eng Ansari Education and Research Society Journal of Ultra Scientist of Physical Sciences August 2009 21 2 233 238 jusps-B 1112 article Victoria Funmilayo Abioye 1 Grace Oluwakemi Babarinde 1 Department of Food and Engineering, Ladoke Akintola University of Technology, P.M.B., 4000, Ogbomoso (NIGERIA) <p style="text-align:justify">This study was carried out to develop a product from fonio, <em>Digitaria iburua</em>, and to evaluate the physical, chemical and sensory attributes of the developed product. Fonio grain was cleaned, steam cooked and drum dried to give a flaking roll. The thickness and the colour of the developed fonio meal was comparable to that of the commercial oat. Proximate composition of the meal indicated a moisture content of 9.02%; protein, 8.44%; fat, 1.49%; ash, 0.56%; carbohydrate, 80.66% and crude fibre, 0.71%. It was also high in calcium (8.14mg/100g), phosphorus (28.40mg/100g) and iron (10.74mg/100g). The amino acid profile was attractive having six of the essential amino acids: lysine (32.26mg/100g), threonine (11.95mg/100g), methionine (6.7mg/100g), leucine (38.89mg/100g), iso-leucine (17.21mg/100g) and tryptophan (4.53mg/100g). In sensory evaluation, the panellists rated the product better than commercial oat meal, but statistical analysis indicated that the difference between the meal and a commercial oat product was not significant (P&gt;0.05).</p> <p>&nbsp;</p> https://ultraphysicalsciences.org/paper/1112/ Fonio (Digitaria iburua) acha breakfast meal traditional food.