Comparative Assessment of End‐Use Characteristics of Single and Variety Blend Fonio

ABSTRACT Background and Objectives Fonio ( Digitaria spp.), characterized by its tiny grains and ability to thrive in arid environments without irrigation, is native to West Africa. It holds great potential as a plant‐based grain alternative for diverse food products and value‐added applications owing to its nutritional profile. Nevertheless, it remains largely untapped. This study investigates the nutritional and techno‐functional properties of whole‐milled flours of a single variety fonio, Niata (NFF), and a variety blend (tout venant TFF) for broader application in food product development. Findings Differences were observed in composition, with TFF exhibiting higher protein (9.36%), digestible starch (38.62%), and total starch (44.69%) contents, while NFF showed higher lipid (1.92%) and resistant starch (9.66%) contents. The fatty acid composition of both NFF and TFF was dominated by unsaturated fatty acids, specifically high levels of linoleic acid (45.12% and 46.84%, respectively) and oleic acid (35.67% and 29.54%, respectively). Except for Mg, P, and Mn, TFF presented higher contents of Ca, K, Na, S, Cu, Fe, Zn, Mo, Al, and B. The contents of anti‐nutritional factors such as tannins (NFF: 1.25, TFF: 1.35 mg/g), saponins (NFF: 10.57, TFF: 10.65 mg/g), and oxalates (NFF: 0.89, TFF: 0.88 mg/g) were similar across both flours. Lysine was the predominant essential amino acid in NFF and isoleucine in TFF, while leucine was the limiting amino acid for both young and older children. TFF presented a higher amino acid score (1.12) and essential amino acid index (0.34) but lower in vitro protein digestibility (67.52%) than NFF (67.98%). Techno‐functional properties were also comparable, though TFF showed superior performance except for swelling power (5.41 g/g). Conclusions The findings indicate that Niata and tout venant exhibit distinct yet, in some respects, comparable attributes that can be leveraged for fonio ingredient development. However, their divergent profiles necessitate independent, variety/mixture‐specific evaluation to ensure optimized application in targeted food systems. Significance and Novelty This study provides an integrated assessment of physicochemical, nutritional, and techno‐functional properties to elucidate the end‐use potential of a single fonio variety and a cultivar mixture. The results generate application‐oriented insights for breeders, growers, millers, and other value‐chain stakeholders.