WHEAT FLOUR FORTIFICATION WITH IRON - Idpas.org
WHEAT FLOUR FORTIFICATION WITH IRON - Idpas.org
WHEAT FLOUR FORTIFICATION WITH IRON - Idpas.org
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II. Qualitative Method<br />
A. Spot test method<br />
This method, approved by the AACC, is applicable for qualitative determinations of iron in enriched<br />
flour. (See Appendix 3.3.)<br />
Principle<br />
Ferric iron added to flour reacts with a thiocyanate (KSCN) reagent to form a red colored complex.<br />
A higher number of red spots and a deeper red color appear with enriched and fortified flour compared<br />
with untreated flour.<br />
Advantages<br />
1. It is a simple, fast, and easy technique requiring no sample pretreatment.<br />
2. It is inexpensive; only two reagents, KSCN and HCl, are needed.<br />
3. Personnel with minimal training can conduct this assay.<br />
4. It does not require a laboratory; it can be conducted in the flour mill.<br />
Limitations<br />
1. It is not quantitative, i.e., it does not determine the amount of iron present in the sample.<br />
Notes<br />
1. This method shows only ferric iron. If iron is added in the ferrous form, the sample needs to<br />
be oxidized with hydrogen peroxide to convert the ferrous to ferric iron before analysis.<br />
3
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