Food Fortification

Undernutrition in early childhood has long-term physical and intellectual consequences. Improving child growth should start before the age of two years and be an integrated effort between all sectors, covering all aspects such as diet and nutrient intake, disease reduction, optimum child care, and improved environmental sanitation. To discuss these issues, the Indonesian Danone Institute Foundation organized an expert meeting on Child Growth and Micronutrient Deficiencies: New Initiatives for Developing Countries to Achieve Millennium Development Goals. The objective of the meeting was to have a retrospective view on child growth: lessons learned from programs to overcome under-nutrition in the developed countries and to relate the situation to the Indonesian context, as well as to discuss implications for future programs. Recommendations derived from the meeting include focus intervention on the window of opportunity group, re-activation of the Integrated Health Post at the village...

Our objective was to evaluate the influence of fish oil fortification on the sensory quality of selected dairy products. Yoghurts, fresh, soft and processed cheeses, butter and cream were fortified at different levels. Sensory quality was evaluated using a scaling method and the ...

Essential micronutrients, such as lipophilic vitamins are vital for human health and wellbeing. There is a growing demand on consuming vitamin-fortified foods due to the increasing awareness of consumers to common life-treating diseases. People may not take the required daily intake (RDI) amount of these vitamins due to the limited natural sources, malnutrition facts, and loss of their chemical stability during food production, storage, and transportation. Protective encapsulation technologies are required during food fortification to prevent vitamins from degradation and enhance their bioavailability in human gastrointestinal system. Oil-in-water nanoemulsions are described as promising delivery systems by the researchers to encapsulate and stabilize lipophilic vitamins and thus enhance their bioavailability. This review covers the challenges in production methods and factors affecting the stability of lipophilic vitamins and nanoemulsion delivery systems as well and the most recent studies on bioavailability evaluation of vitamins A, D, E encapsulated in oil-in-water nanoemulsions. Practical applications: Food fortification with essential micronutrients, such as vitamins A, D, and E contributes to human health by providing the intake of sufficient amounts to prevent diseases (e.g., osteoporosis, osteomalacia, suppressed immune system, cancer, loss of vision, cardiovascular diseases) treating the quality of the life and the survival. Lipid-based nanoemulsion delivery systems can be used to encapsulate these lipophilic vitamins to increase their solubility, stability, and bioavailability, and also they provide an advantage as to be fortified in aqueous-based food/beverages rather than only lipid-based formulations. Staple foods and beverages, such as orange juice, milk, cheese, and bread, could be fortified with stabilized vitamin enriched nanoemulsions, so that human can get greater benefit from these micronutrients.

Anemia is a significant public health problem among schoolchildren in Vietnam. Food fortification is considered one of the most sustainable long-term strategies to control iron-deficiency anemia in Vietnam. The success of a food-fortification program depends on the choice of the food vehicle. The aim of the present study was to identify an appropriate vehicle for iron fortification to be used in a school-feeding program aimed at improving the iron and anemia status of schoolchildren in rural Vietnam. Children 6 to 8 years of age in two primary schools in Tam Nong District, Phu Tho Province, and their parents were included in this study. The study consisted of three substudies: a food-consumption study with 24-hour recalls of two nonconsecutive days; a food-beliefs study, with focus group discussions, a pile-sorting test, and a food attributes and differences exercise; and a food-acceptance study using noodles and biscuits fortified with sodium iron ethylenediaminetetraacetic acid (N...

This historical review addresses major neurological disorders associated with deficiencies of water-soluble B vitamins: beriberi, Wernicke-Korsakoff syndrome, pellagra, neural tube defects, and subacute combined degeneration of the spinal cord. Beriberi: Beriberi was known for millennia in Asia, but was not described by a European until the 17th century when Brontius in the Dutch East Indies reported the progressive sensorimotor polyneuropathy. The prevalence of beriberi increased greatly in Asia with a change in the milling process for rice in the late 19th century. In the 1880s, Takaki demonstrated the benefits of dietary modification in sailors, and later instituted dietary reforms in the Japanese Navy, which largely eradicated beriberi from the Japanese Navy by 1887. In 1889 Eijkman in Java serendipitously identified dietary factors as a major contributor to "chicken polyneuritis," which he took to be an animal model for beriberi; the polyneuritis could be cured or pre...

Policymakers are increasingly seeking to use food systems to help reduce rates of chronic undernutrition and to use markets to deliver nutrient-rich foods to vulnerable populations. This article examines how this might be achieved, drawing lessons from three intervention types: ready-to-use therapeutic foods (RUTFs), mandatory fortification and voluntarily fortified products. We find that a common set of constraints tends to inhibit markets from delivering nutrition and makes it difficult to reach populations at the ‘bottom of the pyramid’. Overcoming these constraints requires a shift from working at the level of individual businesses to that of market and food systems. It also suggests a need for renewed focus on the effectiveness of products in reaching key groups, on the informal markets that serve the poor and on the inherent complexity of market systems. These findings suggest that food and nutrition policies and partnerships should be based on principles of experimentation and adaptive learning.

This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15% corn flour). The physicochemical and organoleptic attributes of the three types of cookie were evaluated. Results showed significant different (p<0.05) in terms of ash, protein, crude fibre and total carbohydrate among cookies. Chickpea cookies was significantly (p<0.05) highest in protein and resistant starch content among the three types of cookies. The mung bean cookies was significantly (p<0.05) highest in weight, diameter, height and spread ratio. Textural measurement showed chickpeas cookies was significantly highest (p<0.05) in hardness, crispiness, elasticity, gumminess, ...

Recent understanding of plant metabolism has made it possible to increase the iron, zinc and β-carotene (provitamin A) content in staple foods by both conventional plant breeding and genetic engineering. Improving the micronutrient composition of plant foods may become a sustainable strategy to combat deficiencies in human populations, replacing or complementing other strategies such as food fortification or nutrient supplementation.

Mankind has dominated the habitat on earth for ages. Phenomenal advances in technology have been achieved at the cost of violation of the Sahastitva between nature and human beings. Yet these technological developments have failed to address the most alarming problems the world faces today i.e. widespread hunger, malnutrition. This calls for judicious policy making and just use of technology to realize the same. Sustainable Nutrition Security is the need of the hour. Food Fortification has emerged as one of the viable solutions to ensure Nutrition Security. Though Food Fortification plays with the Swaroop of natural foods but it aims to restore the micro-nutrient deficiencies present in the population today. These techniques might be socially acceptable but they carry their own limitations. This article throws light on how natural food fortification has emerged with time and how it is being integrated with the idea of sustainable nutrition security. This article also calls for recommendations for the development of responsible fortification practices to ensure their safety and effectiveness.

Cookies were produced from composite flour at ratio 100:0, 75:25, 50:50, 25:75, 0:100 of whole wheat flour to African yam bean flour respectively. The functional properties, antinutrients, mineral and proximate composition of the flours were determined. The proximate composition, minerals, antinutrients, physical properties and sensory attributes of the cookies were also determined. The bulk density of the composite flour ranged from 0.79 to 0.87g/ml, Water absorption capacity 2.00 to 10.00%, Oil absorption capacity 4.36 to 7.12%, Foam capacity 3.90 to 13.80%, least gelation capacity 8.00 to 12.00% and Emulsion capacity 48.00 to 70.80%. The cookies samples had proximate composition ranging from 8.20 – 8.50% Moisture content, 1.38 to 2.54% Ash, 3.58 to 4.35% Crude fibre, 12.69 to 24.24% Protein, 19.52 to 25.82% Crude fat, 38.44 to 63.91% Carbohydrate. The physical characteristics of the cookies samples ranges from 9.78 to 12.94g of weight, 4.39 to 5.85cm of diameter, 1.0 to 1.4cm of height and 4.00 to 4.87 of spread ratio. The anti-nutritional composition of the cookies samples ranges from 0.58 to 0.87mg/100g phenols, 12.77 to 16.07mg/100g Phytic acid, 0.02 to 0.10g/100g of flavanoids, 0.70 to 1.28mg/100g of oxalate, 0.02 to 0.33mg/100g of saponins, 0.03 to 0.50mg/100g of alkaloids and 0.52 to 0.62mg/100g Tannins. The mineral composition of the cookies samples ranges from 1.19 to 1.27ppm of magnesium, 0.16 to 0.41ppm of manganese, 0.13 to 0.19ppm of copper, 0.28 to 0.72ppm of iron, 0.30 to 0.64ppm of zinc, 2.00 to 7.00ppm of calcium, 0.03 to 0.07ppm of lead, 3.00 to 54.00ppm of sodium, 17.00 to 34.00ppm of potassium, 8.43 to 10.67ppm of phosphorus. Sensory evaluation results showed that all the cookies samples containing African yam bean flour compared favourably with control (100% WF). The results showed that acceptable cookies can be produced from composite flour of African yam bean and whole wheat flour.

The purpose of this research was to determine the protein, moisture, ash, fat, total carbohydrate, as well as the mineral content of snail (Achatina achatina) meat, and relate that to acclaimed health benefits associated with its consumption. The results from the analysis showed that A. achatina meat is rich in protein (82.96%) and low in both total carbohydrate (3.26%) and fat (3.98%). The major minerals found in this study were calcium (585.5 mg/100 g), phosphorus (269.2 mg/100 g), potassium (331.8 mg/100 g) and zinc (39.0 mg/100 g). However, iron, and copper content of A. achatina meat were less than 10 mg/100 g. The results of this study revealed that, the meat of A. achatina is a good source of protein and minerals, and may be used to treat nutritional deficiencies and manage diseases such as high blood pressure, diabetes mellitus and stroke. It was evident from this study that, A. achatina meat is rich in protein and minerals, but low in fat, and that its consumption can promote good human health.

Microbiological, physiochemical, and proximate analysis of wheat (W) and plantain (P) flour blends in varying ratios [W:P (25:75, 50:50 and 75:25)] stored at room temperature for a period of nine weeks were analyzed. At the end of storage, the total viable count of fungi and bacteria in wheat and plantain flour blends of varying ratios increased. Bacterial genera isolated from the blend of wheat and plantain samples include; Proteus, Klebsiella, Bacillus, Pseudomonas, Micrococcus and Staphylococcus. Fungal species isolated from the samples of wheat and plantain flour blends include Aspergillus niger, Aspergillus flavus, Rhizopus sp., Pennicillium sp., and Fusarium sp. Changes in physiochemical properties revealed that the pH was inversely proportional to the titratable acidity. Analysis of proximate and mineral compositions respectively showed that the nutrients and micronutrients decreased minimally with storage period. The blend 25:75 had the highest protein content and was least contaminated. It had the best nutrient quality when compared with other ratios.

Even though cinnamon oil (CO) because of the presence of antioxidant constituent of cinnamaldehyde (CIA) has functional and health effects in human, its food applications have been limited due to the poor water-solubility. Encapsulation of CO in stable nanodroplets is a unique strategy to enhance the stability and bioavailability of hydrophobic molecules in CO structure. An updated literature review is organized concerning the formation of stable nanoscale droplets using low- and high-energy nanoemulsification methods, physicochemical and antimicrobial characterization, and the food application efficiency of CO micro/nanoemulsions. Although high-energy emulsification technologies are more applied to fabricate CO-nanoemulsions, there is a considerable interest in the fabrication of these delivery systems by low-energy techniques of spontaneous emulsification and phase-inversion temperature. The optimization of processing and formulation (oil phase composition and surfactant content) variables resulted in the minimum droplet size and release rate of CIA. Cinnamon and CIA nanoemulsions can effectively control pathogens in functional foods during processing and storage. A strong inhibitory effect on many microorganisms can also be provided by small nanodroplets encapsulating these bioactive compounds into edible films to significantly decrease the synthetic preservative content. The antibacterial and antifungal activities, nutritional value and physicochemical quality of foods can be improved by adding CO-enriched nanoemulsions.

Background: Many residents of the United States and Canada depend on dietary sources of vitamin D to help maintain vitamin D status. Because few natural food sources contain vitamin D, fortified foods may be required. Objective: We aimed to determine the effects of vitamin D-fortified foods on serum 25-hydroxyvitamin D [25(OH)D] concentrations. Design: We searched MEDLINE (1966 to June Week , Embase, CINAHL, AMED, Biological Abstracts, and the Cochrane Central Register of Controlled Trials for randomized controlled trials (RCTs) comparing vitamin D-fortified foods with a control and reporting serum 25(OH)D concentrations. Two reviewers independently determined study eligibility, assessed trial quality, and extracted relevant data. Disagreements were resolved by consensus. Meta-analyses of absolute mean change in 25(OH)D were conducted by using a random-effects model, with evaluation of heterogeneity. Results: Nine RCTs (n ҃ 889 subjects) were included, of which 8 consistently showed a significant beneficial effect of food fortification on 25(OH)D concentrations. Although 7 RCTs (n ҃ 585 subjects) potentially were meta-analyzable, we were unable to combine the overall results because of significant heterogeneity. The individual treatment effects ranged from 14.5 (95% CIs: 10.6, 18.4) nmol/L to 34.5 (17.64, 51.36) nmol/L (3.4 -25 g vitamin D/d). Subgroup analyses showed a reduction in heterogeneity and significant treatment effect when 4 trials that used milk as the fortified food source were combined. Conclusion: Most trials were small in size and inadequately reported allocation concealment, but results showed that vitamin D-fortified foods improved vitamin D status in adults.

— Core fruit product processing industries generate and discard a large amount of pomace of various fruits on daily basis. This discarded pomace is a very rich source of natural dietary fibres which acts as a laxative and helps in lowering weight through proper bowel movements, lowers blood sugar level and prevents colon and rectum cancer. But due to the processing errors and natural characteristics of pomace, it cannot be directly consumed. Hence, its incorporation into food to prepare high fibre products holds tremendous potential. Looking at its commercial as well as preservation prospect, this study was carried out where pomace of four fruits (apple, orange, grapes, and pineapple) were minimally treated to form powder, incorporated in biscuits by replacing portions of flour and the level of fortification was judged based on physico-chemical analyses. While one part of the study checked for the effect of baking time (10, 15, 20 minutes) and temperature (150°, 200°, 250° C) at different fortification levels (5%, 10%, 15%, 20%) through checking impact on the physical parameters of the biscuits compared to control followed by shelf life studies; the other part of the study involved sensory evaluation of different levels of fortification made through standard baking procedure (Temperature: 160° C and Time: 20 minutes) to check for acceptance and comparative analysis of analytical parameters viz. Moisture, Protein, Fat, Fibre, Peroxide value & Ash taking both blanched and unblanched pomace powder. Results show that, different baking time and temperature do not have much effect on the biscuits of different fortification level; only spread ratio reduces in case of low time and high temperature combination. Sensory evaluation reveals the acceptability of 15% fortification is highest. In case of shelf-life, after 40 days, the moisture increases while protein is analysed to decrease.

Both yogurt and pasteurized liquid milk was made from whole
cow’s milk which was fortified with ferrous bisglycinate, ferrous
lactate and ferrous sulfate microencapsulate. Yogurt was stored for
7 days and milk for 2 days before consumer acceptance sensory tests
was done. Chemical analysis was done every 5 days for yogurt and
every 3 days for pasteurized milk. Sensory mean scores show that
there were no significant differences between the control yogurt and
yogurt fortified with ferrous sulfate microencapsulate in appearance,
flavor, mouthfeel and overall preference. Significant differences
(p < 0.05) were observed between control yogurt and yogurt
fortified with ferrous bisglycinate and yogurt fortified with ferrous
lactate. The observation was different in milk where no significant
differences were observed in appearance and flavor in all treatments
while control milk and milk fortified with ferrous lactate showed no
significant differences in taste. Both Thiobarbituric Acid (TBA) and
Peroxide Value (PV) numbers were highest in yogurt and pasteurized
milk fortified with ferrous sulfate microencapsulate. Control yogurt
had the lowest TBA value. PV was lowest in yogurt fortified with
ferrous lactate while pasteurized milk has low PV in control.

This study was conducted to evaluate the quality of turmeric- fortified fermented maize greel.
Turmeric and maize were processed into vary ratio (100:0, 95:05, 90:10, 85:15, 80:20).
The physcochemical properties and proximate composition were through standard methods and also, sensory evaluation was conducted also the sensory analysis was carried out to determine the general acceptability of the product to the public.
The result revealed that moisture reduced from 23.73% -6.56%%, the introduction of turmeric into the ogi increased the protein content of ogi from  5.61 _8.86%, the pH also ranges from 3.83 -4.72, the value of the fat increases from 1.12% -1.69%, The crude fiber was found to also has changed from 2.55% - 3.93%,  carbohydrates content was from 65.37- 83.05%.  Ash content of the turmeric fortified ogi was from 1.60%-2.42%

The carbohydrate and fat in the 10% fortification were very high compare to 20% fortification and control which revealed that fortification of fermented maize cereal Ogi with 10% turmeric will go a long way in enhancing the nutritional contents of Ogi as a staple food for weaning and adult. Interest was the low level of fiber and ash content in the 10% fortification as shown in the result which revealed the high level of bioavailability of nutrient in the fortified product. This enhancement and bioavailability of nutrient was similar to report of (Adesokan,2010)  Fortifying Ogi with turmeric will help in meeting nutritional and medicinal demands for weaning infants and adult feeding in the developing countries because studies have shown that the infant complementary food was inadequate in protein contents and too watery to meet the nutritional needs of a growing infant which has shown in this study that addition of turmeric reduced moisture content.

2 A B S T R A C T Vitamins are essential to life. Inadequate eating habits, high caloric intake and metabolic defects lead to micronutrient deficiencies, affecting more than two billion people worldwide. The increasing intake of industrialized foods, combined with low vitamin stability has led to the common practice of adding these nutrients to processed foods. This review

Background/Objectives: Low habitual dietary calcium intake and vitamin D deficiency are common among Indian children. Using 'laddoo', an Indian snack, as a vehicle for administering calcium and vitamin D supplements, a randomized double-blind controlled trial was conducted for 12 months to assess its efficacy on total body less head (TBLH) bone mineral content (BMC) in underprivileged toddlers. Subjects/Methods: A total of 60 toddlers (mean age 2.7 ± 0.52 years, boys ¼ 31) were randomized to two groups, (i) study group receiving one calcium fortified laddoo (cereal-legume snack) containing 405 mg calcium per day and (ii) control receiving a non-fortified laddoo, containing 156 mg of indigenous calcium. Both groups also received a laddoo fortified with 30 000 IU of vitamin D 3 per month. Outcome measures included TBLH bone area (BA) and TBLH BMC by GE-Lunar DPX Pro Pencil Beam Dual-Energy X-ray absorptiometry. Results: At baseline, mean energy, protein and calcium intakes were 71, 72 and 47% of Indian Recommended Dietary allowances. In all, 87 and 83% toddlers were hypocalcaemia and vitamin D deficient, respectively. Mean TBLH BMC was 289.5 ± 45.8 g. Post supplementation, mean TBLH BMC of study group showed a significantly greater (Po0.01) increase of 35% as against 28% in controls and the difference remained significant after adjusting for vitamin D status, calcium intake, height and TBLH BA. Conclusions: Daily supplementation with calcium fortified laddoo, and monthly vitamin D supplement resulted in a significant increase in TBLH BMC of underprivileged toddlers. We believe that such strategies have the potential of addressing nutritional problems in developing countries.

Malnutrition is a global public health problem more prevalent in developing countries than in developed countries. Indicators of malnutrition include household food security and life expectancy. Corruption might be one of socio-political problems fuelling malnutrition in developing countries. The aim of this paper is to compare influence of corruption on food security, live expectancy (LE) and population in developed and developing countries. Thirty two least corrupt countries (LCC) and most corrupt countries (MCC) representing developed and developing countries were systematically selected using Corruption Perceptions Index (CPI). Countries' data on population, food security index (FSI) and LE scores were obtained from Global food security index (GFSI) and Population reference bureau. T-test, Multivariate (Wilks' Lambda), Pearson product moment analysis were performed to determine relationship between CPI, FSI, LE, and population in LCC and MCC at p<.05. Data were presented in tables, means and percentages. Mean CPI, Population, FSI, and LE in LCC and MCC were 71.5% and 24.2%; 34.8 and 41.7million; 75.0% and 37.4%; and 78.4years and 62.4years. There was a significant difference between CPI, FSI and LE in LCC and MCC (p<0.05). CPI had a significant positive relationship with FSI and LE in LCC not MCC. There was also a significant relationship between FSI and LE in MCC. Low CPI influenced high FSI and LE in LCC while Low LE was associated with low FSI in MCC. Policies discouraging corrupt practices and promoting good governance should be embraced to eradicate malnutrition in developing countries.

Micronutrient malnutrition, especially selenium (Se), iron (Fe), and zinc (Zn) deficiency, is a major global health problem. Previous attempts to prevent micronutrient malnutrition through food fortification, supplementation, and enrichment of staple crops has had limited success. Canadian grown lentils are rich in micronutrients Fe (73–90 mg kg−1), Zn (44–54 mg kg−1), Se (425–673 μg kg−1), and have very low concentrations of phytic acid (2.5–4.4 mg g−1). Our preliminary studies using a Caco-2 cell model show that the uptake of Fe from lentils is relatively greater than that of most other staple food crops. Moreover, preliminary results from our human nutrition study in Sri Lanka show an increased trend in blood Se concentration after lentil consumption. This article briefly overviews our previously published results as well as data from international lentil field trials, and describes the potential for biofortified lentil to provide a whole food solution to combat global human micronutrient malnutrition.

The research was conducted in different laboratories of Faculty of Agro-Industrial and Food Process Engineering, Dinajpur and in Institute of Food Science and Technology, BCSIR, Dhaka, Bangladesh. Locally collected fresh mushroom were cleaned with hot water containing 3% salt and 0.01% citric acid at 100°C for 3 minutes. Then they were chopped into small pieces and dried at 33±2° for 48 hours up to 9-10% moisture level. The dried mushrooms were grounded to make powder. Three samples of bread were prepared incorporating 5%, 10% and 15% mushroom powder and another sample containing no mushroom powder was collected from market. The composition of mushroom powder and bread prepared incorporating various levels of mushroom powder were analyzed to determine the effects of various levels of mushroom powder in nutritional constituents and consumers’ acceptability. The bread containing 5% mushroom powder showed significantly better result for texture and overall acceptability variables of consumer acceptability. In case of nutritional composition, the bread with 5% mushroom powder (content 16.04% moisture, 10.07% protein, 9.20% fat, 1.82% ash and carbohydrate 62.87%) was better than bread with no mushroom powder (17.31% Moisture , 9.46% Protein, 9.10% Fat, 1.63% Ash and 62.50% Carbohydrate) but bread with 10% (9.36% moisture, 10.74% protein, 9.73% fat, 2.01% ash and carbohydrate 58.16%) and 15% (17.54% moisture, 11.40% protein, 10.10% fat, 2.20% Ash and 58.76% total carbohydrate) mushroom powder. By considering both nutritional composition and consumer acceptability, it was concluded that bread with 5% mushroom powder was the best sample having highest consumer acceptability. It was also observed that addition of more than 10% mushroom powders affect the baking quality and acceptability of the bread adversely.

Kekurangan tiga jenis zat gizi mikro−iodium, besi, dan vitamin A−secara luas menimpa lebih dari sepertiga penduduk dunia. Dampak serius yang timbul akibat kekuarangan zat gizi tersebut terhadap individu dan keluarga diantaranya yaitu menyebabkan menurunnya konsentrasi dan tingkat kecerdasan, menurunkan produktivitas kerja, gangguan pertumbuhan fisik dan mental, bahkan kematian. Beberapa negara menetapkan target untuk menghilangkan pravelensi zat gizi mikro pada tahun 2000 (Siagian, 2003). Tujuan dasar dari semua program-program zat gizi mikro nasional adalah untuk manjamin bahwa zat gizi mikro yang dibutuhkan tersedia dan dikonsumsi dalam jumlah yang cukup oleh penduduk, terutama penduduk yang rentan terhadap kekurangan zat gizi mikro tersebut. Strategi yang digunakan harus tepat dan menggunakan teknologi yang tersedia. Kombinasi beberapa intervensi mencakup promosi pemberian ASI, modifikasi makanan (misalnya meningkatkan ketersediaan pangan dan meningkatkan konsumsi pangan), fortifikasi pangan dan suplementasi. Fortifikasi pangan dengan zat gizi mikro adalah salah satu strategi utama yang dapat digunakan untuk meningkatkan status mikronutrien pangan. Fortifikasi harus dipandang sebagai upaya atau bagian dari upaya untuk memperbaiki kualitas pangan, selain dari perbaikan praktek-praktek pertanian yang baik (Good Agricultural Practices), perbaikan pengolahan dan penyimpangan pangan (Good Manufacturing Practices), dan memperbaiki pendidikan konsumen untuk mengadopsi praktek-praktek penyediaan pangan yang baik (Siagian, 2003).

Food fortification has played a significant role in the current nutritional health and well-being of populations in industrialized countries for over 70 years. A relative lack of a concentrated food processing chain, less developed commercial markets, and relatively low consumer awareness and demand have hindered the same application of the intervention in the transitional, and even more, in the least developed countries until quite recently. The present paper reviews fortification of foods with micronutrients in advantaged (industrialized), transitional (developing) and least developed countries briefly, including reference to bio-fortification, examining some of the public health issues involved. There are different needs and challenges in getting this technology accepted and making it sustainable. Primary constraints in reaching poor target populations are adequate availability, accessibility, and quality assurance/quality control. The paper then examines some issues of risk and benefit and the communication of these, and finally looks towards the future and draws some conclusions. Despite these issues there has been an enormous increase in fortification programmes over the last couple of decades in developing countries. Along with dietary diversification, supplementation and related public health and private sector interventions, this has resulted in considerable progress in reducing the prevalence of vitamin A and iodine deficiencies, but much less so with iron, even as zinc and folic acid deficiencies have emerged as significant public health problems. Food fortification based on sound principles and supported by clear policies and regulations will play an increasingly large role in the progress towards the prevention and control of micronutrient malnutrition. Success and sustainability require clear communication of the small risks involved and the substantial benefits, particularly to populations with significant levels of micronutrient malnutrition, as a complementary approach with other public health measures, in reducing the prevalence of deficiencies and their health consequences.

The bioavailability of stabilized ferrous sulfate was studied by means of the prophylactic-preventive test in rats. For comparative purposes, ferrous sulfate was used as reference standard. The test was performed in male weaned rats during 3 weeks, which were randomized into three groups of ten animals each. A control group received a basal diet of low iron content while the other groups received the same diet added with iron at a dose of 15 mg/kg as FeSO 4 7H 2 O and stabilized ferrous sulfate, respectively. Individual hemoglobin concentrations and weights were determined at the beginning and at the end of the study, and food intake was daily registered. Iron bioavailability (BioFe) of each source was calculated as the ratio between the amount of iron incorporated into hemoglobin during the treatment and the total iron intake per animal. A relative biological value was obtained as the ratio between the BioFe of stabilized ferrous sulfate and the reference standard given a value of 96%. Stabilized ferrous sulfate showed a high bioavailability, and when it is used to fortify dairy products as cheese and fluid milk in a dose of 15-20 mg of iron per kilogram, it behaved inertly in relation to the sensorial properties of the fortified food. These results suggest that this iron compound is a promising source to be use in food fortification.

Folate is a water-soluble B vitamin that must be obtained in the diet or through supplementation. For >50 yr, it has been known that folate plays an integral role in embryonic development. In mice, inactivation of genes in the folate pathway results in malformations of the neural tube, heart, and craniofacial structures. It has been shown that diets and blood levels of women who had a fetus with a neural tube defect are low for several micronutrients, particularly folate. Periconceptional use of folic acid containing supplements decreased recurrent neural tube defects in the offspring of women with a previously affected child and the occurrence of a neural tube defect and possibly other birth defects in the offspring of women with no prior history. Based on these findings, the U.S. Public Health Service recommended that all women at risk take folic acid supplements, but many did not. Mandatory food fortification programs were introduced in numerous countries, including the United States, to improve folate nutritional status and have resulted in a major decrease in neural tube defect prevalence. The success story of folate represents the cooperation of embryologists, experimentalists, epidemiologists, public health scientists, and policymakers.-Običan, S. G., Finnell, R. H., Mills, J. L., Shaw, G. M., Scialli, A. R. Folic acid in early pregnancy: a public health success story. FASEB J. 24, 000 -000 (2010). www.fasebj.org

Microbiological, physiochemical, and proximate analysis of wheat (W) and plantain (P) flour blends in varying ratios [W: P (25:75, 50:50 and 75:25)] stored at room temperature for a period of nine weeks were analyzed. At the end of storage, the total viable count of fungi and bacteria in wheat and plantain flour blends of varying ratios increased. Bacterial genera isolated from the blend of wheat and plantain samples include; Proteus, Klebsiella, Bacillus, Pseudomonas, Micrococcus and Staphylococcus. Fungal species isolated from the samples of wheat and plantain flour blends include Aspergillus niger, Aspergillus flavus, Rhizopus sp, Pennicillium sp, and Fusarium sp. Changes in physiochemical properties revealed that the pH was inversely proportional to the titratable acidity. Analysis of proximate and mineral compositions respectively showed that the nutrients and micronutrients decreased minimally with storage period. The blend 25:75 had the highest protein content and was least contaminated. It had the best nutrient quality when compared with other ratios.

Our objective was to evaluate the influence of fish oil fortification on the sensory quality of selected dairy products. Yoghurts, fresh, soft and processed cheeses, butter and cream were fortified at different levels. Sensory quality was evaluated using a scaling method and the threshold values of the fortification levels were established. Fortification of dairy products with long-chain polyunsaturated fatty acid (PUFA) omega-3 by fish oil addition appeared possible; however, the level of fortification was limited. The highest level of fortification was obtained for solid, high-fat dairy products (spreadable fresh cheese, butter and processed cheeses), especially when flavourings were present. Such dairy products maintained a constant sensory quality during 4 weeks of storage. One portion of butter, processed and spreadable fresh cheeses fortified at levels established in the study, might provide 180-360 mg of long-chain omega-3 PUFA, significantly elevating their average level in the diet. r

Edible films were prepared from a mixture of carrageenan, guar gum and glycerol. Lemongrass essential oil (LGO) was added to edible films as bioactive compound. Edible film without essential oil and with different concentrations of essential oil (0.2%, 0.4%, 0.6%) were made and their mechanical and barrier properties were evaluated. Thickness ranged from 0.0472±0.003 mm to 0.0487±0.004 mm. The percent elongation decreased up to 20% when the concentration of essential oil increased. The low WVTR and OTR values were maintained over a range of essential oil concentration of 0.4% and 0.6% in the edible film. The minimum WVTR and OTR obtained was 4.04±3.2 g/m²/day and 2.74±4.0 cc/m²/day with the incorporation of 0.6% essential oil in edible film. SEM micrographs and DSC graphs of edible films were affected by the amount of the essential oil incorporated. The FTIR shows the structural interactions of essential oils with the carrageenan material. The developed edible films were applied on lemon fruits and were wrapped without and with different concentrations (0.2%, 0.4%, 0.6%) of lemongrass essential oil incorporated edible films and lemons without edible wrap also kept as a control for comparable studies. The shelf life of lemon wrapped with edible film had longer shelf-life when compared to lemon without edible wrap.

The decreased dietary diversity wrought from the adoption of the settled, agrarian system to replace the hunter-gather and pastoralist lifestyles assured a stable supply of protein and calories from grains and tubers while creating a vulnerability for humans to suffer micronutrient deficiencies. The vitamin A from animal tissue is more bioavailable to humans than the provitamin A in the matrix of green plants. Provitamin A carotenes achieve a dietary vitamin A efficacy nearly equivalent to that of the preformed vitamin only in the context of an oily matrix. The homeostatic regulation of carotene bioconversion by the intestine, moreover, prevents any excess toxic accumulation of vitamin A from provitamin A sources. The efficacy and safety of the palm fruit (genus Elaeis) as a source of vitamin A, in addition to its cultural recognition as a food, are more consistent with the gentler concept of &quot;alleviation&quot; of the public health problem of hypovitaminosis A, then the more ag...

Three commercial brands of bouillon cubes were analyzed for proximate and elemental composition. The moisture content of the samples was found to range between 2.25 and 2.92%. Crude protein, crude fat and ash contents were: 10.50-17.50; 5.50-5.70 and 48.15-63.20% dry matter (DM) respectively. Mineral element analysis showed that the bouillon cubes contain low levels of sodium, iron and zinc. The clinical and nutritive implications of these results are discussed.

During food fortification, processing and storage, numerous physical-chemical and enzymatic processes take place which may greatly influence biological value of these products. Hereby, elaboration of a technologic process of fabrication of fortified products should be based on a profound study of the evolution of these micronutrients during technological process as well as during consumption. The main object of the present study was the investigation of the influence of the bread making procedure on iron bioavailability in iron fortified bread. The enzymatic degradation of the phytates (InsP6) was studied within gastro-intestinal digestion conditions in vitro. The study of iron bioavailability was performed in vivo on white laboratory rats. The study of the biochemical indices of the blood, collected from the laboratory animals, fed with fortified bread with 8 mg Fe/100 g product, made by the traditional method and by the lactic-acid fermentation method compared to the control group...

Iron is a mineral that is necessary for producing red blood cells and for redox processes. Iron deficiency is considered to be the commonest worldwide nutritional deficiency and affects approximately 20% of the world population. Lack of iron may lead to unusual tiredness, shortness of breath, a decrease in physical performance, and learning problems in children and adults, and may increase your chance of getting an infection. This deficiency is partly induced by plant-based diets, containing low levels of poorly bio-available iron. The most effective technological approaches to combat iron deficiency in developing countries include supplementation targeted to high risk groups combined with a program of food fortification and dietary strategies designed to maximize the bio-availability of both the added and the intrinsic food iron. In this paper, different aspects related to iron-fortified foods is reviewed. These include used iron compounds, considering its bioavailability and organoleptic problems, food vehicles and possible interactions.

The respective examples, described in this paper, illustrate how the BRAFO-tiered approach, on benefitrisk assessment, can be tested on a wide range of case studies. Various results were provided, ranging from a quick stop as the result of non-genuine benefit-risk questions to continuation through the tiers into deterministic/probabilistic calculations. The paper illustrates the assessment of benefits and risks associated with dietary interventions. The BRAFO tiered approach is tested with five case studies. In each instance, the benefit-risk approach is tested on the basis of existing evaluations for the individual effects done by others; no new risk or benefit evaluations were made. The following case studies were thoroughly analysed: an example of food fortification, folic acid fortification of flour, macronutrient replacement/food substitution; the isocaloric replacement of saturated fatty acids with carbohydrates; the replacement of saturated fatty acids with monounsaturated fatty acids; the replacement of sugar-sweetened beverages containing mono-and disaccharides with low calorie sweeteners and an example of addition of specific ingredients to food: chlorination of drinking water.

The aim of this study was to evaluate the influence of fish oil powder fortification on sensory quality of selected instant foods. Two kinds of fish oil powders were tested. Upper levels of addition of fish oil powders to various instant foods, which not significantly influenced sensory quality, were established. In the storage test milk-rice kid cereal food with and without flavourings were fortified with fish oil powder and sensory evaluated. Decrease of sensory quality of samples stored in the air-permeable conditions was detected after 1 week (not flavoured) and 3 weeks (flavoured). However, vacuum-packed samples showed no changes in sensory quality. Presence of flavourings allowed higher levels of fish oil addition to instant foods due to masking of undesirable off-flavours. The authors concluded that it is possible to fortify instant foods with microencapsulated fish oil at limited levels, especially when spray-dried powders are used. One portion of fortified instant foods might provide up to 16% of the minimal recommended daily intake of long chain omega-3 PUFA.