Item Details

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

Date Published: 2019
Author/s: Onu Ekpa, Natalia Palacios-Rojas, Gideon Kruseman, Vincenzo Fogliano &
Anita R. Linnemann
Data publication:
Funding Agency :
Copyright/patents/trade marks:
Journal Publisher:
Affiliation: a
Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University
and Research Centre, Wageningen, The Netherlands; b
Global Maize Program, International Maize and Wheat
Improvement Center (CIMMYT), Texcoco, Mexico; c
Socio-Economics Program, International Maize and Wheat
Improvement Center (CIMMYT), Texcoco, Mexico
Keywords: Maize; maize-based foods;
Sub-Saharan Africa; maize
processing; maize
consumption; maize


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.