Page 34 - Handbook on Food Fortification in Kenya
P. 34
EXTRACTION RATE CONSIDERATIONS
In milling extraction rates >78% during the milling process.
are considered high. The presence of phytic acid
Flours milled to at high in the flour is a consideration
extraction rates contain higher when making the choice of the
amounts of bran and germ. form of iron to be added during
fortification.
The bran contains naturally
occurring Phytic acid which NaFeEDTA* is recommended for
inhibits the absorption of high extraction flours because it
iron, zinc and other potential is stable during processing, and
minerals. also helps in Iron absorption in
the presence of phytic acid.
Maize contains more phytic acid
than wheat grain. NaFeEDTA* – ferric sodium
Much of the outer layers, and ethylenediaminetetraacetate
also phytic acid, is removed
Figure 13. - Wheat grain.
FOOD FORTIFICATION HANDBOOK | 34
