Page 106 - Handbook on Food Fortification in Kenya

In Kenya, the vitamins and minerals added to maize flour are:

Vitamin A Vitamin A palmitate.

B1: Thiamin Mononitrate

Vitamin B B2: Riboflavin
complex B3: Niacinamide
Folates: Folic acid

B6:Pyrodoxine

B12:Vit. B12 0.1 % Water soluble(WS)
Iron Na-Fe EDTA

Zinc Zinc Oxide

Table 5. - Maize flour fortificants

Rationale for Wheat Flour Food This process consequently removes
Fortification the essential nutrients contained in
Wheat is widely consumed across the whole wheat. By adding nutrients
the country in form of products made back into the wheat flour, this makes
from wheat flour e.g bread, “chapatis”, wheat flour a suitable vehicle for
cakes e.t.c. During the process milling delivering nutrients to its consumers.
of wheat, the bran and the germ
layers and removed (see Figure 12) The lower the extraction rates the higher
the nutrient losses, as illustrated below:-

Figure 12. - Wheat grain segmented Figure 13. - Vitamin losses versus
(Source - http://agcj.tamu.edu/407/sites/ .extraction rate in wheat.
Sarvarian2/definition.htm; cited 10/Dec/2015) (Source - http://www.ffinetwork.org/)

27 | FOOD FORTIFICATION HANDBOOK