Classification of African Native Plant Foods Based on Their Processing Levels

Afam I O Jideani; Oluwatoyin O Onipe; Shonisani E Ramashia

doi:10.3389/fnut.2022.825690

Classification of African Native Plant Foods Based on Their Processing Levels

Front Nutr. 2022 Apr 29:9:825690. doi: 10.3389/fnut.2022.825690. eCollection 2022.

Authors

Afam I O Jideani^{1

2}, Oluwatoyin O Onipe³, Shonisani E Ramashia³

Affiliations

¹ Vicfame Pty Ltd., Cape Town, South Africa.
² Special Interest Group, Postharvest Handling Group, ISEKI-Food Association, Vienna, Austria.
³ Department of Food Science and Technology, Faculty of Science Engineering and Agriculture, University of Venda, Thohoyandou, South Africa.

Abstract

With increasing advocacy for plant food consumption, the sub-Saharan Africa landscape is home to diverse plant-based food commodities. The need to leverage the advantages of unprocessed/minimally processed foods (PFs) over ultra-processed foods (UPFs) is a system that requires exploitation. Most of the crops produced in the continent are either classified as traditionally or moderately PFs. However, the rise in industrialization and formalization of markets is impacting and marginalizing traditional food processing (FP). Current FP classification frameworks are briefly discussed. The level of processing of cereals, grains, fruits, vegetables, roots, and tuber crops in the continent requires intervention from nutritionists, food scientists, and scientific and governmental bodies to gain a holistic view and tackle the issue of food insecurity in Africa. This study reviews the levels of processing of African foods, challenges, and future directions.

Keywords: cereals; exotic fruits; minimal processing; tuber; ultra-processing.

Publication types

Review