Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 536482
Title Sub-Saharan African maize-based foods : Technological perspectives to increase the food and nutrition security impacts of maize breeding programmes
Author(s) Ekpa, Onu; Palacios-Rojas, Natalia; Kruseman, Gideon; Fogliano, Vincenzo; Linnemann, Anita R.
Source Global Food Security 17 (2018). - ISSN 2211-9124 - p. 48 - 56.
DOI http://dx.doi.org/10.1016/j.gfs.2018.03.007
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Keyword(s) Consumer preferences - Maize - Maize breeding - Maize value chain - Maize-based food - Sub-Saharan Africa
Abstract The demand for maize in Sub-Saharan Africa will triple by 2050 due to rapid population growth, while challenges from climate change will threaten agricultural productivity. Most maize breeding programmes have focused on improving agronomic properties and have paid relatively little attention to postharvest qualities, thus missing important opportunities to increase the contribution to food and nutrition security. This paper considers current and potential food uses of maize in Africa and proposes six objectives to enhance the contribution of maize breeding programmes to food and nutrition security: (1) enhance nutrient density; (2) enhance suitability for use in bread and snacks; (3) improve characteristics for consumption as green maize; (4) improve characteristics that enhance the efficiency of local processing; (5) reduce waste by maximising useful product yield and minimising nutrient losses; (6) reduce the anti-nutrient content of grain.
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