A systematic review on nutritional, technological process and therapeutic innovations on gluten-free diets based on local resources

Abstract

Gluten-free diets have gained global prominence, particularly in Africa, due to the growing incidence of gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, and wheat allergy. Beyond their medical necessity, these diets are increasingly adopted by the general population for their potential benefits on digestive, metabolic, and immune health. However, the dependence of many African countries on wheat imports exacerbated by geopolitical crises such as the Russia-Ukraine conflict has created an urgent need to develop alternative, locally sourced gluten-free formulations. This review aims to analyze the nutritional, technological, and therapeutic potential of gluten-free food formulations derived from African raw materials, with particular emphasis on tubers, cereal