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.
World Journal of Advanced Research and Reviews, 2025, 28(02), 288-299
Article DOI: 10.30574/wjarr.2025.28.2.3586
Received on 12 September 2025; revised on 19 October 2025; accepted on 22 October 2025
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.
Spice; Coelocaryon oxycarpum; Food Fermentation; Wild Plant; Traditional Condiment; Côte d’Ivoire
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Amon Reine Angelina Yapi, Gnangui Sophie Nadège, Gbè Aya Jacqueline Konan andYapo Hypolithe Kouadio. Traditional Uses and Ethnobotanical Survey of the Fermented Fruit of Coelocaryon oxycarpum in Southern Côte d’Ivoire. World Journal of Advanced Research and Reviews, 2025, 28(02), 288-299. Article DOI: https://doi.org/10.30574/wjarr.2025.28.2.3586.
Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0