Final-year Food Science and Technology students at KNUST have created a new bread using fonio, a nutrient-rich and gluten-free grain.

This project, a requirement for their Food Product Development course, aims to provide a healthier alternative to traditional wheat bread.

Fonio, known for its high protein, fiber, amino acids, vitamin B, and mineral content, is underutilized in Ghana and primarily found in the northern regions.

The students' innovation addresses the high gluten content in commercial bread by blending fonio with wheat flour.

"We incorporated fonio to reduce the gluten content of wheat, as most market bread is 100% wheat," explained Jacquiline Amo Mensah, a group member. "We are not using 100% wheat flour."

She emphasized fonio's nutritional benefits, stating, "We are informing the public that this grain is nutrient-rich and health-conscious. Having these nutrients helps with body maintenance."

Zieme Carlyn Maaloo, another group member, highlighted the importance of using whole grain fonio. "We used the whole grain, so you feel the fonio when chewing the bread," she said. "Using just fonio flour loses nutrient content during processing. Whole grain keeps the full nutritional component."

The 13-member group advocates for increased awareness and research on fonio, promoting its nutritional and economic benefits to encourage nationwide cultivation and processing.