Food and nutrient losses in traditional foods consumed in sub-Saharan Africa can be reduced by embracing appropriate home processing technologies

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Achieving Sustainable Development Goal 2 - Zero Hunger by 2030 has elicited several responses locally and globally. Production and utilization of traditional foods is one strategy that is in use to alleviate food insecurity, hunger, and malnutrition. Many traditional foods had been neglected by researchers, thus leading to the loss of agro-biodiversity. There is a generational gap in knowledge and consumption of traditional foods, with the current young generation of subSaharan Africa (SSA) having little or no knowledge of some traditional foods.