HPLC analysis of nicotinamide, pyridoxine,riboflavin and thiamin in some selected food products in Nigeria

Food fortification is an important tool for improving the health of the population. Motivated by this; the National Agency for Food and Drug Administration and Control (NAFDAC) has in the past few years embarked on a campaign to create this awareness. There has been varying degree of compliance to this; and so it is of utmost importance to know the food products that contribute significantly to the dietary vitamin B intake. This study investigates the amount of four Vitamin B compounds; namely nicotinamide; pyridoxine; riboflavin and thiamin; present in different packaged food items available in Lagos metropolis of Nigeria. The food items analyzed include dairy products; fruit juices and cereal products. These foods were chosen because of their widespread consumption in the area. The analysis was done using a high performance liquid chromatographic technique with a UV detector. The separation was carried out on a C18 column; using a mobile phase made up of 70buffer (a solution of sodium salt of hexane sulphonic acid) and 30HPLC grade methanol. The identification was based on retention time match against a standard while the quantitation was based on the peak area match against those of a standard. The calibration curves for the standards were linear with a linear regression coefficient close to unity

Composite flour development for injera

A composite flour has been developed to simulate an expensive grain; tef (Eragrostis tef) for making injera; by incorporating cheaper grains. Sixty four combinations were baked; their physical characteristics and shelf-life tested. The results were statistically analysed using mean scores of texture; elasticity; and reconstitution properties. The triangle and duo-trio tests were used for panel selection; paired comparison preference and declared control difference tests were employed for sensory evaluation; and the best composite flour to imitate tef was a combination of [tef 35 per cent wheat (Triticum durum) 25 per cent and sorghum (Sorghum vulgare) Kafir group 40 per cent]. The nutritive value of the new product corresponds with that of tef and a 27 per cent cost reduction was accomplished for each injera