International Journal of Applied Science and Technology

ISSN 2221-0997 (Print), 2221-1004 (Online) 10.30845/ijast

Stability of Vitamin a in Selected Nigerian Bread Made From Commercial Fortified Wheat Flour
UCHENDU Florence Ngozi, ATINMO Tola, OYEWOLE Oyediran

Purpose: Vitamin A deficiency (VAD) is a public health problem in Nigeria. Stability study was carried out to determine vitamin A contents of selected brands of commercial wheat flour and bread. Methods: Retinyl Palmitate content of three samples of commercial wheat flour and bread randomly selected were analyzed at 0, 5 (bread) and 0, 60 days (flour) respectively at room temperature using High Performance Liquid Chromatography. Results: Vitamin A contents of wheat flour and bread were 7.1 to 10.1 i.u. /g (wheat flour) and 0-3.4 i.u./g (bread). Significant difference existed between the mean vitamin A content of wheat flour and label declaration (30 i.u/g) (P< .05). Vitamin A stability was 0-91% (wheat flour) after 60 days and 0-68% (bread) after 5days. Mean stability was better in bread than in flour

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