Cocoassié undergrowth yam tubers, recently cultivated in association with rubber trees in the Haut-Sassandra region, are used as staple foods. They are highly perishable once harvested. Processing them into flour could help reduce post-harvest losses and be a means of adding value. This study aimed to to determine the physicochemical characteristics of undergrowth yam flour for value addition purposes. Untreated, bleached, and citric acid-treated flours were produced from yam tubers from the localities of Gonaté and Séria and characterized using conventional methods. The results revealed that yam flours are energy-rich foods high in total carbohydrates (92.77-94.31% DM), low in ash (0.99-1.98% DM) and lipids (0.14-0.25% DM). These flours contain proteins (4.40-5.21% DM), polyphenols (27.90-50.97 mg EAG/100 g), including flavonoids (2.53-7.32 mg EQ/100 g). Their tannin, phytate, and oxalate contents are 15.09-28.22 mg EAT/100 g, 12.41-16.04 mg/100 g, and 25.50-54.06 mg/100 g, respectively. In addition, anti-browning treatments, particularly bleaching and citric acid treatment of the tubers, had a significant impact on the physicochemical characteristics determined. Untreated flours generally had the highest ash, protein, and lipid contents, unlike acid-treated flours. As for bleached flours, they had the lowest levels of antinutritional compounds. For the efficient use of these flours in the food industry, their functional and rheological properties must be determined.

This study aims to determine the different uses of the two edible mushrooms Lentinus brunneofloccosus pegler and Auricularia auricularia judae in Ivory Coast. A survey was conducted in the cities of Daloa and Yamoussoukro from June to August 2020 among sellers, traditional healers and consumers. The results show that the vernacular name of the mushrooms varies from one ethnic group to another. The most by consumers (88.87% for Lentinus brunneofloccosus pegler and 89.87% for Auricularia auricularia judae) obtain the mushrooms by purchase. Dried mushrooms are the most consumed forms (71.35% for Lentinus brunneofloccosus pegler and 75.32% for Auricularia auricularia judae). The ethnic groups of western Côte d'Ivoire, the Guéré (20.07% for Lentinus brunneofloccosus pegler and 21.76% for Auricularia auricularia judae), the Yacouba 19.06% for Lentinus brunneofloccosus pegler and 20.91% for Auricularia auricularia judae) and wobe (19.53% for Lentinus brunneofloccosus pegler and 21.84% for Auricularia auricularia judae) are the largest consumers. The fungi Lentinus brunneofloccosus pegler and Auricularia auricularia judae have nutritional and medicinal properties. They could constitute alternatives to guarantee the food security of the population. Knowing the biochemical composition of the two fungi Lentinus brunneofloccosus pegler and Auricularia auricularia judae is an essential prerequisite for their promotion and export.