Africa’s Indigenous Knowledge: From Education to Practice

Ezeanya-Esiobu, Chika

doi:10.1007/978-981-13-6635-2_5

Cited by 4 publications

(1 citation statement)

References 15 publications

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“…Recent theoretical developments have revealed that, there has been spirited abandoning of traditional African practices and technologies in favor of western civilization alternatives since the conquest of Africa by the European settlers in the 1800 period. African civilizations neglected their tools, equipments and commercial practices in favor of new technologies brought about by the white settlers (Ezeanya-Esiobu, 2019). This seems to be a common problem in Africa and other developing countries.…”

Section: Introductionmentioning

confidence: 99%

Design Of An Improved Traditional African Granary: Literature Review

Kabinga¹

2021

Preprint

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<p>In the past several decades, domineering influence from the western culture has played an important role in Africans abandoning their traditional foods for the more appearing western cuisines and highly refined factory foods. Unfortunately, this approach results in problems related to increase in lifestyle diseases such as diabetes, obesity, impotence in men, high blood pressure and cancer to name but a few. This problem has been largely studied and many viable solutions have been found including going back to consumption of traditional foods. Consequently, there has been much campaign and spirited debate in the media for the need to return to the consumption of African traditional foodstuffs to try to reduce the spread of the lifestyle diseases. On the same note, African communities have abandoned their traditional farming practices including food storage and warehousing practices. This turns out to be even more problematic because instead of improving their traditional food storage practices like granaries, on the contrary they have adopted urban systems, which have proved ineffective and inefficient. For instance, such poor storage practices include the following: the use of converted storage rooms in modern urban residential houses; construction of stock yards and sheds using cheap scientifically untested materials, poorly built traditional granaries due to loss of artisanship and knowledge from one generation to another and use of shopping bags and plastics. This is a basic chicken-and-egg problem, therefore, this article encourages the need for new research initiatives aimed at coming up with a newly designed African granary as a solution to reducing postharvest losses by rural farmers in Kenya and other developing countries. Other studies have failed to come up with a viable solution to the problems occasioned by the traditional African granary and the modern versions in the markets. The aims of this research are twofold: firstly to find engineering solutions to the practical and applicability challenges facing the traditional African granary, secondly, to design a commercially viable technically practical traditional African granary prototype. Therefore, this paper evaluates the past and currents trends in the use of the African granary and proposes new technical improvements to make it more suitable in combating pest, rodents and disease invasion. This shall be done, by searching for appropriate literature on the current problems associated with the granary and forecasting the economic, technical, socio-cultural, governmental and legal benefits of a newly designed traditional African granary. This thesis will document several key contributions made to the fields of warehousing and stores management: to reduce post-harvest losses by 90% therefore combating food shortage and hunger in Kenya and other developing countries of the world. </p>

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Section: Introductionmentioning

confidence: 99%

Design Of An Improved Traditional African Granary: Literature Review

Kabinga¹

2021

Preprint

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Livestock management and protection using indigenous technical knowledge among the Maasai of Narok county, Kenya

Kereto

Nkurumwa

Obara

et al. 2022

Cogent Social Sciences

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Chemical Composition and Combinatory Antifungal Activities of Ammoides verticillata, Allium sativum and Curcuma longa Essential Oils Against Four Fungi Responsible for Tomato Diseases

Senouci

Benyelles

Dib

et al. 2020

CCHTS

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Background: Tomato is considered a model plant in genetics and is one of the most economically important crops of all those that exist in the world. Several species of fungi are reported on tomato fruit, causing damage both during cultivation and after harvest. Some of the appropriate actions that could be initiated to resolve the problem are to develop and search for new antimicrobial substances isolated from the bioactive natural products, such as essential oils. Aim and Objective: The aim of this work was to determine the chemical composition of essential oils of Ammoides verticillata, Allium sativum and Curcuma longa, to evaluate their in-vitro antifungal activities and in-vivo antifungal effect of essential oils to prevent the diseases caused by tomato. Materials and Methods: The essential oils obtained from aerial parts of plants were analyzed by GC/MS and tested for their antifungal activities against Penicillium expansum, Fusarium solani, Rhizopus stolonifer and Alternaria alternata using the radial growth technique method. The effectiveness in-vivo of the association between Allium sativum and Curcuma longa essential oils was also investigated on tomatoes inoculated by fungi. Results: The essential oil from A. verticilata was mainly composed of phenolic compounds (54.4%), the A. sativum oil was mainly composed of sulfur compounds (91.5%) and C. longa oil was dominated by oxygenated monoterpenes (82.0%). The obtained results in-vitro antifungal revealed that individual essential oils of A. verticillata and A. sativum were more active than the essential oil of C. longa against all screened microorganisms. An important antifungal effect of A. sativum and C. longa essential oils blend was obtained against P. expansum (100%), F. solani (95.2%), R. stolonifer (95.1%) and A. alternata (48.5%). Furthermore, A. sativum and C. longa essential oils blends have demonstrated promising in-vivo antifungal activity to control infection of tomato against P. expansum and R. stolonifer. Conclusion: A. sativum and C. longa essential oil blends can be used as a natural food preservative and alternative to chemical fungicides to protect stored tomato against many phytopathogens.

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Africa’s Indigenous Knowledge: From Education to Practice

Cited by 4 publications

References 15 publications

Design Of An Improved Traditional African Granary: Literature Review

Design Of An Improved Traditional African Granary: Literature Review

Livestock management and protection using indigenous technical knowledge among the Maasai of Narok county, Kenya

Chemical Composition and Combinatory Antifungal Activities of Ammoides verticillata, Allium sativum and Curcuma longa Essential Oils Against Four Fungi Responsible for Tomato Diseases

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