Chapters authored
Structure: Activity and Emerging Applications of Spices and Herbs
Herbs and spices are plant parts (herbs from leaves and spices from other parts) that are conventionally used in their fresh or dried state for flavouring, natural condiments, preservatives and for medicinal purposes. Worldwide, most spices are classified on the basis of taste, season of growth, economic importance, growth habit and plant part used. Black pepper, chilies, small cardamom, ginger and turmeric are some of the widely used spices while common herbs include thyme, basil and bay leaves. These herbs are basically classified according to usage, active constituents and period of life. Secondary metabolites such as Eugenol, thymol, limonene, cuminaldehyde, curcumin, piperine, quercetin, luteolin in these plant parts have been found to be responsible for anticancer, antimicrobial, antiviral, antidiabetic, antioxidant, anti-inflammatory and hypocholesterolemic effects. Their application in water fortification, milk and cheese processing, production of beauty products and pesticides among others could not be underestimated. Finally, adulteration, toxicity and allergic reactions are some of the identified limitations and challenges often encountered in the use of herbs and spices.
Part of the book: Herbs and Spices
Ethnoveterinary Practices for Indigenous Poultry Health Management by Smallholder Farmers
Most resource-constrained smallholder farmers rely on ethnoveterinary medicine to treat village chicken diseases. An in-depth literature review and empirical study was conducted to establish ethnoveterinary practices used in indigenous chicken health management. The study showed that most village chicken farmers were female (70%). Most farmers kept chickens for socio-economic purposes; food, status and income. Common birds’ ailments treated and controlled using EVPs include Fowl Cholera; Pullorum; Diarrhea; Gumboro; Avian Influenza; Ngorok & Snot (Infectious Coryza); Bloody & watery diarrhea (Coccidiosis). Variety of materials were used to treat and control chicken diseases either as purely indigenous methods or in combination with conventional medicines. Among the practices, medicinal plants like Aloe vera emerged as the most commonly used botanical plant. More so, both literature and the empirical study, showed that farmers prepared and applied A. vera uniquely depending on the region and type of A. vera. Majority of remedies are used to treat more than one ailment. It is recommended that these practices be preserved and considered for new drug advancement and commercialization to promote cheaper and environmentally friendly options for poultry health management.
Part of the book: Herbs and Spices