Consumption of herbs and spices and its health benefits on the consumers. A case study of Kwadaso Municipality

Abstract

Consuming herbs and spices perform a variety of useful functions in foods that consumers often take for granted. Excessive consumption of herbs and herbs can even damage liver, or can cause death. The study aimed at investigating the consumption of herbs and spices and its health benefits on the consumers in Kwadaso Municipality in the Ashanti Region of Ghana. Survey research design was used for the study. The study population consisted of women who performed cooking activities in the Kwadaso Municipality. The sample size for the study was 385 based on Cochran’s Sample size formula. Purposive and convenience sampling techniques were employed in selecting the various households and the women respectively. The finding showed that cloves (3.60±1.157), anise seed (Nktinkiti) (3.75±0.114), turkey berry (Kwahu Nsosuain) (4.25±1.236), and onion (5.30±0.333) were most frequently consumed herbs and spices among the consumers. The study confirmed that improving aroma of prepared food, lifestyle/modern, preparation of delicious meals, and preservation of foods influence consumers purchase of herbs and spices during food preparation. Based on this, the study concluded that herbs and spices have been used to prepare delicious meals and it does not only add flavour, and taste but also for its associated health benefits. It was recommended consumers education as a contribution to protecting the health and safety of consumers. It is mandatory for Food and Drugs Authority (FDA) to create awareness among the consumers towards herbs and spices which are more advantageous to humans as well as the environment.