Table 1 Descriptive statistics of data collected from the survey (n = 100)
Parameters | Incidence (%)a | Parameters | Incidence (%)a | Parameters | Incidence (%)a |
|---|---|---|---|---|---|
1- Socio-demographic variables | |||||
Gender | Age | Educational level | |||
Male | 15 | <21 years | 9 | None | 4 |
Female | 85 | 21–35 years | 66 | Primary | 17 |
>35 years | 25 | Secondary | 32 | ||
Marital status | University | 47 | |||
Single | 52 | Main activity | |||
Married | 43 | Housekeepers | 21 | ||
Divorced | 5 | Students | 25 | ||
Workers | 44 | ||||
other | 10 | ||||
2- Use and consumption of spices | |||||
Use for food preparation | Use for folklore medicine | Average quantity used per meal | |||
As condiments | 91/93/80 | Tooth pain | 0/0/45 | <5 g | 69/62/85 |
As aroma | 24/33/64 | Childbirth | 2/1/12 | 5–10 | 25/24/15 |
Stomach pain | 5/0/8 | 10–15 | 3/10/0 | ||
Consumption frequencyb | Stress | 0/0/4 | 15–20 | 1/2/0 | |
Bad Breath | 0/0/3 | >20 | 2/2/0 | ||
Rarely | 63/23/57 | Cold | 0/0/3 | ||
Averagely | 24/30/21 | ||||
Highly | 12/47/20 | ||||
3-Quality indicators | |||||
When purchasing | When storing at home | ||||
Colour | 48/48/58 | Colour | 30/26/32 | ||
Odour | 77/76/73 | Odour | 36/37/30 | ||
Taste | 5/6/4 | Presence of moulds | 39/32/34 | ||
None | 5/5/7 | Humidity | 8/5/4 | ||
Texture | 6/0/0 | ||||
None | 13/18/20 | ||||
4- Storage variables | |||||
Storage methods | Average storage duration | ||||
Plastics bags | 47/52/49 | <2 weeks | 27/28/29 | ||
Plastic bottles | 26/34/40 | 2–4 weeks | 24/26/24 | ||
Glass bottles | 38/48/46 | 4–8 weeks | 25/29/25 | ||
8–12 weeks | 10/8/10 | ||||
>12 weeks | 14/9/12 | ||||
5-Knowledge of fungi and mycotoxins | |||||
Knowledge of fungal contamination | Knowledge of mycotoxin contamination | Knowledge of health risks associated with fungal contamination | |||
Yes | 94 | Yes | 12 | Yes | 12 |
No | 6 | No | 88 | No | 88 |