This study was carried out to develop a product from fonio, Digitaria iburua, and to evaluate the physical, chemical and sensory attributes of the developed product. Fonio grain was cleaned, steam cooked and drum dried to give a flaking roll. The thickness and the colour of the developed fonio meal was comparable to that of the commercial oat. Proximate composition of the meal indicated a moisture content of 9.02%; protein, 8.44%; fat, 1.49%; ash, 0.56%; carbohydrate, 80.66% and crude fibre, 0.71%. It was also high in calcium (8.14mg/100g), phosphorus (28.40mg/100g) and iron (10.74mg/100g). The amino acid profile was attractive having six of the essential amino acids: lysine (32.26mg/100g), threonine (11.95mg/100g), methionine (6.7mg/100g), leucine (38.89mg/100g), iso-leucine (17.21mg/100g) and tryptophan (4.53mg/100g). In sensory evaluation, the panellists rated the product better than commercial oat meal, but statistical analysis indicated that the difference between the meal and a commercial oat product was not significant (P>0.05).