Fortification of Wheat Flour and Maize Meal with Different Iron Compounds: Results of a Series of Baking Trials

Abstract

Objectives: Flour fortification is a preventive food-based approach to improve the micronutrient status of populations. In 2009, the World Health Organization (WHO) released guidelines on addition levels for iron, folic acid, vitamin B12, vitamin A, and zinc at various levels of average daily consumption. To address food industry concerns about possible adverse effects from iron compounds, baking trials were undertaken to determine possible adverse interactions. Methods: Wheat flour and maize meal were sourced in Kenya, South Africa, and Tanzania, and the iron compound (sodium iron ethylenediaminetetraacetate [NaFeEDTA], ferrous fumarate, or ferrous sulfate) was varied and dosed at rates according to the WHO guidelines for consumption of 75 to 149 g/day of wheat flour and > 300 g/day of maize meal and tested again for 150 to 300 g/day for both. Bread, and other products were prepared locally and assessed on whether the products were acceptable under industry-approved criteria, by academic sensory analysis using a combination of trained and untrained panelists and in direct side-byside comparison. Results: Industry (the wheat and maize milling sector) scored the samples as well above the minimal standard, and under academic scrutiny no differences were reported. Side-by-side comparison by the milling industry did indicate some slight differences, mainly with respect to color, although these differences did not correlate with any particular iron compound. Conclusions: The levels of iron compounds used, in accordance with the WHO guidelines, do not lead to changes in the baking and cooking properties of the wheat flour and maize meal.