Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities

Onu Ekpa, Natalia Palacios-Rojas, Gideon Kruseman, Vincenzo Fogliano, Anita R. Linnemann*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

9 Citations (Scopus)

Abstract

In vast swathes of Sub-Saharan Africa, maize is the staple food with consumption of up to 450 g/person/day. Additionally, maize is used as a weaning food for infants as well as for special ceremonies, caring for the sick, aged and pregnant women. Malnutrition persists in regions with heavy maize consumption, partly due to compositional maize characteristics, nutrient loss during processing and consumer preferences. This paper reviews the traditional uses and processing of maize, opportunities and necessary improvements to ensure (micro)nutrient security. Better use of maize can enhance its contribution to meeting the dietary needs and livelihood of Africa’s growing populace.

Original languageEnglish
Pages (from-to)609-639
Number of pages31
JournalFood Reviews International
Volume35
Issue number7
DOIs
Publication statusPublished - 29 Apr 2019

Keywords

  • Maize
  • maize consumption
  • maize opportunities
  • maize processing
  • maize-based foods
  • Sub-Saharan Africa

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