Characterization Nutritional Value and Promoting Fonio (Digitaria exilis Stapf.) a Traditional Cereal as a Functional Cereal in Chad
Barnabas KAYALTO
*
Higher National Institute of Agricultural Sciences and Agri-Food Technologies of Lai, Chad.
MAHAMAT AHMAT Mahamat Amine
Research Institute in Animal Husbandry for Development, Chad.
Baping Salomon D. MANGA
Higher National Institute of Agricultural Sciences and Agri-Food Technologies of Lai, Chad.
BAN-BO BEBANTO Antipas
Department of Biology, Faculty of Exact and Applied Sciences, University of N’Djamena, B.P. 1027, Chad.
Abdelsalam TIDJANI
Faculty of Human Health Sciences, Food Science and Nutrition Research Laboratory (LaRSAN), University of N’Djamena, Chad.
*Author to whom correspondence should be addressed.
Abstract
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. Fonio began to disappear in the 1980s. Today, for almost five years, fonio, a tasty and highly digestible cereal, has been enjoying a resurgence of interest in urban areas, where it is traditionally recommended for people who are overweight and those with type 2 diabetes. In light of the above, we are undertaking a number of projects to promote fonio in Chad: contributing to a better understanding of the diversity of fonio varieties through their collection, the characterization of cultivation practices and the constraints limiting its production.
Aims: The aim of our present study is first to determine its nutritional value.
Methods: Analyses of macronutrient and fiber of fonio flour were conducted using standards methods: Association of Official Analytical Chemists, Washington DC (AOAC), American Oil Chemists’ Society (AOCS), French Standardization Association (AFNOR) and International Organization for Standardization NF EN (ISO).
Results: The results of analyses showed that fonio flour, per 100g, is distinguished by its high dietary fiber content (3.82g) and total sugar content (85.46g). The ash content obtained (1.53g) is average for cereals.
Conclusion: Fonio provides a significant amount of dietary fiber, which plays a crucial role in the proper functioning of the digestive system. Fonio is mainly composed of carbohydrates that are digested and absorbed gradually by the body, making it an excellent source of slow-release energy.
Keywords: Fonio, traditional food, Chad, promotion, characterization, nutritional value