Traditional Uses and Ethnobotanical Survey of the Fermented Fruit of Coelocaryon oxycarpum in Southern Côte d'Ivoire
Authors/Creators
- 1. Biocatalysis and Bioprocesses Laboratory, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire.
- 2. Laboratory of Food Biochemistry and Technology of Tropical Products, Department of Food Science and Technology, Université Nangui ABROGOUA, BP 801, Abidjan, 02, Côte d'Ivoire.
- 3. Laboratory of Biochemistry-Biotechnology and Food Sciences, Department of Biosciences, Université Alassane OUATTARA, BP V 18 Bouaké 01, Bouaké, Côte d'Ivoire.
Description
Background: Coelocaryon oxycarpum is used to varying degrees by populations in southern Côte d’Ivoire, where its importance in households is steadily increasing.
Objectives: This study aimed to document the ethnobotanical knowledge and traditional uses of the fermented fruit of Coelocaryon oxycarpum in three regions of southern Côte d’Ivoire (La Mé, Lagunes, and Agnéby-Tiassa).
Methods: A semi-structured survey was conducted with 405 participants using questionnaire forms.
Results: The results reveal a strong local knowledge of the fruit, which is used for both food and medicinal purposes. Traditional fermentation, carried out in closed pots or bags for 3 to 7 days, enhances the flavor and shelf life of the product. Respondents attributed several therapeutic properties to the fermented pulp, notably against hypertension, hemorrhoids, and cough.
Conclusions: These findings highlight the socio-cultural and medicinal value of Coelocaryon oxycarpum and call for biochemical characterization to scientifically validate the reported uses.
Files
WJARR-2025-3586.pdf
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