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

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

doi:10.1080/87559129.2019.1588290

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 journal › Article › Academic › peer-review

93 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 language	English
Pages (from-to)	609-639
Number of pages	31
Journal	Food Reviews International
Volume	35
Issue number	7
DOIs	https://doi.org/10.1080/87559129.2019.1588290
Publication status	Published - 29 Apr 2019

Keywords

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

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1080/87559129.2019.1588290Licence: CC BY-NC-ND

Cite this

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AU - Linnemann, Anita R.

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

Abstract

Keywords

UN SDGs

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