The role of indigenous and traditional foods in achieving food security in Africa: A bibliometric snapshot and farm-to-fork perspective

Abstract

Abstract Foods that are produced and processed locally using some forms of traditional knowledge are important for achieving food and nutrition security in Africa. These food crops are generally nutritious, being rich in essential nutrients and bioactive food compounds necessary for health promotion. Additionally, most African indigenous food crops are better adapted to local growing conditions, fulfil economic needs and are highly resistant to abiotic and climate-induced stresses. Hence, the proper utilisation of locally grown and wild foods crops will help contribute to the improvement of food security, nutrition value, health, and income generation in the African continent. In this review, we focus not only on the determinants of food insecurity in Africa but also discuss the scope, nutrition, and health impact of some common locally grown foods in Africa. We also highlight some traditional processing methods for harnessing the value of these foods, as well as farming and economic/agribusiness practices that can be used to promote the cultivation of foods in an African context. In conclusion, we reiterate that the production and processing of sustainable, locally available foods is essential to providing long-term food security for Africa. There is, therefore, the need for empowerment of local farmers and increased investments in research as well as the formulation of national/regional policies that intend to reduce food insecurity with emphasis on indigenous sustainable food systems for improved access to locally available, nutritious, and healthy foods in Africa.