A selection of African traditional and emerging foods: processing, composition, nutritional, sensory and nutraceutical aspects

Abstract

The manuscript provides an overview of the nutritional, nutraceutical, sensory and quality characteristics of various legumes, cereals, fishes, fruits, and vegetables used in some African countries for the production of both traditional and innovative foods. Moreover, research studies on the application of diverse technological processes, such as milling, extrusion, baking, smoking, and solar drying, have been compiled and analyzed, shedding light on both conventional and emerging food technologies applied or potentially applicable in the same African regions. This review shows that various ingredients and/or final products present opportunities to be explored, offering potential strategies for their countries of origin. It emphasizes the importance of developing mechanisms to protect these products while contributing to the recognition of their quality and production models as key factors that add value. In fact, the review highlights that many of these food ingredients and products represent valuable opportunities for protection, e.g. with geographical indications, considering the already existing exploitation by several extra European Union countries (see Rooibos/Red Bush PDO from South Africa or Poivre de Penja PGI from Cameroon among others), which could represent an empowerment for small and medium local food producers also in view of export, helping African countries add value to their products and establish strong protection frameworks for their unique food heritage.