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.

Yam wholesalers who practice speculative storage sometimes suffer significant losses the level of which has been little studied. Thus, this work was carried out to study the practices and deterioration factors of 'Kponan' yam during storage. To achieve this, 51 yam wholesalers in 4 communes of Abidjan (Abobo, Adjamé, Yopougon and Treichville) were interviewed using a survey form. The data showed that according to storage practices, yams are preferentially grouped by variety (100%) and old yams separately (88.2%). Wholesalers (94.1%) regulate the storage temperature either by fans (23.5%), by air openings in the wall (25.5%), or by fans and air openings in the wall (45.1%). Decay was the most common damage among all wholesalers (100%), followed by weight loss (52.9%), mold (35.3%), injury (29.4%), cracking (23.5%), and sprouting (17.6%). Heat was the main cause of yam damage, followed by moisture (82.3%), animals (31.4%), field storage conditions (17.6%), chemical use during cultivation (17.6%) and sprouting (17.6%). This study shows that the storage and temperature control techniques employed by wholesalers are far from mitigating the heat that is the main cause of damage to 'Kponan' yam (Dioscorea Cayenenis-rotundata) during storage.

Badégué‐baca with tomi, Badégué‐baca with baobab, and Wasséra are dishes made from maize flour, and “baobab” ( Adansonia digitata ), “tomi” ( Tamarindus indica ), and “néré” ( Parkia biglobosa ) pulp were consumed by the populations of northern Côte d’Ivoire to cover their dietary and nutritional needs. This study was initiated to determine the nutritional and physiological profiles of dishes made from maize and “baobab”, “tomi”, and “néré” pulp. To this end, these foods were prepared using traditional technologies to determine the nutrient density score (SAIN) and the score of nutrients to limit (LIM), followed by the determination of glycemic indexes (GIs) and glycemic loads (GLs). The results showed that Badégué‐baca with baobab (4.70), Badégué‐baca with tomi (5.17), and Wasséra (0.34) had LIM values below 7.5. However, Badégué‐baca with baobab (7.51) and Wasséra (8.49) have SAIN values above 5, while Badégué‐baca with tomi (3.56) has a SAIN score below 5. Moreover, Wasséra has a moderate GI (GI = 57.22 ± 0.2) and a high GL (CG = 23.21 ± 0.21). Badégué‐baca with tomi has a high GI (GI = 76.30 ± 0.3) with a moderate GL (CG = 16.45 ± 0.09). As for Badégué‐baca with baobab, the associated GL is moderate (14.11 ± 0.1) with a moderate GI (GI = 67.89 ± 1.00). Moderate consumption of Badégué‐baca with baobab and Wasséra is safe for the body, they are recommended health foods (LIM below 7.5 and SAIN above 5), and could be used therapeutically to combat nutritional deficiencies. However, the consumption of Wasséra must take into account its high GL. As for Badégué‐baca with tomi, a neutral food (LIM below 7.5; SAIN below 5), it would expose the diabetic patient to complications due to its high GI.

The Kponan yam (Dioscorea cayenensis-rotundata) is a culturally and economically important crop in Côte d’Ivoire but faces significant post-harvest losses, reducing farmers’ and traders’ incomes. This study aimed to identify strategies to minimize these losses during storage. To this end, Kponan yams from Bondoukou, Bouna, and Kouassi-Kouassikro, key production areas, were grown in experimental plots and monitored over three months in both field and warehouse storage. The results showed that yams harvested in Kouassi-Kouassikro (2.53 ± 0.06 kg) and Bondoukou (2.37 ± 0.09 kg) were heavier than those from Bouna (2.01 ± 0.11 kg). Storage conditions influenced spoilage: yams stored in pits had lower alteration rates (40.00% to 48.57%) compared to those stored under straw huts or trees (100%). In warehouses, alteration rates ranged from 72.29% (Bondoukou) to 100% (Kouassi-Kouassikro), with rot rates varying from 47.05% to 70.00%, respectively. Weight losses varied from 15.15% to 36.67% in warehouses versus 8.47% to 42.86% in field storage. These results underline the importance of storage methods, with pit storage significantly reducing deterioration.