Table 4.
Fortification of cereals to address deficiency disorders.
| Vitamins | Natural source used | Artificial source used | References |
|---|---|---|---|
| A | Adansonia digitate | (34) | |
| Moringa oleifera | (35) | ||
| Guava skin | (36) | ||
| B1 | Addition of 6.4 mg/kg of B1 to cereal flour | (37) | |
| Vitamin B2 | Pap, akamu, ogi, koko, fermented maize, millet, sorghum, soyabean | Addition of 3.9 mg/kg B2 to cereal flour | (27, 37–39) |
| B3 | Addition of 52.9 mg/Kg B3 to cereal flour | (37) | |
| B6 | Daily dietary intake is 4.18 mg/kg | (40) | |
| B9 | Addition of Lactobacillus to cereals | Addition of 1.5 mg/Kg of B9 to cereal flour | (37, 41) |
| B12 | Fermented Wheat bran with Propionibaterium freudenreichii and Lactobacillus brevis | (42) | |
| C | Fermented Afzelia africana legume flour | (43, 44) | |
| D | Direct addition of 0.024 mg/kg of Vitamin D to foods | (45) | |
| Whole grain or pearled barley flour | (46) | ||
| K | Fermented soyabean | (47) |