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An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak

The uses of indigenous plants vary amongst native communities, from being consumed as vegetables, used as flavourings or added as an aromatic enhancer. However, records of their traditional use are sparse and most of the native knowledge on applications of these indigenous plants has not been pass...

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Main Authors: Nurul Aisyah Yusli,, Noorasmah Saupi,, Shiamala Devi Ramaiya,, Yu Abit Lirong,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:http://journalarticle.ukm.my/18887/1/105-115%2B%2B%2BNoorasmah%2BSaupi.pdf
http://journalarticle.ukm.my/18887/
https://jms.mabjournal.com/index.php/mab/issue/view/43
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spelling my-ukm.journal.188872022-07-05T07:47:49Z http://journalarticle.ukm.my/18887/ An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak Nurul Aisyah Yusli, Noorasmah Saupi, Shiamala Devi Ramaiya, Yu Abit Lirong, The uses of indigenous plants vary amongst native communities, from being consumed as vegetables, used as flavourings or added as an aromatic enhancer. However, records of their traditional use are sparse and most of the native knowledge on applications of these indigenous plants has not been passed down to later generations. The present study aims to record and identify communal knowledge from the Central Region of Sarawak with regards to the use of indigenous plants as food flavourings or aromatic enhancers. Face-to-face interviews with 150 respondents were conducted in a semi-structured manner to obtain the required information. A total of 27 plant species from 20 families were identified for their use by native people as food flavouring or aromatic enhancement. Zingiberaceae was found to be the most prevalent family of plants in this study with a representation of four species. Leaves were the part of the plants most commonly utilized by natives for flavouring purposes with 12 species being utilized in this manner. The mode of cooking varies within the community according to a preference for taste and aroma intensity as well as inherited oral knowledge passed down from older generations. This study recommends a full nutrient content analysis for the identified plant species shortly. Penerbit Universiti Kebangsaan Malaysia 2021 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/18887/1/105-115%2B%2B%2BNoorasmah%2BSaupi.pdf Nurul Aisyah Yusli, and Noorasmah Saupi, and Shiamala Devi Ramaiya, and Yu Abit Lirong, (2021) An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak. Malaysian Applied Biology, 50 (3). pp. 105-115. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/43
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description The uses of indigenous plants vary amongst native communities, from being consumed as vegetables, used as flavourings or added as an aromatic enhancer. However, records of their traditional use are sparse and most of the native knowledge on applications of these indigenous plants has not been passed down to later generations. The present study aims to record and identify communal knowledge from the Central Region of Sarawak with regards to the use of indigenous plants as food flavourings or aromatic enhancers. Face-to-face interviews with 150 respondents were conducted in a semi-structured manner to obtain the required information. A total of 27 plant species from 20 families were identified for their use by native people as food flavouring or aromatic enhancement. Zingiberaceae was found to be the most prevalent family of plants in this study with a representation of four species. Leaves were the part of the plants most commonly utilized by natives for flavouring purposes with 12 species being utilized in this manner. The mode of cooking varies within the community according to a preference for taste and aroma intensity as well as inherited oral knowledge passed down from older generations. This study recommends a full nutrient content analysis for the identified plant species shortly.
format Article
author Nurul Aisyah Yusli,
Noorasmah Saupi,
Shiamala Devi Ramaiya,
Yu Abit Lirong,
spellingShingle Nurul Aisyah Yusli,
Noorasmah Saupi,
Shiamala Devi Ramaiya,
Yu Abit Lirong,
An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak
author_facet Nurul Aisyah Yusli,
Noorasmah Saupi,
Shiamala Devi Ramaiya,
Yu Abit Lirong,
author_sort Nurul Aisyah Yusli,
title An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak
title_short An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak
title_full An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak
title_fullStr An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak
title_full_unstemmed An ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the Cntral Region of Sarawak
title_sort ethnobotanical study on indigenous food flavourings and aromatic enhancing plants used by the native communities of the cntral region of sarawak
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2021
url http://journalarticle.ukm.my/18887/1/105-115%2B%2B%2BNoorasmah%2BSaupi.pdf
http://journalarticle.ukm.my/18887/
https://jms.mabjournal.com/index.php/mab/issue/view/43
_version_ 1738511362082996224
score 13.211869

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