Journal articles: 'Fortified flour'

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Ramashia, S. E., E. T. Gwata, S. Meddows-Taylor, T. A. Anyasi, and A. I. O. Jideani. "Nutritional composition of fortified finger millet (Eleusine coracana) flours fortified with vitamin B2 and zinc oxide." Food Research 5, no. 2 (April 29, 2021): 456–67. http://dx.doi.org/10.26656/fr.2017.5(2).320.

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Fortification is the process of adding minerals and vitamins that have been lost during flour processing to improve the nutritional composition and reduce micronutrient deficiencies. The study was conducted to determine the nutritional composition of Finger millet (FM) flours fortified with vitamin B2 and zinc oxide (ZnO). The milky cream (MC), brown, black and pearl millet (PM) flours were used as reference samples. Flours were completely randomized in three replicates. Determination of the physicochemical properties, vitamin B complex, macro and trace minerals concentration were conducted for flour and reference samples. The moisture of brown instant fortified finger millet (IFFM) flour was significantly (p < 0.05) higher for MC and black IFFM flours as compared to other flours. The MC raw finger millet (RFM) flour had a significantly (p < 0.05) highest amount of Zn, 2.64±0.01 mg/100 g when compared to other flours. The MC flour showed significantly (p < 0.05) higher values for vitamin B2 in both RFFM and IFFM flours when compared to other flours. MC flours may be preferred by the consumers due to its semblance to the maize white flour. The anticipation of the study was to produce and characterise FM flour fortified with vitamin B2 and ZnO that may be utilised for value-added products.

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Ahmed, Sohail, Waqas Wakil, H. M. Salman Saleem, Mohammad Shahid, and M. Usman Ghazanfar. "Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, Tribolium castaneum (Herbst)." International Journal of Insect Science 2 (January 2010): IJIS.S5200. http://dx.doi.org/10.4137/ijis.s5200.

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Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm) on biology of red flour beetle, Tribolium castaneum (Hebrst.). Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

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Olajumoke Adeogun, Oluwatoyin Adegoriola Tiamiyu, Adebola Atinuke Alabi, and Idayat Oluwayemisi Akindele. "Assessment of the proximate composition, sensory acceptability and microbial loads of unripe plantain flour fortified with dry herring fish." World Journal of Advanced Research and Reviews 10, no. 3 (June 30, 2021): 104–12. http://dx.doi.org/10.30574/wjarr.2021.10.3.0257.

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Health challenges are on the increase daily due to insufficient nutrient in the body therefore there is a need to solve the problems. Therefore, this study determined the proximate composition, sensory and microbial qualities of unripe plantain flour fortified with dry Herring fish (‘Shawa’). Unripe plantain flour was mixed with herring fish flour at different levels (100:0, 95:5, 90:10, 85:15 and 80:20). Proximate composition and microbial loads of the fortified flours were determined using standard laboratory procedures. Sensory acceptability of ‘Amala’ prepared with the fortified plantain flours was determined using 7-point hedonic scale of preference. Data obtained were subjected to statistical analysis using SPSS (version 21.00). The samples were significantly (p<0.05) different from one another in terms of all the qualities evaluated. The result of the proximate analysis revealed that the percentage of protein, crude fibre, ash and fat content of unripe plantain flour increased while carbohydrate decreased as level of addition of herring fish flour to plantain flour increased. Sample containing 20% herring fish flour had the highest while 100% unripe plantain flour had the lowest. The microbial loads were within the acceptable level recommended for flour samples. Absence of coliform in almost all the flours evaluated revealed the level of hygienic condition at which the samples were prepared. The sensory acceptability result showed that the unripe plantain flour fortified with 10% fish flour was the most acceptable. Fortification at 20% level had the highest protein content, therefore can be recommended for infant, growing children and adults.

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Mohajan, S., MM Munna, TN Orchy, MM Hoque, and T. Farzana. "Buckwheat flour fortified bread." Bangladesh Journal of Scientific and Industrial Research 54, no. 4 (December 30, 2019): 347–56. http://dx.doi.org/10.3329/bjsir.v54i4.44569.

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This study was conducted to explore the possibility of substitution of wheat flour with 10%, 20%, 30%, 35% and 40% buckwheat (Fagopyrum esculentum) flour and to formulate bread with improved nutritional value along with acceptable nutritional and sensory attributes, and to compare with locally available breads. The results showed that the ash (0.80-1.21%), protein (10.11-16.23%), fat (4.88-5.85%), fiber (0.07-0.19%), energy (301-322 kcal/100g) and mineral contents were increased with the increasing content of buckwheat flour in the bread preparation. Physical characteristics were decreased with the increasing content of buckwheat flour. On sensory evaluation, bread formulated with 30% buckwheat flour was found acceptable. In comparison with locally available breads, 30% buckwheat flour substituted bread was found significantly higher in ash, protein, fiber and energy content. Based on these results, it can be concluded that bread prepared with 30% substitution of wheat flour with buckwheat flour is nutritionally superior over locally available breads. Bangladesh J. Sci. Ind. Res.54(4), 347-356, 2019

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Rahman, Towhidur, Shompa Akter, Ashfak Ahmed Sabuz, and Rahmatuzzaman Rana. "Characterization of Wheat Flour Bread Fortified with Banana Flour." International Journal of Food Science and Agriculture 5, no. 1 (January 7, 2021): 7–11. http://dx.doi.org/10.26855/ijfsa.2021.03.002.

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Rahman, Towhidur, Shompa Akter, Ashfak Ahmed Sabuz, and Rahmatuzzaman Rana. "Characterization of Wheat Flour Bread Fortified with Banana Flour." International Journal of Food Science and Agriculture 5, no. 1 (January 7, 2021): 7–11. http://dx.doi.org/10.26855/ijfsa.2021.03.002.

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De Groote, Hugo, Violet Mugalavai, Mario Ferruzzi, Augustino Onkware, Emmanuel Ayua, Kwaku G. Duodu, Michael Ndegwa, and Bruce R. Hamaker. "Consumer Acceptance and Willingness to Pay for Instant Cereal Products With Food-to-Food Fortification in Eldoret, Kenya." Food and Nutrition Bulletin 41, no. 2 (March 16, 2020): 224–43. http://dx.doi.org/10.1177/0379572119876848.

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Background: Maize is the major food staple in East and Southern Africa, where food-processing industries are emerging fast. New low-cost extrusion cookers allow small enterprises to enter the market for processed cereals, including instant, fortified, and flavored products. Objective: Assess consumers’ interest and preferences for the new products. Methods: Consumers (n = 220) in Eldoret, Kenya, were invited to evaluate 4 new cereal products: (1) sifted maize flour mixed with sorghum, (2) instant sifted mixed flour, (3) instant whole flour, and (4) instant whole flour fortified with natural ingredients and to compare them to conventional sifted maize flour, using 2 preparations: stiff porridge ( ugali) and soft porridge ( uji). These were followed by economic experiments to estimate consumers’ willingness to pay (WTP) for the new products and traits. Results: For ugali, consumers preferred conventional sifted maize flour, while for uji, they appreciated the new products, especially sifted mixed flour (with sorghum) and instant whole mixed flour. Fortification with food-to-food sources was not appreciated, especially for ugali. Comparing WTP for the traits with their production cost showed that mixed, whole, and instant flours were economical, but not fortification. Maize/sorghum mixtures realized a benefit of 24% over conventional maize flour, whole meal 11%, and instant mixtures 5%. Conclusions: There is a potential market for improved cereal products in Kenya, but more for uji than for ugali, especially with instant, mixed, and whole flour. Acceptable and affordable products, fortified with other foods that are locally available, however, still need to be developed, especially for ugali.

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Gavurníková, Soňa, Michaela Havrlentová, Ľubomír Mendel, Iveta Čičová, Magdaléna Bieliková, and Ján Kraic. "Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours." Agriculture (Polnohospodárstvo) 57, no. 4 (December 1, 2011): 144–53. http://dx.doi.org/10.2478/v10207-011-0015-y.

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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet FloursThe composite flours were created from basic wheat flour and from buckwheat and millet flours used as additives in the weight ratio of 5-30%. Basic technological parameters of flours (ash content, wet gluten, gluten swelling, sedimentation index, falling number), rheological properties of dough, and sensory parameters of baked bread loaves (weight, specific volume, aroma, taste, structure) were studied. Additives influenced all traits of flours, doughs, and baked breads. From the technological and sensory points of view, baked breads with the addition of buckwheat were accepted up to the addition of 20% and breads with millet up to 5% (even though taste and flavour were accepted up to 15% addition).

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Espósito, Breno Pannia. "Redox-active labile iron in fortified flours from the Brazilian market." Revista de Nutrição 20, no. 4 (August 2007): 379–85. http://dx.doi.org/10.1590/s1415-52732007000400005.

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OBJECTIVE: To quantify the fraction of redox-active labile iron in iron-fortified flours acquired on the Brazilian market. METHODS: Samples of wheat flour, maize flour and breadcrumbs were extracted with buffers that mimic gastric juice, saliva and intestinal juice. Redox-active labile iron levels were assessed through the reaction of autoxidation of ascorbic acid catalyzed by iron in the presence of a fluorescence probe. RESULTS: Redox-active labile iron represents 1% to 9% of the total iron in the flour and breadcrumb samples, with the lowest values found under gastric juice conditions and the highest in the more alkaline media. Redox-active labile iron possibly arises from the decomposition of an iron-phytic acid complex. A positive correlation between redox-active labile iron and total iron was found in saline biomimetic fluids. CONCLUSION: Redox-active labile iron may be a risk factor for people with impaired antioxidant defenses, such as those who are atransferrinemic or iron overloaded (e.g. thalassemic). Total iron can be used to predict redox-active labile iron absorption at each stage of the gastrointestinal tract after ingestion of iron-fortified flours.

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Puri, Shruti, Loveleen Kaur Sarao, Kulveer Kaur, and Ananya Talwar. "Nutritional and quality analysis of quinoa seed flour fortified wheat biscuits." Asian Pacific Journal of Health Sciences 7, no. 1 (March 30, 2020): 48–52. http://dx.doi.org/10.21276/apjhs.2020.7.1.9.

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Jacobson, B. "Chapati flour should be fortified as well." BMJ 311, no. 6999 (July 22, 1995): 256. http://dx.doi.org/10.1136/bmj.311.6999.256a.

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Alexander, J. C., and A. Cudjoe. "Iron Fortified Hydroponically-Grown Barley-Sprout Flour." Canadian Institute of Food Science and Technology Journal 22, no. 2 (April 1989): 124–28. http://dx.doi.org/10.1016/s0315-5463(89)70346-1.

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&NA;. "Iron-deficient kids fortified by NaFeEDTA flour." Inpharma Weekly &NA;, no. 1590 (June 2007): 11. http://dx.doi.org/10.2165/00128413-200715900-00024.

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Kotsiou, Kali, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, and Athina Lazaridou. "Impact of Roasted Yellow Split Pea Flour on Dough Rheology and Quality of Fortified Wheat Breads." Foods 10, no. 8 (August 7, 2021): 1832. http://dx.doi.org/10.3390/foods10081832.

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Roasted yellow split pea (YSP) flours were used to substitute wheat flour, at 10–20% (flour basis) in wheat bread formulations. Rheometry showed that roasted YSP flour addition increased elasticity and resistance to deformation and flow of the composite doughs, particularly at 20% substitution; instead, at 10% addition (either raw or roasted YSP flour), there were no effects on dough rheology and bread textural properties. Breads fortified with roasted YSP flour at levels >10% exhibited lower loaf-specific volume and harder crumb compared to control (bread without YSP flour). Moreover, only breads with 20% roasted YSP flour displayed a significantly higher staling extent and rate, compared to control, as assessed by large deformation mechanical testing and calorimetry (starch retrogradation) of crumb preparations. This formulation also showed a large increase in β-sheets and β-turns at the expense of α-helix and random coil conformations in protein secondary structure as assessed by FTIR spectroscopy. Roasting of YSP effectively masked the “beany” and “grass-like” off-flavors of raw YSP flour at 10% substitution. Overall, roasted YSP flour at the 10% level was successfully incorporated into wheat bread formulations without adversely affecting dough rheology, bread texture, and shelf-life, resulting in final products with a pleasant flavor profile.

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El Guindi, Mohamed, Sean R. Lynch, and James D. Cook. "Iron absorption from fortified flat breads." British Journal of Nutrition 59, no. 2 (March 1988): 205–13. http://dx.doi.org/10.1079/bjn19880027.

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1. Radio-iron absorption measurements were performed in healthy volunteer subjects to assess the availability of fortification Fe added to various bread products.2. When ferrous sulphate was used as a fortifier, Fe absorption from a traditional Egyptian flat bread (Baladi) averaged only 16% of that observed with European bread. This difference was attributed to the high extraction flour used to prepare Baladi bread.3. The inhibiting effect of Baladi bread was largely eliminated by adding EDTA to the flour before baking.

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Erben, Melina, and Carlos A. Osella. "Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate." Food Science and Technology International 23, no. 5 (March 26, 2017): 457–68. http://dx.doi.org/10.1177/1082013217701583.

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The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

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Elhakim, Nadine, Arnaud Laillou, Anwar El Nakeeb, Rukia Yacoub, and Magdy Shehata. "Fortifying baladi Bread in Egypt: Reaching More than 50 Million People through the Subsidy Program." Food and Nutrition Bulletin 33, no. 4_suppl3 (December 2012): S260—S271. http://dx.doi.org/10.1177/15648265120334s302.

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Background Micronutrient deficiencies, especially iron-deficiency anemia, are a public health problem in Egypt, where anemia rates almost doubled in the years from 2000 to 2005. In 2008, the Government of Egypt began implementation of a 5-year national program to fortify with iron and folic acid the wheat flour used in baking subsidized baladi bread, the staple food consumed by a majority of low-income groups. Objective To project the achievements of this national Wheat Flour Fortification Program. Methods This paper describes the program, estimates the production of fortified flour and consumption of fortified bread, and identifies program challenges and sustainability issues. Results Through the national Wheat Flour Fortification Program, ferrous sulfate and folic acid are now added to all wheat flour produced under the national Food Subsidy Program. Up to 50 million Egyptians nationwide are now consuming quality-assured fortified baladi bread on a daily basis. In 2011, 6.5 million MT of fortified wheat flour was produced by 143 participating public- and private-sector mills. Political changes in Egypt in 2011 did not seem to affect the program; the new leadership in the Ministry of Supply and Internal Trade remains committed to fortification of wheat flour. Conclusions The daily intake of approximately 12 mg of iron and 600 μg of folic acid through the consumption of baladi bread suggests that the impact of the program on the prevention and reduction of iron and folate deficiencies among the Egyptian population could be significant; the results of an end-line survey are pending.

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Agrahar-Murugkar, Dipika, and Preeti Dixit-Bajpai. "Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves." Nutrition & Food Science 50, no. 1 (July 1, 2019): 47–60. http://dx.doi.org/10.1108/nfs-03-2019-0101.

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Purpose The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters. Design/methodology/approach Refined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated. Findings Significantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1. Research limitations/implications The study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test. Originality/value The incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.

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Okpala, Laura C., and Purrissima I. Ofoedu. "Quality Characteristics of Cookies Produced from Sweet Potato and Wheat Flour Blend Fortified with Brewer’s Spent Grain Flour." Current Research in Nutrition and Food Science Journal 6, no. 1 (February 19, 2018): 113–19. http://dx.doi.org/10.12944/crnfsj.6.1.12.

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Cookies were made from flour blends of 70% wheat and 30% sweet potato fortified with varying levels of brewers spent grain (BSG) flour. The BSG flour ranged between 0 and 9% of the flour weight. Cookies made with flour from 100% wheat served as the control. Studies were carried out on the functional properties of the flour blends, proximate composition, calorific values, physical characteristics and organoleptic quality of the cookies produced. Fortification of the blends with BSG flour reduced the bulk density from 1.24-1.08 g/mL and the water absorption capacity from 1.73-1.37g/g. Emulsion capacity increased from 76.10 – 83.45% and oil absorption from 2.20 – 3.66 g/g. The protein, fiber and ash contents of the cookies increased from 10.10-11.32%, 1.91-3.11% and 3.87-5.31% respectively. Cookies containing 9% BSG flour had the highest fibre content. Organoleptic studies revealed that cookies fortified with 3-6% BSG flour were more preferred than the control.

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de la Peña, Elena, Dennis P. Wiesenborn, and Frank A. Manthey. "Agglomeration Properties of Semolina and Whole Wheat Flour Fortified with Flaxseed Flour." Journal of Food Process Engineering 39, no. 4 (May 14, 2015): 400–410. http://dx.doi.org/10.1111/jfpe.12232.

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Adams, Katherine, Stephen Vosti, Michael Jarvis, Yves-Laurent Régis, Ruth Climat, Chrisla Joseph, Emily Becher, Mduduzi Mbuya, Valerie Friesen, and Reina Engle-Stone. "The Cost-Effectiveness of Existing and Hypothetical Iron Fortification Programs in Haiti." Current Developments in Nutrition 5, Supplement_2 (June 2021): 621. http://dx.doi.org/10.1093/cdn/nzab045_003.

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Abstract Objectives Our objectives were to estimate apparent intake of iron in Haiti, to assess the adequacy of iron intake among women of reproductive age (WRA), and to model the cost-effectiveness of fortifying alternative food vehicles for reducing inadequate intake. Methods We analyzed the most recent Haiti household food consumption data (2012 ECVMAS) to estimate adequacy of apparent iron intake from dietary sources (using the adult male equivalent method; assuming 10% absorption) and modeled the impacts of fortifying currently mandated (wheat flour, applying local data on current compliance) and hypothetical (bouillon and rice) food vehicles on reductions in the prevalence of inadequate iron intake (effective coverage). We built activity-based cost models to estimate large scale food fortification (LSFF) program establishment and management costs, based on key informant interviews and on published cost estimates from other settings adapted to fit the Haitian case. Results The prevalence of inadequate dietary intake of iron among WRA was 79% (100% among pregnant women). Iron-fortified wheat flour was the most cost-effective vehicle: $4.32 and $4.75 per WRA-year effectively covered at current (75% of flour fortified to the standard of 30 mg/kg) and target (90% fortified to the standard) fortification levels. Fortified wheat flour effectively covered 11–13% of non-pregnant WRA, but almost no pregnant women. Although bouillon was consumed by > 98% of households, low estimated iron absorption from fortified bouillon (2%) led to low effective coverage. Iron-fortified rice (90% fortified at 120 mg/kg) was predicted to effectively cover the largest number of WRA (reducing inadequate intake to ∼30%), but at a cost of $7.80 per WRA-year effectively covered. Conclusions Of the food vehicles modeled, wheat flour was the most cost-effective for reducing inadequate iron intake. Modeling iron fortification of individual and combinations of food vehicles showed that well-designed LSFF programs can contribute to improving iron status among non-pregnant women, but eliminating inadequate iron intake among all WRA will require complementary iron interventions. Funding Sources This work was supported by grants to UC Davis from the Global Alliance for Improved Nutrition (GAIN) and to Partners of the Americas from the United States Agency for International Development (USAID).

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Loong, C. Y. L., and C. Y. H. Wong. "Chinese steamed bread fortified with green banana flour." Food Research 2, no. 4 (March 26, 2018): 320–30. http://dx.doi.org/10.26656/fr.2017.2(4).058.

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Abtahi, Mitra, Tirang Reza Neyestani, Hamed Pouraram, Fereydoun Siassi, Ahmad Reza Dorosty, Ibrahim Elmadfa, and Aazam Doustmohammadian. "Iron-fortified flour: can it induce lipid peroxidation?" International Journal of Food Sciences and Nutrition 65, no. 5 (March 24, 2014): 649–54. http://dx.doi.org/10.3109/09637486.2014.898254.

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Arredondo, M., V. Salvat, F. Pizarro, and M. Olivares. "Absorption of Wheat Flour Fortified with Reduced Iron." Pediatric Research 53, no. 5 (May 2003): 873. http://dx.doi.org/10.1203/00006450-200305000-00053.

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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (January 1, 2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.

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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

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Pachón, Helena, Rebecca J. Stoltzfus, and Raymond P. Glahn. "Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal–meat product combinations in an in vitro digestion/Caco-2 cell model." British Journal of Nutrition 101, no. 6 (August 28, 2008): 816–21. http://dx.doi.org/10.1017/s000711450805558x.

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The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals.

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Leyvraz, Magali, Dorcus M. David-Kigaru, Catherine Macharia-Mutie, Grant J. Aaron, Marlene Roefs, and Alison Tumilowicz. "Coverage and Consumption of Micronutrient Powders, Fortified Staples, and Iodized Salt Among Children Aged 6 to 23 Months in Selected Neighborhoods of Nairobi County, Kenya." Food and Nutrition Bulletin 39, no. 1 (December 28, 2017): 107–15. http://dx.doi.org/10.1177/0379572117737678.

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Background: Intake of micronutrient-rich foods among children aged 6 to 23 months in Nairobi is low. Objective: This study aimed to assess existing coverage and utilization of micronutrient powders (MNPs), fortified staples, and iodized salt among children aged 6 to 23 months prior to implementation of an MNP program. Methods: A cross-sectional survey among caregivers of children aged 6 to 23 months (n = 618) was implemented in 7 neighborhoods within Nairobi County, representing the implementation area of the new MNP program. Results: Results for MNP coverage and utilization showed 28.5% of all caregivers were aware of MNP, 18.5% had ever received MNP for their child, and 10.8% had fed MNP to their child in the previous 7 days. Effective coverage (ie, the child had been given the MNP at least 3 times in the previous 7 days) was 5.8%. Effective coverage of infants and young children with poor feeding practices was significantly lower as compared to those with non-poor feeding practices (coverage ratio, 0.34; confidence interval, 0.12-0.70). Most households purchased iodized salt (96.9%), fortified oil (61.0%), and fortified maize flour (93.9%). An estimated 23.9% of vitamin A requirements of children (6-23 months) were provided from fortified oil and 50.7% of iron from fortified maize flour. Most households consumed processed milk (81%). Conclusion: Coverage of MNPs in the surveyed neighborhoods was low. Coverage of fortified salt, oil, and maize flour was high and provided significant amount of micronutrients to children. Processed milk has potential as a vehicle for food fortification.

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Jungjohann, Svenja, Gaston Amos, Archard Ngemela, and Mduduzi Mbuya. "Linking Fortification Compliance Metrics With Decision Making Needs: From Brand Level Data to Market Share Weighted Information." Current Developments in Nutrition 5, Supplement_2 (June 2021): 556. http://dx.doi.org/10.1093/cdn/nzab043_008.

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Abstract Objectives A fortification program can only be effective if (1) each brand producer complies with fortification standards (i.e., adequately fortified), and (2) the adequately fortified products are consumed by a large proportion of the population. We quantified fortification quality (extent to which levels of fortification align with food standards) of oil, salt and wheat flour products; and ascertained the degree of food brand penetration and market share in Tanzanian markets. Methods Food inspectors collected multiple samples of food products at the production and/or market and laboratory analysts quantified the micronutrient content. We compared the average content for each individual brand product to the national fortification standards considering lab measurement uncertainty and classified into one of 4 fortification status categories (not fortified, fortified below, according to, or above the fortification standard). To establish penetration and market share, we visited 1500 retail outlets across regions in Tanzania to ascertain brand product availability and sales volumes. We applied weights using the market share estimates to extrapolate the fortification quality of the food market volume in the country. Results Of the different brand products of salt (26), wheat flour (25), and oil (68) found in the market, samples were collected and micronutrient content analyzed in the main oil (30%), salt (62%), and wheat flour brand products (85%). While 12% of salt, 35% of wheat flour, and 22% of oil brand products were fortified above the fortification standard minimum, when weighted by their market share, these represent 90% of the salt, 86% of wheat flour, and only 2% of the oil market volume respectively. Conclusions Fortification compliance of brand products provides important data for industry and regulatory authorities to identify where corrective action is necessary. Health and development staff are concerned about the extent to which additional nutrients are delivered to the population to anticipate public health impact, for which adjustment using reliable market share data is key. Weighted brand data can help resource constrained regulatory staff prioritize monitoring and enforcement activities to industries/producers with greatest influence. Funding Sources Bill and Melinda Gates Foundation (BMGF).

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Jahan, Tamanna A., Albert Vandenberg, Raymond P. Glahn, Robert T. Tyler, Martin J. T. Reaney, and Bunyamin Tar’an. "Iron Fortification and Bioavailability of Chickpea (Cicer arietinum L.) Seeds and Flour." Nutrients 11, no. 9 (September 18, 2019): 2240. http://dx.doi.org/10.3390/nu11092240.

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Iron (Fe) deficiency is one of the most common nutritional disorders, and is mainly due to insufficient intake of bioavailable Fe. Chickpea (Cicer arietinum L.) was examined as a potential vehicle for Fe fortification. Fortificants (FeSO4·7H2O (ferrous sulfate hepta-hydrate), FeSO4·H2O (ferrous sulfate mono-hydrate) and NaFeEDTA (ethylenediaminetetraacetic acid iron (iii) sodium salt)) were applied by a spraying and drying method. At 2000 µg g−1 iron fortificant, the fortified split desi seeds (dal), desi flour and kabuli flour supplied 18–19 mg, 16–20 mg and 11–19 mg Fe per 100 g, respectively. The overall consumer acceptability using a nine-point hedonic scale for sensory evaluation demonstrated that NaFeEDTA-fortified cooked chickpea (soup and chapatti) scored the highest among the three fortificants. Lightness (L*), redness (a*) and yellowness (b*) of Fe-fortified products changed over time. However, no organoleptic changes occurred. Fe bioavailability was increased by 5.8–10.5, 15.3–25.0 and 4.8–9.0 ng ferritin mg−1 protein for cooked split desi seeds (soup), desi chapatti and kabuli chapatti, respectively, when prepared using Fe-fortified chickpea. Desi chapatti showed significantly higher Fe bioavailability than the other two. The increase in Fe concentration and bioavailability in fortified chickpea products demonstrated that these products could provide a significant proportion of the recommended daily Fe requirement.

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Huo, Junsheng, Jing Sun, Jian Huang, Wenxian Li, Lijuan Wang, Lilian Selenje, Gary R. Gleason, and Xiaodong Yu. "Effectiveness of Fortified Flour for Enhancement of Vitamin and Mineral Intakes and Nutrition Status in Northwest Chinese Villages." Food and Nutrition Bulletin 33, no. 2 (June 2012): 161–68. http://dx.doi.org/10.1177/156482651203300210.

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Background Fortification of flour is one of the approaches for the control and prevention of vitamin and mineral deficiencies. Objective To assess the effect of fortification of flour with seven vitamins and minerals on a population of Chinese women. Methods Farmers who offered their land for reforestation in 25 northwest provinces of China received compensation in the form of wheat flour; the amount of flour given depended on the amount of land that was given up for reforestation. This study observed the effects of providing families with fortified flour in the reforestation areas in Gansu Province. The study was conducted for 3 years. Families in the intervention village who offered land for reforestation received flour fortified with seven vitamins and minerals, and those in the control village received unfortified flour. Seven surveys, spaced at least 6 months apart, were carried out in each village from 2004 to 2007. At baseline and at each annual survey, measurements and blood samples were taken from 300 adult female subjects aged 20 to 60 years to assess dietary intake, height, weight, body fat, hemoglobin, serum retinol, serum iron, free erythrocyte protoporphyrin, serum zinc. Serum folic acid was measured at baseline and 36-month only. At each 6-month survey, data were collected on anthropometric features, hemoglobin, and dietary intake. Results Consumption of fortified flour in the intervention village ranged from 158.7 to 232.7 g per person per day. Serum retinol status was significantly improved after 12-month intervention until the end of the trial compared with both the control group and the baseline level of the intervention group. Iron status expressed as FEP and SI levels showed higher than that of the control group and baseline levels only at 36-month. Hemoglobin levels of the intervention group were higher than that of the control group and baseline levels, but anemia prevalence of both the intervention and control groups remained unchanged in the intervention period. Levels of serum zinc showed increases compared with the control group and baseline data at 24-month and 36-month, and levels of serum folic acid of intervention group in 36-month was higher than that of both the control group and baseline level. Conclusions The evidence from this study confirms the positive bioeffectiveness of fortified flour in the rural female population in China, but a higher dosage of electrolytic elementary iron in flour fortification was suggested for anemia prevention and control.

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Bhalerao, Prasanna P., Nikita S. Chaudhari, Abhijeet B. Muley, Mohammed I. Talib, Vishal R. Parate, and Dnyaneshwar C. Kudake. "Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles." Current Research in Nutrition and Food Science Journal 6, no. 1 (March 26, 2018): 165–73. http://dx.doi.org/10.12944/crnfsj.6.1.19.

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The utilization of ragi flour for noodles preparation can be ideal due to its higher dietary fiber and essential minerals content. Therefore, the current work was focused to prepare high nutrients noodles by supplementing ragi flour in wheat flour at 10, 20, 30, and 40% levels. The fortified uncooked noodles showed an increase in steady diameter from 1.23+0.03mm to 2.33±0.06mm with a gradual decrease in lightness and whiteness index from 45.46±1.23 to 32.38±1.27 and 43.07±1.06% to 31.09±1.14%, with respective increase of ragi flour. The moisture content of uncooked noodles decreased steadily, while minor changes were observed in fat and ash content. Significant increase in protein (1.06 to 1.25 folds) and crude fiber content (1.64 to 3.62 folds) was noticed in ragi flour noodles in correlation to the control, respectively. The ragi flour fortified noodles not only had a prominent DPPH and ABTS radical scavenging activity but also increased phenolics content. The sensory studies depicted that a maximum of 20% ragi flour can be integrated in the noodles to attain desired overall acceptability and that was further verified by t-test at significance level p 0.05.

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Hurrell, Richard F., Manju B. Reddy, Joseph Burri, and James D. Cook. "An evaluation of EDTA compounds for iron fortification of cereal-based foods." British Journal of Nutrition 84, no. 6 (December 2000): 903–10. http://dx.doi.org/10.1017/s0007114500002531.

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Fe absorption was measured in adult human subjects consuming different cereal foods fortified with radiolabelled FeSO4, ferrous fumarate or NaFeEDTA, or with radiolabelled FeSO4or ferric pyrophosphate in combination with different concentrations of Na2EDTA. Mean Fe absorption from wheat, wheat–soyabean and quinoa (Chenopodium quinoa) infant cereals fortified with FeSO4or ferrous fumarate ranged from 0·6 to 2·2 %. For each infant cereal, mean Fe absorption from ferrous fumarate was similar to that from FeSO4(absorption ratio 0·91–1·28). Mean Fe absorption from FeSO4-fortified bread rolls was 1·0 % when made from high-extraction wheat flour and 5·7 % when made from low-extraction wheat flour. Fe absorption from infant cereals and bread rolls fortified with NaFeEDTA was 1·9–3·9 times greater than when the same product was fortified with FeSO4. Both high phytate content and consumption of tea decreased Fe absorption from the NaFeEDTA-fortified rolls. When Na2EDTA up to a 1:1 molar ratio (EDTA:Fe) was added to FeSO4-fortified wheat cereal and wheat–soyabean cereal mean Fe absorption from the wheat cereal increased from 1·0 % to a maximum of 5·7 % at a molar ratio of 0·67:1, and from the wheat–soyabean cereal from 0·7 % to a maximum of 2·9 % at a molar ratio of 1:1. Adding Na2EDTA to ferric pyrophosphate-fortified wheat cereal did not significantly increase absorption (P>0·05). We conclude that Fe absorption is higher from cereal foods fortified with NaFeEDTA than when fortified with FeSO4or ferrous fumarate, and that Na2EDTA can be added to cereal foods to enhance absorption of soluble Fe-fortification compounds such as FeSO4.

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Sadighi, Jila, Saharnaz Nedjat, and Rahele Rostami. "Systematic review and meta-analysis of the effect of iron-fortified flour on iron status of populations worldwide." Public Health Nutrition 22, no. 18 (September 5, 2019): 3465–84. http://dx.doi.org/10.1017/s1368980019002179.

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AbstractObjective:Assess the effectiveness of iron-fortified flour on iron status.Design:Systematic review and meta-analysis.Setting:Argentina, Australia, Azerbaijan, Bangladesh, Brazil, Cameroon, Chile, China, Costa Rica, Côte d’Ivoire, Denmark, India, Iran, Jordan, Kazakhstan, Kenya, Kuwait, Mongolia, Morocco, Norway, South Africa, Sri Lanka, Tajikistan, Thailand, UK, USA, Uzbekistan, Venezuela, Vietnam, and Zambia.Participants:Fifty-two articles (ninety-four trials) were examined. The main target groups were women, children, and infants/toddlers. The effects of different types of iron-fortified flour (wheat, maize, rice, soy, and beans) on iron status were examined.Results:A random effects analysis of before–after studies showed that iron-fortified flour led to significant increases of mean haemoglobin level (3·360 g/l; 95 % CI: 0·980, 5·730) and mean serum ferritin level (4·518 µg/l; 95 % CI: 2·367, 6·669); significant decreases of anaemia (−6·7 %; 95 % CI: −9·8 %, −3·6 %) and iron deficiency (ID) (−10·4 %; 95 % CI: −14·3 %, −6·5 %); but had no significant effect on iron deficiency anaemia (IDA). A random effects analysis of controlled trials indicated that iron-fortified flour led to significant increases of mean haemoglobin level (2·630 g/l; 95 % CI: 1·310, 3·950) and mean ferritin level (8·544 µg/l; 95 % CI: 6·767, 10·320); and significant decreases of anaemia (−8·1 %; 95 % CI: −11·7 %, −4·4 %), ID (−12·0 %; 95 % CI: −18·9 %, −5·1 %), and IDA (−20·9 %; 95 % CI: −38·4 %, −3·4 %).Conclusions:Flour fortification with iron is an effective public health strategy that improves iron status of populations worldwide.

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Sokol, Natalya, Lyudmila Donchenko, Nadezhda Sanzharovskaya, Olga Khrapko, and Eleonora Shepelenko. "Rationale for the formulation of fortified detox biscuits." E3S Web of Conferences 273 (2021): 13007. http://dx.doi.org/10.1051/e3sconf/202127313007.

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Nowadays, most manufacturers are strategically focused on making healthy food products. Flour confectionery is a promising group of food products in this respect. The expansion of the range of flour products is due to the introduction of additional raw materials, one of the options for which is pectin. The aim of the research is to study the effect of different types of pectin on the detoxifying properties of biscuits and their quality indicators. The objects of research are three types of pectin (beet, apple, watermelon) and samples of butter biscuits. In the course of the work, generally accepted methods were used. The influence of the type and dosage of pectin on the quality of butter biscuits has been determined. It has been experimentally proven that the complexing ability of butter biscuits depends on both the type of pectin and its dosage. Cookies with the addition of beet pectin when kneading the dough have a greater complex-forming ability. The optimal dosage of pectin was established - 0.3% to the flour mass. The results obtained show that the addition of pectin to the recipe for butter biscuits improves its quality indicators, allows you to remove xenobiotics from the human body.

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Hanifa, Z. N., L. M. Lubis, and S. Ginting. "Glycaemic index of instant porridge from parboiled rice flour and mocaf flour fortified with red spinach flour." IOP Conference Series: Earth and Environmental Science 454 (April 15, 2020): 012104. http://dx.doi.org/10.1088/1755-1315/454/1/012104.

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Rasulu, Hamidin, Indah Rodianawati, Hasbullah, Nurjana Albaar, Irnawati Umalekhoa, and Abdul Kadir Kamaluddin. "Physicochemical Properties of Sago Flour Food Bars Fortified with White Sweet Potato Flour and Sidat Fish Flour." IOP Conference Series: Earth and Environmental Science 709, no. 1 (March 1, 2021): 012053. http://dx.doi.org/10.1088/1755-1315/709/1/012053.

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Ali, Rehab F. M., Ayman M. El-Anany, Hassan M. Mousa, and Essam M. Hamad. "Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour." Food & Function 11, no. 3 (2020): 2117–25. http://dx.doi.org/10.1039/c9fo02532d.

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Adeleke, R. O., and J. O. Odedeji. "Acceptability Studies on Bread Fortified with Tilapia Fish Flour." Pakistan Journal of Nutrition 9, no. 6 (May 15, 2010): 531–34. http://dx.doi.org/10.3923/pjn.2010.531.534.

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Khattab, Rabie, Mohammad Zeitoun, and Omar M Barbary. "Evaluation of Pita Bread Fortified with Defatted Flaxseed Flour." Current Nutrition & Food Science 8, no. 2 (June 1, 2012): 91–101. http://dx.doi.org/10.2174/157340112800840790.

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Burton, Adrian. "Folic acid: time for Europe to mandate fortified flour?" Lancet Neurology 15, no. 12 (November 2016): 1208–9. http://dx.doi.org/10.1016/s1474-4422(16)30250-2.

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Monteiro, Maria Lúcia Guerra, Eliane Teixeira Mársico, Manoel Soares Soares Junior, Márcio Caliari, and Carlos Adam Conte-Junior. "Physicochemical stability of bread fortified with tilapia-waste flour." CyTA - Journal of Food 17, no. 1 (January 1, 2019): 36–43. http://dx.doi.org/10.1080/19476337.2018.1547793.

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Grimm, Kirsten A., Kevin M. Sullivan, Deena Alasfoor, Ibrahim Parvanta, Ali Jaffer Mohammed Suleiman, Meenu Kaur, Fatima Obaid Al-Hatmi, and Laird J. Ruth. "Iron-Fortified Wheat Flour and Iron Deficiency among Women." Food and Nutrition Bulletin 33, no. 3 (September 2012): 180–85. http://dx.doi.org/10.1177/156482651203300302.

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Netke, V. J., D. T. Bornare, P. R. Vairagar, and K. P. Babar. "Development and standarization of Kharodi fortified with Ragi flour." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 11, no. 2 (October 15, 2018): 346–52. http://dx.doi.org/10.15740/has/ijae/11.2/346-352.

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Animashaun, O. H., O. O. Olorode, K. S. Sofunde, and M. A. Idowu. "Quality Evaluation of Pasta Fortified With Roasted Sesame Flour." IOSR Journal of Environmental Science, Toxicology and Food Technology 11, no. 07 (July 2017): 29–34. http://dx.doi.org/10.9790/2402-1107012934.

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Richens, Yana. "Using folic acid-fortified flour should be mandatory policy." Nursing Standard 30, no. 50 (August 10, 2016): 29. http://dx.doi.org/10.7748/ns.30.50.29.s27.

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Abd –EL Lateef, Bothyna Mohammad, Mohamed Nabil Basma, and Teaghreed Mohammad Abed Yousef. "Evaluation of Wheat Flour Bread Fortified With Dried Mushroom." Alexandria Science Exchange Journal 33, no. 4 (October 1, 2012): 291–301. http://dx.doi.org/10.21608/asejaiqjsae.2012.159376.

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Zięć, Gabriela, Halina Gambuś, Marcin Lukasiewicz, and Florian Gambuś. "Wheat Bread Fortification: The Supplement of Teff Flour and Chia Seeds." Applied Sciences 11, no. 11 (June 4, 2021): 5238. http://dx.doi.org/10.3390/app11115238.

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The evaluation of the quality and contents of nutritionally important chemical components in wheat bread fortified with teff flour and chia seed was shown. In the work, the quality was determined by means of the volume, total baking loss and yield and also by performing organoleptic evaluation. Moreover, the staling process in bread was also investigated. The research covers wheat bread (standard) and bread supplemented with 5, 10 and 15% of teff flour as well as bread with 5 and 10% of chia seed. It was found that the addition of teff flour or chia seeds significantly influenced all the quality characteristics. In the organoleptic evaluation, all the bread obtained was of the best quality. Moreover, in both teff flour and chia seed fortified bread it was established that they contained a higher content of protein, fat, ash and dietary fibre compared to pure wheat products. Therefore, the described fortifying raw materials can be considered a wholesome raw material in bakery production.

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Wang, Tian, Xuepeng Li, Jing Xie, Jianrong Li, and Geng Mi. "Properties of heat induced blend gel of Peruvian squid (Dosidicus gigas) myofibril protein fortified with millet (Panicum miliaceum L.) flour." E3S Web of Conferences 290 (2021): 01015. http://dx.doi.org/10.1051/e3sconf/202129001015.

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Weak gelation ability and simple nutrient composition of squid myofibril protein limits its further development in surimi production. Millet flour is rich in nutrients and has a good viscoelasticity after heating. Physicochemical properties of Peruvian squid myofibril protein based blend gel fortified with millet four were studied. Rheological test results showed that all blend gels exhibit solid-like characters. With the addition of millet flour, the composite modulus of all the samples showed a trend of decreasing first and then increasing. The minimum value appeared around 48oC. Moreover, it was found that gel strength, water holding capacity, hardness, gumminess and chewiness showed a trend of increasing at first and then decreasing. The blend gel with 4% millet flour addition exhibit good performance in those testing. The subsequent analysis of water distribution further explained and proved the mechanism. In summary, the blend gel of squid myofibril protein fortified with 4% of millet flour addition was considered the most suitable amount for enhancing the quality of blend gel.

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Kusnandar, Feri, Faleh Setia Budi, Yustikawati, Yane Regiyana, and Slamet Budijanto. "Pengembangan Butiran Premiks untuk Fortifikasi Zat Besi dalam Beras." Jurnal Ilmu Pertanian Indonesia 25, no. 4 (October 27, 2020): 592–98. http://dx.doi.org/10.18343/jipi.25.4.592.

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Iron-fortified rice potentially increases iron consumption in order to overcome anemia in Indonesia. Premix kernel can be applied as a fortificant vehicle being formulated into rice. The premix kernel is processed by mixing rice flour and iron source and extruded to yield rice-like extrudate. This research aimed to develop iron premix kernel using a double screw extruder and evaluate the fortificant homogeneity during mixing and stability due to washing as well as overall sensory acceptability of fortified rice. The premix kernel was made by mixing rice flour (1000 g), pyrophosphate ferries (containing 5,000 mg Fe), and GMS (10 g) for 5, 10, 15, 20, 25, and 30 minutes, added with water (450 mL) and passed into an extruder at 80°C. The dry-mixed for 20 minutes yielded a homogenous premix kernel (6,030±135 mg/kg with RSD of 2.25%). The mixing of premix kernel and Pandanwangi rice (1:100) for 25 minutes using a blade mixer yielded fortified rice with iron content of 39 mg/kg and RSD of 13.56%. The washing process of fortified rice decreased iron content, and the percentage of iron loss was affected by the washing frequency. Raw and cooked fortified rice did not differ organoleptically from those without fortification. Keywords: anemia, fortified rice, ferric pyrophospate, homogeneity, premix kernel

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Vanishree, S., M. R. Kammar, and Udaykumar Nidoni. "Development and Evaluation of Pearl Millet Based Novel Health Drink." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 468. http://dx.doi.org/10.21048/ijnd.2016.53.4.8404.

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Malnutrition in general and nutritional anaemia in particular is a public health problem in India. The remedies for which lies with the people if they are educated to utilize the locally available nutrient rich food sources. In this background, an effort was made to develop a novel food product from bajra, an iron rich health drink as a supplementary food to combat malnutrition. Bajra or pearl millet is extensively grown in Raichur district, which is a rich source of iron, Ca, Zn and high level of fat. But its uses are limited. Novel health drink was prepared using sprouted and dried pearl millet flour, sprouted and dried finger millet powder, malted soya flour, sugar powder and milk powder, and popped and milled amaranth seed powder in different combinations. The pearl millet flour was fortified with other ingredients used in different combinations i.e., 50, 60,70 and 80% respectively along with other ingredients and 100% pearl millet flour was used as control. The effect of germination on nutritional composition in terms of proximate was assessed and sensory evaluation was done for all the fortified samples using 9 point hedonic scale. Sensory evaluation of fortified samples showed that 50 per cent bajra concentration sample was the most accepted sample with respect to all the qualities followed by 60%. Germination enhanced the protein and minerals especially iron content with the reduction in fat.

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Journal articles on the topic 'Fortified flour'

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