Addressing vitamin A deficiency in Ghana using orange‐fleshed sweet potato as a food fortifier in composite flour development: a review

Abstract

Transforming food systems is essential for achieving the Sustainable Development Goals 2 and 3, particularly in reducing hunger and micronutrient deficiencies such as vitamin A deficiency in sub-Saharan Africa. This requires prioritising the specific food micronutrients and establishing approaches to ensure their efficient delivery to the consuming public. This review examines the potential of nutrient-dense indigenous crops, with emphasis on orange-fleshed sweet potato (OFSP), as sustainable food-based strategies for addressing vitamin A deficiency in Ghana and sub-Saharan Africa at large. Evidence shows that, as a biofortified crop, OFSP is rich in β-carotene, essential vitamins, minerals, dietary fibre, and antioxidant bioactive compounds. The review establishes that incorporating OFSP into composite flour formulations significantly improves the nutritional quality, functional properties, and consumer acceptability of staple foods, thereby enhancing dietary vitamin A intake. Despite these benefits, the use of OFSP in commonly consumed Ghanaian foods remains limited due to processing challenges, low consumer awareness, and weak integration into formal food value chains. The review concludes that promoting OFSP utilisation in composite flours represents a culturally acceptable and sustainable approach to reducing vitamin A malnutrition, strengthening food system resilience, and supporting nutrition-sensitive agriculture in sub-Saharan Africa. © 2026 Society of Chemical Industry.