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AN OVERVIEW OF IMPORTANCE OF
ENRICHMENT IN FOOD PROCESSING
ABSTRACT
This
seminar looked at the benefits of food enrichment in food processing. Various
enrichment items like vitamin A, Iron and Iodine were discussed. These will
help add to the nutrients, which were absent or removed during food processing.
This work also looked at the fortifying agents in salt (iodine and iron) milk
and margarine (vitamin A and D), diet beverages (vitamins and minerals) among
others. Food enrichment helps to treat or help prevent nutritional deficiencies
and hence promote the general well being of the generality of the population.
TABLE OF
CONTENT
Title
page i
Approval
ii
Dedication iii
Acknowledgement iv
Abstract
vi
Table
of content vii
CHAPTER ONE
INTRODUCTION
Objectives
of the project 7
CHAPTER TWO
Effectiveness
of Food Fortifications programme 8
Nutrient
Stability 11
Effects
of processing on the stability of added
Nutrient 19
CHAPTER THREE
CONCLUSION
AND RECOMMENDATION
Conclusion
25
Recommendation
26
References 27
CHAPTER ONE
INTRODUCTION
The
nutritional status of the population is one of the important factors in
determining the quality and productivity by a population, which in turn will affect,
national productivity. In the long run, good nutritional status contributes to
the social and economic development of a nation. However, many nutritional
studies, particularly in developing countries, have indicated that certain
segments of the population suffer from one or more nutrient deficiencies, which
can have serious effects on their health and productivity. (Tannen baum and
Young, 1979).
As in many other developing countries, three major
nutritional (especially micronutrient) deficiencies are regarded as public
health problems in Indonesia, iodine deficiency disorders, vitamins A
deficiency and iron deficiency anaemia. The government of Indonesia has
instituted programmes to cope with these three deficiencies of which is a food
fortification programme.
Nutrient supplementation of foods was mentioned
for the first time in the year 400BC by the Persian physician Melanpus,
was suggested adding iron filing to wine to increase soldiers “potency”. In
1831 the French physician Boussingault urged adding iodine to salt to prevent
goitre. However, it was between the first and second world wars (1924-1944)
that supplementation was established a measure either to correction or prevent
nutritional deficiencies in populations or to restore nutrients lost during
food processing. Thus, during this period, the adding of iodine to salts,
vitamins A and S to margarine, vitamin D to milk and vitamins B1, B2,
niacin, and iron to flours and bread was established. (Murphy, 1996).
Currently, food fortification encompasses a
broader concept and might be done for several reasons. The first is to restore
nutrients lost during food processing, a process known as enrichment.
In this case, the amount of nutrients added is approximately equal to the
natural content in the food before processing. A second reason is to add
nutrients that may not be present naturally in food, a process known as fortification.
In this case, the amount of nutrient added may be high than that presence
before processing.
Fortification also standardizes the contents of
nutrients that show variable concentrations. A typical example is the addition
of vitamin C to orange juice to standardize vitamin C concentration and
compensate for changes due to seasonal and processing variations. Finally, for
technological purposes, a preservative or colouring agents are added to
processed foods.
Therefore, depending on the reasons for adding
nutrients, objectives may be to maintain the nutritional quality of foods,
keeping nutrients levels adequate to correct or prevent specific nutritional
deficiencies in the population at large or in groups at risk of certain
deficiencies (i.e., the elderly, vegetarians, pregnant women etc) to increase
the added nutritional value of a product (commercial view), and to provide certain
technologist functions in food processing (Borenstain, 1979).
According to these principles, currently in
several countries nutrients are added to a wide variety of food carries, such
as cereals, flours, bread, milk, margarine, infant formulas, soymilk, orange
juice, salt, sugar, monosodium glutamate, tea, dietetic beverages and even
parenteral and enteral solutions, most fortifying agents are vitamins and
minerals and in some cases essential amino acids and proteins. These additions
have helped to solve public health problems, such as salt iodization to prevent
goitre (Tannenbaum and Marcel, 1979).
Several terms besides fortification are used for
the addition of nutrients to foods: restoration, enrichment, standardization
and supplementation (Tannenbaum 1979, Richardson, 1993).
Restoration is the addition of a nutrient to a
food in order to restore the original nutrient content. Enrichments the
addition of nutrients to foods in accordance with a standard quality as defined
by food regulations. Both restoration and enrichment programmes usually involve
the addition of nutrients that are naturally available or present in the food
product.
Standardization is the addition of nutrients to
foods compensate for natural variation, so that a standard level is achieved.
Standardization is an important step to ensure a consistent standardized
quality of the final product.
Supplementation is the additions of nutrients that
are not normally present pr are present in only minute quantities in the food.
More than one nutrient may be added, and they may be added in high quantities.
As compared with restoration and standardization, fortification has a special
meaning: The nutrient added and the food chosen as a carrier have met certain
criteria, so that the fortified product will become a good source of the
nutrients for a targeted population. Nutrients added for food fortification may
or may not have been present in the food a carrier originally.
1.1 OBJECTIVE OF
THE STUDY
This seminar investigated the importance of food
enrichment in food processing.
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