Rice flour fortification

This book is an attempt to assess the acceptance of dietary staple fortification with iron, zinc and folate, while enhancing the absorption from the fortified food. Many countries have launched such programmes of fortification of dietary staples. It does not require any changes in the existing food beliefs and practices of the consumer. We sought to evaluate rice flour as a novel approach to a food vehicle. First, a survey on rice and rice flour consumption patterns in different socioeconomic strata was conducted to determine the suitability and acceptability of such a food vehicle. Then, fortified rice flour with iron, zinc and folate and conducted the sensory evaluation with consumer acceptance test on meals made out of fortified flour and compared them with meals made out of controlled unfortified flour. The absorption of iron and zinc in the presence of disodiumEDTA to improve the bioavailability of these micronutrients and the effectiveness of rice flour fortification was studied by a pilot efficacy trial in children aged 7 to 10 years for a period of one month. Preliminary work for rice flour fortification has been completed in this research study.

Autorentext

Dr. Manjula Hettiarachchi, Senior Lecturer and Head of the Nuclear Medicine Unit of the Faculty of Medicine, University of Ruhuna has been serving as an academic for more than 10 years. He has extensive experience in clinical nutrition research and teaching in Nuclear Medicine to medical undergraduates and postgraduates in Endocrinology.