Issa-Zacharia Abdulsudi, Mareni Gudila Boniface
Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania.
Int J Food Sci. 2024 Feb 22;2024:7746750. doi: 10.1155/2024/7746750. eCollection 2024.
Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly ( < 0.05) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was 27.17 ± 1.63 mg/kg, 30.56 ± 2.01 mg/kg, and 0.69 ± 0.02 mg/kg, respectively, while it was 19.34 ± 0.97 mg/kg, 21.71 ± 1.50 mg/kg, and 0.49 ± 0.02 mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.
2011年，坦桑尼亚引入了玉米粉强化措施，以应对儿童、青少年和育龄妇女微量营养素缺乏的风险。强化玉米粉由小规模加工商加工，这些加工商可免于强制强化。本研究旨在评估小规模加工商生产的强化玉米粉中锌、铁和叶酸的合规性及稳定性，并与坦桑尼亚国家标准（TZS 328）进行比较。在坦桑尼亚达累斯萨拉姆和莫罗戈罗市的生产点和零售网点共采集了69份强化玉米粉样本。使用微波等离子体原子发射光谱法（MP - AES）分析微量营养素（锌和铁），使用高效液相色谱法（HPLC）分析叶酸。与零售网点相比，生产现场微量营养素的平均浓度显著更高（<0.05）。生产现场样本中铁、锌和叶酸的含量分别为27.17±1.63毫克/千克、30.56±2.01毫克/千克和0.69±0.02毫克/千克，而零售网点中铁、锌和叶酸的含量分别为19.34±0.97毫克/千克、21.71±1.50毫克/千克和0.49±0.02毫克/千克。生产环节评估样本中只有31.6%、零售网点评估样本中只有12.9%符合推荐的国家标准。强化玉米粉在室温（20 - 32°C）下储存六个月后，铁、锌和叶酸的稳定性分别为95.8%、96.9%和66.9%。应进一步调查添加机的一致性性能以及加工单位操作人员在强化标准要求方面的一致性培训情况。
