Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety

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.

[1]  B. Hamaker,et al.  Some pearl millet-based foods promote satiety or reduce glycaemic response in a crossover trial , 2020, British Journal of Nutrition.

[2]  B. Hamaker,et al.  Carbohydrates designed with different digestion rates modulate gastric emptying response in rats , 2020, International journal of food sciences and nutrition.

[3]  G. Bornhorst,et al.  Pearl millet (Pennisetum glaucum) couscous breaks down faster than wheat couscous in the Human Gastric Simulator, though has slower starch hydrolysis. , 2019, Food & function.

[4]  M. Marcone,et al.  Effect of parboiling on decortication yield of millet grains and phenolic acids and in vitro digestibility of selected millet products. , 2019, Food chemistry.

[5]  E. Cohen,et al.  Biocultural determinants of overweight and obesity in the context of nutrition transition in Senegal: a holistic anthropological approach. , 2018, Journal of biosocial science.

[6]  B. Hamaker,et al.  Dietary Slowly Digestible Starch Triggers the Gut–Brain Axis in Obese Rats with Accompanied Reduced Food Intake , 2018, Molecular nutrition & food research.

[7]  B. Hamaker,et al.  Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta , 2018, Nutrients.

[8]  L. Marciani,et al.  Glycaemic, gastrointestinal and appetite responses to breakfast porridges from ancient cereal grains: A MRI pilot study in healthy humans. , 2017, Food research international.

[9]  A. Zinsmeister,et al.  Relationship of gastric emptying or accommodation with satiation, satiety, and postprandial symptoms in health. , 2017, American journal of physiology. Gastrointestinal and liver physiology.

[10]  K. S. Sandhu,et al.  Relationships between physicochemical, thermal, rheological and in vitro digestibility properties of starches from pearl millet cultivars , 2017 .

[11]  P. Smeets,et al.  Empty calories and phantom fullness: a randomized trial studying the relative effects of energy density and viscosity on gastric emptying determined by MRI and satiety. , 2016, The American journal of clinical nutrition.

[12]  Peilin Shi,et al.  Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment , 2015, The Lancet. Global health.

[13]  W. Bosu.  An overview of the nutrition transition in West Africa: implications for non-communicable diseases , 2014, Proceedings of the Nutrition Society.

[14]  E. Owusu-Dabo,et al.  Type 2 diabetes in a rapidly urbanizing region of Ghana, West Africa: a qualitative study of dietary preferences, knowledge and practices , 2014, BMC Public Health.

[15]  J. Hollis,et al.  The Impact of Food Viscosity on Eating Rate, Subjective Appetite, Glycemic Response and Gastric Emptying Rate , 2013, PloS one.

[16]  C. Ekpenyong,et al.  Urbanization Drift and Obesity Epidemic in Sub-Saharan Africa: A Review of the Situation in Nigeria. , 2013 .

[17]  Z. Mchiza,et al.  Diet and mortality rates in Sub-Saharan Africa: Stages in the nutrition transition , 2011, BMC public health.

[18]  R. Bhopal,et al.  Prevalence and time trends in obesity among adult West African populations: a meta‐analysis , 2008, Obesity reviews : an official journal of the International Association for the Study of Obesity.

[19]  A. Linnemann,et al.  Quality of Farmers’ Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin , 2005 .

[20]  R. Mattes,et al.  Beverage viscosity is inversely related to postprandial hunger in humans , 2001, Physiology & Behavior.

[21]  L. Marciani,et al.  Effect of meal viscosity and nutrients on satiety, intragastric dilution, and emptying assessed by MRI. , 2001, American journal of physiology. Gastrointestinal and liver physiology.

[22]  A. W. Kirleis,et al.  Important sensory attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests , 1999 .

[23]  C. Di Lorenzo,et al.  Pectin delays gastric emptying and increases satiety in obese subjects. , 1988, Gastroenterology.

[24]  B. Popkin,et al.  Global nutrition transition and the pandemic of obesity in developing countries. , 2012, Nutrition reviews.

[25]  A. B. Obilana.  OVERVIEW : IMPORTANCE OF MILLETS IN AFRICA , 2003 .