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Potassium iodate (KIO3) is mostly added to table salts to prevent iodine deficiency disorders. In many cases iodine is lost from salt due to instability resulting in decreased levels in human diet, which give rise to a number of clinical problems. The effect of storage duration at room temperature on the stability of potassium iodate in commercial salts was investigated by iodometric titration. Dangote Salt and Mr. Chef Salt brands produced in Nigeria and initially fortified with 50ppm KIO3 were used in this study. Dangote Salt is found to be relatively more stable than Mr. Chef Salt, because after every 24 hours, the rate at which Mr. Chef Salt lost iodate is greater than Dangote. After 120 days exposure to room temperature Dangote salt lost 92.8% of its original iodine against 100% lost by Mr. Chef salt brand. This difference in loss rate and stability is a reflection of the difference in the methods used in binding iodate to salts by the manufacturers. Table salts should be fortified with iodate using appropriate method and sealed properly during storage to enhance iodate stability, for the prevention of possible deficiency disorders.

Impact of Storage on Iodine Stability of Commercial Salt Brands