Groundnut is used in the preparation of weaning foods, which complement the high-energy maize crop in southern African countries [ 48 ]. In Northern Ghana, the groundnut by-product after oil extraction is used to make Kuli-kuli, and the groundnut flour is also commonly used in seasoning or flavoring porridge [ 49 ].
What are the constraints in groundnut production in Africa?
Constraints in groundnut production in Africa are related to moisture stress during the groundnut flowering stage, inadequately improved varieties, inappropriate pre- and post-harvest practices, plant disease and mycotoxin contamination, and field and storage pests.
What is the post-harvest loss of groundnut in Africa?
Post-harvest loss of groundnut in Africa extends from 8.9% (Ghana) to 31% (Uganda). Groundnut post-harvest loss higher during pod stripping, shelling, storage. Inferior quality groundnut should be used as non-food and non-feed industrial inputs. Post-harvest technologies aimed at reducing drudgery should be available in Africa.
Why do people eat groundnuts in Sub-Saharan Africa?
The increasing interest in groundnut and its by-products is paving the way for the producers to get more revenue and provide safe and nutritious food to their households, which strengthens food and nutritional security activities in Sub-Saharan African (SSA) countries [ 46 ].