Technical Reports (STID)

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    Study on indigenous medicinal knowledge in Caprivi region
    (2011) Du Preez, Iwanette C.; Nepolo, Emmanuel; Siyengwa, Riina; Shapi, Martin K.; Cheikhyoussef, Ahmad; Mumbengegwi, Davis R.
    SUMMARY: Indigenous knowledge is defined as the uniqe knowledge in a given culture, which is passed on orally from generation to generation (Mapaure & Hatuikulipi, 2007; Dan et al., 2010). This indigenous knowldege is regarded as valuable and considered as the local people’s capital (Mapaure and Hatuikulipi, 2008; Cheikhyoussef et al, 2011), and if not preserved, it may be lost forever to society. The study on Indigenous Medicinal Knowledge in Caprivi region was done in collaboration with the Directorate of Research Science and Technology (DRST) of the Ministry of Education, and was done as a continuing research work for the national survey on Traditional Healing in Namibia. The traditional medical systems are generally based on the uses of natural and local products which are commonly related to the people’s perspective on the world and life (Toledo et al. 2009). Traditional African medicine is 'the sum total of practices, measures, ingredients and procedures of all kinds whether material or not, which from time immemorial has enabled the African to guard against diseases, to alleviate his/her suffering and to cure him/herself' (Busia, 2005). The traditional healing practices in Namibia have been studied by a number of researchers (Shapi et al, 2009; Dan et al, 2010). The aim of this national survey will be to create a database based on the indigenous knowledge of medicinal plants used by traditonal healers and/or knowledge holders to treat a variety of ailments and diseases, as well as for cultural beliefs and practices. As such, the overall aim of this fieldtrip was to interview traditonal healers in the Caprivi region and retrieve as much information as possible with regarding to the uses of medicinal plants, and to collect voucher specimens to be deposited with the National Botanical Research Institute (NBRI), Windhoek, Namibia.
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    Study on indigenous fruits and ethnobotanical uses in Ohangwena and Oshikoto regions
    (2012) Cheikhyoussef, Ahmad; Embashu, Werner; Heita, Lusia; Potgieter, Sannette
    SUMMARY: Research into Indigenous Knowledge System Technology (IKST) has been receiving increasing attention from various research institutions and Government Ministries in Namibia during the last five years. Indigenous communities in Namibia possess a rich traditional knowledge expressed in many practices in their communities. Indigenous wild edible fruits are available within the Namibian 13 regions which provide a rich source of vitamins and fibres for indigenous people’s diet. The aims of this study were to record the different IKST practices on the indigenous fruit trees in Ohangwena and Oshikoto regions. Three constituencies in Ohangwena region were surveyed; these including Okongo, Eanhana and Ondobe Constituencies. In Oshikoto region; only one constituency which is Onayena was included in the survey. A total of 65 respondents were interviewed; 54% women, 38% men and 8% both in group interviews. The majority of the people interviewed were in their thirty’s, with the youngest being 18 years old and the oldest being 98 years old. Thirty eight plant specimens were collected of which 24 are from Ohangwena and 15 from Oshikoto region, these specimens belong to 18 genuses and 23 species. Regarding to the indigenous knowledge; most of the respondents indicated that their knowledge on indigenous fruits was learnt mainly through their parents. Almost all of the respondents reported that the indigenous fruits and their products have social values such as it is presented to guests at special ceremonies, weddings, etc. In addition to their social values; health values have been reported also especially with regard to has flu. Some people depend on these fruits and their by-products to get income, for example Distilled liquor from Eembe (Berchemia discolor), Palm fruits (common practice in Oshikoto region). Most of the peoples reported that the traditional beer and wines are the main products made from these fruits.
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    Survey on indigenous knowledge and household processing methods of Oshikundu: A cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati regions in Namibia
    (2012) Embashu, Werner; Cheikhyoussef, Ahmad; Kahaka, Gladys K.
    SUMMARY: The aim of this study is to survey the indigenous knowledge and Household processing methods of Oshikundu; a cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati Regions in Namibia. A field trip to the above mentioned regions was carried out from 16-21 April, 2012. A total of 22 Oshikundu samples were collected and 12 questioner on the traditional household processing method. Oshikundu was found to be acidic, with an average pH 3.56. Oshikundu has social values and serves as an important daily beverage in many households. Variations were not observed in household processing methods among the four regions and women over the age of 60 years old have shown interest and knowledge when it comes to Oshikundu. Interestingly, they were quick to point out that the Oshikundu brewed in the 21st century is not the genuine Oshikundu as they grew up drinking it. Furthermore, they attributed this to modernization, loss of interest in traditional knowledge and its practices, and lack of documentations. In addition, young people claimed they put sugar in Oshikundu to enhance the taste. It was interesting to learn that some people feared that researchers have (might) exploit their resources and knowledge, the art of processing, brewing Oshikundu. This can be linked to secrecy of Indigenous knowledge, where secrecy may be used to stop the unauthorized flow of information from the traditional knowledge holders to outsiders. Findings for similar research that involves communities’ participants should look at communication strategy to disseminate information back to the community
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    Study on fermented milk (Omashikwa) in northern Namibia (Ohangwena, Oshana, Oshikoto and Omusati) regions
    (2012) Heita, Lusia; Cheikhyoussef, Ahmad
    EXECUTIVE SUMMARY: Traditional fermented milk products are widely consumed in the entire world. These products are an important supplement to the local diet and provide vital elements for growth, good health and an appreciate flavor. In Namibia there are many types of fermented milk which are commonly eaten by local people. This study focused on Omashikwa which is the traditional fermented milk of Oshiwambo speaking people and mostly found in four regions Ohangwena, Oshikoto, Oshana and Oshikoto. The purpose of this study was to collect fermented milk samples and to document the processing and the house hold preservation methods of Omashikwa. The samples collected will be used to examine the antimicrobial properties of Lactic Acid Bacteria or LAB isolates with potential probiotic use in order to control and eliminate the spread of harmful bacteria in food products. A total of 13 samples were collected and 13 questionnaires were filled in. The first region visited was Ohangwena region in which one village was surveyed, then Omusati region; three villages, Oshana four villages lastly Oshikoto only two villages. The pH of the samples was done in the field using a pH meter. The pH average ranged between 3.44 - 3.83. There was no significant difference in the house hold processing method of the Omashikwa among the Oshiwambo speaking people. Regarding the indigenous knowledge, all respondents indicated that the milk have social value as it act as a source of income to many. The milk has a very short shelf life of only seven to twelve days.