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- Title
Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety.
- Authors
Diarra, Mohamed; Torres-Aguilar, Pablo; Hayes, Anna M. R.; Cisse, Fatimata; Nkama, Iro; Hamaker, Bruce R.
- Abstract
Background: Changes in preparation, preference, and consumption of traditional staple foods between rural and urban areas in sub-Saharan Africa may be associated with the nutrition transition. Objective: Millet porridge thickness and postprandial hunger were investigated in Mali with the aim of understanding consumer preference and satiety properties. Methods: Rural and urban residents from 3 regions (N = 60) were surveyed regarding their porridge consumption frequency and thickness preference. Influence of millet porridge thickness on satiety was investigated. Ten participants consumed 4 porridges of different thicknesses (3 of millet and 1 thin porridge of rice) and rated their subjective hunger on 4 different days. Results: Thicker porridges were consumed more frequently in rural areas than in urban (P <.05). For the satiety study, thicker porridges induced higher satiety than thinner ones at 2 and 4 hours postconsumption (P <.05; Visual Analog Scale rating). A greater amount of flour, but not volume, was consumed for the thicker porridges (P <.05). Conclusions: Urban participants preferred and consumed porridges that are less satiating, potentially contributing to higher food consumption related to the nutrition transition in Africa.
- Subjects
MALI; SUB-Saharan Africa; RURAL geography; PORRIDGE; NUTRITION transition; PEARL millet; CITY dwellers; CONSUMER preferences
- Publication
Food & Nutrition Bulletin, 2022, Vol 43, Issue 1, p35
- ISSN
0379-5721
- Publication type
Article
- DOI
10.1177/03795721211047435