Fonio culinology: A systematic review of Fonio’s culinary applications

Fonio is a nutritious cereal primarily cultivated in West Africa, but it is underutilized in Ghana, despite its potential to improve food security, nutrition, and sustainable local agricultural production. Fonio is grown in the Northern parts of Ghana, where it forms part of traditional foods and local food culture. A systematic review was conducted through online research journals and relevant articles to study  Fonio's nutritional importance and contemporary culinary applications. Key areas explored included its origins, chemical composition, and incorporation into various food products. According to the findings, Fonio is a crop produced in West Africa's savannah lands. Its cultivation dates back to 5,000 BC. Fonio is a grain with an exterior protective covering called the husk (glume), comparable to rice. Fonio is used to make a variety of foods. However, it is especially recommended and appealing for making healthy or specialty foods like alcoholic and non-alcoholic beverages, bakery products, biscuits, breakfast cereals, cookies, flour, porridge, sweets, granulated dough products, pasta, sourdough, traditional beverages, and wheat-free Fonio bread. Fonio can produce culinary items such as breakfast cereals, spaghetti, crackers, biscuits, pastries, and crisps. Research into ancient and pseudo cereals has led to assumptions that Fonio will become a crucial ingredient in future product formulations.