Addressing vitamin A deficiency in Ghana using orange-fleshed sweet potato as a food fortifier in composite flour development: a review.
Younge S, Amoah RS
Crop Improvement
Humble sweet potato — something you might already grow in your garden — could be a frontline solution against a nutritional crisis affecting millions of children and families across Africa.
Orange-fleshed sweet potato gets its bright color from beta-carotene, which the body converts into vitamin A — a nutrient many people in Ghana don't get enough of. Researchers found that grinding this sweet potato into flour and mixing it into common baked and cooked foods significantly boosts their nutritional value while still tasting good. The main hurdles aren't scientific — they're about getting people to know about it and making it easier to buy and process.
Key Findings
Orange-fleshed sweet potato is rich in beta-carotene, which the body converts to vitamin A, making it a biofortified crop capable of addressing widespread vitamin A deficiency in sub-Saharan Africa.
Incorporating orange-fleshed sweet potato into composite flour formulations improves nutritional quality, functional properties, and consumer acceptability of staple foods.
Adoption remains limited due to processing challenges, low consumer awareness, and weak integration into formal food supply chains — not due to nutritional or taste shortcomings.
chevron_right Technical Summary
Orange-fleshed sweet potato is a powerful, affordable tool to fight vitamin A deficiency in Ghana and sub-Saharan Africa. Blending it into everyday flour-based foods could improve nutrition for millions without requiring major changes to local diets.
Abstract Preview
Transforming food systems is essential for achieving the Sustainable Development Goals 2 and 3, particularly in reducing hunger and micronutrient deficiencies such as vitamin A deficiency in sub-Sa...
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