Open AccessEndogenous knowledge and importance of "conoro", fermented condiment from seeds of Baobab (Adansonia digitata), Kapok (Ceiba pentandra) and Okra (Abelmoschus sp) by Bondoukou department populations (North-Eastern Cote d'Ivoire)
Author(s) -
Yao Kouakou Adaye,
Faulet Meuwiah Betty,
Dan Chépo Ghislaine,
Fagbohoun Jean Bedel,
Yatty Justin Kouadio,
Kouamé Lucien Patrice
Publication year - 2018
Publication title -
asian journal of agriculture and rural development
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.201
H-Index - 2
eISSN - 2304-1455
pISSN - 2224-4433
DOI - 10.18488/journal.1005/2017.7.12/1005.12.244.261
Subject(s) - adansonia digitata , ceiba , abelmoschus , cote d ivoire , traditional medicine , medicine , biology , horticulture , botany , humanities , ecology , philosophy
"Conoro" is a traditional fermented condiments prepared from seeds of Baobab, Kapok and Okra. It is consumed by the North-Eastern Ivoirians. The aim was to report ethno-nutritional knowledge of "conôro" and to understand theirs uses. Data showed that respondents had a high knowledge level of "conôro" (86 to 96.67%). A significant difference is found in ethnic and age groups (p <0.05). Koulango were majority ethnic and people over 65 years old had the high knowledge level of "Conôro" to 96.8-100 % and 85.7-100 % respectively. Conoro’s utilization rates varied between 85.27 to 97.93 %. Sauces seasoning (ICF = 0.92) and addition of "Conôro" to other natural substances (ICF = 0.46) were respectively the most reported food and therapeutic uses. Blood pressure (ICF = 0.19) and abdominal pain after childbirth (ICF = 0.33) represented the most common treated diseases. "Conôro" was made from seeds taken individually or combined. The production processes of "conôro" were studied in different localities. Fermentation took 3 days in all localities. It was sold in dumpling form at 25 to 100 FCFA. The conservation time of "conôro" was from 6 to 12 months.