TY - JOUR
T1 - Fortification of Rice with Vitamin A, Iron and Iodine: the Efforts of Preventing Micronutrient
Deficiencies in Indonesia
AU - Wisnu, C. AU - Yuliani, S.
JO - Journal of Food Technology
VL - 13
IS - 1
SP - 1
EP - 6
PY - 2015
DA - 2001/08/19
SN - 1684-8462
DO - jftech.2015.1.6
UR - https://makhillpublications.co/view-article.php?doi=jftech.2015.1.6
KW - Rice
KW -boiled rice
KW -micronutrien
KW -food fortification
KW -micronutrient deficiencies
AB - More than 2 billion people in the world today
suffer from micronutrient deficiencies caused largely by
a dietary eficiency of vitamins and minerals. The public
health importance of these deficiencies lies upon their
magnitude and their health consequences, especially in
pregnant women and young children, as they affect fetal
and child growth, cognitive development and resistance to
infection. Although, people in all population groups in all
regions of the world may be affected, the most widespread
and severe problems are usually found amongst resource
poor, food insecure and vulnerable households in
developing countries. Some efforts that have been done to
solve the problem such as micronutrient fortification in
rice, because it is the staple food consumed by more than
90% Indonesia’s population. The objectives of this
research were determining and evaluating the stability of
micronutrient level during rice fortification and cooking.
The results showed that micronutrients decreased during
rice fortification and cooking. The raw-fortified rice
contained 38.52-59.91 mg L–1 of iodine, 0.92-1.79 mg
L–1 of vitamin A and 15.64-48.39 mg L–1 of
irondepending on the concentration of the coating
material used.After cooking, the fortified rice contained
3.00- 3.93 mg L–1 of iodine, 0.43-1.0 mg L–1 of
Vitamin A and 12.92-19.66 mg L–1 of iron. The levels of
micronutrients, although experienced significant losses,
still meet the dailiy needs according to the Regulation of
the Minister of Health Republic of Indonesia and WHO.
ER -