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eISSN: 2581-9615 || CODEN: WJARAI || Impact Factor 8.2 ||  CrossRef DOI

Research and review articles are invited for publication in March 2026 (Volume 29, Issue 3) Submit manuscript

Phenotypic characterization of yam ferments: the case of the "florido" and "bètè-bètè" varieties produced in Cote d'Ivoire

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  • Phenotypic characterization of yam ferments: the case of the "florido" and "bètè-bètè" varieties produced in Cote d'Ivoire

Emmanuel Gozoua 1, 2, 3, *, Rose Koffi-Nevry 2 and Louis Ban Koffi 1

1 National Center of Agronomic Reseach, Ivory Coast
2 Microbiology and Biotechnology Laboratory, Nangui-Abrogoua University, Abidjan, Ivory Coast.
3 UFR Marine sciences, University of San Pedro, Ivory Coast.
 
Research Article
World Journal of Advanced Research and Reviews, 2023, 20(02), 331-339
Article DOI: 10.30574/wjarr.2023.20.2.2215
DOI url: https://doi.org/10.30574/wjarr.2023.20.2.2215
 
Received on 20 September 2023; revised on 05 November 2023; accepted on 07 November 2023
 
The issue of yam preservation and processing is at the heart of many debates. In this study, two varieties (bètè-bètè and florido) were used to produce ferments. Three types of ferment, preserved in two types of packaging (jute bag and plastic bag), were developed. The microflora found on the different ferments consisted mainly of molds, yeast, aerobic mesophilic germs (the total flora) and lactic acid bacteria. The Florido variety showed an average mold load of between 4,5 104 CFU/mL and 1,4 105 CFU/mL. Three types of mold were identified: Fusarium, Aspergillus and Penicillium. Lactic acid bacteria were counted at between 2,5 104 CFU/mL and 3,9 104 CFU/mL. Total flora recorded the highest levels at 3,1 107 CFU/mL and 8,7 107. The variability of the microflora of yam ferments may make them a potential means of bioprocessing yam-based food products or other starchy substances.
 
Ferments; Dioscorea alata; Starch; “florido”; “bètè-bètè”.
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2023-2215.pdf

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Emmanuel Gozoua, Rose Koffi-Nevry and Louis Ban Koffi. Phenotypic characterization of yam ferments: the case of the "florido" and "bètè-bètè" varieties produced in Cote d'Ivoire. World Journal of Advanced Research and Reviews, 2023, 20(2), 331-339. Article DOI: https://doi.org/10.30574/wjarr.2023.20.2.2215

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