Articles
Beverage plants among Yoruba-speaking communities in Southwest Nigeria: diversity, uses, and commercial value
Article number
1466_8
Pages
61 – 70
Language
English
Abstract
Plants play a crucial role in improving the diversity and sustainability of food systems and cultural practices in sub-Saharan Africa.
Currently, their potential for beverage production in Nigeria remains underexplored.
This study investigated the diversity, traditional uses, cultural significance, and commercial potential of beverage plants among Yoruba-speaking communities in Southwest Nigeria.
An ethnobotanical survey of 520 participants from Ogun, Oyo, and Ondo states was conducted using semi-structured questionnaires.
Ethnobotanical data were analysed using citation frequency (FC), relative frequency of citation (RFC) and cultural importance index (CI). Published literature was synthesized to examine the nutritional, phytochemical, and commercial attributes of the documented plant species.
A total of 18 plants, belonging to 15 families, were identified and classified into five beverage categories: i) stimulant beverages, ii) herbal teas and infusions, iii) fruit juices and refreshing drinks, iv) fermented and alcoholic beverages, and v) functional or nutraceutical drinks. Ocimum gratissimum was the most culturally significant plant (FC=108, RFC=0.21, CI=0.623), followed by Garcinia kola (FC=41, RFC=0.08, CI=0.237), Parkia biglobosa (FC=38, RFC=0.07, CI=0.219), Adansonia digitata (FC=35, RFC=0.07, CI=0.269), and Annona muricata (FC=35, RFC=0.07, CI=0.269). Fruit juice and refreshing beverages were the dominant beverage category, with 11 plants providing edible pulps for processing into ready-to-drink natural beverages.
These plant species exhibited high cultural prominence and multiple beverage applications, reflecting strong community consensus on their nutritional and health benefits.
While some plant species are already utilised in local beverage industries, others remain underexploited.
Given the existing gaps in empirical data for these beverage plants, prioritizing systematic phytochemical profiling, adopting advanced processing techniques, and developing a comprehensive value chain are crucial steps to position these crops as viable, sustainable beverage options.
Currently, their potential for beverage production in Nigeria remains underexplored.
This study investigated the diversity, traditional uses, cultural significance, and commercial potential of beverage plants among Yoruba-speaking communities in Southwest Nigeria.
An ethnobotanical survey of 520 participants from Ogun, Oyo, and Ondo states was conducted using semi-structured questionnaires.
Ethnobotanical data were analysed using citation frequency (FC), relative frequency of citation (RFC) and cultural importance index (CI). Published literature was synthesized to examine the nutritional, phytochemical, and commercial attributes of the documented plant species.
A total of 18 plants, belonging to 15 families, were identified and classified into five beverage categories: i) stimulant beverages, ii) herbal teas and infusions, iii) fruit juices and refreshing drinks, iv) fermented and alcoholic beverages, and v) functional or nutraceutical drinks. Ocimum gratissimum was the most culturally significant plant (FC=108, RFC=0.21, CI=0.623), followed by Garcinia kola (FC=41, RFC=0.08, CI=0.237), Parkia biglobosa (FC=38, RFC=0.07, CI=0.219), Adansonia digitata (FC=35, RFC=0.07, CI=0.269), and Annona muricata (FC=35, RFC=0.07, CI=0.269). Fruit juice and refreshing beverages were the dominant beverage category, with 11 plants providing edible pulps for processing into ready-to-drink natural beverages.
These plant species exhibited high cultural prominence and multiple beverage applications, reflecting strong community consensus on their nutritional and health benefits.
While some plant species are already utilised in local beverage industries, others remain underexploited.
Given the existing gaps in empirical data for these beverage plants, prioritizing systematic phytochemical profiling, adopting advanced processing techniques, and developing a comprehensive value chain are crucial steps to position these crops as viable, sustainable beverage options.
Publication
Authors
B.O. Rafiu, A.O. Omotayo, I.O. Lawal, A.O. Aremu
Keywords
biodiversity, herbal tea, nutraceuticals, phytochemicals, stimulants, traditional crops
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