Fortification of Instant Noodles and Pasta
Fortification of instant noodles and pasta:
Instant noodle fortification and pasta fortification with iron, folic acid, and other vitamins can help address micronutrient deficiency.
To ensure that the most susceptible groups of the population benefit from food fortification, the food vehicle must be consumed regularly and in regular amounts throughout the year by a large proportion of the population. Researchers are exploring the potential of noodle fortification and pasta fortification as an effective public health intervention and increase its nutritional benefits.
With the demand for instant noodles increasing, the nutritional fortification of instant noodles has a huge advantage in improving dietary micronutrient intake.
It should also be a food that is centrally manufactured by few plants so that micronutrients can be added under controlled conditions and monitoring can be done effectively. Both the choice of micronutrients and the amounts to add must be based on the consumption patterns of the food vehicle and micronutrient needs of the population, while remaining within the safe upper limits of micronutrient intake.
FORTIFICATION OF INSTANT NOODLES AND PASTA
Instant noodle fortification can be done either by fortifying the flour used to make the noodles or by fortifying the seasoning consumed along with the noodles. Micronutrients including iron, folic acid, vitamin b12, vitamin A, B1, B2, and Niacin can be added for the nutritional fortification of instant noodles although the micronutrients and their overages will vary with each approach.
Choosing the appropriate form of fortificant is important to minimize nutrient-nutrient as well as nutrient-food interactions and any resulting adverse effects. Iron, for example, is a difficult mineral to add to foods as the most bioavailable forms tend to promote fat oxidation resulting in the development of unacceptable sensory changes in the finished food.
Option 1:
Instant Noodles and Pasta, when fortified, shall contain added iron, folic acid and Vitamin B-12 at the level given in the table below
| Sl.No. | Nutrients/Source | Level of Fortification per 100 kcal |
| 1 | Iron (mg) | 0.5-1.0 |
| 2 | Folic acid (µg) | 2.5 -5 |
| 3 | Vitamin B12 (µg) | 0.025 -0.05 |
Option2:
In addition, Instant noodles and pasta may also be fortified with following micronutrients, singly or in combination, at the level in the table below.
| Sl.No. | Nutrients/Source | Level of Fortification per 100 kcal |
| 1 | Zinc (mg) | 0.3 -0.6 |
| 2 | Vitamin A (µg RE) | 15 -30 |
| 3 | Thiamine (Vitamin B1) (mg) | 0.04-0.08 |
| 4 | Riboflavin (Vitamin B2) (mg) | 0.04-0.08 |
| 5 | Niacin(Vitamin B3) (mg) | 0.05-1.0 |
| 6 | Pyridoxine (Vitamin B6) (mg) | 0.05-0.1 |
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