Properties of minerals and vitamins
The selection of the chemical source of minerals and vitamins is an
important factor in the effectiveness of a cereal fortification program. See
the Table for an overview of the chemical sources, average recommended levels,
and cost estimates for flour fortification with micronutrients and
vitamins.
Table 2 Micronutrient fortification levels and costs
| Nutrient |
Chemical Compound |
Levels
Added |
Cost**
US$ per MT
of fortified flour |
As nutrient
ppm |
As compound
gram/MT |
As % of RDA
per 100g |
| Iron* |
Elemental Reduced
Iron
Electrolytic Reduced Iron
Ferrous Sulfate
Ferrous Fumarate
Sodium Iron EDTA |
50
50
25
25
15 |
52
51
78
78
111 |
14% women
31%
men
25% children |
0.12
0.16
-0.36
0.14
0.31
0.96 |
| Zinc |
Zinc Oxide |
15 - 25 |
19 - 31 |
15% - 25% |
0.04 - 0.07 |
| Calcium |
Calcium Sulfate
Calcium Carbonate |
1 - 2 g/kg |
4400 - 8700
2500 - 5000 |
10% - 20% |
0.57 - 1.14
0.55 - 1.10 |
| Selenium |
Sodium
Selenate |
0.1 - 0.2 |
0.2 - 0.5 |
18% - 36% |
0.01 |
| Iodine |
Calcium
Iodate |
0.2 - 0.4 |
0.3 - 0.7 |
13% - 27% |
0.01 |
| Folate |
Folic acid |
1.5 - 2.2 |
1.7 - 2.5 |
38% - 55% |
0.06 - 0.08 |
| Vitamin B1 |
Thiamin
Mononitrate |
2 - 5 |
2 - 5 |
17% - 42% |
0.04 - 0.10 |
| Vitamin B2 |
Riboflavin |
2 - 4 |
2 - 4 |
15% - 31% |
0.07 - 0.14 |
| Niacin |
Niacin (Nicotinic
Acid)
Niacinamide |
20 - 50 |
20 - 50 |
13% - 33% |
0.15 - 0.37
0.16 - 0.39 |
| Vitamin B6 |
Pyridoxine
Hydrochloride |
3.2 |
3.8 |
25% |
0.16 |
| Vitamin B12 |
Cyanocobalamine,
1% |
0.01 |
1.0 |
42% |
0.17 |
| Vitamin A |
250SD
Palmitate |
5 - 10 IU/g |
|
17% - 33% |
0.78 - 1.54 |
| Vitamin D |
Vitamin D3, 100
SD |
0.4 IU/g |
|
20% |
0.08 |
| Vitamin C |
Ascorbic
Acid |
15 - 50 |
|
(2% - 7%) |
0.06 - 0.22 |
| Source: Fortification
Handbook |
Read more about the sources, their bioavailability, and effect on
product quality for the key
minerals (iron, zinc, Selenium, Calcium and Iodine) and
Vitamins (Folic Acid,
Riboflavin, Thiamin, Vitamin B12, Pyridoxin, Niacin, and Vitamin A, C and D
|