Vitamin A content of fortified maize meal and porridge as purchased and consumed in South Africa

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• 作者：Beulah Pretorius^a ; ^b ; ^{beulah@arc.agric.za} ; Hettie C. Schö ; nfeldt^b ; ^{hettie.schonfeldt@up.ac.za}
• 关键词：Maize meal ; Porridge ; Vitamin A fortification ; Retention ; Staple foods
• 刊名：Food Research International
• 出版年：2012
• 期刊代码：53_09639969
• 类别：abs
• 出版时间：July, 2012
• 卷：47
• 期：2
• 页码：128-133
• 文件大小：349 K

摘要

In 2003 the Department of Health of South Africa embarked on a mandatory fortification programme of maize meal as part of a nutrition programme to alleviate malnutrition. The aim of this study was to determine the vitamin A content in fortified white maize meal and the maize porridge prepared with it as purchased and consumed. The highest mean vitamin A concentration in the maize meal was 261 渭gRE/100 g and the lowest mean vitamin A concentration was < 19 渭gRE/100 g. Pertaining to regulation the final minimum level of vitamin A in fortified maize meal shall not be less than 187.7 渭g/100 g (Department of Health, 2003). The average retention of vitamin A in maize porridge as the difference in vitamin A concentration between raw maize meal and cooked porridge was calculated as 39.8%. Although fortification of maize meal can improve the vitamin A intake of the population, it must be regularly monitored and regulate in order to be beneficial. If not then fortification might as well be voluntary.