Assessing Ethnobiological Use of Spices and Condiment in Prepared Dishes in Bahir Dar City Market, Bahir Dar ,Ethiopia: Ethnobiological Study

Background: Spices and condiments are substances added to foods to enhance aroma and taste.Traditional preparation of spice and condiments increase food flavors and give value for indigenous knowledge. Methods: One houndred sixty nine informants were selected by using random sampling technique. Semistractured interview and prepared questionare were employed to collect pertinent data on the local use of spice and condiments.The data obtained were analyzed by using analytical tools commonly ordered in ethnobiologiacal studies like preference ranking, direct matrix ranking and pairedwise comparestion. Result: Twenty four species of spice were found in the market. Eight condiments were identified in routinely prepared dishes. From the result of Paired comparison Allium sativum scores the highest use value in the preparation of spice and condiments. Preference ranking result also indicated that Red pepper is the most preferred condiment by the inhabitant of local community. This study also indicated that the indigenous knowledge in the preparation of spice vary with age groups with the elder more knowledgeable than youngsters. The indignous knowledge also under threat as the young are not interested in the domestic activities. Conclusion: There is knowledge limitation (deterioration) in the younger generation.The younger generation keep to learn, preserve and maintain their ancestral wisdom with respect to the indigenous use of spice and condiments in the local resident.


Study Designs and Data collection instruments
Ethnobiological study was conducted to assess use of spices and condiment preparation related to indigenous knowledge in Bahir Dar city market. The study was conducted in three markets (kebele 16,Kebele 11 and kebele 04) of the seventeen kebeles market from January 2019 to February 2019. Based on the data of Bahir Dar city administration office Bahir Dar encompasses 17 kebels during a time of data collection. Data on indigenous konwelege use for spices and condiments preparation were collected by employing questionnaires,semistractured interview and observation. Local preference value of spice and condiments were detrmined. The local preference value were indicated by the community as the most prerefered and the least preferred value of spice and condiments by ranking the spice and condiments commonly used for preparation of dishes.

Data Collection and study population
The source populations were all population in Bahir Dar city. The study population were 169 in the three market crossponding to the three kebeles (kebele 16, kebele 11 and kebele 04) in the age range of 18-60 years. From each market equal proportion respondant were selected by lottery methods untile the respondant number reaches 169 with equal to number of sample size. All subjects were selected as a study group in age range 18-60 years were interviewed by random samping technique. Through interviews with the repondents at different levels age range information was obtained with regared to spice and condiment preparation in the local community.
Trained interviewer gather the relavent information basically related to condiment preparation context by using stracturaly prepared questionare , in order to identify the type of spice and condiment prepared and consumed in the local community.

Sampling size and technique
Bahir Dar city contains 17 kebeles. Bahir Dar city markets (kebele 16 ,Kebele 11 and kebele 04) of the seventeen kebeles were selected for ethnobiological study and the informants get informed conset and were interviewed by using random sampling techniwque until sample size was saturated. All the respondents are females and males with age range 18-60 years. Population sizes in Bahir Dar city market which use commercial exchange of spice is aproximetly 300, considering a confidence interval of 5% ,sample size beome one hundred sixty nine [22,24].
A structured questionnaire was prepared in English and translated into Amharic language and was retranslated back to English by linguistic to ensure accuracy and consistency. The entire interview would be held in Amharic language. Each respondents' was informed about the objective of the study and the benefit associated with indigenous knowledge commonly used in the community

Data Analysis
Data were edited, coded, entered and analyzed by SPSS version 20. Descriptive statistical methods were used to analyze and summarize the inhabitants sociodemographic charactors. Preference ranking, paired comparison and direct matrix ranking commonly employed in ethnobiological research were used to analyzie data of spices and condiments preparation with associated to indigenous knowledge.

Socio Demographic Information
Socio-demographic characteristics include, age, sex, educational status were formed on the basis of sociodemographic variables. The contributions devoted to socio-demographic characteristics provide an overview of available survey (Table1).

Ethnobiological use on the preparation of spice and condiments
The ingredient added to each spice and condiments. In this study eight condiments were assessed in the local community with regared to what kind of spice is added to prepared condiments .Most repondant gave reponse crossponding to the condiment with the most important spice added to the prepared condiment( tablele 2)

3.3.Comparesion Indignous Knowledge Vs. age in spices and condiments preparation
The use of spice and condiment were indicated(table3) that it is directly proportional to age increment and indigenous knowledge practice on local community. In which elders at a higher age and middle age range reflect more spice and condiments use than youngsters. All informants were found in the second and third age groups. This could have contributed for the identification and association of spices and condiments use knowledge by both second and third age groups as they are more knowledgeable than the people in the first age groups. Further more data collection from the study area by observation and interviews revealed that informants in the first age groups were not conversant enough in providing some ethnobiological information clearly on the used methods of spice and condiments preparation.

Paired comparison
For spices that were identified by the informants to be used at their proportions for all values paired comparison was made among the informants to know their ranks. Accordingly, Allium sativum stood 1 st followed by Trigonella foenum graecum. This result indicates that Allium sativum is much favored over other plant spices in the study area (Table 5).

Direct matrix ranking
Direct matrix ranking draws explicitly upon multiple dimensions of people perceive after various observations. The result of numerous individuals response can be added together to create a matrix that is representative to the community. Alternatively, direct matrix ranking can be done as a group of exercise in which participants reach consensus on the ranking of each item or vote according to their individual assessments. Ocimum bacilicum is the most important spices in the society (Table 6).

Spice found in the study area
As showen table 7 the fowlloing list of spice were found in the study area available as for preparation of condiments by local in habitants. ( table 7) Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) Vol. 10, No.13, 2020

Desscussion
Major seed spices are coriander, cumin, fennel and fenugreek. The use of analysis indicates that it is directly proportional to the community used upto date. Spices are important from the point of view of both consumption with food and comertial value [2]. In orde to obtain optimal health benefits from vegetables and spices, it is suggested that human should consume a balanced diet with a wide variety of phytochemical sources [3]. This study reveald that the indigenous people have also developed different methods for cultural transmission about the relationship of living beings,strive to make sense of how the natural world behaves and to collecting, processing, using and conserving these valuable plants and/or their products. This support one study done in Nigeria use of spice and condiments [4][5][6]. Spice and condiments are unique biologically and culturally. Spices are used for flavour, colour, aroma and preservation of food or beverages [7,8]. As culturally the indigenous knowledge is an outcome of model-making about the functioning of the natural world that is way all societies, pre-scientific and scientific of knowledge and beliefs handed down through generations by cultural transmission to apply (including humans) with one another and with their environment [8,10].
Linear thinking is important to this concept as easly described as elders pass on, we are losing much indigenous knowledge . It is not that I disagree or I grieve in my own life the passing of my grand parents and great-grandparents and the loss of the indgenous knowledge [11,12]. I am saying by using indigenous knowledge to improve ethnobiological health ,agriculture ,natural eniviroment and resource .This study support the benefit of spice and condiment in ethnobiolodical context related to culture value. One study in Ethiopia alo support the present study of spices are important additives to Ethiopian dishes [13].
Ethiopians, in their long history, discovered the medicinal properties of many plants with their provinces had the advantage of recording the information for future generations [14,15]. Cross ponding to this study indigenous knowledge practices is important for to control climate change in Ethiopia [16,25] . Other research was also initiated to document indigenous knowledge associated with traditional medicinal plants; specifically to identify the plant parts used for medicinal purposes and soil and water management to support this study [18][19][20]. After all spice increase food presearvation and safty. For example clove [23] is one of the most valuable spices that has been used for centuries as food preservative and also black pepper contains antimicrobial compounds that help keep food fresh [21,23 ]

Conclusion
Some of the spices are indigenous to Ethiopia or its neighboring countries; now a days the preparation of spice and condiment preparation is undertreat which is less applied by the inhabitants in the local area affected by modernization, civilization and industrialization by means of certain constraints which decrease the application of local knowledge. There is knowledge limitation (deterioration) in the younger generation doe to the existence of diverse cultural, traditional and belief system. Modernization, modification of culture and increased business work in the area has played a major role in changing the attitudes of younger generation to ignore the use of tradional(local) knowledge. .