Background. Stiff porridge (ugali) made from unrefined maize flour has been a staple food in Tanzania. Recently, high intakes of\r\nrefined carbohydrates and energy-dense foods have been documented in urban areas in Tanzania. We assessed cultural acceptability,\r\nperceptions and barriers to consumption of unrefined carbohydrates in Tanzania. Methods. Twelve focus group discussions\r\n(FGDs) were conducted among 44 overweight and obese adults aged 40ââ?¬â??65 years. All FGDs were audio-recorded, and QSR N6\r\nsoftware was used for data analysis. Results. Most participants (77%) had tried and liked unrefined maize ugali prior to our study.\r\nFor unrefined sorghum ugali, 12 participants had tried it before, and 9 of them liked it. Brown rice was found to be unpopular\r\nand was considered a diet for diabetic patients; four participants had tried it before and all reported to like it. Sensory appeal,\r\navailability, and affordability were key facilitators whereas high cost, scarcity, and negative perceptions toward whole grains were\r\nmentioned as barriers to consumption of unrefined carbohydrates. Conclusion. Our study has identified facilitators and barriers to\r\nconsumption of unrefined carbohydrates in Tanzania. Educational strategies are recommended in order to increase consumption\r\nof unrefined carbohydrates and consequently reduce diet-related chronic diseases in Tanzania.
Loading....