The growing centralization of maize milling, its world-wide consumption, and the simplicity of the fortification technology make this vehicle a good choice for nutritional intervention. Overall stability of micronutrients in fortified maize flour stored at room temperature is good.


Whole maize is a good source of thiamin, pyridoxine and phosphorus, and a fair source of riboflavin, niacin, folate, biotin, iron and zinc. However, many of these nutrients are lost during milling. All of the above nutrients also including vitamin A, E and calcium can be easily added to maize flour or maize meal during the milling process. The concentration of vitamins and minerals to be added must be calculated based on nutritional requirements and consumption patterns, after which losses during storage and cooking must also be considered

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