Vitamin A Baking and Storage Stability in Nigerian Retailed Bread

Abstract

Objectives: Flour has been fortified with vitamin A in Nigeria but its stability in bread at point of consumption has not been determined. The objective of study therefore is to determine baking and storage stability of vitamin A in retailed bread as it is purchased and consumed. Methods: Seventeen flour and fifteen oven-fresh samples of commonly consumed bread were selected from fifteen bakeries across five Local Government Areas (Agege, Ikorodu, Lagos Island, Mushin, and Oshodi/Isolo) in Lagos, Nigeria. Bread was stored for 5 days in white polythene nylons at room temperature. Vitamin A (retinol) content of flour was determined before bread was baked while bread samples were analyzed at oven-fresh and 5 days using High Performance Liquid Chromatography. Vitamin A stability was calculated as percentage of flour recommended (30IU/g) and bakery values. Data were analyzed using descriptive, T-test, and ANOVA statistics at p<0.05 significant level. Results: Mean vitamin A content of flour was 16.7IU/g±10.7 while oven-fresh and 5 days bread had 7.6±6.7 IU/g and 2.6IU/g±2.3 respectively. Using recommended value (30IU/g), baking and storage stability in bread were 25.2±22.44 % and 8.8±7.64% respectively while flour bakery value gave baking and storage stability as 56.8±50.39% and 10.7±14.67% respectively. Statistically significant difference existed between baking and storage stability of vitamin A; baking stability obtained using recommended and bakery vitamin A values but none existed between storage stability values obtained using recommended and bakery values. Conclusions: Vitamin A baking and storage stability in bread was low. Compliance and quality control should be ensured.