Development of a point-of-use fortification technology for delivery of micronutrients in Honduras

Juan E. Andrade, Eliana Rosales, Julio R. Lopez, E. Paola Carrillo, Nicki J. Engeseth, William G. Helferich

Research output: Contribution to journalArticlepeer-review

Abstract

Background: Micronutrient deficiencies continue to afflict children rural populations around the world. A micronutrient delivery vehicle (MDV) was developed as a point-of-use technology for fortification of meals for school-age children beneficiaries of the Healthy Schools Program (HSP) in Honduras. Results: MDV combines micronutrient powder through a traditional dough-making process, using staple flours (wheat and nixtamalized corn), oil and water as ingredients. After mixing the ingredients and kneading, dough is extruded through a specially designed hand press into noodles. After drying (overnight, 23°C), noodles are broken into small pieces, mixed (1:100 w/w) with rice and cooked as customary. Dispersion studies with NaFeEDTA showed adequate distribution (<10% RSD) and recovery (>90%) in white rice. Color changes in MDV due to addition of vitamin A and iron (NaFeEDTA) carried forward into cooked rice. In Honduras, children from two rural schools (N = 47, 6-12 years) were not able to differentiate (triangle test) between control and unfortified MDV mixed (1:100 w/w) with white rice. Children from four schools (N = 83, 7-12 years) accepted control and iron fortified rice (3 mg Fe per serving) based on color and flavor similarly. Conclusion: This is a feasible point-of-use fortification technology for improvement of meals provided by the HSP in Honduras.

Original languageEnglish (US)
Pages (from-to)393-400
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume95
Issue number2
DOIs
StatePublished - Jan 30 2015

Keywords

  • Iron
  • Micronutrients
  • Point-of-use fortification
  • Rural households
  • School meals

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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