Talk:Fonio

message: Any thoughts on this one? —preceding unsigned comment by Kylests (talk • contribs) 
: I'm a little confused here... what's the relationship between fonio and Sumerian kings again? Waitak 03:06, 27 September 2006 (UTC)
thread_title:  Connected to the [[Sumerian king list]]? 

message: I believe that the popped fonio information was incorrect. It apparently is for dehusking, not for a fonio equivalent of popcorn. --A12n 00:19, 20 May 2007 (UTC)
thread_title:  Popping of fonio 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 17:55, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: "The grains of D. sanguinalis -- naturalized [in North America] from Eurasia -- are edible and were highly prized by the Slavs. This crabgrass was at one point cultivated in Poland as a cereal plant." -- from page 471 of The Encyclopedia of Edible Plants of North America by Dr. Francois Couplan. Starhistory22 (talk) 21:18, 4 August 2017 (UTC)
thread_title:  More on the EDIBLE Particulars of this Plant is Needed 

message: User:Catjacket added a phrase to the article intro stating that "Findo" is another name for fonio. I moved it to hidden comment pending determination as to how to handle multiple names in the article. Afaik, "findo" is not widely used (I never heard it in 11 years in West Africa, including living in 2 areas where fonio was a significant crop). It is certainly true that what we now usually call "fonio" has various names in the various languages of the region, and I'm guessing that "Findo" may be one of those. Howeve, since these are many, it wouldn't make sense to put them or some selection of them in the intro part of this article. A section for names for fonio in major West African languages would seem to be the best approach.
THere is, however, another name used in English for fonio - "acha" - which is more commonly used in Nigeria, I think, and which probably should be at the head of the article as an "also called" after "fonio." It happens to be a loan from Hausa ("acca"). There are actually fonio products marketed with "acha" on the label (in English), so it would help to mention this early in the article. -A12n (talk) 19:39, 4 December 2022 (UTC)
replies: text: 'Findo' is Mandinka. I think a section on other names would be great. Catjacket (talk) 21:50, 2 January 2023 (UTC)
thread_title:  Appellations in English (& other languages) for Digitaria spp. in Africa 

message: — Assignment last updated by Mantaray2 (talk) 18:24, 23 April 2023 (UTC)
thread_title: Wiki Education assignment: Black Foodways in the United States

message: I would like to add the following new section with the title "Impact of Processing Methods on Nutrient Value" after the already existing section "Cultivation and processing". I believe these additions will support the existing content about the nutritional value of fonio and give more insight into the different processing methods that are already explained above: 
Before consumption, fonio grains must be processed using mechanical (dehusking, milling) or thermal (precooking, parboiling, roasting) methods. Depending on the processing method, the nutrient value may be affected. 
Regarding the macronutrients, the carbohydrate content remains higher when the grains are precooked rather than roasted. The protein content is much lower after milling because the bran that gets removed contains a lot of protein. The highest protein content is achieved when parboiling. The lipid content is increased when roasted and decreased when milled or precooked. 
Regarding the micronutrients, the iron and zinc content remains the highest when parboiled while milling leads to a loss due to the removal of the bran. Phytate, an anti-nutritional factor that inhibits the absorption of minerals like iron and zinc, is reduced by washing and cooking but is still high enough to inhibit adequate mineral absorption.
Generally, parboiled fonio shows the best nutritional composition when compared to the other processing methods. However, parboiling fonio does not lead to as efficient redistribution of nutrients as is the case with parboiled rice. Additionally, this process changes the color of the fonio grains which is disliked by some consumers.
The following references were used:
Koreissi-Dembélé, Yara; Fanou-Fogny, Nadia; Hulshof, Paul J.M.; Brouwer, Inge D. (2013-03). "Fonio (Digitaria exilis) landraces in Mali: Nutrient and phytate content, genetic diversity and effect of processing". Journal of Food Composition and Analysis. 29 (2): 134–143. doi:10.1016/j.jfca.2012.07.010
Ballogou, Vénérande Y.; Sagbo, Fresnellia S.; Soumanou, Mohamed M.; Manful, John T.; Toukourou, Fatiou; Hounhouigan, Joseph D. (2015-03). "Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces". Journal of Food Science and Technology. 52 (3): 1570–1577. doi:10.1007/s13197-013-1150-4 Jabis23 (talk) 14:41, 23 November 2023 (UTC)
thread_title:  Additional Information about the Impact of Processing Methods on Nutrient Value