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.