Abstract

The rapid transformation of food systems in West Africa has intensified the consumption of ultra-processed indigenous foods, generating significant concerns regarding nutrition, public health, and cultural sustainability. This study critically examined the emergence of ultra-processed indigenous foods within West African societies and evaluated their implications for dietary quality, agro-processing practices, and indigenous food systems. A qualitative systematic review design was adopted using secondary data obtained from peer-reviewed journal articles, institutional reports, and multidisciplinary academic literature focusing on nutrition transition, food processing, and African food systems. Thematic content analysis was employed to synthesise evidence across selected studies. The findings revealed that urbanisation, globalisation, commercial agro-processing, changing consumer lifestyles, and aggressive food marketing significantly drive the increasing consumption of ultra-processed indigenous foods across the region. The review further established strong associations between processed food consumption and rising prevalence of obesity, hypertension, type 2 diabetes, cardiovascular diseases, and the double burden of malnutrition. In addition, industrialisation of indigenous foods contributes to declining traditional cooking practices, weakening cultural food identity, and erosion of indigenous culinary knowledge systems. The study concludes that although agro-processing offers economic and food security benefits, excessive industrialisation of indigenous foods may undermine nutritional integrity and cultural sustainability. Sustainable, nutrition-sensitive, and culturally responsive agro-processing strategies are therefore essential for the future of West African food systems.