Survey on the "plant salts" production and consumption in the west of Ivory Coast
Training and Research Unit in Food Sciences and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Ivory Coast.
Research Article
GSC Advanced Research and Reviews, 2021, 06(01), 021-029.
Article DOI: 10.30574/gscarr.2021.6.1.0002
Publication history:
Received on 01 January 2021; revised on 09 January 2021; accepted on 12 January 2021
Abstract:
A field survey was carried out to increase knowledge on salts produced from plants in the west of Ivory Coast. This work intends to serve as a basis for a real promotion of "plant salts" as a food additive in domestic and industrial production. It would also like to provide an alternative to severe low-sodium diets. It is produced in the west of Ivory Coast, salty products made from plants and used as a substitute of sodium chloride. These "edible plant salts" are differentiated from each other by the type of plant (and even organ) used and the manufacturing process. Two manufacturing processes, resulting in physically different salts, were identified. The first, used by the non-native Malinke, gives the lumpy "potash" commonly sold at the markets. The second, practiced by the native Dan, Guere an Wobe peoples, gives a better developed fine "plant salts". The main “edible plant salts” found in this area are produced from palm or coconut branches. The salts from reeds and many forest trees such as kapok trees are also very appreciated, only they are rare. "Plant salts" are in greater demand for health reasons, hence their qualification as "salts of the sick people". They are consumed as a cooking ingredient or in pharmacopoeia and the elderly are their first consumers. Due to weak demand, productions are very irregular and in low quantities. These products are unknown to populations and industrialists although they could be useful in food and health sectors.
Keywords:
Plant salts; Potash; Food additive; Salt substitute; Sodium chloride
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Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
