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Enrichment of Flour / Bread with Vitamins
Introduction:
One of the most important staple foods is bread. Although the amount of its daily intake varies from country to country and also from individual to individual, its importance in human nutrition has been never questioned. Bread is an excellent source of calories, Proteins, Vitamins and Minerals. But its composition and its nutritive value differs in the various types of bread i.e. the less whole wheat flour is used for bread, the less will be its Vitamin and mineral content. The finished product looks semi white and certainly appealing with good palatability but its nutritive value is greatly reduced compared with whole meal dark bread.
Why Enrich Flour / Bread?
Although many nutritionists and physicians recommend the consumption of dark bread, the success is changing the people’s eating habits is very small. Thus we consume mostly semi white and white bread, which has less nutritive value. This make it necessary to improve the nutritive value of this type of bread by addition of Vitamin & Minerals.
It has been established that the extent of Vitamin losses during milling varies with the extraction rate. Assuming an extraction rate of 70% the content of e.g: Vitamin B1,B2, B6, A and Niacin, drops by 20-40% of the original content . Similar loss occurs in the iron content.
Thus this observation strongly supports the claim for the revitaminization of flour, i.e to add back (restore) the Vitamins which have been lost (removed) during milling.
What is Enrichment?
Enrichment is the improvement of the nutritive value of staple foods through restoration or supplementation with vitamins and minerals for better nutrition and better health.
What is added?
The consumption of dark bread contributes substantially to the daily intake of the Vitamins A ,B1 ,B2 , B6, Niacin and Iron. There fore it is obvious that these Vitamins and minerals have to be used to restore original nutritive value of wheat flour. In order to overcome signs of Vitamin deficiencies, these Vitamins have to be added regularly to the flour.
How much is added?
Different measures have been taken in various countries to enrich flour with various Vitamins and Minerals. The difference in the addition rate of the Vitamins are due to the fact the extraction of wheat differs widely. Overages of Vitamins &Minerals are provided so as to compensate for losses during manufacturing and storage.
Typical Formula of the Vitamin mixture
Vitamin A, B1, B2. Niacin and Iron
Cost of fortification: 17-20 paise per Kg of Bread/Flour.
Functions of some Important Vitamins/Minerals:
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Vitamin A (Retinol) is essential for normal growth, healthy skin, eyes, teeth, gums and hair. It builds up resistance to respiratory and other infections and keeps the mucous linings and membranes of the body, especially those of the eyes, lungs, stomach and intestines, in a healthy condition. It also plays a vital role in preventing and clearing up infections of the skin. It’s deficiency can cause
nightblindness.
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Vitamin B1 (Thaimine) is necessary for proper of heart and nervous system. Early signs of deficiency include loss of appetite, constipation, insomnia, irritability.
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Vitamin B2 (Riboflavin) is necessary for healthy skin. It helps to maintain normal eye function. It is essential for building and maintaining body tissues.
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Vitamin B3 ( Niacin) is necessary for converting food to energy. It aids the nervous system and helps to prevent loss of appetite.
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Iron is the mineral used in flour Enrichment. It is essential for the red blood cells and effective in preventing iron deficiency anemia.
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Vitamin D prevents rickets (bone deformities) in children and osteomalacia in adults. Also during pregnancy a good supply of it benefits the mother and child.
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Vitamin E is needed for proper muscle and gland functions and it prevents unsaturated fatty acids, sex hormones and fat-soluble vitamins from being destroyed in the body by oxidation.
How is Flour / Bread Enriched?
The flour is enriched in the mill. The micro-nutrients, delivered as single Vitamins or as a mixture, are prepared to a premix with flour and fed continuously to the stream of the flour. The flour runs through the conveyor, resulting in a uniform product
The addition of Vitamins in the mill offers advantages
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Is inexpensive operation.
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It ensures homogeneity
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Manual operations are reduced to minimum, thus eliminating individual mistakes.
Label Claim:
Either of the following can be claimed
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Enriched with Vitamins & Minerals
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Fortified Bread
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With Extra Vitamins & Iron
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Cost Enrichment:
There is a small / marginal increase in cost but which gives a very high level of benefit to customers & to your company in terms of "Better Nutrition Delivery"
Conclusion:
Enrichment of flour / Bread with Vitamins & Minerals delivers a value added product to the consumer.
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