Page 29 - Handbook on Food Fortification in Kenya

Table 3. - Maize flour consumption (Source FAO STAT 2011)

Country (2011) Consumption % energy intake of
(gms/day) maize

Kenya 192 31%

Uganda 161 15%
Tanzania 204 23%

Zambia 386 51%
Malawi 482 49%

This Table 3 shows the consumption of Maize flour across differ-
ent countries and why it is suitable vehicle for fortification

Maize flour fortificants

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

Vitamin A Vitamin A palmitate.

Vitamin B complex B1: Thiamin Mononitrate
B2: Riboflavin
Iron B3: Niacinamide
Zinc Folates: Folic acid
B6:Pyrodoxine
B12:Vit. B12 0.1 % Water
soluble(WS)
Na-Fe EDTA
Zinc Oxide

Table 4. - List of nutrients added to maize flour

RATIONALE FOR WHEAT Figure 9. - Wheat grain segmented
FLOUR FORTIFICATION
(Source - http://agcj.tamu.edu/407/sites/Sarvari-
Wheat is widely consumed an2/definition.htm; cited 10/Dec/2015)
across the country in form of
products made from wheat
flour e.g bread, “chapatis”,
cakes e.t.c. During the process
milling of wheat, the bran and
the germ layers and removed.

29 | FOOD FORTIFICATION HANDBOOK