Fortification of Rice with Iron and Zinc-A Tool to Improve Nutritional Profile of Rice for Intended Consumers

Volume 3 - Issue 3

Syed Junaid-ur-Rahman¹*, Imran Pasha² and Muhammad Farhan Jahangir Chughtai¹

• ¹Khwaja Fareed University of Engineering and Information Technology, Pakistan
• ²Faculty of Food Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan

Received: August 27, 2020;   Published: September 09, 2020

*Corresponding author: Syed Junaid-ur-Rahman, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan

DOI: 10.32474/SJFN.2020.03.000162

 

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Abstract

The present study was carried out on different fortification techniques and salt combinations to select optimum technique and fortificant salt for fortification. Three techniques namely parboiling, dusting and extrusion technology were employed with reference to comparison between them. Four salts namely FeSO₄, ZnSO₄, ZnO and NaFeEDTA sourcing iron and zinc at different levels were utilized to fortify rice. It was found that best level of fortification for iron and zinc salts is 350mg/kg is 300mg/kg respectively and best suitable salts for fortification of rice are FeSO₄ and ZnO. The best technique for fortification is parboiling.

Keywords:Fortification; Rice; Parboiling; Malnutrition; Minerals

Abstract| Introduction| Materials And Methods| Results and Discussion| Conclusion| Acknowledgement| Conflict of Interests| Reference|