A systematic review on nutritional, technological process and therapeutic innovations on gluten-free diets based on local resources

Gluten-free diets have gained global prominence, particularly in Africa, due to the growing incidence of gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, and wheat allergy. Beyond their medical necessity, these diets are increasingly adopted by the general population for their potential benefits on digestive, metabolic, and immune health. However, the dependence of many African countries on wheat imports exacerbated by geopolitical crises such as the Russia-Ukraine conflict has created an urgent need to develop alternative, locally sourced gluten-free formulations. This review aims to analyze the nutritional, technological, and therapeutic potential of gluten-free food formulations derived from African raw materials, with particular emphasis on tubers, cereals, and legumes. These materials are naturally gluten-free and valued for their nutritional density, affordability, and adaptability to simple processing technologies. Various products have been developed, including composite flours for bakery and pastry applications, breads and biscuits from yam and cassava flours, protein-enriched pasta, and fiber-fortified doughnuts for street consumption. Nutritionally, such formulations enhance the intake of dietary fiber, minerals, and antioxidants, while the use of whole flours improves nutrient density. From a therapeutic standpoint, gluten-free diets based on local ingredients have demonstrated potential in reducing gastrointestinal discomfort, improving gut barrier function, lowering systemic inflammation, and mitigating metabolic disorders such as obesity and type 2 diabetes. Overall, the promotion of locally adapted gluten-free products represents both a nutritional and economic opportunity for sustainable food innovation in Africa.