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Fonio (Digitaria exilis), also called "acha" in Nigeria, is a staple food crop that plays an important role in food and nutritional security for millions of people in West Africa. However, in Nigeria, as in most African countries where it is consumed as a whole grain to enrich local diets, its utilization patterns are poorly documented. Thus, generating knowledge of stakeholders' perceptions of and preferences for its use is critical for understanding the constraints and drivers affecting fonio utilization patterns. The main objective of this study was to review the utilization patterns of fonio by providing key information on stakeholders' perceptions and preferences in Nigeria. In this review, we first discuss production and synthesize some basic information relevant to different uses of fonio and stakeholders' perceptions of and preferences for such use. We also examine how farmers often maintain fonio diversity, highlight challenges that limit production and consumption on a wide scale and propose a roadmap for scaling up production and increasing the adoption level of fonio. The roadmap proposed in this study is based on five axes, namely, production, innovation in postharvest and processing technologies, marketing systems, technology dissemination, and novel gene prospecting. We assume that documenting the generated knowledge will increase public awareness of the nutritional and health properties associated with food-based products and help guide policy-makers and the private sector to strategically support the research and development of the native crop of West Africa for sustainable food and nutritional security. Further ethnobotanical research will be necessary to shed light on the extent and patterns of indigenous knowledge of fonio-based traditional foods in Nigeria. [ABSTRACT FROM AUTHOR]

Acha (Digitaria exilis) is a cereal crop that is highly nutritious and contains carbohydrates, dietary fiber, minerals, and amino acids. It also contains antinutritional factors such as oxalate, phytate, tannin, and saponin, which can reduce the bioavailability of nutrients. The aim of this study was to evaluate the effect of lactic acid bacteria (LAB) fermentation on the proximate and mineral composition of acha flour. Acha was processed into flour and then subjected to spontaneous fermentation and fermentation using a combination of Streptococcus infantarius FDAARGOS_1019 and Limosilac tobacillus fermentum SCB0035) previously isolated from cow milk. Exactly 250g of the flour was mixed with 500mL of distilled water followed by the addition of 0.02% sodium metabisulphate to inhibit the growth of microflora and other contaminating microorganisms. The same set-up was used for the spontaneous fermentation, except the addition of starter organisms and sodium metabisulphite. The proximate and mineral contents of the flours were determined using the association of official analytical chemistry (AOAC) and atomic absorbance spectroscopy (AAS) methods respectively. The result shows a significant (p < 0.05) increase in the moisture, ash, lipid and protein contents of the fermented flour when compared to the unfermented flour with the higher values occurring in the samples fermented with the LAB consortium. The carbohydrate and fiber content decreased significantly (p < 0.05) after fermentation. The result of the mineral contents of both unfermented and fermented acha flours demonstrated that magnesium, copper, iron, zinc, sodium, phosphorus, and calcium levels significantly increased (p≤0.05) through LAB fermentation, while potassium levels remained unchanged. This observation shows that LAB fermentation has the potential to enhance nutritional quality of acha flour more than spontaneous fermentation and can be applied in microbial food fortification. [ABSTRACT FROM AUTHOR]

Societal Impact Statement Summary White fonio (Digitaria exilis [Kippist] Stapf) is an understudied millet crop, indigenous to West Africa and cultivated in the region largely through traditional practices. This species is climate‐resilient, fast‐growing, nutritionally rich, and provides livelihoods and food security to rural communities. Through collaboration with smallholder farmers in the Fouta Djallon region, Guinea, this study investigates how the diversity and selection of fonio landraces has changed in living memory. This research provides insight into how climatic and socio‐cultural changes affect the cultivation of fonio varieties and other indigenous crops, and why they should be conserved and further involved in rural development programmes. The millet crop white fonio (D. exilis) isa staple crop feeding thousands of people across West Africa. The Fouta Djallon highlands region of Guinea is a hotspot for its cultivation, with known high genetic diversity. Our study utilises data from ethnobotanic interviews and plant specimen and seed collections, working with farmers from 15 communities in this region with the aim to investigate the diversity of landraces and popularity of fonio within the current agricultural systems, in the present, and changes over the past 50 years. A total of 24 named varieties of fonio were recorded and described, along with other commonly cultivated food crops. This includes two lost varieties now no longer cultivated. We also describe the methods for cultivation, grain processing and food preparation. The priority and popularity of cultivated fonio landraces, and other crops, has changed, due to the consequences of social and environmental change in living memory. The diversity of fonio landraces are maintained as an adaptation to historical climatic changes, and there is an increasing preference towards varieties with a longer growing period and more reliable high yield to the detriment of early season varieties. [ABSTRACT FROM AUTHOR]

The quest to develop the production of sourdough flour from fonio whole grain is gaining increased attention recently due to its enhanced nutritional and health benefits compared with whole wheat flour. In this research, white and black fonio seeds were oven-dried at 50 °C for 8 h, milled separately into fine flour, sieved, reconstituted with water, and divided into three portions each. Two portions were separately fermented with Lactobacillus fermentum [with white fonio (WFF) and black fonio (BFF)] and Lactobacillus delbrueckii [with white fonio (WFD) and black fonio (BFD)]. The last portions of each type were set as controls [white fonio (WFC) and black fonio (BFC)] and fermented without starter cultures. All samples were fermented at 25 °C for 48 h, freeze-dried, milled, and stored inside airtight containers for further analysis. The results indicated that black fonio samples had higher total microbial loads (bacterial and yeast count), total crude protein, carbohydrate, and reduced anti-nutrient. In contrast, the white fonio favored the growth of lactic acid bacteria (LAB), with higher crude fiber, crude fat, mineral elements, and antioxidant contents. fermenting with Lactobacillus fermentum resulted in the highest free radicals scavenging activity followed by Lactobacillus delbrueckii. The pasting assessment and mineral content analysis showed that black fonio was superior. It can be deduced that both fonio types had their advantages and the use of LAB-mediated fermenting can enhance the characteristics and health benefits of fonio sourdough.

During infancy and early childhood, obtaining the adequate amount of appropriate nutrition has paramount importance for the full development of a child's potential. The focus of this study was to evaluate the complementary food produced by solid-state fermentation of fonio and soybean using Rhizopusoligosporus (2710) and orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum (B-41621). Solid-state fermentation (SSF) was carried out by inoculating fonio and soybean with a spore suspension (1 × 10⁶ spores/mL) of Rhizopusoligosporus (2710) and OFSP with a spore suspension (1 × 10⁶ spores/mL) of Lactobacillus plantarium (B-41621). The samples were blended in the following ratios: fonio and soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO). These were compared with a commercial infant formula, which served as the control (CTRL). Quality characteristics of the samples were evaluated. The results showed that moisture, crude protein, fiber, ash content, beta carotene, iron and titratable acidity ranged from 54.97–56.27, 17.10–19.02%, 7.08–7.60%, 2.09–2.38%, 15.80–17.35 mg/100 g, 6.57–8.41 mg/100 g and 0.16–0.48%, respectively. An increase in fermentation time significantly (p < 0.05) increased these contents. In sensory scores, there were no significant (p > 0.05) differences between the average mean scores of the samples. This study shows that nutrient-rich complementary food of acceptable quality can be produced from blends using SSF for the optimum growth and development of infants. [ABSTRACT FROM AUTHOR]

This study evaluated some physical, physicochemical, and functional properties of three fonio types (early maturing, intermediate maturing, and late maturing) cultivated in the Northern part of Ghana. Black fonio types were purchased from a local farmer at Chereponi, sorted, milled, and stored for further analysis. Nutritional composition, physicochemical and functional properties were determined using appropriate methods. Proximate and nutritional compositions of the black fonio types varied. Thousand-grain weights and bulk density of the fonio types ranged from 0.407-0.513 g and 0.655-0.688 g/mL, respectively. Water absorption capacity, solubility, and swelling power of the samples ranged from 1.63-1.97 mL/g, 5.43-6.27%, and 5.88-6.33 g/g, respectively. Viscosities of the intermediate fonio types were lower than those of the other two fonio types. The fonio samples showed a typical A-type crystal starch structure. The three fonio types studied have potential applications in infant weaning food formulations and even in bakery and related products to address food security, particularly in sub-Saharan Africa. [ABSTRACT FROM AUTHOR]

Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties (Digitaria exilis and Digitaria iburua) have not been studied. This study investigated the nutritional and physicochemical changes in two varieties of fonio germinated for 24, 48 and 72 h at 28 °C. The antioxidant, protein and starch digestibility, functional, pasting, and thermal properties were also determined. Germination over time (24, 48, 72 h) significantly (p ≤ 0.05) increased the protein, ash, total dietary fiber, majority of the amino acids, minerals, protein digestibility, resistant starch, total phenolics and antioxidant activities while phytic acid, tannin, saponin and digestible starch contents decreased in both varieties. Germination significantly increased water and oil absorption capacity, and slightly modified pasting and thermal characteristics while bulk density decreased in both varieties. The principal component analysis revealed germination time to be the key determinant in the physicochemical, nutritional, and techno-functional characteristics of fonio rather than variety, with raw and 24 h germinated grains having similar attributes. The study established that germination improved the nutritional, antioxidant, and techno-functional properties of Digitaria exilis and Digitaria iburua, which can serve as novel food ingredients for product development.

La présente étude a permis d’évaluer les qualités nutritionnelles des aliments de complément mis au point à partir du soja et de deux écotypes de fonio. A cet effet, les écotypes de fonio Pédai et Namba ont été choisis et associés au soja (variété Jupiter), pour la formulation de huit farines composées en variant les proportions de fonio (Pédai ou Namba) et de soja. Les caractéristiques physiques et biochimiques des produits obtenus ont été déterminées. Ainsi, le taux de rétention le plus élevé est obtenu au niveau du tamis 180 µm pour la plupart des farines composées pour les deux écotypes et les couleurs des farines varient en fonction de la quantité de soja incorporée. Les résultats ont aussi montré des différences significatives (p ≤ 0,05) dans les teneurs en nutriments des différentes farines de complément formulées. Les plus faibles densités énergétiques et teneurs en protéines, lipides et cendres ont été obtenues avec les farines composées de 90% de fonio et 10% de soja tandis que les valeurs les plus élevées ont été observées avec les farines constituées de 60% de fonio et 40% de soja pour les deux écotypes.

During infancy and early childhood, obtaining the adequate amount of appropriate nutrition has paramount importance for the full development of a child’s potential. The focus of this study was to evaluate the complementary food produced by solid-state fermentation of fonio and soybean using Rhizopusoligosporus (2710) and orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum (B-41621). Solid-state fermentation (SSF) was carried out by inoculating fonio and soybean with a spore suspension (1 × 10⁶ spores/mL) of Rhizopusoligosporus (2710) and OFSP with a spore suspension (1 × 10⁶ spores/mL) of Lactobacillus plantarium (B-41621). The samples were blended in the following ratios: fonio and soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO). These were compared with a commercial infant formula, which served as the control (CTRL). Quality characteristics of the samples were evaluated. The results showed that moisture, crude protein, fiber, ash content, beta carotene, iron and titratable acidity ranged from 54.97–56.27, 17.10–19.02%, 7.08–7.60%, 2.09–2.38%, 15.80–17.35 mg/100 g, 6.57–8.41 mg/100 g and 0.16–0.48%, respectively. An increase in fermentation time significantly (p < 0.05) increased these contents. In sensory scores, there were no significant (p > 0.05) differences between the average mean scores of the samples. This study shows that nutrient-rich complementary food of acceptable quality can be produced from blends using SSF for the optimum growth and development of infants.

Fonio is an easy crop to grow because it grows well even on poor sandy soils, as well as in areas with low rainfall. The crop can withstand long dry spells during the production season which are becoming a common occurrence in the West African sub-region. In The Gambia, the common name for the crop is "Findi". It is commonly grown in fields that were previously cultivated with groundnut. Fonio is one of the oldest cereal crops grown in the country; however, its cultivation has drastically declined to the extent that it is currently considered a minor crop in the country. Fonio is a very fast-growing crop and matures earlier than most cereals. Its ability to withstand dry spells and its high nutritive value makes it an ideal climate-smart crop. For this reason, there is renewed momentum in promoting the crop in the country. Despite these renewed efforts in its promotion, there still exists a huge gap in terms of information on improved production practices that could help uplift the existing low yields. Appropriate agronomic practices that can boost fonio productivity are not well documented at national level. To gather information on the input requirements and utilizations, adaptability and productivity of fonio in The Gambia, experiments were conducted in 2018 and 2019 with the aim of generating important production information that could guide efficient production and enhance productivity. Results obtained showed that fonio responded positively to application of fertilizer. Application of 100 kg ha A comprising half NPK (15-15-15) and half urea was sufficient to produce financially beneficial yields. Results also indicated that "Findiba", which is a landrace may not be suitable for cultivation anymore due to its long growth period amidst the short and erratic nature of the rainfall. The Momo and the Momosato varieties which are of shorter durations and high-yielding are more suitable in the existing climatic conditions of the country. [ABSTRACT FROM AUTHOR]

Abstract Background The production of novel foods from underutilized nutritious tropical crops is increasing; however, the toxicological studies are sparse. In this study, the safety of the breakfast food produced from the blend of fonio and pigeon pea was examined by evaluating the biochemical and toxicological parameters of the breakfast food using Wistar albino rats. Twenty male Wistar albino rats subdivided into 4 groups of 5 were separately fed with four food samples (100% fonio, 80:20 fonio:pigeon pea, standard rat feed (control) and a commercial brand of corn flake) for 28 days after which the animals were sacrificed and blood samples collected for analyses. Body weight, blood glucose, biochemical, and hematological parameters were examined during the experimental period. Results The feeding of rats with the four diets did not cause mortality and adverse toxicity during the experimental period. Steady body weight gain was observed in fonio-pigeon pea fed rats, and slight changes were obtained in percentage blood glucose. There was no significant difference in the levels of white blood cells, lymphocytes, mean corpuscular volume, platelet, high-density lipoprotein, catalase, SOD, and malondialdehyde of the group fed with fonio-pigeon pea diet as compared with the control group. Furthermore, significant (p < 0.05) lower levels of density lipoprotein, triacylglyceride, and cholesterol were observed in the fonio-pigeon pea-fed rats than the control group. The liver function marker of fonio-pigeon pea-fed-rat and the control showed no significant difference. Conclusion The study showed no severe toxicity in the test animals, although a mild loss of liver parenchyma and variation in size and shape of nuclei were observed in the group fed with the fonio-pigeon pea diet.

While narratives of the spread of agriculture are central to interpretation of African history, hard evidence of past crops and cultivation practices are still few. This research aims at filling this gap and better understanding the evolution of agriculture and foodways in West Africa. It reports evidence from systematic flotation samples taken at the settlement mounds of Sadia (Mali), dating from 4 phases (phase 0=before first–third century AD; phase 1=mid eighth–tenth c. AD; phase 2=tenth–eleventh c. AD; phase 3=twelfth–late thirteenth c. AD). Flotation of 2200 l of soil provided plant macro-remains from 146 archaeological samples. As on most West African sites, the most dominant plant is pearl millet (Pennisetum glaucum). But from the tenth century AD, sorghum (Sorghum bicolor) and African rice (Oryza glaberrima) appear in small quantities, and fonio (Digitaria exilis) and barnyard millet/hungry rice (Echinochloa sp.), sometimes considered weeds rather than staple crops, are found in large quantities. Some samples also show remains of tree fruits from savannah parklands, such as baobab (Adansonia digitata), marula (Sclerocarya birrea), jujube (Ziziphus sp.), shea butter (Vittelaria paradoxa) and African grapes (Lannea microcarpa). Fonio and Echinochloa sp. cultivation appears here to be a later addition that helped to diversify agriculture and buffer against failures that might affect the monoculture of pearl millet. This diversification at the end of the 1st millennium AD matches with other evidence found in West Africa. [ABSTRACT FROM AUTHOR]

A study was conducted to determine the mutagenic effectiveness and efficiency of different doses of gamma rays in inducing variability that could be exploited in the genetic improvement of fonio. Seeds of five accessions of fonio were irradiated with five different doses of gamma rays (100 Gy, 200 Gy, 400 Gy, 500 Gy and 0 Gy as control). The seeds were sown in a plot in a completely randomized design with three replications to rise the M1 generation which was advanced to M2 generation. The result obtained from the M2 mutants revealed highly significant difference (P=0.01) in the effects of different gamma rays doses on the growth and yield traits of fonio. This implies the presence of high genetic variability induced by the mutagen in fonio. The effect is concentration dependent, increase with decrease in irradiation dose. More so, the effectiveness of the mutagen decreases with increase in dose. Seven different chlorophyll deficient mutants were found in the form of: Albina, Chlorina, Lustescent, Striata, Viridis, Viriscent and Xantha, with Xantha, Chlorina and Albina as the most frequent chimeras, The result indicated that lower dose of gamma rays (100 Gy) is more effective and efficient as it induces favorable mutation that could be utilized in the genetic improvement of fonio. Accession Nkpowas was found to respond more to the mutagenic treatment. [ABSTRACT FROM AUTHOR]

Healthy foods/diets are essential for maintaining good health and preventing diseases. Recently, there has been increase in the incidence of non-communicable diseases (NCDs) worldwide and this has brought about a lot of research on the effect of various foods on the nutritional status of people. Also, this has led to the development of healthier alternatives to manage such health conditions. The aim of this study was to comparatively evaluate the nutrient and anti-nutrient content of four commonly-consumed flours. Processed wheat, oat and unripe plantain flours were purchased from the market while fonio was purchased as whole grain before it was cleaned and milled into fine flour. Samples were stored at room temperature in properly-labelled, air-tight sample glass bottles for analyses. Proximate composition was determined using standard methods of the Association of Analytical Chemists (AOAC). Micronutrients were estimated by Atomic Absorption Spectrophotometry, while anti-nutrients were determined using standard spectrophotometric methods. Inferential and descriptive statistics was used to analyze the data at a significance level of P<0.05. The proximate parameters varied significantly (P<0.05) among the flours. Carbohydrate varied from 76.38 + 0.59% (oat flour) to 87.65 + 0.36% (unripe plantain flour). Protein was least (8.75 + 0.25%) in unripe plantain flour and highest (16.08 + 0.26%) in wheat flour. Oat flour had significantly (P<0.05) higher content of beta-carotene (8.67 + 0.03mcg/100g), while wheat flour had significantly (P<0.05) higher content of calcium (45.36 + 0.29mg/100g). For the antinutrients, oat flour had the least content of hydrogen cyanide and oxalate, while wheat flour had the highest content of both. Generally, oat flour showed significantly (p<0.05) lower levels of the 6 anti-nutrients analyzed. From the results of this study, oat flour shows some food properties which may be beneficial for people who seek to reduce starch and caloric intake. Fonio flour could be a healthier alternative to most starchy meals, as a result of its good micronutrient content and preferred nutritional value. Consumption of these cereal flours as alternatives to some indigenous starchy meals should be encouraged for both adults and children. [ABSTRACT FROM AUTHOR]

Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural, chemical, and nutritional characteristics. The present work evaluates the structural, techno-functional, and gelling properties of fonio and compares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flour presented significantly higher water absorption index and swelling power, while it scored a lower water solubility index than the reference flours. The pasting viscosity profile of fonio was similar to that of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicative of higher stability and resistance to shearing and heating. Rheological properties demonstrated that fonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstood stress 579% higher than those observed in the reference flours without breaking its structure. Fonio flour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperature range (9.96 °C), indicative of a better-packed starch structure than the other analyzed flours. The texture of the gels made with fonio showed higher firmness over the evaluated period. These combined results suggest that fonio is a suitable ingredient for gel-like food formulations.

The promotion and enrichment of underutilized cereal based foods with legumes and oilseeds are receiving considerable attention in order to reduce the menace of protein and micronutrients malnutrition. This research therefore investigated the quality of flour produced from fonio (Digitaria iburua) and pigeon pea (Cajanus cajan) blend. Fonio and pigeon pea flour blends (100:0, 95:5, 90:10, 85:15 and 80:20 of fonio to pigeon pea) were analyzed for proximate, vitamin, mineral elements and amino acids. The flour blend with highest level of fiber, protein, ash and some essential amino acids (80:20 fonio to pigeon pea) and 100% fonio were developed into breakfast food and sensory attributes such as colour, taste, flavour and overall acceptability were evaluated. The results obtained were moisture (6.74–7.78%), protein (12.19–24.85%), fat (0.98–1.25%), crude fibre (1.03–1.20%), ash (0.58–1.03%), carbohydrates (63.69–77.77%) and energy (363.09–371.53 kcal/100 g). Eighteen amino acids comprising essential and non essential amino acids were identified in the flour samples. The essential amino acids were phenylalanine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and valine. Vitamins identified in the samples were A, B1, B2, B5, B6, B9, C, D, E and K. Significant amount of mineral elements were also recorded. The result of this study revealed that substitution of fonio grain with pigeon pea increased the protein, ash, some amino acids and vitamins of the flour blends. Sensory evaluation of all the attributes of the breakfast food ranked above like-moderately on the 9-point hedonic scale. The flour mixes can be used in the production of breakfast food. [ABSTRACT FROM AUTHOR]

White fonio (Digitaria exilis Stapf) is one of the most promising cereals in West Africa due to its nutritional qualities and for its potential to generate financial returns for women. In Senegal, its culture has declined in recent years as well as the distribution area of its wild relatives. This study aims to specify the ecology of wild relatives of fonio. The data used come from collections of DAKAR and IFAN Herbaria, the GBIF database and field collections which made it possible to draw species distribution maps according to the climatic zones, vegetation and soils types. The results of the study revealed that the Sudanian zone is the richest in term of specific diversity with 11 inventoried species. The species occupy all types of vegetation in Senegal and the presence of some in arid zones, steppe type, and wet zones composed mainly of forests and wooded savannahs attests their remarkable adaptation to contrasting environmental conditions. It is also apparent from this study that species prefer tropical ferruginous soils, lithosols, ferralitic and hydromorphic soils. Digitaria ciliaris and D. gayana occur on almost all types of soils. As for D. exilis, it grows on the same soil as D. longiflora, its closest wild relative. The development of seed banks for the ex situ conservation of these wild species, potential sources of genes for fonio, would be of primary importance for the protection of this biodiversity. [ABSTRACT FROM AUTHOR]

Fonio is an ancient orphan cereal, cultivated by resource-poor farmers in arid and semi-arid regions of West Africa, who conserved and used the cereal for nutrition and income generation. However, the extent and patterns of phenotypic variation within the fonio germplasm remain scarcely evaluated to inform breeding decisions. In this study, we used alpha lattice design to assess the phenotypic variability of 180 fonio accessions using 20 agro morphological descriptors, including both qualitative and quantitative traits at Bengou research station in 2018 and 2019. Descriptive statistics, combined analysis and multivariate analyses, including principal components analysis (PCA), hierarchical clustering, and multiple factor analysis (MFA) were performed. As results, we found significant differences among fonio accessions and among agro ecological zones of provenance for most of the quantitative traits. Furthermore, highly significant positive correlations were found between grain yield and other yield-related attributes such as harvest index and thousand seeds weight, whereas significant negative correlations were found between grain yield and flowering and maturity times. Clusters analysis revealed three phenotypic groups. Group 1 was characterized by early maturing fonio accessions with higher grain yield. Groups 2 and 3 were characterized by late maturing accessions with intermediate to moderate grain yield. The accessions from Group 1 are candidate for yield improvement and development of fonio lines with enhanced lodging resistance. Accessions from Group 2 and 3 can be improved for yield through marker-assisted selection of best thousand seed weight. This study highlights how traits are correlated within the major phenotypic groups of fonio in West Africa, and we discussed how these groups could be further exploited for improving traits of economic importance. Furthermore, this study exhibited agro morphological descriptors that discriminate fonio accessions and provide useful information for parental selection with economically important agronomic traits.

Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α‐amylase and α‐glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases. Nutrient‐dense snack high protein, essential amino acids Therapeutic properties: contains α‐amylase inhibitor, low GI Plant antioxidant: bioactive properties. [ABSTRACT FROM AUTHOR]

Starches extracted from acha ( Digitaria exilis ) and iburu ( Digitalia iburua ) were subjected to heat moisture treatment and citric acid modification. Successful applications of the treatments are expected to promote commercial utilization of the starches from these underutilized crops and improve the economy and livelihood of stakeholders along their value chains. Granules of the starches from the two cereal grains were polyhedral in shape. Generally, modifications led to the clustering of the polyhedral of the starches granules. Indentations were observed on the surfaces of citric acid modified (CAM) starches. This could be due to the weathering effect of acid hydrolysis. Modification methods employed did not affect the characteristic type-A crystal polymorph of the native starches. The starches generally exhibited single prominent peaks at (2ϴ) 16 and 24, and a doublet at 17-19. Crystallinity index of the starches ranged from 27.01-27.84% for acha and 29.01–30.47% for iburu . FTIR analysis and high peak gelatinization temperatures of the starches suggested heterogeneity in the matrices. CAM starches of the two grains remained in liquid form throughout the pasting cycle. Acha starches are lighter and whiter in color. All the starch samples exhibited promising functional properties that could place them as good materials for different industrial uses. Results of this study further exposed the potentials of acha and iburu starches for food and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Fonio starch was enriched with defatted moringa seed flour with the objective of determining the best blend that would give good quality attributes. A Central Composite Rotatable Design (CCRD) from the Response Surface Methodology was used for the process optimization. The independent variables were the proportions of the fonio starch powder (70-100 g) and the Defatted moringa seed flour (0-30 g), while the responses were protein, moisture, crude fibre, fat, ash, vitamin C, riboflavin, thiamine, calcium, phosphorous, iron, potassium, sodium and overall acceptability. Data obtained from the study were analysed using ANOVA. The protein, moisture, crude fibre, fat, ash, vitamin C, riboflavin, thiamine, calcium, phosphorous, iron, potassium, sodium and overall acceptability ranged between 9.50-17.70%, 5.70-13.10%, 2.34-2.67 , 1.22-1.58%, 64.0-129.0%, 30.4-46.1 mg/100 g, 26.0-27.0 mg/100 g, 88.49-190.46 mg/100 g, 168.4-282.08 mg/100 g, 19.11-28.25 mg/100 g, 455.0-224.01 mg/100 g, 120.5-150.36 mg/100 g and 5.1-7.4 mg/100 g, respectively. The combined effect of the blends ratios significantly influenced all responses (p<0.05). High coefficient of determination R2 (60-99%) indicated that the models had good fits. The best blend was 73.11 g (87.97%) fonio starch and 10 g (12.03%) of defatted moringa seed flour, which gave good quality, attributes. [ABSTRACT FROM AUTHOR]

Agricultural diversification with neglected and underutilized species is a viable way to sustainably increase the productivity of agrosystems. Understanding the social, cultural, and ecological roles of these species is crucial for their promotion. White fonio (Digitaria exilis), a neglected cereal endemic to West African Sahelian countries, is recognized as a crop for the future due to its cultural, nutritional, and economic values. In this study, we described fonio farming systems in Senegal through an ethnobotanical approach. As expected in family farming systems, farmers largely practiced diversified subsistence agriculture on small plots and relied on local seed exchange networks. The importance of fonio varied among agroecological zones, ethnic groups, and gender. In the Groundnut Basin, where agriculture is more mechanized, latematuring landraces of fonio are cultivated as a cash crop rather than a staple crop. However, in southern Senegal, where food shortages are recurrent, fonio is more widespread and the cultivation of both early- and late-maturing landraces contributes to local food security. These differences also reflect the cultural status of fonio: different among ethnic groups and more important for women than for men. Finally, the regressive dynamics of fonio cultivation in most regions emphasizes the need to develop integrated conservation and promotion strategies that take into account the diversity of social and agronomical roles of the plant. [ABSTRACT FROM AUTHOR]

Acha (Digitaria exilis Kipps. and D. iburua Stapf.) are valuable indigenous food crops in West Africa. Despite several economic potentials of this crop, little or no attention is paid to its germplasm evaluation and improvement. In this study, we assessed genetic diversity and relationship among genotypes of cultivated acha in Nigeria, using Inter-Simple Sequence Repeat (ISSR) markers for the first time. Genomic DNA were extracted from the genotypes and we performed fragment amplification by Polymerase Chain Reaction (PCR). A total of 95 loci consisting of 790 bands were amplified by 13 ISSR primers, out of which 53.37% were polymorphic. Loci amplification per primer ranged from 5-10, with an average of 7.30 loci per primer. Eight of the primers had above 50% polymorphism. Cluster analysis separated the genotypes into two major groups; a group consisting of two D. exilis genotypes and the other comprising a mixture of genotypes. The D. exilis in the latter group were distant members and was only similar at 0.72 similarity index. The polymorphism we obtained in the present study showed that the ISSR markers are effective for assessment of genetic diversity of the genotypes. Clustering of D. exilis and D. iburua together suggests a common progenitor but could have been separated by geographical isolation mechanism. [ABSTRACT FROM AUTHOR]

Acha is a less utilized cereal grain in Africa. Scaling up of the processing technology of acha seeds is desirable if accurate information on effect of processing on its properties is available. This study investigated the effect of cooking duration on the chemical and physical properties of acha seeds. Cooking times (2.5, 5, 7.5 and 10 minutes) at 100°C were used. The volume, length, breadth, thickness, porosity, density, sphericity, aspect ratio, specific heat capacity, thermal conductivity, thermal diffusivity, moisture, protein, fat, ash, crude fibre and carbohydrate were determined using standard methods. Data were analysed using ANOVA at p = 0.05. The results obtained revealed that varietal difference had a significant effect on volume, length, breadth, thickness, true density, bulk density, porosity, sphericity and aspect ratio. The moisture content, ash, protein, crude fibre, fat, carbohydrate, specific heat capacity, thermal conductivity and thermal diffusivity varied from 8.80 - 56.17 %, 0.32 - 1.87%, 1.92 - 11.50%, 0.29 - 1.58%, 0.32 - 2.81%, 40.94 - 76.26%, 1.66 -2.97 kJkg-1K-1, 0.26 -0.43 Wm-1K-1 and 0.85 x 10-7 - 1.17 x 10 ms respectively, as significantly influenced by cooking time. Cooking for 7.5 minutes was appropriate using the moisture uptakes and thermal properties as criteria. [ABSTRACT FROM AUTHOR]

Fonio (Digitaria exilis) is a traditional cereal, mainly processed and marketed as precooked fonio of which processing yield is very low in spite of its nutritional and economic importance in many poor rural communities of Africa. Response Surface Methodology (RSM) is a set of statistical and mathematical methods used to develop, improve, and optimize of the processes. In the present study, Response Surface Methodology (RSM) was used to analyze the effects of precooking time and drying temperature on physical (size distribution and whiteness) and functional (hydration capacity and viscosity) characteristics of precooked fonio, the most popular derived product from fonio grains in West Africa. The aim was to optimize precooked fonio process. Fourteen samples of precooked fonio were produced by varying precooking time (15-90 min) and drying temperature (50-100 °C). Results showed that all the measured responses were significantly (p < 0.05) affected by the precooking time. The interaction of two variables had a significant effect upon the peak viscosity. Increase in precooking time was followed by an increase in particle size and hydration capacity, while whiteness and peak viscosity decreased. Optimal processing conditions generated from the models was precooking time, 35.44 min, and drying temperature, 86.54 °C, with a global desirability of 0.80. [ABSTRACT FROM AUTHOR]

The effect of colchicine on some growth and yield parameters of fonio (Digitaria exilis) was studied. Seeds of five accessions of fonio (Dinat, Jakah, Jiw 1, Jiw 2 and Nkpowas) were treated with five different colchicine concentrations (O.lmM, 0.5 mM, 1.0 mM, 2.0 mM and 0.0 mM as control) via soaking with the aim of inducing variability that could be exploited in the improvement of the crop. The treated seeds were sown in a plot in a Completely Randomized Design with three replications in a factorial arrangement. The result obtained revealed highly significant difference (P⩽0.01) in the effects of different concentrations of colchicine on the growth and yield components of fonio. The result showed that colchicine produced taller mutants (79-83.93 cm) with many leaves (10-14 leaves) that are larger in cross sectional area (11.35-13.15 cm2). More so, the mutants produced high tiller number with high number of spikes that are longer and bear high number of seeds/spikes. Similarly the 1000 mutants' seeds weight is higher than that of the controls. The effect of the mutagen is concentration dependent, decrease with increase in concentrations. Lower colchicine concentration (0.1 mM) and accession Jiw 1 having highest responses to colchicines treatment was recommended for breeding programs in fonio. [ABSTRACT FROM AUTHOR]

Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties ( Digitaria exilis and Digitaria iburua ) have not been studied. This study investigated the nutritional and physicochemical changes in two varieties of fonio germinated for 24, 48 and 72 h at 28 °C. The antioxidant, protein and starch digestibility, functional, pasting, and thermal properties were also determined. Germination over time (24, 48, 72 h) significantly (p ≤ 0.05) increased the protein, ash, total dietary fiber, majority of the amino acids, minerals, protein digestibility, resistant starch, total phenolics and antioxidant activities while phytic acid, tannin, saponin and digestible starch contents decreased in both varieties. Germination significantly increased water and oil absorption capacity, and slightly modified pasting and thermal characteristics while bulk density decreased in both varieties. The principal component analysis revealed germination time to be the key determinant in the physicochemical, nutritional, and techno-functional characteristics of fonio rather than variety, with raw and 24 h germinated grains having similar attributes. The study established that germination improved the nutritional, antioxidant, and techno-functional properties of Digitaria exilis and Digitaria iburua , which can serve as novel food ingredients for product development., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2023 The Authors.)

As the world population grows and resources and climate conditions change, crop improvement continues to be one of the most important challenges for agriculturalists. The yield and quality of many crops is affected by abscission or shattering, and environmental stresses often hasten or alter the abscission process. Understanding this process can not only lead to genetic improvement, but also changes in cultural practices and management that will contribute to higher yields, improved quality and greater sustainability. As plant scientists, we have learned significant amounts about this process through the study of model plants such as Arabidopsis, tomato, rice and maize. While these model systems have provided significant valuable information, we are sometimes challenged to use this knowledge effectively as variables including the economic value of the crop, the uniformity of the crop, ploidy levels, flowering and crossing mechanisms, ethylene responses, cultural requirements, responses to changes in environment, and cellular and tissue specific morphological differences can significantly influence outcomes. The value of genomic resources for lesser-studied crops such as cranberries and grapes and the orphan crop fonio will also be considered.

The effect of substituting wheat flour with acha and bambara nut sourdough flours on bread properties was investigated. Bread was prepared by replacing wheat flour with acha and bambara nut sourdough flour at different proportions (0, 5:5, 10:10 and 15:15). Nutritional, antinutritional, antioxidant and bread properties of bread were determined. Estimated intakes of nutrients were compared with dietary reference intakes (DRIs). Addition of sourdough flour influenced pasting properties of wheat flour. Total dietary fiber, protein digestibility (77.92–84.63%), mineral, amino acid and antioxidant contents of composite breads were significantly improved compared to wheat bread. Composite breads contained lower phytate (1.20–1.36 mg/100 g) compared to control bread (1.63 mg/100 g) while tannin was not detected in composite breads except at 15% sourdough flour inclusion (with a low value of 0.11 mg/100 g). Composite breads would contribute to DRIs of protein (50.29–71.65% in male and female), dietary fiber (47.33–50.44% in adult), iron (47.03–104.74% in male and female). Specific volume, color and texture of composite breads were not significantly different from control. Substitution of up to 10% sourdough flours in bread significantly improved taste, flavor and acceptability scores compared to wheat bread. [ABSTRACT FROM AUTHOR]

As the world population grows and resources and climate conditions change, crop improvement continues to be one of the most important challenges for agriculturalists. The yield and quality of many crops is affected by abscission or shattering, and environmental stresses often hasten or alter the abscission process. Understanding this process can not only lead to genetic improvement, but also changes in cultural practices and management that will contribute to higher yields, improved quality and greater sustainability. As plant scientists, we have learned significant amounts about this process through the study of model plants such as Arabidopsis, tomato, rice, and maize. While these model systems have provided significant valuable information, we are sometimes challenged to use this knowledge effectively as variables including the economic value of the crop, the uniformity of the crop, ploidy levels, flowering and crossing mechanisms, ethylene responses, cultural requirements, responses to changes in environment, and cellular and tissue specific morphological differences can significantly influence outcomes. The value of genomic resources for lesser-studied crops such as cranberries and grapes and the orphan crop fonio will also be considered. [ABSTRACT FROM AUTHOR]

The effects of acid modification on the disintegrant properties of two native starches obtained from Digitaria exilis (white fonio) and Ipomea batatas (sweet potato) were evaluated in comparison with official corn starch in paracetamol tablet formulations. The starches were extracted from grains of white fonio and tubers of sweet potato, and modified by acid hydrolysis using 6% w/w hydrochloric acid for 48 h. The native and modified forms of the starches were employed as exo-disintegrants in paracetamol tablet formulations at concentrations of 2.5, 5.0, and 10.0% w/w. The disintegrant properties were assessed using crushing strength (Cs), friability (Fr), disintegration time (DT), disintegrant efficiency ratio (DER), and the dimensionless quantity DERc. The results showed that crushing strength and friability of the tablets appeared to depend on the type, concentration, and nature of disintegrant used. Disintegration time generally decreased with increase in disintegrant concentration and the values complied with the pharmacopoeial standard for uncoated tablets (⩽15 min). Tablets containing acid modified starches showed longer disintegration times than those containing the native starches although there were no significant differences (p>0.05) in the values. Acid modification generally increased the disintegration efficiency ratio (DER) of the formulations while the values of DERc indicated that sweet potato starch would be the most efficient disintegrant with greater ability to enhance the balance between the mechanical and disintegration properties of the tablet. Thus, the experimental starches compared well with corn starch as disintegrants and could be useful for commercial tablet formulations. [ABSTRACT FROM AUTHOR]

Fonio husk, an agro-waste was incinerated up to a temperature of 6000C and converted into ash. The Fonio Husk Ash (FHA) was used as a partial replacement for Ordinary Portland Cement (OPC) in concrete. The use was expected to reduce environmental pollution and cost on cement. The replacement levels of 0%, 5%, 10%, 15%, 20% and 25% ash were used. The chemical constituents of the FHA as determined from an X-Ray diffraction analyzer included SiO2 (59.45%), Al2O3 (8.19%), K2O (5.20), Fe2O3 (3.51%), CaO (2.70%) and MgO (1.92%). The combined percent of SiO2, Al2O3 and Fe2O3 of 71.14% is above the 70% benchmark for a pozzolana material. The Initial and Final Setting Times of the FHA-Cement paste increased with the increase of FHA up to an optimum of 15% replacement before decreasing. The values were 190 minutes and 205minutes respectively at 5% replacements, and higher than those for plain cement which were 145 and 195 minutes respectively. For 1:2:4 mixes, the FHA Concrete (FHAC) gave compressive strength values in the range of 26.89 N/mm2 for 5% ash and 10.00 N/mm2 for 25% ash at 28 days curing period. The plain concrete had a value of 24.98N/mm2. The trend showed that 10% FHA should not be exceeded for an optimum strength value. The flexural strength values decreased with increase in FHA replacement. The density also followed the trend though marginally. The FHAC will be suitable for mass concreting and use in hot weather. [ABSTRACT FROM AUTHOR]

Breakfast cereals are increasingly in demand for health reasons and are primarily made from different cereal grains. Acha (Digitaria exilis Stapf) cereal grain and malted soybean flours (MSFs) were used in the ratio 100:0, 90:10, 80:20, 70:30, and 60:40 to produce five Acha-soy breakfast cereal (ASC) products. Acha grains were cleaned, washed, dried, milled and sieved through 600 µm sieve to obtain wholemeal flour. The soybean was soaked (24 hr), drained, germinated (96 hr), dried using cabinet drier at 60oC for 8 hr, devegetated, winnowed, dry milled and sieved to obtain flour. The quality of ASC flour products was assessed in terms of proximate analysis, energy content and microbial analysis. Significant differences (p<0.05) existed in all the proximate and energy compositions. There was a general increase in protein, fat and ash contents as the proportion of malted soybean increased while crude fibre, moisture and carbohydrate contents decreased. The energy contents increased with increase in the proportion of malted soybean. Microbial analysis showed no count at first week for both bacteria and fungi. Microbial growth began during the second week after production and increased with storage time. Sensory evaluation was conducted on gruel (thin porridge) made from ASC products. There were significant differences (p<0.05) in aroma, flavour, texture and overall acceptability amongst the products. A general decrease existed in the mean scores of the breakfast gruel in all the parameters monitored with increase in MSF. Whole meal Acha breakfast gruel (100%) had the highest mean values except in flavour while ASC gruel (60:40%) had the lowest mean value in all the parameters. Gruel made from 10 and 20% MSFs had the best sensory qualities. These results showed the potential utilization of this unique cereal grain (Acha/fonio) in enriched breakfast cereal production targeting diabetic individuals and the efforts made to introduce a semi-finished Acha product in the market. [ABSTRACT FROM AUTHOR]

Scientific data on the effect of varying degrees of succinylation on starch from Acha, an underutilized source is scanty. Bridging this gap is the focus of this study. Acha starch was extracted, succinylated (succinic anhydride (SA) (3–14 g/100 g starch) and the degree of substitution determined. Proximate composition and functional characteristics of both native and succinylated starches were evaluated according to standard methods. Starch spectra and morphology were also studied. Succinylation increased (5.63–11.68%) with increasing concentration of SA. Amylose peaked at 36.42% and thereafter decreased to 28.84%. Swelling power and solubility increased in multiple folds especially at temperatures (70–90 °C) at all levels of substitution (0.1–0.20). Pasting viscosities (165.9–307.5 RVU) decreased and did not follow the order of substitution. Morphology (polygonal) and granular sizes (6–12 μm) among the succinylated and native starches were not significantly different ( P < 0.05). Succinylated Acha starches hold great promise as a good and cheaper replacement for gums in Food Applications. [ABSTRACT FROM AUTHOR]

The article presents information on Teff and Fonio, two sustainable crops in Africa that can help make agricultural crops more compatible with ecosystems. Teff is often planted together with perennial grasses, and it prevents weeds from establishing but allows the perennial grasses to grow. Teff is a food of Ethiopia, where the grain is ground into flour, fermented, and made into injera bread. Fonio is used as a porridge, in soups, and for making breads.

In West Africa, landraces or local varieties of fonio are processed into many products by women using small processing units and marketed locally as well as exported to Europe and the United States. The objective of this study was to evaluate the effect of processing methods, namely parboiling, precooking and roasting on the physico-chemical and functional properties of two mainly preferred fonio landraces ( Iporhouwan and Namba) by consumers. Results showed that the physico-chemical characteristics and most functional properties were significantly ( P < 0.0001) affected by the processing methods. The lowest brightness (L*) values were obtained for parboiled fonio for the two landraces. However, parboiled fonio presented the best biochemical composition as compared to the dehusked, milled, precooked and roasted fonio samples. The protein contents of parboiled fonio samples were 6.06 % and 7.24 % for Iporhouwan and Namba landraces respectively. The values of peak viscosity, trough viscosity, breakdown, final viscosity and setback, were significantly higher for dehusked and milled fonio than for precooked, parboiled and roasted fonio with respect to both landraces. The milled fonio showed highest peak viscosity (2,668.5 cP) which was similar for the both tested landraces. [ABSTRACT FROM AUTHOR]

A comparative performance evaluation of an existing and modified acha dehuller was carried out. The modifications undertaken on the existing dehuller were for the cylinder type, cylinder-concave clearance, cylinder speed and hopper opening. The modified acha dehuller was run at a higher cylinder and fan speeds of 2800 rpm as against the existing cylinder and fan speeds of 934 rpm. The performance evaluation for the existing and modified acha dehullers determined were for their throughput, total grain loss, dehulling efficiency, acha recovery efficiency, cleaning efficiency and the dehullers' performance index. The performance of the existing and the modified machines were compared using t-Test at p≤ 0.05 to determine if the modified acha dehuller was significantly better than the existing machine. The results obtained showed that the modified machine was 30%, 31%, 30%, 22%, 23% and 19% better than the existing machine for percentage of undehulled acha, total grain loss, dehulling efficiency, acha recovery efficiency, cleaning efficiency and dehuller performance index respectively. However, the throughput and percentage of blown acha of the two machines were not significantly different. The modified dehuller showed an improvement over the existing one. [ABSTRACT FROM AUTHOR]