Publication: Assessment, views and challenges of zinc and iron Fortification of locally milled maize flour sold in Nairobi, Kenya
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2020-10
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Moi University
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Abstract
Introduction: Low nutrient intake of Zinc and Iron is a global problem affecting the
health and social economic wellbeing of world population. There is an advocacy for
food fortification as one method of dealing with these two serious micronutrient
deficiencies. Kenya has not been left behind. A legal notice of June 2012 made
fortification of maize flour with zinc and iron mandatory for all maize millers. Limited
studies have been done to evaluate compliance to the Kenyan gazette notice on
micronutrient fortification standards for maize flour.
Objectives: Assessment of Iron and Zinc concentration in maize flour, consumers
views and miller challenges on fortification of locally milled maize flour, sold in
Nairobi, Kenya.
Methods: A cross sectional survey approach was used. The study was carried out in
Nairobi County, Kenya. 35 Samples of fortified maize flour were randomly purchased
to give a representative sample. Atomic Absorption Spectrometry was used to analyze
amounts of Zinc and Iron in the maize flour samples. 384 consumers were interviewed
from Nairobi County. Four maize flour millers and a Kenya Bureau of standards
personnel responded to the questionnaire. Zinc and iron levels were compared against
recommended fortification standards. Data on consumers was extracted, entered on
excel spreadsheet and imported into R statistical software package for analysis. Data is
presented in prose, charts, and tables.
Results: From the study, of the 35 samples analyzed, overall, 14.29% of the samples
met the minimum legal requirement of zinc and iron. The amount of iron ranged
between1.08 ppm to 19.02 ppm against a minimum of 15ppm, the amount of zinc
ranged from 10.64ppm to 56.25ppm against a minimum of 20ppm. Pearson’s
correlation between zinc and iron fortification, was negative at a coefficient of
0.487787. Of the respondents who had knowledge on fortification, 61 % were female.
There existed a positive relationship (p-value = 0.0248) between knowledge of
fortification and age bracket. Consumers believed fortification improved their health at
66%. Major reasons given for fortification non-compliance were corruption and cost at
40% and 30% respectively. Although the media played a major role in creating
fortification awareness at 41 %, 62.9% of respondents were not aware of the mandatory
maize flour fortification with Iron and Zinc. Of the four millers interviewed, it was
clear, there are no government incentives to support the mandatory fortification.
Conclusion: The study showed that Maize flour available for public consumption in
Nairobi County is not adequately fortified. Consumer knowledge on mandatory
fortification to be increased. Millers are not adequately prepared to fortify maize flour
adequately.
Recommendations: The fortification process to be integrated into the overall food
safety mechanisms to ensure conscious and constant monitoring during production.
Consumer awareness to be created on the benefits of consuming fortified foods. The
government to routinely publish the list of products that are complying and taking
disciplinary actions on milers who do not comply.
Government incentives such as subsidized costs of laboratory analysis would ensure
increased monitoring
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Iron, Zinc, Fortification, Maize flour, Kenya