Differences in Preference and Preparation of Millet Porridge (Tô) between Urban and Rural Areas in Mali and its Impact on Satiety

Abstract

Changes in lifestyle factors have influenced the dietary habits and food preferences of the Malian populace. The objective of this study was to identify food preparation differences and preferences of millet porridges between urban and rural populations, and food preparation influence on satiety. Semi‐structured interviews and questionnaires were utilized to collect data at six different locations (n=20) (3 urban and 3 rural, paired to regions). Porridge frequency consumption, awareness of porridge thicknesses, thickness preference, ability to prepare porridge, cereal usage type and preference for preparation, and reasons for this preference were evaluated. Further, a human feeding trial using a crossover design (n=10) was conducted to determine the effect of millet porridge thickness and energy density (kcal/g) on satiety, using rice as a control. Hunger rating was monitored at 2 and 4 h after porridge consumption. Thicker porridges were consumed more frequently in rural than in urban areas (P< 0.05). Thicker porridges were more satiating than thinner ones at 2 and 4 h after consumption (P< 0.05). High energy density and highly viscous porridges, and not volume, were correlated to longer satiety. Our study shows that Malian rural subjects prefer thicker porridges and that porridge thickness creates a more satiating product. Moreover, since urban subjects tend to prefer porridges that are less satiating, such food preferences might contribute to higher food consumption and the growing prevalence of obesity in African urban centers.