Level of Fortificants in the “Mandatory Fortified” Wheat Flour Sold in Sokoto Metropolis, Sokoto State, Nigeria
Abstract
Micronutrient deficiency (MND) is a critical public health problem and contributor to the global disease burden with negative effects on human capital, economic productivity and overall national development. The proven cost-effective and sustainable strategy for the prevention of MND is through food fortification. However, studies evaluating the levels of fortificants in fortified foods in Nigerian markets are scarce. Therefore, this study seeks to evaluate the quantity of fortificants in the “fortified” eight (8) wheat flour brands sampled from different markets in Sokoto metropolis. Vitamin A was determined spectrophotometrically. The levels of Calcium (Ca), Copper (Cu), Iron (Fe), Magnesium (Mg), Manganese (Mn), Phosphorus (P), Selenium (Se) and Zinc (Zn) were estimated according to methods of the American Association of Cereal Chemists (AACC), and Association of Official Analytical Chemists (AOAC) (1995) using Atomic Absorption Spectroscopy (AAS). The results show that the levels of the fortificants (vitamin A, iron and zinc) and other elements (Ca, Cu, Mg, Mn, P, and Se) in the fortified wheat flour brands were significantly (p < 0.001) lower than the recommended/mandatory level. The low levels of fortificants could be due to low compliance with the fortification standards by the manufacturers, poor storage or loss during transportation. Improved market surveillance and monitoring for compliance by the regulatory agencies are strongly recommended.
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