Improvement of Sensory Characteristics of "Wassa-Wassa," a Semolina Derived from Yam (Dioscorea cayenensis-rotundata) Pulp and Peels Consumed in Northeastern Côte d'Ivoire
DJINA Yves, DISSEKA Kwithony William, Kane Fako, N’ZEBO N’Zebo Jean-Michel, Faulet Meuwiah Betty, GONETY Tia Jean
International Journal of Biochemistry Research & Review · pp. 253–264 · Published 13 Oct 2025
10.9734/ijbcrr/2025/v34i51054Abstract
Yam (Dioscorea cayenensis-rotundata), KPONAN variety is a major staple crop in Côte d’Ivoire. The Post-harvest losses of yam are estimated between 30 and 50% after six months of storage, thus limiting its use. This study aimed to improve the sensory characteristics of the traditional semolina made from yam pulp and peels ("Kponan" variety) consumed in Bondoukou’s department. An acetic acid treatment (0.5-2.5%) was applied to yam pulp and peels for flour production. The resulting flours are used to make wassa wassa. The results showed that treatment with 1.5 and 2.5% acetic acid reduced browning and improved the color (lighter) and texture (less sticky). Wassa wassa semolina from acetic acid-treated powders was the most accepted. Sensory analyses (descriptive and hedonic) revealed a significant preference for treated semolina, offering a promising solution to reduce postharvest losses and enhance yam valorization in Côte d’Ivoire.
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