Sub-Saharan African Oilseeds as Functional Ingredients: Nutritional Profiles, Bioactivities, and Strategies for Enhanced Utilization in Food and Pharmaceutical Systems

Abstract

Oilseeds native to sub-Saharan Africa (SSA) represent a nutritionally and economically significant yet underutilized resource for enhancing food and nutrition security. This review synthesizes current knowledge on the nutritional composition, bioactive constituents, and processing technologies associated with indigenous SSA oilseeds, highlighting their potential applications in food and pharmaceutical systems. Rich in proteins, essential fatty acids, minerals, and phenolic compounds, these seeds exhibit antioxidant, anti-inflammatory, and cardioprotective properties. Traditional processing methods such as fermentation and germination enhance nutrient bioavailability, while modern approaches including enzyme, microwave, and supercritical fluid–assisted extractions improve oil yield and preserve bioactive compounds. Despite their potential, oilseed utilization in SSA remains limited by sociocultural barriers, misinformation, processing inefficiencies, and economic constraints. To maximize their contribution to health and sustainability, integrated strategies involving consumer education, innovative processing, clean labeling, and policy support are essential. Furthermore, valorization of oilseed by-products such as meals and press cakes can contribute to circular food systems and sustainable industrial applications. Overall, indigenous oilseeds offer a viable pathway for diversifying diets, reducing malnutrition, and fostering food system resilience in SSA.