Delivering the Nutritional Needs by Food to Food Fortification of Staples Using Underutilized Plant Species in Africa

Table 1

Food to food fortification of staples and their nutritional benefits.

Staple foods	Underutilized potential food fortificants	Nutritional enhancements/benefits	References
Maize	Moringa oleifera	Improved the mineral composition and beta-carotene levels	[33]
	Soybean	Increased the protein content	[34]
	Common beans, cowpeas, and green peas	The formulation had enough energy and protein to meet the energy and protein requirement for 6-month infants	[35]
	Baobab fruit pulp, Moringa oleifera leaf	Increase calcium and iron contents of the meal	[16, 36, 37]
Cassava	Bambara flour	Enhanced protein and fat contents, and energy content increased in the composite flour	[38]
	Wheat and soybean	Improved consumer acceptability with increased protein content	[39]
	African yam bean, African breadfruit	Improved the protein content and consumer acceptability	[40]
	Pigeon pea flour	Protein and ash contents were improved	[41, 42]
	Soybean, melon seed, and Moringa oleifera seed flours	Protein, fat, and ash increased while carbohydrate decreased	[43]
Sweet potato	Avocado pear, Turkey berry	Improved the proximate and mineral contents	[32]
	Soybean and sorghum	Enhanced the protein, fat, and energy contents of the flour	[44]
	Bambara groundnut	Increased magnesium, phosphorous, potassium, and iron contents	[45]
	Moringa oleifera	Improved the lycopene, beta-carotene, protein, and fat contents	[46]
Yam	Soy, baobab pulp, and locust pulp	Improvement in the nutrient quality	[47]
	Moringa oleifera	Improved the nutritional value and influenced physicochemical properties (improving the textural characteristics a desirable characteristic of starchy meal)	[48]
	Cowpea	Enhanced fibre content and increased in vitro protein digestibility	[49]
Rice	Soybean, groundnuts	Improved the mineral, protein content, and dietary fibre of the cookies	[50]
	Soybean and groundnut	The diet was superior in terms of protein and energy content, sensory evaluation	[51]
	Soybean and wheat	15% level each would improve the nutritional quality without adversely affecting the sensory parameters	[52]
Sorghum	Pearl millet	Increased protein digestibility, soluble sugars, and mineral availability	[53]
	Baobab fruit pulp, Moringa leaf	Improved calcium, iron, and zinc	[16]
	Common beans, cowpeas, and green peas	High protein to meet the energy content	[35]
	Walnut and ginger	Increased the protein, fat content, and other useful properties	[54]
Cocoyam	Cowpea	Significant improvement in the chemical composition, including protein and micronutrients	[55]
Plantain	Moringa oleifera leaf powder	Protein, ash, and fat contents of the meal increased	[56]
Rice	Soybean and wheat	15% level each would improve the nutritional quality without adversely affecting the sensory parameters	[52]
	Soybean and groundnut	The diet was superior in terms of protein and energy content, sensory evaluation	[51]
	Soybean, groundnuts	Improved the mineral, protein content, and dietary fibre of the cookies	[50]
	Moringa oleifera	Better mineral content and high beta-carotene levels	[33]
Wheat	Quinoa, lupine, amaranth	Improved nutritional content in terms of protein and mineral composition	[57]
	Rice, soy bean, groundnut	Improved the mineral, protein content, and dietary fibre content	[50]
	Orange-fleshed sweet potato	Increased ash, fibre β-carotene, and quality of the bread	[58]