Retention and storage stability of vitamin A and iron in fortified whole wheat meal
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Date
2017
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Punjab Agricultural University, Ludhiana
Abstract
Research study was conducted to study the retention and stability of vitamin A and
iron in naturally and chemically fortified whole wheat meal. Carrot, spinach and sweet potato
were used as sources for natural fortificant. The whole wheat meal was fortified using retinyl
acetate and NaFeEDTA as chemical fortificant for vitamin A and iron, respectively. Natural
fortificants were added at 10 per cent level, whereas chemical fortificants viz., retinyl acetate
@ 7 ppm and iron @ 40 ppm were incorporated in whole wheat meal. The fortified samples
were packed in polypropylene and laminates and kept at 25ºC and 40ºC for four months. The
physico-chemical quality parameters were assessed at monthly interval. A significant
variation ushered in the retention and stability rates of micronutrients. During storage the
amount of vitamin A decreased upto 30 to 32 per cent in the samples fortified with natural
fortificants and 20-25 per cent in chemically fortified samples. The naturally fortified samples
exhibit 68-70 per cent retention for vitamin A after four months. The overall loss of about 7
per cent for iron in both naturally and chemically fortified samples was recorded after storage
of four months at 25ºC and 40ºC. The addition of ascorbic acid as antioxidant showed nonsignificant
effect on retention of vitamin A. Among the two packaging materials the retention
of vitamin A was better in laminates compared to polypropylene. Lower temperature of
storage resulted in better retention of vitamin A. There are considerable losses for vitamin A
during storage due to oxidation.
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