Flour Fortification Research Articles

Prevalence of Anemia Among Women of Reproductive Age in Rural Haryana, India

ObjectivesAnemia is a public health problem in women of reproductive age in many low- and medium-income countries including India. Maternal anemia can cause low birth weight, impaired fetal growth, and preterm birth. We assessed the baseline prevalence of anemia, iron deficiency (ID), iron deficiency anemia (IDA), and inflammation using c-reactive protein (CRP) among non-pregnant, non-lactating women of reproductive age living in the Ambala District, Haryana, India prior to the start of a wheat flour fortification program. MethodsWe conducted a multistage cluster probability household and biomarker survey and analyzed venous blood samples from non-pregnant, non-lactating women aged 18–49 years residing in rural areas of two subdistricts in the Ambala District. Factors of interest were: anemia, hemoglobin < 12.0 g/dL; ID, serum ferritin < 15μg/L; IDA, presence of both anemia and iron deficiency; inflammation, CRP > 5 mg/L. We used the BRINDA regression adjustment for ferritin to account for inflammation. Prevalence and 95% confidence intervals (CI) for anemia, ID, IDA, and CRP were estimated. ResultsAmong 775 non-pregnant, non-lactating women of reproductive age, 54.3% (95% CI; 50.7, 58.0) had anemia, 86.9% (95% CI; 84.3, 89.2) were iron deficient, and 15.1% (95% CI; 12.5, 18.1) had inflammation. Among those with anemia, 58.2% (95 CI; 54.3, 62.0) had iron deficiency anemia. ConclusionsAnemia, iron deficiency, and iron deficiency anemia among non-pregnant, non-lactating women of reproductive age in Haryana are significant public health concerns. The findings from the survey helped quantify the burden of inadequate iron intake and informed the Haryana government’s prevention strategy aimed at reducing micronutrient deficiencies through a wheat flour fortification program. Funding SourcesCenters for Disease Control and Prevention.

Characterization and Valorization of Dietary Fibre Concentrate from Parthenocarpic Date Fruits

Parthenocarpic date fruits are good sources of antioxidant and fibre, which could be changed into valuable by-products. There is no attempt to use it in technological processes and could provide a natural additive to enhance the quality of the product. In this study, fibre concentrate from partenocarpic dates (FCPD) was extracted, dried, and characterized. Two drying techniques, namely oven and freeze drying, were carried out, and then the FCPD were characterized. Thereafter, its ability to substitute flour in muffins was studied.&#x0D; The freeze-drying gave the highest yield of FCPD revealing lignin richness but cellulose and hemicellulose insufficiency. Drying techniques gave similar FCPD WHC and OHC but antioxidant capacity was higher in the case of freeze-dried fibre. Electronic microscopy showed that the more FCPD was introduced in the flour, the more the muffin crumb contained disrupted matrices. This could enhance the muffin freshness by improving the moisture retention. Moreover, although flour substitution by FCPD increased muffin volume and its OHC value, its WHC, moisture, mineral and sugar contents were not affected. Calorific value, phenol content and antioxidant activity were greater in the case of muffins with 5% of freeze-dried FCPD. Sensory analyses showed that fibre-enriched muffins had good scores as the control ones.&#x0D; In this study, we used oasis raw materials with good source of fibres and antioxidant capacity that could be used in the production of high value-added foods. Additionally, the research demonstrated that freeze-dried FCPD flour fortification enhances the physicochemical characteristics of the muffin. The parthenocarpic date fruits is an agricultural residue with interested chemical and functional properties that could be undertaken in food process industries.

Folates, folic acid and preconception care - a review.

SummaryThe link between folate deficiency and congenital spina bifida defects was first suggested in the 1960s. Although the prevention of these defects by preconception folic acid supplementation was confirmed in a large multi-centre controlled trial in 1991, its subsequent implementation as health education advice has made very little difference. North America’s policy of folic acid fortification of flour and bread has had a beneficial impact. No European country has implemented fortification due to concern over possible adverse effects on older subjects, but a recent review shows these to be largely hypothetical and far outweighed by beneficial effects. Recent research by Menezo et al. has, however, shown that folic acid is ineffective for some women with severe fertility problems including recurrent miscarriage and failed in vitro fertilisation. There is a genetically determined bottleneck (677TT) in their folate metabolism that can be successfully overridden by going straight to the next step in the metabolic pathway and taking 5-methylytetrahydrofolate, as a preconception supplement. Menezo suggests that all women with fertility problems should be tested for 677TT. If fortification of flour and bread is to be implemented in the UK, there should be monitoring for possible adverse effects including the incidence of colorectal cancers and cognitive decline. In conclusion, whilst there are concerns that fortification could have a detrimental effect on these conditions, there is sound evidence that it would have much greater beneficial effects.

Impact of Voluntary Folic Acid Fortification of Corn Masa Flour on RBC Folate Concentrations in the U.S. (NHANES 2011-2018).

Surveillance data have highlighted continued disparities in neural tube defects (NTDs) by race-ethnicity in the United States. Starting in 2016, the Food and Drug Administration (FDA) authorized voluntary folic acid fortification of corn masa flour to reduce the risk of neural tube defects (NTDs) among infants of Hispanic women of reproductive age. To assess the impact of voluntary corn masa fortification, cross-sectional data from the National Health and Nutrition Examination Survey (NHANES) 2011–2018 for Hispanic women of reproductive age with available red blood cell (RBC) folate concentrations were analyzed, with additional analyses conducted among Hispanic women whose sole source of folic acid intake was fortified foods (enriched cereal grain products (ECGP) only), excluding ready-to-eat cereals and supplements. RBC folate concentration (adjusted geometric mean) among Hispanic women of reproductive age did not differ between 2011–2016 and 2017–2018, though RBC folate concentration increased significantly among lesser acculturated Hispanic women consuming ECGP only. Concentrations of RBC folate for those born outside the U.S and residing in the U.S <15 years increased from 894 nmol/L (95% CI: 844–946) in 2011–2016 to 1018 nmol/L (95% CI: 982–1162; p < 0.001) in 2017–2018. Primarily Spanish-speaking Hispanic women of reproductive age who only consumed ECGP saw an increase from 941 nmol/L (95% CI: 895–990) in 2011–2016 to 1034 nmol/L (95% CI: 966–1107; p = 0.03) in 2017–2018. By subpopulation, we observed no significant changes in the proportion at risk of NTDs (<748 nmol/L) and no changes in the model-based estimated NTD rates following voluntary corn masa fortification. This analysis suggests that there is a remaining risk among Hispanics for folate sensitive NTDs, though continued monitoring of folate status in future NHANES data cycles will help inform the long-term efficacy of voluntary fortification of corn masa flour.

Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products

Bread wheat flour presents specific nutrient deficiencies, such as some essential amino acids and this drawback could be tackled by adding ingredients that contain them in high amounts. Therefore, this study aims at developing new types of flours as well as at analysing enriched flours and baked derived products, which combine the compositional and sensory characteristics of wheat bread with some peculiar nutritional properties of black soldier fly prepupae (Hermetia illucens). These composite flours were obtained by mixing “Italian type 1” semi-whole wheat flour (W = 300) with flour obtained from prepupae of black soldier fly (20 g and 40 g/1 kg composite flour). Chemical, physical, and rheological analyses were carried out for each of the flour mixtures. Moisture, ash, gluten, total protein content, falling number, strength, tenacity, extensibility, amino acid profile of doughs and breads were analysed as well. An increase in the content of essential amino acids in doughs and baked products was obtained and also led to an improvement in bread texture.

Fortification of multigrain flour with onion skin powder as a natural preservative: Effect on quality and shelf life of the bread

Production of functional food with a higher shelf life is one of the major concerns for the food industry. The present study aims to improve the shelf life, phenolics, and flavonoids content, and antioxidant power of multigrain bread (MGB) by adding onion skin powder (OSP) as a natural preservative. Whole wheat flour (60%) and 9 multigrain flour (40%) were mixed with OSP at 1, 2, 3, or 4% to give 4 different multigrain functional breads along with control (without OSP). Products were analyzed for total phenols, flavonoids, antioxidant activity and, textural, and sensory attributes. The total viable count was also investigated for shelf life comparison of bread during ambient 28 ± 2 °C and refrigerated 5 ± 2 °C storage conditions. Texture analysis showed that the hardness and chewiness decreased with the addition of OSP while sensory evaluation showed 3% OSP MGB as highly preferred in terms of flavor, color, mouthfeel, and overall acceptability. A significant increase in total phenols and total flavonoids was observed in the OSP enriched samples. Antioxidant assays showed that 4% OSP MGB had the highest DPPH* (53.1 ± 0.3)%, ABTS*+ (39.4 ± 0.3)% and FRAP activity (38.8 ± 0.4 μmol gallic acid equivalents/g) while the control was the lowest. A storage study showed that the shelf life of OSP enriched MGB was extended up to 11 and 13 days with ambient and refrigerated conditions, respectively. Refrigeration was observed to be more effective than room temperature in extending the shelf life of the products.

How the inclusion of cod (Pseudophycis bachus) protein enriched powder to bread affects the in vitro protein and starch digestibility, amino acid profiling and antioxidant properties of breads

The aim of the present study was to incorporate Pseudophycis bachus powder (cod fish powder—CFP) into bread with different levels (5%, 10% and 15%), and evaluate the physical (moisture, volume), technological (texture and colour), nutritional (amino acid content, protein and starch digestibility), and nutraceutical (total phenolic content (TPC) and antioxidant capacity) properties of the fortified breads compared with a control bread. Partial substitution of wheat flour with CFP improved the nutritional and nutraceutical properties of bread. The results showed that fortification of wheat flour with CFP reduced the predictive glycaemic index of bread. Additionally, bread with CFP showed an increased (p < 0.05) protein digestibility and protein quality in terms of an increased corrected amino acid score (CAAS). Moreover, total phenolic content and antioxidant capacity of bread samples were increased with CFP addition. Thus, enrichment of bread with CFP may be a significant alternative to the food industry to deliver nutritionally enriched bread.

Physicochemical Properties of Sago Flour Food Bars Fortified with White Sweet Potato Flour and Sidat Fish Flour

Food bars are alternative fast foods with high calorific value because they are enriched with various nutrients available in natural ingredients. While the benefits that can be obtained from food bars made from various flour are the nutritional value in food bars such as calories, carbohydrates, reducing sugars, protein fats, water, ash, and fibre. Sweet potato (Ipomoea batatas) is a type of plant whose roots are edible. All sweet potato varieties can be used in making flour, sweet potato flour is a crushed sweet potato which is partially removed from its water content. The use of protein fortification of eel fish will enrich the nutrition of food products. The purpose of this study is expected to provide information about sweet potato plants as a source of carbohydrates that can be processed in making white sweet potato flour and eel fortification sago flour as an alternative food. So the researchers used a Completely Randomized Design, which consisted of one factor with the type of sweet potato flour, sago flour, fortification of eel fish meal. Morphological results of starch granules morphology in food bar products using Scanning Electron Microscopy (SEM). Starch granules micrographs in food bars in all treatments show that starch granules are not compact and still have quite large fibre between starch granules, and have non-uniform starch granule density due to fibre. In addition, the nutritional content of food bars shows that the use of sweet potato flour and sago flour, as well as the fortification of 5% eel fish meal (T2), provides the best value of formulation treatments that are recommended for development as food bar products. However, it is necessary to add other nutrients such as vitamins, minerals to enrich the nutritional value of food bars as energy and nutritious fast food.

Colorectal cancer incidence in Australia before and after mandatory fortification of bread flour with folic acid.

Mandatory fortification of bread flour with folic acid has helped to reduce the incidence of neural tube defects in several countries. However, it has been suggested that folic acid may have potential adenoma-promoting effects, and reports from some countries have suggested that mandatory folic acid food fortification programmes have increased the incidence of colorectal cancer. The objective of this study was to evaluate colorectal cancer incidence patterns before and after introduction of mandatory folic acid fortification of bread flour in Australia in 2009. Data from the Australian Cancer Database were used to plot age-standardised incidence of colorectal cancer. We calculated age-adjusted rate ratios with 95 % CIs. Australia. We used population-level aggregate data obtained from cancer registries. Age-standardised colorectal cancer incidence generally decreased between 1999 and 2016. Although there was a slight increase in rates in 2010 compared with 2009 (62·8 v. 61·6 cases per 100 000, age-adjusted rate ratio 1·02 (95 % CI 0·99, 1·04), joinpoint regression indicated decreases of -0·4 % (95 % CI -0·7, 0·0) per year from 1999 to 2010 and -2·2 % (95 % CI -3·1, -1·3) per year from 2010 to 2016. While causation cannot be assessed from these population-level data, our observations indicate that there is no evidence that introduction of mandatory folic acid fortification of bread flour has influenced colorectal cancer incidence in Australia.

Nutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food Fortification

High prevalence of protein-energy malnutrition among the vulnerable population, especially children has prompted research on fortification of common staple cereal foods such as rice. However, rice has inferior nutritional value compared to other popular cereals, such as maize, therefore limiting its full utilization. Its storage protein, glutelins, is not easily digested by monogastric animals; therefore, food to food fortification of rice flours provides protein nutritional compensation as well as improvement of other nutrients. This study was carried out to determine the proximate and mineral (Fe, Zn, Mg, Ca, P) composition of rice composite flours. Methodology: The blending ratios (rice: maize: sorghum: pumpkin: carrots: baobab: amaranth) used in the study were 70:0:0:7.5:7.5:5:10 (AT1), 45.5:24.5:0:7.5:7.5:5:10 (AT2), 35:35:0:7.5:7.5:5:10 (AT3), 23.3:23.3:23.3:7.5:7.5:5:10 (AT4) and 100% rice flour (AT5). Proximate analyses were performed according to Association of Official Analytical Chemist (AOAC) methods. Atomic absorption spectroscopy was used to determine the minerals. Data analysis was done using Analysis of Variance (ANOVA). Mean comparisons for treatments were done using Bonferroni tests and significance level was set at P≤0.05. Findings: Moisture content of the composite flours ranged from 10.87 to12.55% and was significantly different (p&lt;0.05). Ash content was not significantly different (p&lt;0.05) and ranged between 1.08 and 1.85%. The fat content ranged between 5.38 and 10.67%; with AT4 having the highest and AT5 having the least fat content. The carbohydrate content was significantly (p&lt;0.05) different among the flour; ranging between 66.65 and 73.51%. Crude fibre ranged between 1.42 and -2.20%, whereas the protein content ranged from 6.88 to 7.73%. Iron content ranged between 0.06 and 0.08 mg/100g zinc ranged from 0.19 to 0.56 mg/100g. The phosphorus content ranged from 0.07 to 0.18 mg/100g with no significant (p&lt;0.05) difference. The calcium content was significantly (p&lt;0.05) different among the flours and ranged from 1.41 to 1.91 mg/100g. Conclusion: The results show that the flour composites have the potential to improve nutritional status of consumers. Thus, consumption of AT1, AT4 and AT5 composite flours with a protein content of 7.3%, 7.7% and 7.4% maybe recommended for children aged 6 - 59 months in order to prevent protein-energy malnutrition.

Wheat flour fortification with iron and other micronutrients for reducing anaemia and improving iron status in populations.

Anaemia is a condition where the number of red blood cells (and consequently their oxygen-carrying capacity) is insufficient to meet the body's physiological needs. Fortification of wheat flour is deemed a useful strategy to reduce anaemia in populations. To determine the benefits and harms of wheat flour fortification with iron alone or with other vitamins andminerals on anaemia, iron status and health-related outcomes in populations over two years of age. We searched CENTRAL, MEDLINE, Embase, CINAHL, 21 other databases and two trials registers up to 21 July 2020, together with contacting key organisations to identify additional studies. We included cluster- or individually-randomised controlled trials (RCTs) carried out among the general population from any country, aged two years and above. The interventions were fortification of wheat flour with iron alone or in combination with other micronutrients. We included trials comparing any type of food item prepared from flour fortified with iron of any variety of wheat DATA COLLECTION AND ANALYSIS: Two review authors independently screened the search results and assessed the eligibility of studies for inclusion, extracted data from included studies and assessed risks of bias. We followed Cochrane methods in this review. Our search identified 3538 records, after removing duplicates. We included 10 trials, involving 3319 participants, carried out in Bangladesh, Brazil, India, Kuwait, Philippines, South Africa and Sri Lanka. We identified two ongoing studies and one study is awaiting classification. The duration of interventions varied from 3 to 24 months. One study was carried out among adult women and one trial among both children and nonpregnant women. Most of the included trials were assessed as low or unclear risk of bias for key elements of selection, performance or reporting bias. Three trials used 41 mg to 60 mg iron/kg flour, three trials used less than 40 mg iron/kg and three trials used more than 60 mg iron/kg flour. One trial used various iron levels based on type of iron used: 80 mg/kg for electrolytic and reduced iron and 40 mg/kg for ferrous fumarate. All included studies contributed data for the meta-analyses. Iron-fortified wheat flour with or without other micronutrients added versus wheat flour (no added iron) with the same other micronutrients added Iron-fortified wheat flour with or without other micronutrients added versus wheat flour (no added iron) with the same other micronutrients added may reduce by 27% the risk of anaemia in populations (risk ratio (RR) 0.73, 95% confidence interval (CI) 0.55 to 0.97;5 studies,2315 participants; low-certainty evidence). It is uncertain whether iron-fortified wheat flour with or without other micronutrients reduces iron deficiency (RR 0.46, 95% CI 0.20 to 1.04; 3 studies,748 participants; very low-certainty evidence) or increases haemoglobin concentrations (in g/L) (mean difference MD 2.75, 95% CI 0.71 to 4.80; 8 studies,2831 participants; very low-certainty evidence). No trials reported data on adverse effects in children (including constipation, nausea, vomiting, heartburn or diarrhoea), except for risk of infection or inflammation at the individual level. The intervention probably makes little or no difference to the risk of Infection or inflammation at individual level as measured by C-reactive protein (CRP) (mean difference (MD) 0.04, 95% CI -0.02 to 0.11; 2 studies,558 participants; moderate-certainty evidence). Iron-fortified wheat flour with other micronutrients added versus unfortified wheat flour (nil micronutrients added) It is unclear whether wheat flour fortified with iron, in combination with other micronutrients decreases anaemia (RR 0.77, 95% CI 0.41 to 1.46; 2 studies,317 participants; very low-certainty evidence). The intervention probably reduces the risk of iron deficiency (RR 0.73, 95% CI 0.54 to 0.99; 3 studies,382 participants; moderate-certainty evidence) and it is unclear whether it increases average haemoglobin concentrations (MD 2.53, 95% CI -0.39 to 5.45; 4 studies,532 participants; very low-certainty evidence). No trials reported data on adverse effects in children. Nine out of 10 trials reported sources of funding, with most having multiple sources. Funding source does not appear to have distorted the results in any of the assessed trials. Fortification of wheat flour with iron (in comparison to unfortified flour, or where both groups received the same other micronutrients) may reduce anaemia in the general population above twoyears of age, but its effects on other outcomes are uncertain. Iron-fortified wheat flour in combination with other micronutrients, in comparison with unfortified flour, probably reduces iron deficiency, but its effects on other outcomes are uncertain. None of the included trials reported data on adverse side effects except for risk of infection or inflammation at the individual level. The effects of this intervention on other health outcomes are unclear. Future studies at low risk of bias should aim to measure all important outcomes, and to further investigate which variants of fortification, including the role of other micronutrients as well as types of iron fortification, are more effective, and for whom.

Reducing the Burden of Anemia and Neural Tube Defects in Low- and Middle-Income Countries: An Analysis to Identify Countries with an Immediate Potential to Benefit from Large-Scale Mandatory Fortification of Wheat Flour and Rice.

Using a predetermined set of criteria, including burden of anemia and neural tube defects (NTDs) and an enabling environment for large-scale fortification, this paper identifies 18 low- and middle-income countries with the highest and most immediate potential for large-scale wheat flour and/or rice fortification in terms of health impact and economic benefit. Adequately fortified staples, delivered at estimated coverage rates in these countries, have the potential to avert 72.1 million cases of anemia among non-pregnant women of reproductive age; 51,636 live births associated with folic acid-preventable NTDs (i.e., spina bifida, anencephaly); and 46,378 child deaths associated with NTDs annually. This equates to a 34% reduction in the number of cases of anemia and 38% reduction in the number of NTDs in the 18 countries identified. An estimated 5.4 million disability-adjusted life years (DALYs) could be averted annually, and an economic value of 31.8 billion United States dollars (USD) generated from 1 year of fortification at scale in women and children beneficiaries. This paper presents a missed opportunity and warrants an urgent call to action for the countries identified to potentially avert a significant number of preventable birth defects, anemia, and under-five child mortality and move closer to achieving health equity by 2030 for the Sustainable Development Goals.

Impact of flour fortification with calcium on calcium intake: a simulation study in seven countries.

Calcium intake is low in many countries, especially in low‐income countries. Our objective was to perform a simulation exercise on the impact, effectiveness, and safety of a flour fortification strategy using the Intake Modelling, Assessment, and Planning Program. Modeling of calcium fortification scenarios was performed with available dietary intake databases from Argentina, Bangladesh, Italy, the Lao People's Democratic Republic (Lao PDR), Uganda, Zambia, and the United States. This theoretical exercise showed that simulating a fortification with 156 mg of calcium per 100 g of flour would decrease the prevalence of low calcium intake, and less than 2% of the individuals would exceed the recommended calcium upper limit (UL) in Argentina, Italy, Uganda, and Zambia. Bangladesh and the Lao PDR showed little impact, as flour intake is uncommon. By contrast, in the United States, this strategy would lead to some population groups exceeding the UL. This exercise should be replicated and adapted to each country, taking into account the updated prevalence of calcium inadequacy, flour consumption, and technical compatibility between calcium and the flour‐type candidate for fortification. A fortification plan should consider the impact on all age groups to avoid the risk of exceeding the upper levels of calcium intake.

Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.

Effect Fortification of Tuna Fish Bone Flour and Anchovy Powder with Different Concentrations on the Calcium value of Ikan Tuna Kering Kayu Canned

As a province that has a very large sea area, North Maluku must be able to become a leading province in the fishery product sector. The mushrooming of fishery product processing businesses carried out by micro-industries in North Maluku is certainly very good but it must also be followed by the nutritional quality of the products produced. One type of nutrition that can be increased in processed fish is calcium, a material that can be used as a source of calcium is also easily available, such as tuna bone meal and anchovies which have a high enough calcium content. In previous research, it was found that the use of tuna fish bone meal had a high effect on the value of canned tuna with an average of 792.9 mg per 180 grams, the fortification of anchovy flour had an effect on product calcium, which averaged 83.34 mg per 180 grams and without preparation with an average calcium value of 21.6 mg per 180 mg. However, it has not been able to reveal the best and proper fortivication to increase the calcium content of the product, so it is necessary to continue with different concentrations for activation.The research started from the preparation stage, manufacturing of fortivication materials, product manufacturing, calcium testing, microbiological testing and statistical analysis, carried out with five treatments, namely without fortivication or 0% (A0), fortivication of tuna fish bone meal 3% (B1), flour. 6% tuna bones (B2), 3% anchovy flour (C1), 6% anchovy flour (C2).From the results of the study it was found that fortivication using tuna bone meal as much as 6% had a high effect on the increase in calcium content in canned tuna with an average of 7.253 ppm. Whereas fortivication using 3% and 6% anchovy flour had an effect on the increase in product calcium with an average value of 473 ppm and 790 ppm, respectively.

Эффективность фортификации муки на мукомольном заводе

The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.

The use of sea buckthorn in the technology of modern flour products

There are many opportunities for improving the health and nutritional profiles of a flour confectionery products range. The opportunities for replacing or reducing fat in flour confectionery products depend on the sub-group being considered. Fat makes significant contributions to product structure formation as well as texture and flavour. The successful reduction of recipe fat requires a thorough understanding of the different roles that this ingredient play in the manufacture of different flour confectionery products sub-groups. Fat replacers are offered in the market place but none are able to deliver the required functionality on a one-to-one basis. In practice the reduction of recipe fat levels is likely to require multiple formulation changes, complemented by processing changes, or the introduction of new technologies. There are numerous, naturally occurring raw materials which may be considered as sources of health benefits in a flour confectionery products. Some may already be permitted and the numbers continue to increase. Unlike flour fortification approaches, the addition of such materials is not without its challenges. These may be broadly grouped into two broad categories; technological functionality and heat stability. The high temperatures in the oven and associated baking times may lead to degradation of some of the components added in the first instance to deliver health benefits. Minerals are heat stable but the same cannot be said for vitamins, and often their survival into the finished product is questionable. In the pursuit of reduced energy confectionery products, the recipe fat is most often a target for reduction or replacement in recipes because of its greater energy contribution compared with carbohydrates or protein. The work purpose is to improve the technology of craffins and waffles by using raw materials of high biological value - sea buckthorn puree. Standard research methods of structural-mechanical and physical-chemical indicators of product quality are used. The article describes the technologies of craffins and waffles, shows the possibility of using sea buckthorn puree in the recipe. The raw materials quality indicators are investigated. The study results of the additive effect on the dough and finished products quality indicators are given. The optimal amount of sea buckthorn puree has been determined. A new recipes have been developed. A patents have been received.

Nutritional Iron Requirements and Deficiency

Deficiency of iron is a major cause for disability and mortality globally and it occurs due to non-absorption of iron from diet. Hence, the physiological requirements of human body cannot be met leading to various conditions of health concern such as gestational complications, poor pregnancy outcome, decreased educational and occupational performance. Usually, the dietary iron bioavailability is low in populations consuming vegetarian diet. This iron deficiency can cause several health and economic losses. At large, whole nation and country suffers as a consequence.&#x0D; Iron requirements are at specified upward extent in adolescents, particularly during the rapid growth period [1]. Overweight children and adolescents are at higher risk of iron deficiency due to insufficient dietary intake of iron and use of those foods which are unbalance in nutrition [2]. Menstrual blood iron losses varies markedly from one woman to another but these losses are very constant for an individual from month to month [3]. Even in geographically widely separated populations of the world, the central part of the variation of menstrual blood losses is controlled genetically by fibrinolytic activators in the uterine mucosa. The variations in iron contents in different populations are related to a variation in the absorption of iron from the diets but not related to a variation in iron requirements [4,5].&#x0D; Iron supplementation and flour fortification can control iron deficiency in populations. Governments should take initiatives by monitoring the health status of populations by adopting various methodologies and conducting surveys, follow ups and then providing fortified foods to deficient populations, taking special care of pregnant anemic women and devising a proper policy and guidelines in this regard.

Quality assessment of cookies produced from wheat and red kidney bean flour

Background: The effect of substitution of wheat flour with red kidney bean flour in cookies' production was investigated. Cookies were produced using different levels of wheat flour substituted with red kidney bean flour ranging from 0% to 40% and using 100% wheat flour as control. Material and Methods: The proximate composition, mineral composition, and sensory properties of cookies were determined using standard methods. Results: The proximate analysis results showed that moisture, ash, and protein content increased from 5.23% to 6.93%, 1.50% to 4.73%, and 10.77% to 13.98%, respectively, whereas fat, fiber, and carbohydrate decrease from 33.31% to 17.37%, 2.65% to 1.21%, and 61.93%–40.10% with increased substitution of red kidney bean flour. The mineral content shows that there was increase in phosphorus, iron, molybdenum, magnesium and calcium from 27.41 to 51.22, 2.15 to 3.55, 0.02 to 0.09, 2.66 to 3.55, and 13.49 to 27.66 mg/l. Sensory evaluation showed no significant differences (P Conclusion: This study, therefore, shows an improvement in the nutritional contents and organoleptic properties of cookies. Hence, the fortification of wheat flour with red kidney bean flour should be encouraged.

Dyssebacea: a feature that points to an underlying pellagra

&lt;p&gt;Niacin (vitamin B3) is a B complex vitamin whose deficiency leads to pellagra, a condition with characteristic cutaneous, gastrointestinal and neurological features. In the western world, it is almost eradicated due to fortification of flour with niacin. In developing countries, it is commonly seen in low socioeconomic group of population or in areas where corn or maize is a staple diet and it generally affect adults. The role of niacin has also been detected in various non dermatological conditions like hypertension apart from its dermatological uses. Its deficiency can easily be missed unless the patient presents with the characteristic photosensitive rash. “Dyssebacia” is the name coined to describe numerous plugs of inspissated sebum projecting from dilated orifices of sebaceous gland. It is occasionally found to precede other dermatological findings in pellagra. Hence it is important for a clinician to know this unusual finding, dyssebacea, which helps in early detection and treatment of the deficiency.&lt;/p&gt;