and storage practices of each producer. © 2023 Society of Chemical Industry.