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.Best restaurants near me He is an expert in starch with numerous years conducting cutting-edge research into gluten-free starch-based noodles, with 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 optimization of native starches, which is poised to redefine the nutritional profile and economic potential of Ghana’s staple food sector. Best restaurants near me 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).Best restaurants near me 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 fibre 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.”Best restaurants near me 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 fibre, 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 Best restaurants near me 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 calibre 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.Best restaurants near me 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”.