Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire
Yam holds the top position in food crop production, and Kponan yam is highly prized by Ivorians. However, storage deterioration poses economic challenges for wholesalers and producers. This study assesses Kponan yam quality in warehouse storage, considering its geographical origin. To achieve this,...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-11-01
|
| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844024160458 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846166948354719744 |
|---|---|
| author | Yapo Hypolithe Kouadio Kouakou Nestor Kouassi Kouadio Benal Kouassi Gbè Aya Jacqueline Konan Kouame Aristide Kouakou Kouassi Dogni Dappah Yao Denis N'dri N'Guessan Georges Amani |
| author_facet | Yapo Hypolithe Kouadio Kouakou Nestor Kouassi Kouadio Benal Kouassi Gbè Aya Jacqueline Konan Kouame Aristide Kouakou Kouassi Dogni Dappah Yao Denis N'dri N'Guessan Georges Amani |
| author_sort | Yapo Hypolithe Kouadio |
| collection | DOAJ |
| description | Yam holds the top position in food crop production, and Kponan yam is highly prized by Ivorians. However, storage deterioration poses economic challenges for wholesalers and producers. This study assesses Kponan yam quality in warehouse storage, considering its geographical origin. To achieve this, yams from the Bondoukou, Bouna, and Kouassi-Kouassikro regions were kept at a warehouse in Abidjan, allowing an assessment of alterations, cooking properties, and organoleptic characteristics over a 3-month storage period. Kponan yam tubers were placed on boards at the warehouse's temperature (27.98 °C) and relative humidity (85.61 %). Temperature and humidity levels were recorded three times per week and four times daily at 08:00, 12:00, 16:00, and 20:00. Physical, cooking, and sensory characteristics were checked at harvest and during each month. The results showed that the main damage observed during storage at the warehouse was rotting and dehydration of the tubers. Rot rates were 47.53 % for yams grown in Bondoukou, 51.96 % for those grown in Bouna and 60.65 % for those grown in Kouassi-Kouassikro. Dehydrated tubers rates were 17.88 %, 25.04 % and 29.20 % for yams from Bondoukou, Bouna and Kouassi-Kouassikro, respectively. The browning indices of Kponan yams decrease (P < 0.05) during storage, with a much more marked effect for yams grown in Bouna (23.43-18.56) and Bondoukou (24.73-18.11), in contrast to those grown in Kouassi-Kouassikro (26.09–22.96). Hardness also dropped for Kponan yams grown in Bouna, Bondoukou and Kouassi-Kouassikro (38.94–25.19 N, 39.39–26.52 N and 35.59–26.66 N respectively). Sensory analysis showed that yams from Bouna stored for three months were rated highest in taste (score = 4). The storage quality of Kponan yams was influenced by the cultivation region. Organic production of Kponan yams benefits the environment and human health, while increasing shelf life. |
| format | Article |
| id | doaj-art-17cb91e179da4f38af9ab3d3b1805d51 |
| institution | Kabale University |
| issn | 2405-8440 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj-art-17cb91e179da4f38af9ab3d3b1805d512024-11-15T06:14:13ZengElsevierHeliyon2405-84402024-11-011021e40014Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'IvoireYapo Hypolithe Kouadio0Kouakou Nestor Kouassi1Kouadio Benal Kouassi2Gbè Aya Jacqueline Konan3Kouame Aristide Kouakou4Kouassi Dogni Dappah5Yao Denis N'dri6N'Guessan Georges Amani7Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Corresponding author. Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire.Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, 01 BP 1303, Abidjan, 03, Côte d’IvoireLaboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, 01 BP 1303, Abidjan, 03, Côte d’IvoireLaboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’IvoireLaboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’IvoireLaboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’Ivoire; Department of Food Science and Technology, Food Biochemistry and Tropical Products Technology Laboratory, Nutrition Section, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’IvoireLaboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’IvoireLaboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d’IvoireYam holds the top position in food crop production, and Kponan yam is highly prized by Ivorians. However, storage deterioration poses economic challenges for wholesalers and producers. This study assesses Kponan yam quality in warehouse storage, considering its geographical origin. To achieve this, yams from the Bondoukou, Bouna, and Kouassi-Kouassikro regions were kept at a warehouse in Abidjan, allowing an assessment of alterations, cooking properties, and organoleptic characteristics over a 3-month storage period. Kponan yam tubers were placed on boards at the warehouse's temperature (27.98 °C) and relative humidity (85.61 %). Temperature and humidity levels were recorded three times per week and four times daily at 08:00, 12:00, 16:00, and 20:00. Physical, cooking, and sensory characteristics were checked at harvest and during each month. The results showed that the main damage observed during storage at the warehouse was rotting and dehydration of the tubers. Rot rates were 47.53 % for yams grown in Bondoukou, 51.96 % for those grown in Bouna and 60.65 % for those grown in Kouassi-Kouassikro. Dehydrated tubers rates were 17.88 %, 25.04 % and 29.20 % for yams from Bondoukou, Bouna and Kouassi-Kouassikro, respectively. The browning indices of Kponan yams decrease (P < 0.05) during storage, with a much more marked effect for yams grown in Bouna (23.43-18.56) and Bondoukou (24.73-18.11), in contrast to those grown in Kouassi-Kouassikro (26.09–22.96). Hardness also dropped for Kponan yams grown in Bouna, Bondoukou and Kouassi-Kouassikro (38.94–25.19 N, 39.39–26.52 N and 35.59–26.66 N respectively). Sensory analysis showed that yams from Bouna stored for three months were rated highest in taste (score = 4). The storage quality of Kponan yams was influenced by the cultivation region. Organic production of Kponan yams benefits the environment and human health, while increasing shelf life.http://www.sciencedirect.com/science/article/pii/S2405844024160458Yam tuberPost-harvest lossesShelf lifeQuality parametersWarehouse storage |
| spellingShingle | Yapo Hypolithe Kouadio Kouakou Nestor Kouassi Kouadio Benal Kouassi Gbè Aya Jacqueline Konan Kouame Aristide Kouakou Kouassi Dogni Dappah Yao Denis N'dri N'Guessan Georges Amani Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire Heliyon Yam tuber Post-harvest losses Shelf life Quality parameters Warehouse storage |
| title | Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire |
| title_full | Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire |
| title_fullStr | Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire |
| title_full_unstemmed | Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire |
| title_short | Effect of warehouse storage on the alteration, cooking and organoleptic characteristics of Kponan yam (Dioscorea cayenensis-rotundata) of Côte d'Ivoire |
| title_sort | effect of warehouse storage on the alteration cooking and organoleptic characteristics of kponan yam dioscorea cayenensis rotundata of cote d ivoire |
| topic | Yam tuber Post-harvest losses Shelf life Quality parameters Warehouse storage |
| url | http://www.sciencedirect.com/science/article/pii/S2405844024160458 |
| work_keys_str_mv | AT yapohypolithekouadio effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire AT kouakounestorkouassi effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire AT kouadiobenalkouassi effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire AT gbeayajacquelinekonan effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire AT kouamearistidekouakou effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire AT kouassidognidappah effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire AT yaodenisndri effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire AT nguessangeorgesamani effectofwarehousestorageonthealterationcookingandorganolepticcharacteristicsofkponanyamdioscoreacayenensisrotundataofcotedivoire |