Functional cereal innovation with indigenous grains: Nutritional and sensory acceptability index of optimized Fonio-based breakfast mixture

Sussana Antwi-Boasiako, Sweety R. Jamgade, Anicar D. Manavi · 2026 · Multidisciplinary Science Journal

Summary. Researchers optimized a breakfast cereal using Fonio, a nutritious indigenous grain from sub-Saharan Africa, by combining roasting, statistical analysis, and AI modeling. The final formulation—65% Fonio, 27% soybean, 8% corn—reduced antinutrients, delivered balanced macronutrients, and scored 82% sensory acceptability matching commercial cereals. The hybrid optimization approach reduced trial-and-error development and demonstrates that indigenous grains can compete in modern food systems.

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@article{antwi-boasiako-2026-functional-cereal-innovation-indigenous-grains,
  title   = {Functional cereal innovation with indigenous grains: Nutritional and sensory acceptability index of optimized Fonio-based breakfast mixture},
  author  = {Sussana Antwi-Boasiako and Sweety R. Jamgade and Anicar D. Manavi},
  journal = {Multidisciplinary Science Journal},
  year    = {2026},
  doi     = {10.31893/multiscience.2026706},
  url     = {https://doi.org/10.31893/multiscience.2026706}
}

TY  - JOUR
TI  - Functional cereal innovation with indigenous grains: Nutritional and sensory acceptability index of optimized Fonio-based breakfast mixture
AU  - Sussana Antwi-Boasiako
AU  - Sweety R. Jamgade
AU  - Anicar D. Manavi
JO  - Multidisciplinary Science Journal
PY  - 2026
DO  - 10.31893/multiscience.2026706
UR  - https://doi.org/10.31893/multiscience.2026706
ER  - 

Details

DOI

10.31893/multiscience.2026706

Countries

Ghana, India

Regions

Africa, Asia

Categories

food-systems, agtech, indigenous-innovation, general-innovation

Added

2026-10-01