Cereal grains provide a means for warding off hunger and alleviating malnutrition. Several communities in Africa, particularly in arid regions, are afflicted with malnutrition and disease, largely relying on imported grains like wheat and rice. It is frighteningly obvious that alternative food sources must be developed to sustain humanity. The lesser-known, lost crops of Africa exemplify a food heritage and genetic wealth on which sustainable health could be established. Grains such as fonio (Acha), teff and African rice warrant special attention because of their potential health benefits. They are nutrient rich. Fonio, for instance, contains considerable amounts of methionine and cystine, vital amino acids that are deficient in major cereals. Furthermore, traditional processing techniques often enhance nutrient levels. The fermentation of teff to make injera, (pancake-like bread) greatly increases its protein content. Polishing of African rice improves nutrient retention since it is brittle, forcing many of its nutrients to be preserved in its bran.
A re-evaluation of the lesser known grains of Africa is pivotal in ensuring sustainable health. Key areas of need include: characterizing the occurrence and utilization of these grains; concerted research efforts and development of improved, viable grain varieties; economic development and dissemination of these grains, particularly among at-risk population sub-groups such as rural communities and children. This paper explores in depth the various lesser-known, under-recognized grains of Africa and their beneficial components, and establishes a credible foundation for their application in managing the crises of hunger and malnutrition prevalent in many African countries.