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Wheat Fortification:Standards

Fortification of wheat flour is a cost-effective public health intervention that can reduce Micro Nutrient Deficiencies (MNDs) and prevent birth defects such as Neural Tube Defects (NTDs) due to folic acid deficiency. Wheat flour fortification can potentially reduce iron deficiency and iron deficiency anaemia. Iron helps children develop physically and mentally, and improves the health of pregnant women. Adequate intake of vitamin B12 through fortified flour can improve mental growth and development of children. Therefore, the health impact of fortifying wheat flour with iron, folic acid and vitamin B12 is immense. Wheat flour fortified as per the recommendations from FSSAI will provide one third of the recommended dietary allowance (RDA) of various essential vitamins and minerals. The technology for fortifying wheat flour is simple and cost effective. This would require a premix feeder to add vitamins and minerals into flour and a blender to ensure uniform mixing of the micronutrients. Mills planning to undertake wheat flour fortification must also ensure adherence to internal and external quality control systems.