Despite their resilient properties and nutritional benefits, many African crops like sorghum, cowpea, and Bambara groundnut remain underappreciated and underdeveloped – but new research is opening avenues for value addition.
.png?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "From Bambara nuts to sorghum: Developing new ingredients from underutilised African crops")
The recently concluded InnoFoodAfrica project, which ran from 2020 to early 2024, demonstrated that a range of indigenous African crops have great potential as nutritious and versatile food ingredients for African and European markets.
Fi Global Insights sat down with Professor Naushad Emmambux from the Department of Consumer and Food Sciences at the University of Pretoria and Dr Natalia Rosa-Sibakov, co-coordinator of the InnoFoodAfrica project from the Technical Research Centre of Finland (VTT), to discuss the future of African crops and shine a spotlight on three high-potential crops.
Bambara groundnut, rich in protein and fibre, is a drought-resistant, hardy legume that thrives in semi-arid conditions across sub-Saharan Africa. Despite its balanced macronutrient composition, the product has not been developed at scale as a commercial food ingredient. The InnoFoodAfrica project made significant advancements to enhance its usability and palatability and make it more suitable for use in various food applications.
“One issue that had to be overcome is the groundnut’s 'beany' flavour, which some people describe as earthy, which has led to some consumer rejection of these crops,” explained Emmambux. “Using technologies like infrared heating, we've found that this objectionable flavour can be reduced. Instead of the beany flavour, some treated legumes developed a nuttier taste. Further development could help mask the beany flavour entirely."
Researchers also used dry-fractionation and wet milling to produce protein concentrates from Bambara groundnut and cowpea flour, and protein isolates using alkaline extraction. The concentrates had high water absorption capacity, while the isolates had a better emulsion stability and oil absorption potential.
Potential uses of Bambara groundnut include its use as an ingredient in plant-based meat substitutes, flours, and functional powders. Its low estimated glycaemic index (EGI) makes it a valuable ingredient for foods designed for consumers with diabetes or those focused on weight management. One Singapore-based company uses Bambara groundnuts in products such as noodles, plant-based milks, and instant soup mixes.
In terms of market potential, Bambara groundnut has a clear path in Africa for addressing food security, while in Europe and North America, its nutritional properties make it appealing for health-conscious consumers. However, as Rosa-Sibakov pointed out, “The supply chain for Bambara groundnut is still in its infancy, and for it to succeed in export markets, the value chain needs significant development, from farming to processing.”
Cowpea – also known as black-eyed peas or black-eyed beans – is a traditional staple in some African diets, and could serve as a versatile and nutritious ingredient in the global plant-based protein market. With its high protein and fibre content, the legume offers a promising alternative to more commonly used proteins like soy and pea, especially as demand for diverse plant-based options continues to grow. Its mild flavour and adaptability make it suitable for a range of food applications, from fortified beverages to plant-based meat products.
Professor Emmambux highlighted the potential of cowpea in food manufacturing.
“We produced high-protein cowpea flours, which show strong potential for products like texturised vegetable protein (TVP), used in imitation meat products.” He explained that cowpea flour has similar promise to pea protein concentrate; with the benefit of being low in fat, making the processing simpler. “The yield and quality of the protein concentrate were impressive, but more work is needed before it can fully compete in the TVP market.”
Rosa-Sibakov shared the success of cowpea crackers, which received positive feedback in taste tests specially when cowpea was germinated or dry-fractionated. Microwave drying technology was applied during the project, ensuring that cowpea retained its nutritional content.
From the farmers’ perspective, cowpea’s adaptability is another key advantage. It thrives in harsh conditions such as drought and sandy soils, and growing the crop can improve soil health through biological nitrogen fixation.
Another critical finding from the project was that many commercial cowpea cultivars are marketed as forage crops rather than seed crops, which affects their suitability for large-scale production. When comparing commercial cultivars with a locally produced variety, researchers found that the local variety took significantly longer to harvest, preventing reliable comparisons.
Additionally, farmers in the region relied on an informal, unregulated seed propagation system rather than commercial seeds. This highlights the urgent need to establish efficient seed systems to support cowpea production. Solutions like seed banking, multiplication gardens, proper sorting and grading, and improved drying methods would help ensure the sustainability of cowpea farming.
Sorghum is a gluten-free grain that is high in fibre and antioxidants, making it a valuable ingredient for both digestive health and functional foods with a low glycaemic index (GI). The InnoFoodAfrica project was able to improve sorghum’s digestibility and cooking time, which significantly broadened its application in food products.
“We worked on making quick cooking sorghum from over an hour to less than 20 minutes,” said Emmambux – making sorghum more suitable as an ingredient in instant porridge and ready-to-eat meals; key product categories for both African and international markets.
Sorghum’s low-GI properties also make it ideal for products targeting consumers with diabetes. Emmambux highlighted how they managed to modify sorghum’s starch digestibility to enhance its low-GI profile. “We reduced the estimated glycaemic index of sorghum, making it an excellent option for diabetic-friendly foods, especially in breakfast cereals and snacks.”
During the project, sorghum flour was also used in gluten-free bread formulations, catering to the growing global demand for gluten-free products. This market segment, particularly in Europe and North America, has shown significant interest in alternative grains, and sorghum fits perfectly into this trend.
In terms of sustainability, sorghum has a lower environmental impact than many conventional crops, and its adaptability to dry climates makes it an ideal candidate for both African and global food production systems.
Like the other crops studied by the team, as there has been little investment in the crop at a commercial level, there are still challenges to overcome, both in the field and in the post-harvest value chain. One of those obstacles is the crop’s vulnerability. “When you look at the sorghum panicle in the field, birds often eat it because it's exposed, unlike a maize corn cob that's covered. This contributes to sorghum's lower yield,” said Emmambux.
One of the standout results of the InnoFoodAfrica project is its contribution to agriculture and food development capacity building in Africa. “We had more than 50 students involved at honours, Masters, and PhD levels. This is a very big opportunity to really bring up the scientific level in Africa," said Emmambux.
Rosa-Sibakov echoed this sentiment, noting how the farmers themselves were deeply engaged in the project: “We worked directly with farmers, and their response was fantastic. They were not just passive participants; they actively contributed ideas and innovations to improve their practices and the crops.”
With continued investment in processing technologies and consumer education, African crops are poised to become valuable components in global food systems. As consumers increasingly look for sustainable, nutrient-dense ingredients, crops like sorghum, cowpea, and Bambara groundnut offer a solution that combines nutritional and health benefits with environmental sustainability.
