Cover Image

An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central 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 pla...

Full description

Saved in:
Bibliographic Details
Main Authors: Yusli, Nurul Aisyah, Saupi, Noorasmah, Ramaiya, Shiamala Devi, Lirong, Yu Abit
Format: Article
Published: Malaysian Society of Applied Biology 2021
Online Access:http://psasir.upm.edu.my/id/eprint/95836/
https://jms.mabjournal.com/index.php/mab/article/view/1989/588
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.95836
record_format eprints
spelling my.upm.eprints.958362023-03-27T04:08:18Z http://psasir.upm.edu.my/id/eprint/95836/ An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak Yusli, Nurul Aisyah Saupi, Noorasmah Ramaiya, Shiamala Devi Lirong, Yu Abit 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. Malaysian Society of Applied Biology 2021 Article PeerReviewed Yusli, Nurul Aisyah and Saupi, Noorasmah and Ramaiya, Shiamala Devi and Lirong, Yu Abit (2021) An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak. Malaysian Applied Biology, 50 (3). pp. 105-115. ISSN 0126-8643; ESSN: 2462-151X https://jms.mabjournal.com/index.php/mab/article/view/1989/588
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
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 Yusli, Nurul Aisyah
Saupi, Noorasmah
Ramaiya, Shiamala Devi
Lirong, Yu Abit
spellingShingle Yusli, Nurul Aisyah
Saupi, Noorasmah
Ramaiya, Shiamala Devi
Lirong, Yu Abit
An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak
author_facet Yusli, Nurul Aisyah
Saupi, Noorasmah
Ramaiya, Shiamala Devi
Lirong, Yu Abit
author_sort Yusli, Nurul Aisyah
title An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak
title_short An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak
title_full An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak
title_fullStr An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak
title_full_unstemmed An ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of Sarawak
title_sort ethnobotanical study on indigenous food flavorings and aromatic enhancing plants used by the native communities of the central region of sarawak
publisher Malaysian Society of Applied Biology
publishDate 2021
url http://psasir.upm.edu.my/id/eprint/95836/
https://jms.mabjournal.com/index.php/mab/article/view/1989/588
_version_ 1761620400437985280
score 13.211869

Similar Items