COMPARATIVE STUDY OF IRON FORTIFICATION LEVELS IN DIFFERENT BRANDS OF NOODLES SOLD IN ECUADOR
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Abstract
This study focused on evaluating the iron content (Fe2+) in 51 samples of noodles in various shapes and prices, corresponding to 20 brands marketed in Ecuador. The AOAC 944.02 method, “Iron in flour. Spectrophotometric method,” was employed and validated for assessing iron in noodles. Statistical analysis showed that the diverse shapes and price ranges of noodles did not significantly influence iron content. However, a significant difference in iron content (p<0.005) was observed among noodles from different origins (Ecuadorian, Peruvian, and Italian). To compare iron content, the range of 37-73 mg of ferrous fumarate/kg established by Ecuadorian regulations for wheat flour fortification was utilized, revealing that noodles marketed in Ecuador contribute approximately 4-89 mg of Fe2+/kg. Furthermore, all 41 samples declaring iron fortification in their ingredients list indeed contained iron, yet only 7 fell within the reference fortification range for wheat flour as per Ecuadorian regulations. The specific regulation for noodles is governed by INEN 1375, which currently lacks specific iron values, underscoring the need to update these guidelines to include specific parameters for iron fortification. This update will ensure that both domestic and imported products meet established standards of safety and nutritional quality.
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