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Tackling hunger is a challenge for many African governments because of its endemic nature on the continent. Many African countries have found it difficult to achieve significant reductions in hunger and malnutrition since 1990. In this paper, we review the progress of African countries in the fight against hunger over the past three decades, using the Global Hunger Index (GHI) scores. Ghana had the best GHI improvement (-53.1%) while Zimbabwe and Central African Republic had slightly increased GHI scores (+1.6%). Within this time period, few countries had significant reductions in their GHI scores, while some suffered increases. Furthermore, in assessing the three indicators of GHI: (i) prevalence of undernourishment (percent population), (ii) prevalence of stunting in children (%) and (iii) prevalence of wasting in children (%), we found that no country in Africa was able to achieve all three targets. Six countries (Tunisia, Ghana, South Africa, Morocco, Mauritius and Algeria) were able to achieve targets for two of these while the majority achieved only one. We present country-level evidence of clear links between GHI scores with score for human development, social protection and terrorism. Some challenges that made the zero hunger target a difficult task in Africa are reviewed while opportunities for moving the continent towards the zero-hunger target by 2030 are also explored.

The purpose of the study was to evaluate the sensory profile and acceptability of six types of fufu (a fermented cassava product) produced by different processes using sensory evaluation and consumer acceptability testing. Fufu samples were selected to evaluate the acceptability of dried fufu flours, which are increasingly being consumed, and compare with a traditional paste and a newly developed paste that produces less environmental waste. Descriptive sensory profiles of the selected samples demonstrated distinct differences in sensory profiles. They were evaluated for consumer acceptance at three demographic locations; Lagos (n = 91), Ibadan (n = 121) and Abeokuta (n = 99), Nigeria. Fufu made from a paste that produced less environmental waste had the highest acceptance scores, followed by flour and paste made by the traditional method and finally the remaining flours. Average consumer liking between the three locations did not differ. Three distinct consumer segments were identified and the number of consumers in these segments differed between the locations. Consumers differentiated fufu made from pastes and from flour. Internal preference mapping indicated that consumers associated the flours with sensory attributes such as sticky texture and raw cassava odour, while pastes were associated with soft texture, and shiny and creamy appearance. Fufu acceptance varies widely among consumers and is related to preferences for distinct fufu flavour profiles. Correlations between consumer acceptance scores and sensory scores appeared to be non-linear for many attributes but a larger sample size of fufu samples would be necessary to confirm this. The implications of these finding are discussed.