EVALUATING THE QUALITY OF IMPORTED AND LOCAL FLOUR IN TERMS OF QUALITY WITH IRON AND FOLIC ACID AND ITS COMPLIANCE WITH IRAQI STANDARD

EVALUATING THE QUALITY OF IMPORTED AND LOCAL FLOUR IN TERMS OF QUALITY WITH IRON AND FOLIC ACID AND ITS COMPLIANCE WITH IRAQI STANDARD

  • حمدية محمد شهوان1 الحمداني
  • سالم صالح حسين
Keywords: Flour samples, fortification, iron

Abstract

Food fortification has an important and necessary role in compensating for the shortage of nutritional micronutrients, especially in developing and least developed countries. So, 12 samples of flour available in the local market, whether imported or locally produced flour, were obtained during 2019. The amount of base metal of the necessary iron element in the flour models studied which are available in local markets, measured by spot testing and was compared with the values ​​that should be added according to the specification Iraqi standard. Results revealed the qualitative evaluation of iron in locally produced flour does not conform to the Iraqi standard and is almost free of any reinforcement. While the percentage of imported flour samples with iron-fortification was 75 relative to the studied species available in the local markets, and the ratio decreased to 40 % in relation to the flour imported from foreign countries. The average iron concentration in flour imported from Arab countries was 30-60 ppm, while imported from foreign countries ranged between 10-15 ppm. As for the Turkish flour, the highest fortification rate was 60 ppm, but the iron ratio was 25% relative to other Turkish types available in the local markets.

Author Biographies

حمدية محمد شهوان1 الحمداني

1Assist. Prof. PhD., Market Research & Consumer Protection Center, University of Baghdad, Baghdad, Iraq [email protected]

سالم صالح حسين

2Assist. Prof. PhD., Market Research & Consumer Protection Center, University of Baghdad, Baghdad, Iraq [email protected]

Published
2020-12-31