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.