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

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.

• Publication year

  2019

• Venue

  Food reviews international (Print)

• Publication date

  2019-04-29

• Fields of study

  Agricultural and Food Sciences, Geography

• Identifiers
  DOI 10.1080/87559129.2019.1588290
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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