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

Research and review articles are invited for publication in April 2026 (Volume 30, Issue 1) Submit manuscript

Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

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  • Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire

Affoué Regina Sthela KOUAKOU 1, *, Kouakou Nestor KOUASSI 1, 2, Yapo Hypolithe KOUADIO 1 and Akissi Françoise KOUAME 1 

1 Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, NANGUI ABROGOUA University, Abidjan, Côte d'Ivoire.
2 Swiss Centre for Scientific Research in Côte d'Ivoire (CSRS-CI), Abidjan, Côte d'Ivoire.
 
Research Article
World Journal of Advanced Research and Reviews, 2024, 21(01), 399-409
Article DOI: 10.30574/wjarr.2024.21.1.2723
DOI url: https://doi.org/10.30574/wjarr.2024.21.1.2723
 
Received on 22 November 2023; revised on 01 January 2024; accepted on 03 January 2024
 
The plantain banana is an excellent source of energy and nutrients and one of the main financial resources for many people in Côte d'Ivoire. Its losses due to rotting during storage make it impossible to ensure its availability. To fight against losses, northen population in the Gontougo region dry plantain pulp "Tanga" for many others uses. This study was undertaken to identify the drying process of "Tanga" and its main uses. Thus, a food consumption survey was made in the departments of Bondoukou, Koun-Fao and Transua with 135 households per zone. Data revealed that "Tanga" production is most carried out by women (76.05%). High percentage of producers and consumers were uneducated (74.32%), Ivorians (96.15%) and farmers (94.82%). To produce "Tanga", plantain bananas are dried to avoid losses (94.81%) in Koun-Fao and for cultural practice in Bondoukou and Transua (96.30% and 73.33% respectively). "Tanga" is consumed by rural populations to have strength, for health reasons and the eating habits. The production processes of "Tanga" vary according to the localities studied and eight (8) dishes based on "Tanga" were identified. The frequency of consumption varies from 1 to 3 times a month. The production pattern for "Tanga" is different in all three localities. Encouraging the full use of plantain by developing products from senescent plantain is a good step towards improving food sustainability.
 
Plantain; Tanga; Food uses; Production diagram; Côte d'Ivoire
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2023-2723.pdf

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Affoué Regina Sthela KOUAKOU, Kouakou Nestor KOUASSI, Yapo Hypolithe KOUADIO and Akissi Françoise KOUAME. Identification of the processes and the uses of Tanga: Dried ripe plantain (Musa paradisiaca) pulp produced in Côte d’Ivoire. World Journal of Advanced Research and Reviews, 2024, 21(1), 399-409 . Article DOI: https://doi.org/10.30574/wjarr.2024.21.1.2723

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