Fortification of paddy and rice cereals

Shruti, Pandey and Jayadeep, A. (2017) Fortification of paddy and rice cereals. In: Developing Technologies in Food Science: Status, Applications, and Challenges. Apple Academic Press, pp. 281-304. ISBN 978-177188448-8

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Abstract

Fortification is the practice of adding essential vitamins and minerals (e.g., Iron, vitamin A, folic acid, iodine) to staple foods to improve their value and nutritional content. Fortification is a safe, effective mode to improve public well-being that has been used around the world since the 1920s. Normally fortified foods include staple products such as salt, maize flour, wheat flour, sugar, vegetable oil, and rice. Many diets, especially those of the poor, contain inadequate amounts of vitamins and minerals, which leads to micronutrient deficiency. Since most populations in resource-poor settings do not have access to adequate amounts of food, food fortification is a useful and inexpensive option. One of the most fundamental decisions underlying food fortification scheme is selecting suitable foods to be fortified with the essential micronutrients, deficient in a population’s diet. Criteria to identify potential food fortification vehicles generally include selecting a food that is commonly eaten by the target groups, is affordable and accessible all year long, and is processed in such a manner that fortification is technically feasible and can be done economically. Staple foods such as wheat flour, rice and sugar have been popular foods to fortify to address micronutrient deficiencies in several developing countries. © 2017 by Apple Academic Press, Inc.

Item Type:	Book Section
Uncontrolled Keywords:	Fortification, paddy, rice cereals
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Grain Science and Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Sep 2025 06:59
Last Modified:	24 Sep 2025 06:59
URI:	http://ir.cftri.res.in/id/eprint/19850

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