HERBS, SPICES, SEASONINGS AND CONDIMENTS USED BY FOOD VENDORS IN MADINA, ACCRA

Abstract

The study investigated the knowledge and use of spices, seasonings and condiments by food vendors in Madina. A total of fifty (50) respondents were selected using the convenience sampling technique. A semi structured interview schedule was used to collect data for the study. The data obtained was analyzed using the Statistical Package for Social Sciences (SPSS) version 16. Most respondents were females (94%) and the average age was 37years. The study sample belonged to varied Ghanaian ethnic groups with the main group being Akans thus allowing for varied information about the issue under study to be collected. Most respondents had basic education (52%). Analysis of results of the study showed that (84%) respondents could define spices but all had difficulty defining seasonings and condiments. These terms were described mainly using their sensory characteristics. Food vendors used a variety of spices, seasonings and condiments from either plant, animal or chemical origin in the preparation of their food. Knowledge about sources and use of spices, seasonings and condiments was derived mainly from family members who extended the information by word of mouth. Most of this information was not documented. The study sample was aware of the nutritive, sensory qualities, health benefits as well as negative effects of using these spices, seasonings and condiments. They lacked knowledge about the laws governing the right quantity of spices, seasoning and condiments to use in the preparation of food. Some food vendors also substituted spices and seasonings with other items, which could be injurious to health. It was recommended there should be awareness creation and education by relevant stakeholders about the right quantities of spices, seasoning and condiments to use during food preparation to prevent consumers from suffering from negative health effects. Since Ghana is a country with diverse cultures, further research into specific local spices and seasonings used among specific cultural groups in Ghana could be conducted to help document and preserve such rich traditional cooking culture. Food scientists could conduct further experimental research to upgrade and standardize especially the local spices and seasonings.