评估在巴希尔达尔市,巴希尔达尔,埃塞俄比亚准备菜肴香料和调味品的民族生理学使用:民族生理学定性研究

Q4 Medicine
Dessalegn Demeke, Biruk Getahun
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引用次数: 0

摘要

背景:香料和调味品是添加到食品中以增强香气和味道的物质。香料和调味品的传统制备增加了食物的味道,并赋予了本土知识的价值。方法:采用随机抽样方法,抽取169名调查对象。采用半结构化访谈和准备问题收集当地香料和调味品使用的相关数据。使用偏好排序、直接矩阵排序和配对明智压缩等民族生物学研究中常用的分析工具对获得的数据进行分析。结果:市场上共发现香料24种。在常规菜肴中发现了八种调味品。从配对比较的结果来看,葱属植物在香料和调味品的制备中具有最高的使用价值。偏好排序结果还表明,红辣椒是当地社区居民最喜欢的调味品。该研究还表明,在香料制备的土著知识不同的年龄组,老年人比年轻人更了解。由于年轻人对家庭活动不感兴趣,土著知识也受到威胁。结论:年轻一代存在知识局限(退化)。年轻一代继续学习,保存和维护他们祖先的智慧,尊重当地居民对香料和调味品的土著使用。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Assessing Ethnophsiological Use of Spices and Condiment in Prepared Dishes in Bahir Dar city, Bahir Dar, Ethiopia: Ethnophysiological Qualitative Study
Background: Spices and condiments are substances added to foods to enhance aroma and taste. Traditional preparation of spice and condiments increase food flavors and give value for indigenous knowledge. Methods: One houndred sixty nine informants were selected by using random sampling technique. Semistractured interview and prepared Question are were employed to collect pertinent data on the local use of spice and condiments. The data obtained were analyzed by using analytical tools commonly ordered in ethnobiologiacal studies like preference ranking, direct matrix ranking and paired wise compression. Result: Twenty four species of spice were found in the market. Eight condiments were identified in routinely prepared dishes. From the result of Paired comparison Allium sativum scores the highest use value in the preparation of spice and condiments. Preference ranking result also indicated that Red pepper is the most preferred condiment by the inhabitant of local community. This study also indicated that the indigenous knowledge in the preparation of spice vary with age groups with the elder more knowledgeable than youngsters. The indigenous knowledge also under threat as the young are not interested in the domestic activities. Conclusion: There is knowledge limitation (deterioration) in the younger generation. The younger generation keep to learn, preserve and maintain their ancestral wisdom with respect to the indigenous use of spice and condiments in the local resident.
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来源期刊
Iranian Journal of Nutrition Sciences and Food Technology
Iranian Journal of Nutrition Sciences and Food Technology Medicine-Endocrinology, Diabetes and Metabolism
CiteScore
0.60
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0.00%
发文量
12
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