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Kruseman, G.

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Kruseman
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Kruseman, G.
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0000-0002-3392-4176

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Keyword: Maize Based Foods ×

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    Sub-Saharan african maize-based foods: processing practices, challenges and opportunities
    (Taylor & Francis, 2019) Ekpa, O.; Palacios-Rojas, N.; Kruseman, G.; Fogliano, V.; Linnemann, A.
    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.
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    Sub-Saharan African maize-based foods: technological perspectives to increase the food and nutrition security impacts of maize breeding programmes
    (Elsevier, 2018) Ekpa, O.; Palacios-Rojas, N.; Kruseman, G.; Fogliano, V.; Linnemann, A.
    The demand for maize in Sub-Saharan Africa will triple by 2050 due to rapid population growth, while challenges from climate change will threaten agricultural productivity. Most maize breeding programmes have focused on improving agronomic properties and have paid relatively little attention to postharvest qualities, thus missing important opportunities to increase the contribution to food and nutrition security. This paper considers current and potential food uses of maize in Africa and proposes six objectives to enhance the contribution of maize breeding programmes to food and nutrition security: (1) enhance nutrient density; (2) enhance suitability for use in bread and snacks; (3) improve characteristics for consumption as green maize; (4) improve characteristics that enhance the efficiency of local processing; (5) reduce waste by maximising useful product yield and minimising nutrient losses; (6) reduce the anti-nutrient content of grain.
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