Fonio

Characterization Nutritional Value and Promoting Fonio (Digitaria exilis Stapf.) a Traditional Cereal as a Functional Cereal in Chad

Barnabas KAYALTO, MAHAMAT AHMAT Mahamat Amine, Baping Salomon D. MANGA, Ban-bo Bebanto Antipas & Abdelsalam Tidjani · Asian Food Science Journal · 2026

Background: With the imposition of rice cultivation (Oryza sativa) by the colonial administration in Chad, in 1940-1941, fonio (Digitaria exilis stapf.) cultivation declined in production areas. Rice cultivation has since grown steadily at the expense of land planted with fonio....

Open access Research Article 10.9734/afsj/2026/v25i1846

Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

Maryam A. Jarma & Gervase I. Agbara · Asian Food Science Journal · 2021

Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from ma...

Open access Research Article 10.9734/afsj/2021/v20i830326

Nutrient Composition and Functional Properties of Fonio (Digetaria exilis) and Amaranth (Amaranthus cruentus) Flour Blends

J. A. Ayo & E. Okoye · Asian Food Science Journal · 2020

This study investigated the nutrient composition and functional properties of flour blend of acha and amaranth grains. The amaranth flour was substituted into acha flour at 5, 10, 15, and 20% and to produce acha-amaranth flour blend. The chemical composition and functional proper...

Open access Research Article 10.9734/afsj/2020/v16i330175