Fortify wheat flour with iron and folic acid targeting to pregnant women and child nutrition: At Africa Private Limited Company

Abstract

A food fortification refers to the addition of micronutrients to processed foods. Wheat was one of the most widely produced cereal crops in the world and most was destined for human consumption. Wheat is good sources of vitamin, iron and zinc. Fortification of wheat flour by iron and folic acid was important micronutrients for physiological, functional, growth and development as well as maintenance of life for the mother and her fetus during pregnancy and in later life. Specific mixing of flour with iron and folic acid were subjected to fortification process with the objective of enriching the protein and mineral content of flour and produce a range of fortified flour. The proportion of flour and iron - folic acid addition using uv method. The iron addition was maintained at different ratio 35mg, 40mg,45mg,50mg,,55mg or the folic acid was maintained at different ratio 0.45mg,0.5mg,0.54mg,0.54mg and 0.58mg on the physical properties of fortified flour. A distinct absorption wavelength was selected for folic acid and iron in distilled water. Of the two wavelengths where maximum absorption was observed for folic acid, 310 nm and iron for278nm was selected as being selective for folic acid and iron in the presence of distilled water. The recovery was 12.74g/l and 8.18mg/ml for folic acid and iron in fortified bread respectively. Folic acid fortification has significantly reduced the prevalence of neural tube defect. Iron fortified food have the potential to positively affect hematologic outcomes of women and children, including the levels of hemoglobin and serum ferritin, and the risk of anima and iron deficiency.