Socio-economic implications of utilization of indigenous spices in Orumba North, Anambra State, Nigeria

Abstract

The study examines socio-economic implications of utilization of indigenous spices in Orumba North, Anambra state, Nigeria. A well designed questionnaire was used in collecting cross sectional data were analysed using descriptive statistical tools. Results showed that 50% of the women studied were business women and none of the women had zero education but 13% had higher education. Spices used for food preparation includes; Gongronema latifolium (Utazi), Xylopia dethopica (Uda), Piperguinessnse (Uziza), Penta dethramacropylla (Ukpaka), and Monodora myristica (Ehuru). Others were Ricinus communis (Ogiri isi), Ogiri-okpei, Byrosocurpus dinklayer (Efu), Ocimum gratissimus (Nchanwu), and pepper. These spices are used in preparing soups like bitter leaf soup, Nsala (broth soup), Egwusi (Melon soup), yam portage, African salad and Ncha (sauce) as revealed by 91, 86, 71 and 83% respectively of the women. Results further showed that smoking, drying, salting and fermentation were preservation methods while the local storage devices used to store processed spices includes air tight container and basket called Ngiga, made from raffia palm or barb wire sheet. Results further showed that some spices have medicinal effect in treating some sicknesses as revealed by 1 and 17% of the women. A mixture of Uziza and uda, Utazi and Ehuru are used in treating internal wounds, diabetics, cough and catarrh while 6% of the women used Ogiri-isi spice for suppressing the alcohol taken by over drunken person.