Assessment of wheat flour fortification by premix (iron and folic acid) in flour factories of Zanjan province, Iran, 2016

  • Adel Mirza Alizadeh Master of Food Safety and Hygiene, Food and Drug Deputy, Zanjan University of Medical Sciences, Zanjan, Iran
  • Rasool Haj Heidary Bachelor of Food Science and Technology, Food and Drug Deputy, Zanjan University of Medical Sciences, Zanjan
  • Javad Tajkey Assistant Professor of Pharmaceutics, Department of Physiology and Pharmacology, School of Medicine, Zanjan
  • Majid Aminzare Assistant Professor of Food Hygiene, Department of Food Safety and Hygiene, School of Health, Zanjan University of Medical Sciences, Zanjan
  • Jalal Hejazi Mail Assistant Professor of Nutrition, Department of Biochemistry and Nutrition, School of Medicine, Zanjan University of Medical Sciences, Zanjan, Iran
Flour fortification, Premix, Spectrophotometry, Spot test, Zanjan


Background: Fortification has an important role in correction of dietary micronutrients deficiencies. The aim of the present study is to assess the fortification of wheat flour with premix, which includes iron and folic acid, in Zanjan province.
Methods: Totally 479 samples were obtained from active flour producing factories of Zanjan (5 Factories) during year 2016. Amount of fortification in bakery products was measured with spot test and UV spectrophotometric method and was compared with the standard values of Iran Food and Drug Administration (IFDA).
Results: Qualitative assessment of iron in Tafton/Lavash and Barbari flours has revealed that the fortification program was successful in all the cases (100%) according to the standard values of IFDA. Quantitative evaluation of iron in Tafton/Lavash and Barbari flours has indicated that 72.68% and 68.46% of samples had iron in standard ranges (40-85ppm), respectively. The average concentrations of iron in Tafton/Lavash and Barbari flours were 62 and 57.91ppm, respectively. According to the results, an average Iranian receives about 7.5mg/d iron from the fortified wheat flour.
Conclusions: The results suggest that fortification of wheat flour with premix is in an acceptable condition in Zanjan province.


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How to Cite
Mirza Alizadeh A, Haj Heidary R, Tajkey J, Aminzare M, Hejazi J. Assessment of wheat flour fortification by premix (iron and folic acid) in flour factories of Zanjan province, Iran, 2016. J Nutr Sci & Diet. 3(1).
Original Article(s)