An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria
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Toks Oshinowo
Double fortified salt prepared with various formulations of iodine and microencapsulated iron has been investigated for stability in a five-month period, under actual field conditions of storage and distribution, in the south coastal and north highland regions of Nigeria. A control of iodated salt and fifteen 500g sample packets of double fortified salt, prepared in duplicate, were sealed in polyethylene bags. These samples, and a datalogger for monitoring temperature and humidity, were packaged into a typical bundle which was overwrapped with polyethylene film and inserted into the distribution network starting from a salt manufacturer's facility to the consumer. Iodine retention values of up to 79% were obtained when iodated salt was used and 64% when potassium iodide premix was used. Less than 20% of the ferrous iron was oxidized to ferric iron, and about 25% of the iron in formulations with sodium ferric EDTA (NaFeEDTA) reduced to ferrous iron. Double fortified salt with ferrous fumarate was generally more stable than those prepared with the other iron premixes. The polyethylene film overwrap of salt packs in the bundles provided a significant protection from ambient humidity. Iodine and the ferrous iron were protected in salt, double fortified with iodine and microencapsulated iron, during distribution and retail in typical tropical conditions in Nigeria's coastal and northern highlands.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Shorter Communication
- Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying
- Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System
- Quality of Wastewater of the Sudanese Fermentation Industry
- Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese)
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- Development of a Permeability Model for Palm Fruit Cake
- Modelling of the Internal Cooling of Fish during Ice Storage
- Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization
- Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration
- Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture
- Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds
- Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
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- Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites
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- Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems
- Critical Review
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