FOOD FORTIFICATION-METHODS,BIOTECHNOLOGICAL APPROACHES,BIOFORTOFICATION,ADVANTAGES AND LIMITATION
Food fortification Food fortification is defined as the addition of one or more essential nutrients to a food, whether or not it is normally contained in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. Fortification therefore differs from enrichment, which is the process of restoring the nutrients to a food removed during refinement or production. Fortification commonly uses staple foods as vehicles to deliver micronutrients generally lacking or not contained insufficient concentration in the diet of a population. It has been implemented for a long period of time to achieve the successful control of vitamin A and D deficiencies, several B vitamins (thiamine, riboflavin, and niacin), as well as iodine and iron. Since the early 1940s, the fortification of cereal products with thiamine...