Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa
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Date
Authors
Taylor, J.R.N. (John Reginald Nuttall)
De Kock, Henrietta Letitia
Makule, Edna
Adebowale, Olalekan Jimi
Hamaker, Bruce R.
Milani, Peiman
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Sub-Saharan Africa (SSA) suffers from both undernutrition and overnutrition. Wholegrain cereal foods can help address both nutritional challenges. Food quality issues are rancidity, coarse texture and negative consumer perceptions. Heat treatment of grain reduces wholegrain flour rancidity and improves storage life. Consumer education is key to successful introduction of wholegrain foods in SSA.
Description
Keywords
Maize, Rancidity, Sorghum, Sub-Saharan Africa (SSA), Food quality, Heat treatment of grain, Consumer education, Wholegrain foods
Sustainable Development Goals
Citation
Taylor, J.R.N., De Kock, H.L., Makule, E. et al. 2022, 'Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa', Journal of Cereal Science, vol. 104, art. 103438, pp. 1-4, doi : 10.1016/j.jcs.2022.103438.