Open AccessPerformance of Iron Spot Test with Arabic Bread Made from Fortified White Wheat Flour
Author(s) -
Erin Nichols,
Nancy Aburto,
Hanan Masa'd,
James P. Wirth,
Kevin M. Sullivan,
Serdula Mary
Publication year - 2012
Publication title -
food and nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.649
H-Index - 73
eISSN - 1564-8265
pISSN - 0379-5721
DOI - 10.1177/156482651203300305
Subject(s) - wheat flour , micronutrient , fortification , arabic , food science , mathematics , statistics , microbiology and biotechnology , chemistry , biology , philosophy , linguistics , organic chemistry
The iron spot test (IST) is a simple qualitative technique for determining the presence of added iron in fortified flour. IST performance in bread has never been investigated. If found to perform well, the IST has the potential to provide a field-friendly method for testing bread and thus support the monitoring and evaluation of flour fortification programs.