African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Vitamin A losses in a commercial food supply chain of fortified vegetable cooking oil and maize flour: A case from Malawi

Ulemu K. Chimimba
  • Ulemu K. Chimimba
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Blantyre 3, Malawi.
  • Search for this author on:
  • Google Scholar
Ishmael B. M. Kosamu
  • Ishmael B. M. Kosamu
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Blantyre 3, Malawi.
  • Search for this author on:
  • Google Scholar
Lawrence Muhamba
  • Lawrence Muhamba
  • Department of Physics and Biochemical Sciences, The Polytechnic, University of Malawi, Private Bag 303, Blantyre 3, Malawi.
  • Search for this author on:
  • Google Scholar


  •  Received: 23 May 2016
  •  Accepted: 28 June 2016
  •  Published: 30 November 2016

References

AOAC (2002). Official Methods of Analysis of Association of Official Analytical Chemist, 17th ed., Arlington Virginia: Association of Official analytical Chemist. Chapter 32, pp. 1, 2, 23 and 43.
 

Butt MS, Arshad MU, Alam MS, Nadeem MT (2007). Bioavailability and storage stability of vitamin A fortificant (retinyl acetate) in fortified cookies. Food Res. Int. 40:1212-1219.
Crossref

  
 

Chabiri, SA, Hati SS, Dimari GA,Oguguaja VO (2009). Comparative quality assessment of branded and unbranded edible vegetable oils in Nigeria. Pac. J. Sci. Technol. 1(2):927-934.

  
 

Chakravarty I (2000). Food-based strategies to control vitamin A deficiency. Food Nutr Bull 21:135-43.
Crossref

  
 

Combs GF (2012). Vitamin A. The Vitamins (Fourth Edition) 2012. pp. 93-138.
Crossref

  
 

Dary O, Mora JO (2002). International Vitamin A Consultative Group. Food fortification to reduce vitamin A deficiency: International Vitamin A Consultative Group recommendations. J. Nutr. 132:2927-2933.

  
 

Dutra-de-Oliveira JE (1994). Effect of heat treatment during cooking on the biological value of vitamin A fortified soybean oil in human. Int. J. Food Sci. Nutr. 45:2003-2017.

  
 

East, Central and Southern Health Community (2007). Manual for internal monitoring of oil fortified with vitamin A (Quality Assurance and Quality Control, QA/QC). Arusha, Tanzania.

  
 

GoM-Malawi Government (2009) National nutrition policy and strategic plan (2007-2011). Office of president and Cabinet, Department of Nutrition HIV and AIDS. Lilongwe, Malawi.

  
 

Heikens GT (2007). How can we improve the care of severely malnourished children in Africa? PLoS Med; 4(2):45. doi: 10.1371/journal.pmed.0040045.
Crossref

  
 

Johnson LE (1997). Oils, fats and margarine: overview of technology. Food Fortification to End Micronutrient Malnutrition. State of the Art :22-26 The Micronutrient Initiative, International Development Research Centre Ottawa, Canada.

  
 

Klemm RDW, Keith P, West Jr., Amanda CP, Johnson Q, Randall P,

  
 

Malawi Standard 51 (1988). Edible oil – General standard, Malawi Bureau of Standards, Blantyre, Malawi.

  
 

Mostert D, Steyn NP, Temple NJ, Olwagen R (2005). Dietary intake of pregnant women and their infants in a poor black South African community. Curationis 28:12-19.
Crossref

  
 

Oluwalana IB, Oluwamukomi MO, Toriola BO, Karim OR (2015). Influence of packaging materials and storage conditions on the Vitamins A and E storage stability of Palm Oil in Nigeria. Adv. Res. 4(3):191-202.
Crossref

  
 

Pignitter M, Somoza V (2012). Are Vegetable oils always a reliable source of vitamin A? A critical evaluation of analytical methods for the measurement of oxidative rancidity. Sight and Life, 26:18–27

  
 

Puysuwan L, Chavasit V, Sungpuag P, Hediger D, Punvichai T (2007). Feasibility and use of vitamin A fortified vegetable oilsamong consumers of different socioeconomic status in Thailand. Food Nutr. Bull. 28:181−188.
Crossref

  
 

Ruel MT (2001). Can Food-Based Strategies Help Reduce Vitamin A and Iron Deficiencies? A Review of Recent Evidence. International Food Policy Research Institute; Washington, DC, USA.

  
 

Solon FS, Sancex-Fermin LE, Wambangco LS, Solon MAM (1999). Final report-Iron and vitamin A stability in flour and products. Manila: Nutrition Center of the Philippines.

  
 

SUSTAIN (1999). The progress of wheat flour fortification with vitamin A in the Philippines. Final Report of the Micronutrient Assessment Project U.S. Agency for International Development, SUSTAIN Washington, DC.

  
 

UNDP-United Nations Development Programme (2012). Human Development Report 2011/2012-Country Fact Sheets –Malawi.

  
 

West CE, Eilander A, Van Lieshout M (2002). Consequences of revised estimates of carotenoid bioefficacy for dietary control of vitamin A deficiency in developing countries. J. Nutr. 132(9):2920S-2926S.

  
 

WHO-World Health Organization (1998). Safe vitamin A dosage during pregnancy and lactation. Document WHO/NUT/98 4 World Health Organization Geneva, Switzerland 2.

  
 

WHO-World Health Organization (2009). Global prevalence of vitamin A deficiency in populations at risk 1995–2005: WHO Global Database on Vitamin A Deficiency. WHO, Geneva.

  
 

Yeudall F, Gibson RS, Cullinan TR, Mtimuni B (2005).Efficacy of a community-based dietary intervention to enhance micronutrient adequacy of high-phytate maize-based diets of rural Malawian children. Public Health Nutr. 8:826-836.
Crossref

  

 

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 10 No. 11
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES