| dc.creator | Ekpa, O. | |
| dc.creator | Palacios Rojas, N. | |
| dc.creator | Kruseman, G. | |
| dc.creator | Fogliano, V. | |
| dc.creator | Linnemann, A. | |
| dc.date | 2019-06-08T00:05:17Z | |
| dc.date | 2019-06-08T00:05:17Z | |
| dc.date | 2019 | |
| dc.date.accessioned | 2023-07-17T20:04:07Z | |
| dc.date.available | 2023-07-17T20:04:07Z | |
| dc.identifier | ISSN: 8755-9129 | |
| dc.identifier | ESSN: 1525-6103 | |
| dc.identifier | https://hdl.handle.net/10883/20134 | |
| dc.identifier | 10.1080/87559129.2019.1588290 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7511952 | |
| dc.description | 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. | |
| dc.description | 609-639 | |
| dc.format | PDF | |
| dc.language | English | |
| dc.publisher | Taylor & Francis | |
| dc.relation | https://www.tandfonline.com/doi/figure/10.1080/87559129.2019.1588290?scroll=top&needAccess=true | |
| dc.rights | CIMMYT manages Intellectual Assets as International Public Goods. The user is free to download, print, store and share this work. In case you want to translate or create any other derivative work and share or distribute such translation/derivative work, please contact CIMMYT-Knowledge-Center@cgiar.org indicating the work you want to use and the kind of use you intend; CIMMYT will contact you with the suitable license for that purpose. | |
| dc.rights | Open Access | |
| dc.source | 7 | |
| dc.source | 35 | |
| dc.source | Food Reviews International | |
| dc.subject | AGRICULTURAL SCIENCES AND BIOTECHNOLOGY | |
| dc.subject | Maize Based Foods | |
| dc.subject | Maize Processing | |
| dc.subject | Maize Consumption | |
| dc.subject | Maize Opportunities | |
| dc.subject | MAIZE | |
| dc.subject | FOOD CONSUMPTION | |
| dc.subject | NUTRITION | |
| dc.title | Sub-Saharan african maize-based foods: processing practices, challenges and opportunities | |
| dc.type | Article | |
| dc.type | Published Version | |
| dc.coverage | AFRICA SOUTH OF SAHARA | |
| dc.coverage | New York (USA) | |
