Hospitality and Travel Management

DEPARTMENT

FOOD FORTIFICATION USING NATURAL AND LOCAL FOOD SOURCES

Ann Myril C. Tiu

0925-3059714
myril_chua@icloud.com

Interest in micronutrient malnutrition has increased greatly over the last few years. One
of the main reasons for the increased interest is the realization that micronutrient malnutrition
contributes substantially to the global burden of disease. In 2000, the World Health Report
identified iodine, iron, vitamin A and zinc deficiencies as being among the world’s most serious
health risk factors. In addition to the more obvious clinical manifestations, micronutrient
malnutrition is responsible for a wide range of non-specific physiological impairments, leading
to reduced resistance to infections, metabolic disorders, and delayed or impaired physical and
psychomotor development.
The best way of preventing micronutrient malnutrition is to ensure consumption of a
balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achievable
everywhere since it requires universal access to adequate food and appropriate dietary habits.
From this standpoint, food fortification has the dual advantage of being able to deliver
nutrients to large segments of the population without requiring radical changes in food
consumption patterns.
This study was to fortify common consumed foods of Filipino families using s natural,
organic sources and locally sourced commodity that can be easily found in the backyards of
every family in the provinces.

KEYWORDS: Food fortification, Response Surface Methodology, Carrageenan, Citric acid,

Mango, Food Dehydration, and Confectionery
Introduction

The public health implications of micronutrient malnutrition are potentially huge, and

are especially significant when it comes to designing strategies for the prevention and control

of diseases such as HIV/AIDS, malaria and tuberculosis, and diet-related chronic diseases.

While micronutrient deficiencies are certainly more frequent and severe among disadvantaged
populations, they do represent a public health problem in some industrialized countries. The
increased consumption in industrialized countries (and increasingly in those in social and
economic transition) of highly-processed energy-dense but micronutrient-poor foods, is likely
to adversely affect micronutrient intake and status.
The best way of preventing micronutrient malnutrition is to ensure consumption of a
balanced diet that is adequate in every nutrient. Unfortunately, this is far from being achievable
everywhere since it requires universal access to adequate food and appropriate dietary habits.
From this standpoint, food fortification has the dual advantage of being able to deliver
nutrients to large segments of the population without requiring radical changes in food
consumption patterns. In fact, fortification has been used for more than 80 years in
industrialized countries as a means of restoring micronutrients lost by food processing, in
particular, some of the B vitamins, and has been a major contributory factor in the eradication
of diseases associated with deficiencies in these vitamins. Because of the increased awareness
of the widespread prevalence and harmful effects of micronutrient malnutrition, and in
consideration of changes in food systems (notably an increased reliance on centrally processed
foods), and successful fortification experiences in other regions, increasing numbers of
developing countries are now committed to, or are considering, fortification programmes.
With so much accumulated experience, the conditions under which food fortification
can be recommended as a strategic option for controlling micronutrient malnutrition are now
better understood. Its limitations are also well known: food fortification alone cannot correct
micronutrient deficiencies when large numbers of the targeted population, either because of
poverty or locality, have little or no access to the fortified food, when the level of micronutrient
deficiency is too severe, or when the concurrent presence of infections increases the metabolic
demand for micronutrients. Various safety, technological and cost considerations can also place
constraints on food fortification interventions. Thus, proper food fortification programme
planning not only requires assessment of its potential impact on the nutritional status of the
population but also of its feasibility in a given context.
The success of a fortification programme can be measured through its public health
impact and its sustainability. The latter implies an intersectoral approach where, in addition to
competent national public health authorities, research, trade, law, education,
nongovernmental organizations and the commercial sector are all involved in the planning and
implementation of the programme. It has taken time to appreciate the role of the private
sector, in particular industry, and the importance of civil society in this process.These are now
fully acknowledged and this recognition should strengthen the capability of interventions to
combat micronutrient malnutrition.

Materials and Method:

The different percentage levels of Moringa olefeira addition to doughnut recipe are shown in
figure A below. The basic ingredients of doughnut are incorporated with Moringa olefeira.

Treatments Percentage (Moringa) Other Ingredients

1 0% 11g (instant dry) yeast
2 2% 57g shortening
3 4% 85g refined sugar
4 6% 85g egg
353 (lukewarm) water
850g all-purpose flour
Table 1. Shows the data’s of level percentage of Moringa olefeira addition.
Percentage levels of Moringa olefeira and Cucurbita maxima addition to the moron
formulation.

Treatments % of Cucurbita % of Moringa Other Ingredients

maxima olefeira
1 0% 0% 72g rice flour

2 3% 3% 29g glutinous flour

3 6% 6% 49g evaporated milk

4 9% 9% 1g vanilla
136g coconut milk
91g white sugar

Table 2. Shows the percentage levels of Moringa olefeira and Cucurbita maxima

Results and Discussion

The most preferred percentage addition of Moringa olefeira to doughnut formulation as

to color, aroma, texture, flavor, and general acceptability is treatment one or without Moringa
olefeira addition. It was clearly shown in the table (figure B) below; the difference between the
sensory attributes data.

Treatments/ Color Aroma Texture Favor General Overall

Percentage Acceptability Response
Addition Mean

T1 = 0% 7.59 7.69 7.61 7.64 7.86 7.68

T2 = 2% 7.53 7.48 7.28 7.34 7.67 7.46

T3 =4 % 7.50 7.40 7.60 7.52 7.65 7.53

T4 = 6% 7.21 7.23 7.34 7.33 7.73 7.37

Table 3. Shows the average means from the sensory evaluation of its sensory attributes.

There is a significant difference among the levels of Moringa olefeira addition to doughnut
formulation base from our ANOVA result. Refer the complete solution below.
 Sensory
Attributes T1 = 0% T2 = 2% T3 = 4% T4 = 6%

Color 7.59 7.53 7.50 7.21

Aroma 7.69 7.48 7.40 7.23

Texture 7.61 7.28 7.60 7.34

Flavor 7.64 7.34 7.52 7.33

General
Acceptability 7.86 7.67 7.65 7.73
Overall
Response 7.68 7.46 7.53 7.37

Table 4: Data’s of the 4 treatments

The null hypothesis assumes that there is no significant difference of the levels of Moringa
olefeira addition to doughnut formulation.

Ho: T1 = T2 = T3 = T4 – the mean significant difference is statistically equal across the 4

treatments of doughnut formulation.

Since the null hypothesis assumes that there is no significant difference, we could reject it if
only the mean is not equal. Thus, the alternative hypothesis is:

Ha: At least one mean significant difference is not statistically equal among the treatments.

most preferred percentage addition of Moringa olefeira and Cucurbita maxima addition to
moron recipe.
o color;
o aroma;
o texture
o flavor; and
o general acceptability?
Treatment % of % of Color Aroma Texture Flavor General Overall
Cucurbita Moringa Acceptability Response
maxima olefeira mean
1 0% 0% 8.11 7.67 7.76 8.09 8.09 7.94
2 3% 3% 7.57 7.25 7.16 7.11 7.22 7.26
3 6% 6% 6.72 6.13 6.51 6.09 6.17 6.32
4 9% 9% 6.23 6.71 6.51 6.65 5.69 6.16
 The most preferred percentage addition of Moringa olefeira and Cucurbita
maxima to moron formulation as to color, aroma, texture, flavor, and general
acceptability is treatment one or without Moringa olefeira and Cucurbita maxima
addition. The data was clearly shown in Table

There is no significant difference on the levels of Moringa olefeira and Cucurbita

maxima addition to moron formulation in terms of the different sensory attributes
tested.

T1 T2 T3 T4

8.11 7.57 6.72 6.23

7.67 7.25 6.13 6.71

7.76 7.16 6.51 6.51

8.09 7.11 6.09 5.65

8.09 7.22 6.17 5.69

7.94 7.26 6.32 6.16

[T1] Value Mean Deviations SQ Deviations

8.11 7.94 0.17 0.0289

7.67 7.94 -0.27 0.0729

7.76 7.94 -0.18 0.0324

8.09 7.94 0.15 0.0225

8.09 7.94 0.15 0.0225

[T2] 7.57 7.26 0.31 0.0961

7.25 7.26 -0.01 0.0001

7.16 7.26 -0.1 0.01

7.11 7.26 -0.15 0.0225

7.22 7.26 -0.04 0.0016

[T3] 6.72 6.32 0.4 0.16

6.13 6.32 -0.19 0.0361

6.51 6.32 0.19 0.0361

6.09 6.32 -0.23 0.0529

6.17 6.32 -0.15 0.0225

[T4] 6.23 6.16 0.07 0.0049

6.71 6.16 0.55 0.3025

6.51 6.16 0.35 0.1225

5.65 6.16 -0.51 0.2601

5.69 6.16 -0.44 0.1936