Scientific principles underlying some indigenous practices
Most indigenous Ghanaian practices were handed down from generation to generation by oral traditions and practical observations. Although most of these practices have scientific connotations underlying them, the reasons usually remain a mystery due to the fact that oral traditions are more often than not subjected to additions, omissions, modifications and exaggerations leading to ultimate confusion and hence myriads of rules –“ Don’t do this” or “we don’t do this” without giving the reasons governing such rules. The following are some of the possible scientific reasons behind some common indigenous practices in Ghana.
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In farming activities, farmlands are usually burnt after slashing the weeds before the early rains for planting. This inadvertently adds potash, a vital nutrient for potatoes and cereals to the soil. The incompletely combusted wood char pieces left over reduces nutrient leaching and also improves the water holding capacity of soil for plant growth.
In yam cultivation, the mounds are usually capped with dried leaves. This serves as mulch, holding water and improving soil fertility for tendril growth for yam development. To promote fruit ripening, harvested fruits are stored in closed dark rooms or tightly covered with insulating materials.
Apparently, the relatively high temperature associated with such storage conditions triggers the production of the natural plant hormone, ethylene, which enhances fruit ripening.
In food preservation, smoking, drying and salting are common practices carried out and are also based on scientific principles. Smoking as a means of preserving fish and meat does not only preserve food but also adds a unique flavour to food. It involves the use of smoke, an antioxidant and an antimicrobial agent usually in combination with salting, drying and heating to preserve food.
Hot smoking (70-80°C) for instance inactivates most food spoilage enzymes or pathogens. Sun drying is also another common method of preserving food items such as cassava (kokonte), cereals and grains. It involves moisture (a prerequisite for most microbial growth) removal to inhibit the growth of bacteria and other microbes. Salting, as a means of preserving fish and meat, can also be done using edible salt or brine.
Salt by dint of its high concentration (hypertonic nature) dehydrates living cells such as bacteria, fungi and other microbes that cause food spoilage by osmosis leading to destruction or inactivation of such living cells and thereby reducing the rate of deterioration.
Some other endemic Ghanaian practices that contribute to disease prevention are also firmly grounded on scientific principles. For example, in most cultures, it is a taboo to shake hand with the left hand.
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Obviously after defecating, the left hand is usually used in cleaning, noting the unavailability of proper toilet tissues and also the lack of hand washing with water and detergent after stooling.
To prevent the spread of disease by salmonella, Escherichia coli and the likes, such measures need to be carried out.
Another mind-boggling activity is the occasional “drying” of bedridden patients, usually the elderly, in the sun (some early mornings). This does not only help in thoroughly drying their bodies, reducing the development of unwanted scent but more importantly also helps their ageing bodies in the synthesis of a vital nutrient, vitamin D. Also in the absence of vaccines, herbalists usually apply char concoctions prepared from fangs and bones of snakes through small cuts on the body to prevent snake bite poisoning. Such a practice could be akin to inoculations carried out in modern day medicine, the introduction of a weak form of a germ (vaccine) to prevent a disease.
Indigenous medicines are no exceptions to scientific principles. It is a common practice for a particular plant species to be hailed as the remedy for more than one ailment casting doubt on the efficacy. However though, such claims may be credible. A particular plant species may contain more than one active ingredient but due to lack of technology or know-how to extract the various components leads to the use of the plant to treat several diseases by different modes of application.
The addition of other additives to the main plant species may help to either suppress or activate some components which subsequently help in treating other diseases. In most cultures, patients who are dehydrated are usually given coconut water.
This may be due to its saline nature and nutritional content and therefore comes as no surprise that some advocates compare it to dextrose saline that is given intravenously in modern day medical practices.
Have you wondered why most traditional medicines are taken in alcohol? Well, generally alcohol (akpeteshie) is a better solvent for extraction than water and hence its use especially to dissolve or extract medicinal components from tree barks or other herbs.
The next time you ponder over a typical indigenous Ghanaian practice, I believe the question you will automatically ask is “What is the scientific principle governing this practice?”
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