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Table 3 Acknowledgment frequency of each spice (%) with respect to the Divisions of residence

From: An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh

Spices

Divisions

UN

Mi

UP

Mez

KKi

N

Ba

Me

Le

Bam

Total

Ad

100

100

100

75.6

100

100

100

100

87

100

93.4

As

12.9

17

18.8

5.0

12.5

2.5

0

2.1

2.6

2.4

6.8

Ca

100

100

100

96.6

100

100

100

100

97

100

99

Dg

100

97

100

89.9

100

100

97.1

98

79

100

95.4

Dp

100

98

100

89.1

100

100

94.1

96

76

98.8

94.6

Eg

100

98

100

48.7

100

100

91.2

94

71

92.9

83.6

Fl

100

100

100

96.6

100

100

100

100

84

100

98.1

Fx

100

100

100

80.7

100

100

100

100

90

100

94.8

Hgb

100

98

100

91.6

100

100

100

100

100

100

97.9

Hgf

100

100

100

97.5

100

100

100

100

92

100

98.8

Hz

90.3

100

100

31.9

93.8

98

88.2

96

71

92.9

78.7

Mw

100

100

100

83.2

100

100

100

100

76

100

94.4

Mm

100

100

96.9

99.2

100

100

100

100

97

98.8

99.2

Pb

100

100

100

94.1

100

100

97.1

100

79

98.8

96.7

Pc

67.7

88

96.9

31.1

90.6

85

79.4

64

50

66.7

65.2

Pg

100

100

100

96.6

100

100

100

100

97

98.8

98.8

Ss

100

100

100

89.9

100

100

100

100

76

98.8

95.7

Szb

3.2

6.8

0

1.7

0

0

2.9

2.1

0

10.7

3.5

SZf

100

100

100

97.5

100

100

100

100

97

98.8

99

Sm

100

100

100

79.8

100

100

100

100

84

100

94.2

Tt

100

100

100

95

100

100

100

100

84

100

97.7

Xae

100

98

100

88.2

100

100

100

100

84

100

95.9

Xa

6.5

1.7

0

94.1

3.1

0

0

0

34

0

25

Xp

100

98

100

91.6

100

100

97.1

98

66

98.8

94.8

  1. UN: Upper Nkam; Mi: Mifi; UP: Upper Plateau; Mez: Mezam; KKi: Koung-Khi; N: Nde; Me: Menoua; Le: Lebialem; Bam: Bamboutos; Ba: Bansoa Ad: A. daniellii; As: Aframomum sulcatum; Ca: C. frutescens; Dg: D. glomerata; Dp: D. psilurus; Eg: E. giganteus; Fl: F. leprierii; Fx: F. xanthozyloides; Hgb: H.gabonii (bark); Hgf: H. gabonii (fruits); Hz: H. zenkeri; Mw: M. whitei; Mm: M. myristica; Pb: P. brazzeana; Pc: P. capense; Pg: P. guineense; Ss: S. striatinux; Szf: S. zenkeri fruit; Szb: S. zenkeri (bark); Sm: S. melongena; Tt: T. tetraptera: Xae: X. aethiopica; Xa: X. africana; Xp: X. parviflora. The bold lines are spice sample which are not generally known but are utilized specifically in certain divisions