Analytical, nutritional and biological evaluation of various brands of fortified and non-fortified wheat flour

In Pakistan, a funded flour fortification program was launched for malnourished population, residing mainly in rural low income areas, but the urban population having comparatively better nutritional as well as economic status was focused wherein excessive intake of fortificants might cause complica...

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Bibliographic Details
Published in:Pakistan journal of pharmaceutical sciences 2014-05, Vol.27 (3), p.445-452
Main Authors: Amjad, Sohail, Hussain, Khalid, Bukhari, Nadeem Irfan, Khan, Muhammad Tanveer, Latif, Abida, Islam, Muhammad, Karim, Sabiha, Hashmi, Furqan Khurshid, Hussain, Amjad, Danish, Muhammad Zeeshan
Format: Article
Language:English
Subjects:
Animals
Chickens
Female
Ferritins - blood
Flour
Flour - analysis
Food research
Food, Fortified - analysis
Hemoglobins - analysis
Iron - blood
Male
Minerals - analysis
Nutritional aspects
Triticum - chemistry
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Summary:In Pakistan, a funded flour fortification program was launched for malnourished population, residing mainly in rural low income areas, but the urban population having comparatively better nutritional as well as economic status was focused wherein excessive intake of fortificants might cause complications. Therefore, the present study describes the physicochemical properties, elemental composition, nutritional components and hemoglobin/ferritin increasing potential of fortified and non-fortified flour. Domesticated chicken (Gallus gallus domesticus), either sex, age one month, weight 380 ± 18.28 g, were randomly segregated into 4 groups (n=6). The group I, II and III were fed on fortified flour, whereas group IV was fed on non-fortified flour for 30 days. The birds were weighed and blood samples of each of the birds were analyzed for determination of markers of iron status, hemoglobin (Hb) and serum ferritin (SF). Moisture, ash and iron contents were found to be lower in non-fortified flour than that of the fortified samples. Hb and SF levels in groups fed on fortified flour were significantly higher than the one received non-fortified flour (P < 0.05). The consumption of iron-fortified flour increases iron stores in the body without any further complication but long-term usage needs to be monitored.
ISSN:1011-601X