adyutayam ADYUTAYAM Dergisi 2667-4092 Adıyaman Üniversitesi Biochemistry and Cell Biology (Other) Biyokimya ve Hücre Biyolojisi (Diğer) CHARACTERISTICS OF FONIO (Digitaria Spp.) AS AN ALTERNATIVE GRAIN FOR THE FOOD SECTOR GIDA SEKTÖRÜ İÇİN ALTERNATİF BİR TAHIL OLARAK FONİONUN (Digitaria Spp.) ÖZELLİKLERİ https://orcid.org/0000-0003-3748-0389 Yılmaz Mahir Serdar ADIYAMAN ÜNİVERSİTESİ 12 31 2023 11 2 47 57 09 14 2023 12 21 2023 Copyright © 2013, ADYUTAYAM Dergisi 2013 ADYUTAYAM Dergisi

Fonio grain is a small-seeded grain originating from West Africa and is a vital food source for the people of the region. Two fonio varieties, white fonio acha (Digitaria exilis) and black fonio iburu (Digitaria iburua), are widely used. Recently recognized as a cereal, fonio offers great potential and important nutritional properties that have attracted the interest of researchers. The nutritional composition and processing properties of this cereal are similar to those of other cereals. Moreover, fonio grain has the capacity to complement the properties offered by major cereals such as wheat and rice when used in various food formulations.This study provides a summary of the chemical, physicochemical and nutritional properties of fonio grain and includes data and findings from research on its application in different food products.

Fonio tahılı, Batı Afrika kökenli küçük tohumlu bir tahıl olup, bölge halkı için hayati bir besin kaynağıdır. Beyaz fonio acha (Digitaria exilis) ve siyah fonio iburu (Digitaria iburua) olmak üzere iki fonio çeşidi yaygın biçimde kullanılmaktadır. Bir tahıl olarak yakın zamanda tanınan fonio, araştırmacıların ilgisini çeken büyük bir potansiyel ve önemli besinsel özellikler sunmaktadır. Bu tahılın besin bileşimi ve işleme özellikleri diğer tahıllarınkine benzerdir. Ayrıca fonio tahılı, çeşitli gıda formülasyonlarında kullanıldığında buğday ve pirinç gibi başlıca tahılların sunduğu özellikleri tamamlama kapasitesine sahiptir.Bu çalışma, fonio tahılının kimyasal, fizikokimyasal ve besinsel özelliklerinin bir özetini sunarken, farklı gıda ürünlerinde uygulanmasına ilişkin araştırmalardan elde edilen veri ve bulguları içermektedir.

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