Innovation in drying of underutilized African fruits and vegetables: Current status, challenges and prospects

Investing in underutilized African fruits and vegetables (FVs) and using techniques such as drying is a promising strategy to combat malnutrition in Africa. These crops are rich in nutrients and phytochemicals with health benefits, offering significant potential to improve food and nutritional security in African communities. Innovation in drying underutilized African FVs not only improves food and nutrition security and livelihoods but also accelerates progress toward the Sustainable Development Goals (SGDs), targeting zero hunger, poverty reduction, and positive health. This review critically discusses innovations in drying underutilized African FVs, analyzing their benefits, drawbacks, sustainability, and challenges, along with potential solutions to inform policymakers. While simple and conventional techniques like sun, solar, and hot air drying are still prevalent due to their scalability, cost-effectiveness, and applicability to rural African communities, they are associated with quality degradation and nutrient loss. Innovations like microwave, vacuum, spray, freeze, combination, and hybrid drying offer enhanced quality for African FVs. However, their application in rural African communities is hampered by costs, technical, and energy-related challenges. Overall, innovation in African FVs is hindered by research, infrastructure, and market access challenges. Overcoming these hurdles through integrated knowledge systems, financial or technical support, and supportive policies can unlock the economic potential of these nutrient-rich FVs and improve livelihoods. • African indigenous fruits and vegetables are rich in nutrients and phytochemicals with health benefits. • The use of microwave, infrared, vacuum, freeze, spray and hybrid drying is limited. • A holistic approach is required to unlock the full potential of African fruits and vegetables.