Extruded food products and their potential impact on food and nutrition security

Abstract

Food insecurity, leading from insufficient dietary intakes to nutritional insecurity and ultimately to malnutrition, is a persistent problem in developing countries and also South Africa. One of the strategies that can be employed to address food insecurity is the provision of affordable, nutrient-dense, culturally acceptable foods that are safe for human consumption. Even though there is limited literature on food and nutrition security with this technology, extrusion is an ideal processing method for the manufacturing of a wide range of affordable foods with a long shelf life. Furthermore, the beneficial nutritional effects of extruded foods range from increased protein and starch digestibility to retention of various micronutrients. This will result in nutrient-dense meals being consumed. Extruded foods thus may benefit food and nutrition insecurity through availability of affordable, nutrient-dense, safe foods that are easily accessible to both urban and rural food-insecure households as well as poorer disadvantaged communities.