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Traditional Foods Made from Sorghum and Millet in Mali Have Slower Gastric Emptying than Pasta, Potatoes, and Rice
Author(s) -
Cisse Fatimata,
Erickson Daniel,
Opekun Antone,
Nichols Buford,
Hamaker Bruce
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.898.37
Subject(s) - gastric emptying , sorghum , meal , chicken liver , staple food , food science , medicine , food intake , breath test , zoology , biology , agriculture , stomach , gastroenterology , agronomy , biochemistry , helicobacter pylori , ecology , enzyme
Gastric emptying rates of Malian traditional foods (couscous, thick and thin porridges made from sorghum and millet) were studied versus imported staple foods that are mostly consumed in the urban areas under the hypothesis that these indigenous foods provide a more sustained energy delivery to the body that is related to a slower gastric emptying, which also may be related to satiety. Our interest is to understand whether traditional African foods have positive attributes that can be promoted for higher use in urban areas to provide better markets for local farmers. A 13 C‐labelled octanoic acid breath test method was used with subjective pre‐test and satiety response questionnaires. Fourteen healthy volunteers initially participated in this study located in Bamako, Mali, which was followed up by a validation trial with 6 volunteers. Eight different meals were tested and collected breath samples were analyzed. Traditional African solid foods had nearly half the gastric emptying rate of rice, potatoes, and pasta as measured by lag phase and half‐emptying time ( P < 0.0001). Millet couscous and rice had higher fullness and lower hunger scores compared to others (all P < 0.05). Pre‐test satiety rankings correlated well with actual satiety rankings which suggests that preconceived ideas of satiety may confound subjective satiety scoring. Traditional African foods were concluded to provide same meal slow gastric emptying and prolonged energy delivery to the body more than non‐traditional foods.