Evaluation of the iron, zinc, and folic acid stability in fortified wheat flour storage and its impact on quality indicators

The fortification of wheat flour with micronutrients is regarded as an effective strategy for preventing micronutrient deficits in the general population. Therefore, this study was intended to evaluate the storage stability of iron, zinc, and folic acid in fortified wheat flour, as well as the overall quality properties of flour during storage. Wheat flour was fortified (with zinc oxide 80 mg/kg, iron sodium EDTA 30 mg/kg, and 2 mg/kg folic acid) and stored over a 6-month period in a polyethylene bag. Iron was analyzed based on the AOAC official method 944.02, dry ash technique, ultraviolet-visible reading spectrophotometer. Zinc was determined using micro plasma atomic emission spectroscopy and the folic acid content was determined using HPLC. Micronutrients remain stable during storage. Zinc and iron showed no significant losses at stored temperatures. The percentages of zinc and iron retention ranged from 96.1 to 100%; however, folic acid showed significant losses, and the percentages of retention ranged from 68.5 to 87.8%. Peroxide value was increased from 0 to 0.1484milliequivalents per kilogram (mEq/kg) of fat during storage, and pH decreased from 6.23 to 5.38 during the period of six months of storage. The moisture content did not exhibit any significant changes. In conclusion, fortification of iron, zinc, and folic acid in wheat flour remains stable during storage for six months. Fortification is a good technique to lower population micronutrient deficits.