Introduction: Traditional food knowledge is the knowledge passed from one generation to another generation. Ancient Tamil peoples believes “Unavemarundhu” which means “Let’s food be thy medicine and medicine be thy food”. Indigenous food system helps to improve the quality of life. Objective: This study was conducted to assess, collect and document the traditional knowledge on indigenous foods followed in the Communities of Tamilnadu. Methods: A cross sectional study was conducted through Focus group discussion and one on one interview method among the 202 selected women Respondents in the age group 30-90 years old. Results: Knowledge assessment of the selected Respondents reveals that the majority of the people from the age group above 80 (71.6%) possess more traditional knowledge. People in the age group of 30-39 (10.5%) years possess least traditional knowledge. Even though we have plenty of awareness about exclusive breast feeding, still most of the Respondents prefer to include the sugar syrup as first food for infants due to superstitious belief. Conclusion: The above study concluded that the traditional knowledge to indigenous food was decreasing gradually, if this situation persists, we may lose our precious traditional knowledge on food in future. Indigenous food preparations are rich in nutraceutical compound which aids for better well being and improve immunity. So it is important to document the indigenous food in order to protect and preserve our traditional knowledge.
| Published in | International Journal of Food Science and Biotechnology (Volume 6, Issue 4) |
| DOI | 10.11648/j.ijfsb.20210604.15 |
| Page(s) | 121-130 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Document, Indigenous Food, Traditional Knowledge, Tamilnadu, Women
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APA Style
Dheephiga Mahendiran, Anusuya Devi Kuppuswamy, Sathiya Viswanathan. (2021). Traditional Knowledge on Indigenous Foods in the Communities of Tamilnadu- An Exploratory Cross- Sectional Study. International Journal of Food Science and Biotechnology, 6(4), 121-130. https://doi.org/10.11648/j.ijfsb.20210604.15
ACS Style
Dheephiga Mahendiran; Anusuya Devi Kuppuswamy; Sathiya Viswanathan. Traditional Knowledge on Indigenous Foods in the Communities of Tamilnadu- An Exploratory Cross- Sectional Study. Int. J. Food Sci. Biotechnol. 2021, 6(4), 121-130. doi: 10.11648/j.ijfsb.20210604.15
AMA Style
Dheephiga Mahendiran, Anusuya Devi Kuppuswamy, Sathiya Viswanathan. Traditional Knowledge on Indigenous Foods in the Communities of Tamilnadu- An Exploratory Cross- Sectional Study. Int J Food Sci Biotechnol. 2021;6(4):121-130. doi: 10.11648/j.ijfsb.20210604.15
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Download@article{10.11648/j.ijfsb.20210604.15,
author = {Dheephiga Mahendiran and Anusuya Devi Kuppuswamy and Sathiya Viswanathan},
title = {Traditional Knowledge on Indigenous Foods in the Communities of Tamilnadu- An Exploratory Cross- Sectional Study},
journal = {International Journal of Food Science and Biotechnology},
volume = {6},
number = {4},
pages = {121-130},
doi = {10.11648/j.ijfsb.20210604.15},
url = {https://doi.org/10.11648/j.ijfsb.20210604.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20210604.15},
abstract = {Introduction: Traditional food knowledge is the knowledge passed from one generation to another generation. Ancient Tamil peoples believes “Unavemarundhu” which means “Let’s food be thy medicine and medicine be thy food”. Indigenous food system helps to improve the quality of life. Objective: This study was conducted to assess, collect and document the traditional knowledge on indigenous foods followed in the Communities of Tamilnadu. Methods: A cross sectional study was conducted through Focus group discussion and one on one interview method among the 202 selected women Respondents in the age group 30-90 years old. Results: Knowledge assessment of the selected Respondents reveals that the majority of the people from the age group above 80 (71.6%) possess more traditional knowledge. People in the age group of 30-39 (10.5%) years possess least traditional knowledge. Even though we have plenty of awareness about exclusive breast feeding, still most of the Respondents prefer to include the sugar syrup as first food for infants due to superstitious belief. Conclusion: The above study concluded that the traditional knowledge to indigenous food was decreasing gradually, if this situation persists, we may lose our precious traditional knowledge on food in future. Indigenous food preparations are rich in nutraceutical compound which aids for better well being and improve immunity. So it is important to document the indigenous food in order to protect and preserve our traditional knowledge.},
year = {2021}
}
TY - JOUR T1 - Traditional Knowledge on Indigenous Foods in the Communities of Tamilnadu- An Exploratory Cross- Sectional Study AU - Dheephiga Mahendiran AU - Anusuya Devi Kuppuswamy AU - Sathiya Viswanathan Y1 - 2021/12/31 PY - 2021 N1 - https://doi.org/10.11648/j.ijfsb.20210604.15 DO - 10.11648/j.ijfsb.20210604.15 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 121 EP - 130 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20210604.15 AB - Introduction: Traditional food knowledge is the knowledge passed from one generation to another generation. Ancient Tamil peoples believes “Unavemarundhu” which means “Let’s food be thy medicine and medicine be thy food”. Indigenous food system helps to improve the quality of life. Objective: This study was conducted to assess, collect and document the traditional knowledge on indigenous foods followed in the Communities of Tamilnadu. Methods: A cross sectional study was conducted through Focus group discussion and one on one interview method among the 202 selected women Respondents in the age group 30-90 years old. Results: Knowledge assessment of the selected Respondents reveals that the majority of the people from the age group above 80 (71.6%) possess more traditional knowledge. People in the age group of 30-39 (10.5%) years possess least traditional knowledge. Even though we have plenty of awareness about exclusive breast feeding, still most of the Respondents prefer to include the sugar syrup as first food for infants due to superstitious belief. Conclusion: The above study concluded that the traditional knowledge to indigenous food was decreasing gradually, if this situation persists, we may lose our precious traditional knowledge on food in future. Indigenous food preparations are rich in nutraceutical compound which aids for better well being and improve immunity. So it is important to document the indigenous food in order to protect and preserve our traditional knowledge. VL - 6 IS - 4 ER -
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