Nutritive contributions of sago ash used as a native salt in Papua New Guinea

Analysis of ash suspension obtained from Piper aduncum that claimed to cure cancer in Papua New Guinea

“…Piper accumulated large amounts of biomass and essential nutrients, particularly K. In the present study, this could be clearly correlated with: (a) the K content in young and matured salts containing 238 500 and 313 500 mg/kg respectively; (b) maximum K content compared to other essential elements; (c) minimum Mg and S contents in the matured salt; and (d) lowest PO 4 3-content in both the salts. In general, the ash suspension is alkaline in nature and hence the minerals like calcium, magnesium and iron would be removed in the insoluble portion during the filtration process [19]. This fact is further supported by the inductively coupled plasma data for the white ash obtained from water-insoluble carbonaceous material.…”

Physico-chemical analysis of traditional vegetal salts obtained from three provinces of Papua New Guinea

“…As many as fourteen different ethnic groups have been reported to be actively involved in salt preparations [9,14]. Some of these places have been visited by the author to collect salt and plant samples, and to interact with the local people who geographically do not belong to the coastal areas, but are not very interior as compared to other provinces and ethnic groups of PNG.…”

“…It contains around 0.59% Na + , 26.3% K + , 11.7% Ca 2+ and 3.4% Mg 2+ [9]. The Baruya speaking sector of Eastern Highlands Province (EHP) exhibited a specialized art of making salt [18,19].…”

“…Among them, vegetal salts deserve special mention due to their ease of preparation and wide spread utility. Burning grasses, ferns, herbs, shrubs, palms, leaves, barks, shoots, stems or even the whole plant and tree are the major adapted protocols [9]. Throughout the world more or less the same methodology has been practiced, but with little variations in the A RT I C L E I N F O A B S T R AC T plants, tools and equipment utilized.…”

Use of filtrate from crop residue ash for cooking in rural households in Northern Uganda.

“…Commercial (table) salt is a refined and often iodized salt, where most of the impurities have been removed. Indigenous (ground) salt refers to a traditional type salt that contains both NaCI, as well as a mixture of additional minerals and other impurities (Townsend, Liao, & Konlande, 1973;Makanjuola & Beetlestone 1975;Kuhnlein 1980). Until relatively recent advances in refinement and transportation, this was the type of salt most relied on across the world.…”