Wheat Fortification
WHEAT FLOUR FORTIFICATION
Wheat flour is a staple in diets worldwide. Flour forms an inevitable part of modern day processed food segment. But, processing of grains destroys the innate nutrients that exist in natural state which can lead to the risk of neural Premixes adds key nutrients such as Iron, Folic acid, zinc, Vitamin B12 & Vitamin A to wheat flour to replenish the nutritional gaps.
WHEAT FORTIFICATION WITH MICRONUTRIENTS
Wheat Fortification
FSSAI Recomendations
Benefit
Wheat Fortification
WHEAT FORTIFICATION
- Wheat fortification involves adding essential vitamins and minerals to wheat flour to improve public health.
- Governments and organizations promote wheat fortification as a cost-effective strategy to reduce malnutrition.
- Adding iron, folic acid, and other nutrients to wheat flour enhances its nutritional value without altering taste or texture.
- Mandatory wheat fortification programs have successfully reduced anemia and birth defects in several countries.
FSSAI Recomendations
The Food Safety and Standards Authority of India (FSSAI) provides recommendations and guidelines for wheat flour (atta) and refined wheat flour (maida) fortification to address micronutrient deficiencies in India. These guidelines specify the types and amounts of nutrients that must be added during fortification.
FSSAI Standards for Fortified Wheat Flour (Atta and Maida):
- Iron
- 20 mg to 40 mg per kg
- Approved iron compounds :
- Ferrous sulfate
- Sodium Iron (III) Ethylenediamine Tetraacetate (EDTA)
- Folic Acid
- 1.3 mg per kg (1,300 µg per kg)
- Vitamin B12
- 10 µg per kg
Benefit
- Improves Nutritional Value:Wheat fortification enhances the nutritional profile by adding essential vitamins and minerals, such as iron, folic acid, and B vitamins, to combat deficiencies.
- Boosts Public Health:Fortified wheat contributes to better overall health, strengthening immune systems and reducing healthcare costs.
- Cost-Effective Intervention:Fortification is a low-cost solution to deliver vital nutrients to large populations through staple foods.
- Supports Economic Productivity: Healthier populations lead to increased productivity and economic growth by reducing the burden of malnutrition-related illnesses.
