European Journal of Nutrition & Food Safety

Millet-based foods are a staple in the diet of the majority of Niger’s population, serving as the primary source of energy for many low-income households. These foods are also commonly utilized in patient care, particularly during the recovery phase. This study aims to evaluate millet-based food consumption among patients in the recovery phase at the Maradi Regional Hospital Center (CHR). A questionnaire was developed and administered to a cohort of one hundred patients in the recovery phase at the CHR. Data on sociodemographic characteristics, consumption patterns, reasons for consumption, and the perceived effects of these foods on recovery were collected through interviews. The data were processed using Microsoft Excel 2016. The results revealed that 54% of participants were male and 46% were female, with 82% identifying as Hausa, 9% as Fulani, 7% as Tuareg, and 2% as Zarma and Kanuri. The vast majority (97%) of patients reported a preference for millet-based foods during their recovery phase. The types of millet-based foods consumed included millet porridge (kounou: 46%; fura: 39%), millet paste (touwo: 14%), and millet couscous (dambou: 1%). Furthermore, 91% of patients indicated that these foods increased their appetite, and 94% reported a boost in energy. However, only 31% of patients had received a doctor's prescription for this dietary regimen. Millet consumption in Niger is deeply tied to socio-cultural traditions as the staple cereal in rural communities. To enhance its benefits for convalescents, nutritional education for healthcare providers and improved processing methods are advised.