Abstract

Double fortified salt prepared with various formulations of iodine and microencapsulated iron has been investigated for stability in a five-month period, under actual field conditions of storage and distribution, in the south coastal and north highland regions of Nigeria. A control of iodated salt and fifteen 500g sample packets of double fortified salt, prepared in duplicate, were sealed in polyethylene bags. These samples, and a datalogger for monitoring temperature and humidity, were packaged into a typical bundle which was overwrapped with polyethylene film and inserted into the distribution network starting from a salt manufacturer's facility to the consumer. Iodine retention values of up to 79% were obtained when iodated salt was used and 64% when potassium iodide premix was used. Less than 20% of the ferrous iron was oxidized to ferric iron, and about 25% of the iron in formulations with sodium ferric EDTA (NaFeEDTA) reduced to ferrous iron. Double fortified salt with ferrous fumarate was generally more stable than those prepared with the other iron premixes. The polyethylene film overwrap of salt packs in the bundles provided a significant protection from ambient humidity. Iodine and the ferrous iron were protected in salt, double fortified with iodine and microencapsulated iron, during distribution and retail in typical tropical conditions in Nigeria's coastal and northern highlands.

Submitted: June 12, 2006 · Accepted: July 3, 2007 · Published: August 24, 2007

Recommended Citation

Oshinowo, Toks; Diosady, L. L.; Yusufali, Rizwan; and Wesley, Annie (2007) "An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria," International Journal of Food Engineering: Vol. 3 : Iss. 4, Article 13.
DOI: 10.2202/1556-3758.1110
Available at: http://www.bepress.com/ijfe/vol3/iss4/art13