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The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa
Author(s) -
Temba Makumba C.,
Njobeh Patrick B.,
Adebo Oluwafemi A.,
Olugbile Adetola O.,
Kayitesi Eugenie
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13035
Subject(s) - malnutrition , limiting , agriculture , protein quality , amino acid , food science , protein–energy malnutrition , nutrient , staple food , lysine , microbiology and biotechnology , environmental health , biology , business , medicine , biochemistry , engineering , economics , economic growth , mechanical engineering , ecology
Summary Protein‐energy malnutrition (PEM) is a problem in Africa and other developing nations of the world. Food Agriculture Organization's statistics reveal that in Africa, more than one in four people are undernourished. Cereals are a major staple in many African homes contributing significant amounts of energy, protein, but limiting in essential amino acid lysine, legumes on the other hand are protein and amino acid rich foods, but also lacking in sulphur‐containing amino acids. Hence, a combination of cereals with legumes would improve the protein and nutrient density of the subsequent food products. Probably due to their high nutritional values, these food products are susceptible to deterioration and fungal contamination, accompanied by the production of mycotoxins. This review therefore, appraises various works in literature on the use of these crops to produce composite food products and their potential to address the obstinate problem of PEM, including, the problems that could arise during processing and storage of these protein‐rich fractions.