Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour

An alternative pre milling approach of micronutrient (with Fe and Zn) fortification was explored for wheat along
with conventional post milling approach. Wheat grains were fortified before roller milling with different level of
micronutrients. The mineral content analysis indicated that the coarse bran fraction had the highest mineral
levels, while the endosperm had the lowest in the control milled products. Pre milling fortification of wheat
results showed Fe and Zn content of 1.18 and 0.73 mg/100g respectively which was increased to 1.82 and 1.18
mg/100g respectively for PRMF3. As the fortification levels increased, the coarse bran fraction exhibited a more
substantial increase in iron and zinc content. The addition of higher levels of fortification did not result in
significant differences in the protein, fat, gluten, or sedimentation values of the wheat flours. Similarly both
fortification approaches, had no discernible impact on the rheological properties of the wheat flour. The grain
staining analysis revealed higher retention of Fe and Zn in embryo and aleurone layers of fortified grains.