Impact of South African fortification legislation on product formulation for low-income households

• Published in: Journal of food composition and analysis 2007-12, Vol.20 (8), p.688-695
• Main Authors: Duvenage, Sara S., Schönfeldt, Hettie C.
• Format: Article
• Language: English
• Subjects: affordability; Amino acid score; amino acids; Biological and medical sciences; breads; corn meal; dietary minerals; Dietary reference intakes; dynamic programming; food affordability; food fortification; Food industries; food prices; Fortification legislation; fortified foods; Fundamental and applied biological sciences. Psychology; General aspects; laws and regulations; Linear programming; low income households; Methods of analysis, processing and quality control, regulation, standards; mineral content; nutrient content; nutrient requirements; nutritive value; plant-based foods; Product optimisation; reference standards; vitamin content; wheat flour
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2007.04.001

Newly introduced legislation for the fortification of maize meal and bread flour in South Africa enhanced nutritive intakes for selected nutrients and enabled the formulation of an affordable, dry, plant-based premixed food product for low-income households. Firstly, the nutritive intakes and relatedness to prevalent nutrient deficiencies in South Africa were calculated to portray the impact of the implemented food fortification legislation [Republic of South Africa (RSA), 2003. Department of Health. Government notice. No. R2003. Regulations relating to the fortification of certain foodstuffs. Section 15(1) of the Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972. Retrieved February 25, 2005, 〈 http://www.doh.gov.za/search/default.asp〉]. Despite fortification, nutritive intakes were still significantly less than recommended. Linear programming was then applied to plot the estimated average requirements (EAR) for females (19–50 years) against nutritive content and cost of 100 g cooked product of each of the constituent ingredients of the premix product. Programming constraints were manipulated to identify the most viable ratio of possible ingredients to satisfy the indicated nutritive requirements and affordability. Due to fortification, vitamin A was eliminated as major formulation constraint, enabling satisfaction for vitamin A, zinc, iron and folate. Constraints for pyridoxine, riboflavin and thiamine were alleviated, facilitating product formulation. The provisioning for energy (−5%) and potassium (−7%) were indicated as limitations and relaxed to derive a reasonable answer. However, nutrients naturally restricted in cereal grains and legumes could not be provided for. The approach as developed could be applied by industry and others to enhance affordable and sustained nutrient intake to survival households.