Fortification of Common Nigerian Food-Cassava Meals

Atherogenic potentials of some Nigerian meals.

The atherogenic potentials of peeled grated cocoyam (Xanthosoma maffafa scot) "ekpang nkukwo", pounded yam (Discorea spp) with plain soup "afia efere", and plantain porridge (Musa paradisiaca) "iwuk ukom" meals were investigated. The three meals were fed to three different groups of albino rats of Wistar strain for a period of twenty eight days. A fourth group which served as control was feed w...

Vitamin food fortification today

Historically, food fortification has served as a tool to address population-wide nutrient deficiencies such as rickets by vitamin D fortified milk. This article discusses the different policy strategies to be used today. Mandatory or voluntary fortification and fortified foods, which the consumer needs, also have to comply with nutritional, regulatory, food safety and technical issues. The 'wor...

The Food Fortification Formulator: Technical Determination of Fortification Levels and Standards for Mass Fortification

Fortification of Food and Beverages with Phytonutrients

With the emergence of fortified foods there is a worldwide increase in health awareness and interest in herbal alternatives. The change in outlook of consumers has encouraged the food and beverage industry to adopt fortification techniques to enhance the appeal of their products. Beverages and common foods like soups, yogurt, sauces, mayonnaise, jams, jellies, marmalades, cheese, margarine, bre...

Haematological implications of folate food fortification.

Reports from some Western countries indicate that mandatory folate food fortification (FFF) has substantially reduced the prevalence of folate deficiency, leading to calls for folate testing following FFF to be limited to specific indications such as macrocytic anaemia. This is premature for low-income countries, where folate deficiency is predominantly the result of poor intake coupled with th...