In an era marked by global food insecurity, increasing health challenges, and economic constraints, a promising innovation in the food sector is emerging from the laboratory of Ghanaian researcher Ebenezer Asiamah.
He is an expert in starch, with numerous studies conducting cutting-edge research into gluten-free starch-based noodles, with a particular focus on pea starch noodles. His work presents a healthier and more cost-effective alternative to conventional noodles widely consumed across Ghana and sub-Saharan Africa.
At the core of his research is the functional modification and optimisation of native starches, which is poised to redefine the nutritional profile and economic potential of Ghana’s staple food sector.
By applying advanced food science techniques such as “clean label” physical treatments with lipid and pea starch complex products, Asiamah aims to enhance the structural integrity, digestibility, and health benefits of starch-based noodles.
These products are designed not only as a daily meal alternative but also as functional foods that can help address non-communicable diseases (NCDs), such as diabetes and obesity, and even as a prebiotic agent for controlling cancer-related diseases.
Transforming Ghana’s Food System
In Ghana, instant noodles are a rapidly growing component of urban diets, with a market revenue of $325.43 million in 2025 and an annual growth rate of 7.26% (CAGR 2025-2030). However, the market is dominated by imported, highly processed, wheat-based noodles with limited nutritional value.
In contrast, starch noodles made from locally grown legumes, such as peas, offer a gluten-free and rich in dietary fiber and protein. They provide a viable solution aligned with both traditional culinary practices and modern dietary preferences.
“Using indigenous crops to develop functional starch noodles will create a value chain that starts from the Ghanaian farmer and ends with the Ghanaian consumer,” Asiamah explains. “It reduces our dependence on imports, strengthens local agriculture, and brings healthier food options to our tables.”
Advancing Public Health and Nutrition
Ghana faces a dual burden of malnutrition among children and a growing incidence of diet-related chronic diseases among adults. Asiamah’s innovation directly addresses both ends of this spectrum.
The development of resistant starch noodles, which behave like dietary fiber, can regulate blood sugar levels and promote gut health. This is a groundbreaking step toward functional foods tailored to the specific health profiles of Ghana’s population.
Economic Growth and Export Potential
Beyond the kitchen and clinic, this research holds profound economic implications. Scaling up the production of starch noodles could:
• Create employment in agro-processing and food manufacturing
• Stimulate demand for local legumes and tubers
• Reduce national import bills for wheat and pasta products
• Position Ghana as a regional hub for innovative, health-oriented food exports
Ghana’s food economy can significantly benefit from investments in research-led food innovation, and Asiamah’s work is a leading example of this potential.
Global Recognition and Scientific Impact
Asiamah is an internationally recognized scholar with a track record of peer-reviewed publications, conference presentations, and cross-institutional collaborations. His nomination and recognition as an Outstanding International Student, along with invitations to peer-review scientific manuscripts for top-tier food science journals, reflect the caliber and influence of his work.
His research is not only of national relevance but also contributes to global conversations on sustainable diets, food resilience, and post-harvest innovation, positioning him as an emerging voice in international food science.
A Vision for Sustainable Transformation
Looking ahead, Asiamah envisions a Ghana where local starch noodles are mainstreamed into school feeding programs, hospital nutrition plans, and international retail markets. With the right institutional support and strategic partnerships, his research could help lay the foundation for a resilient, health-oriented, and self-sustaining food system.
“Food is both a cultural anchor and an economic engine”, he says. “By investing in smart food science rooted in our local context, we can drive a future that is both nutritionally secure and economically empowered”.
As he continues to lead innovation at the intersection of health, agriculture, and food technology, Ebenezer Asiamah is setting the stage not only for a healthier Ghana but also for a globally competitive food industry that proudly exports African innovation to the world.
