TITLE:
Study of the Knowledge of Turmeric Curcuma longa) and Ginger (Zingiber officinale) in the Region of Daloa (Côte D’Ivoire)
AUTHORS:
Ekissi Alice Christine, Kouame Kan Benjamin, Beugre Grah Avit Maxwell, Séraphin Kati-Coulibaly
KEYWORDS:
Turmeric, Ginger, Zingiber officinale, Curcuma longa, Spice
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.12 No.9,
September
8,
2021
ABSTRACT: Ginger and turmeric are two plants of the
Zingiberaceaes family. They are used as spices and in the treatment of many
diseases. Despite their importance, data on their knowledge and their uses are
scarce. The objective of this work was to assess the knowledge and different
uses of ginger and turmeric. A survey was
carried out among saleswomen and consumers. The survey reveals that 100% of those surveyed knew about
ginger, but fewer people (17.5%) knew about turmeric. The survey
identified that ginger tastes more pungent
(82.65%) than bitter (17.35%), whilst turmeric’s taste is bitterer (53.47%)
rather than pungent (46.53%). Consumption
differed between the two rhizomes, with ginger consumed fresh (90.22%)
and turmeric dry (84.25%). Differences were also noted in their medicinal
(40.66% for ginger and 32.15% for turmeric), nutritional (50.82% for ginger and
11.65% for turmeric) and cosmetic (8.63% properties for ginger and 56.2% for
turmeric) uses. The vernacular names of the two rhizomes varied from one ethnic
group to another.