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The Stability of Micronutrients in Fortified Food Stuffs (Paperback): Abebe Ayelign The Stability of Micronutrients in Fortified Food Stuffs (Paperback)
Abebe Ayelign
R1,509 Discovery Miles 15 090 Ships in 7 - 11 working days

This book comprises the effects of storage time, packaging materials, temperature, relative humidity and processing methods on the stability of iodine in salt and iron in wheat flour. Salt was fortified by potassium iodate in the level 66 mg /kg of salt with wet method of fortification. Then the iodized salt was stored using three packaging materials (LDPE, HDPE and WHDPE) at two conditions: accelerated temperature (40 0C) and high relative humidity (70-100 %) for about 18 days and room temperature and medium relative humidity for about 6 months. Generally, the amount of iodine decreased with time (p 0.05). When the amount of iron was evaluated after processing (baking bread), the result was found to be non-significantly different.

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