Seaweeds And Derived Bioactive Compounds As Food Alternatives: Current Status And Future Perspective In Africa

Abstract

The urgency for food security and diversification has necessitated extensive exploration of all potential food options. Seaweeds, now considered potential functional foods, are widely consumed across Asia and parts of Europe. In Africa, reports on consumption trends and food-related applications are scarce. About only 1% of the annually harvested ~120,000 (fresh weight) tonnes of commercially useful eucheumatoids are utilized locally in the continent’s top-producing country, Tanzania. Ultimately, the intensification of current efforts shall promote up-scaling of the seaweed industry. In this review, we have discussed the nutritional profile and nutraceutical potential of commercially viable species, paying attention to consumer safety measures. Also, prospective food-related application of seaweeds based on current international and local African consumption trends is reviewed. The review further addresses factors that hinder consumer acceptance in Africa and the up-scaling of the seaweed industry at large. This review aims to provide some theoretical reference for future developments and application of seaweed as food in Africa.