Stability of Vitamin A in Nigerian Retailed Biscuits

Autor:	O E Oyewole, Florence Uchendu
Rok vydání:	2016
Předmět:	Vitamin Vitamin A deficiency chemistry.chemical_compound Crunchiness chemistry Fortification Significant difference Retinol medicine Food science medicine.disease Mathematics
Zdroj:	Journal of Food Research. 5:96
ISSN:	1927-0895 1927-0887
DOI:	10.5539/jfr.v5n5p96
Popis:	Vitamin A deficiency is a major public health problem affecting poor populations in developing countries. Biscuits baked with Nigerian vitamin A fortified flour (30 IU/g) have been consumed by pre-school children. This study aims at determining vitamin A content and stability in retailed biscuits at point of consumption. Pre-tested, semi-structured, interviewer-administered questionnaire was used to collect biscuit consumption pattern of pre-school children (n=1600). Out of 18 brands of biscuits reported, eight cartons of 8 commonly consumed brands were purchased from major markets in Lagos. Vitamin A (retinol) stability was determined by storing biscuit samples for 30 days. Pre- and post-storage retinol analyses were carried out using high performance liquid chromatography. Vitamin A stability was calculated as percentage of initial vitamin A biscuit values. Crunchiness and packaging of biscuit samples were also assessed. Data were analysed using descriptive and T-test at p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::40a3f0bce2ef1438663999e3b00b2236 https://doi.org/10.5539/jfr.v5n5p96 Zobrazit plný text záznamu