Rice as a vehicle for micronutrient fortification: a systematic review of micronutrient retention, organoleptic properties, and consumer acceptability

Abstract

Context Previous reviews have focused on evaluating the efficacy and effectiveness of rice fortification, despite the need to also understand the outcomes of micronutrient retention, organoleptic properties, and acceptability to inform nutrition programs. Objective This systematic review aims to consolidate existing evidence on micronutrient retention, organoleptic properties, and acceptability of fortified rice. Data Sources Eligible articles were identified from 22 electronic databases and personal referrals and reviews. Study Selection Studies on rice fortified via extrusion or coating technologies were included in the review if they reported outcomes in at least 1 of 3 domains: micronutrient retention, organoleptic or physicochemical properties, and acceptability (evaluated by sensory tests and consumer surveys). Any years of publication and study populations were considered for inclusion. A total of 15 391 articles were screened, yielding 49 for inclusion. Data Extraction Study results were summarized descriptively through discussions by intervention conditions, study population, measurement methods, and key findings. The included studies were independently reviewed by 2 of the 3 authors, and all 3 authors reached consensus on the quality and major findings from the included articles. Results Extrusion and coating fortification technologies were found to be comparable across studies that assessed retention, organoleptic properties, and acceptability. Cooking fortified rice in excess water increased micronutrient loss for both technologies. Fortified kernels containing ferric pyrophosphate, zinc oxide, or zinc sulfate showed the most positive results for all outcomes reviewed, while retention rates of vitamin A in multiple-micronutrient-fortified rice were variable. Conclusions The current practice of fortifying rice with ferric pyrophosphate provides high micronutrient stability and results in rice with organoleptic properties and consumer acceptance levels comparable to those of unfortified milled rice, although it presents challenges regarding the effect of vitamin A–fortified rice on vitamin A status.

Mitigating poverty and undernutrition through social protection: A simulation analysis of the COVID‐19 pandemic in Bangladesh and Myanmar

“…However, there are clearly challenges related to consumers' acceptance of fortified rice (Andrade et al, 2021). Moreover, common practices such as cooking rice in excess water and draining the boiled rice cause micronutrient loss for fortified rice irrespective of the fortification technology used (Pyo et al, 2022), as well as for unfortified rice. These constraints highlight the importance of nutrition awareness campaigns and targeted nutrition education programs to complement social protection measures for reducing micronutrient malnutrition.…”

Biofortification of iron and zinc in rice and wheat

“…Fortification is an approach of supplement of iron and zinc salt to food. However, the effect of fortification is largely limited by the low bioavailability of iron and zinc and the low consumer acceptability of fortified food (Pyo et al, 2022). In contrast, biofortification is the most promising and sustainable approach and can be further categorized into agronomic biofortification, biofortification through conventional breeding, and biofortification through genetic modification.…”

A global update on the status of prevention of folic acid‐preventable spina bifida and anencephaly in year 2020: 30‐Year anniversary of gaining knowledge about folic acid's prevention potential for neural tube defects

“…The methodology of estimating the prevention proportion of FAP SBA has evolved due to updated assumptions in prevention estimation; however, the proportion of FAP SBA cases prevented through mandatory folic acid fortification of wheat flour and/or maize flour globally has remained very low throughout, varying between 20% and 25%. Along with wheat flour and maize flour, rice, a common staple in some regions of the world, has been gaining acceptance as a fortification vehicle for folic acid (Pyo, Tsang, & Parker, 2022). The prevention proportion of FAP SBA in countries where rice is fortified is yet to be understood.…”