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Normal growth and development of the foetus during pregnancy are dependent on the general well-being of the expectant mother since she is the source of all the nutrients the foetus requires. Using a semi-structured questionnaire, data was collected from 370 self-confessed pregnant women from 28 randomly sampled suburbs of Tamale, the only city in northern Ghana to ascertain edible plants they use for preparation of meals during their period of pregnancy and the purposes for which they use these plants. Eighteen plant materials were reportedly used by these women for culinary purposes during pregnancy with the processed fermented seeds of Parkia biglobosa (Dawadawa), leaves of Amaranthus cruentus, Corchorus olitorious, Hibiscus sabdariffa, and the rhizome of Zingiber officinale being used by more than 70% of the respondents. However, Garlic (Allium sativum) and Ginger (Zingiber officinale) were the most used plant materials. The most important plant families were Malvaceae (23.0%) and Fabaceae (17.0%). Provision of good health and vitality, source of nutrients, and serving as a blood tonic were the most common reasons for the use of these plant materials for cooking and preparation of local beverages but Allium sativum was reportedly used to spiritually protect the pregnancy. Results of proximate analysis and pharmacological experiments from literature support the various purposes for which these women were using these plant materials as they are found safe for the health of mother and child and do not pose any danger to their health. There is currently no publication on culinary plants used among pregnant women from northern Ghana which in the Guinea savanna ecological zone different from that of southern Ghana. This study should increase advocacy for the increased use of these edible plant materials among pregnant women which can lead to a reduction in maternal and child mortality in Ghana.
Ameade et al. (Thu,) studied this question.