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Objectives: Due to the higher reach of iodized salt (100%) as compared to wheat flour (30%), Ethiopia is considering fortifying iodized salt with folic acid as a means of reducing the high prevalence of neural tube defects in the country. The objective of the study was to evaluate the stability of folic acid in iodized salt (double-fortified salt or DFS) and its acceptability in Ethiopia. Methods: Stability of folic acid in fine salt was assessed over 6 months at three storage temperatures (25°C, 35°C, 45°C). Reaction kinetic parameters and Arrhenius model were used for stability estimation. A three-point hedonic scale was used to evaluate the texture, color, aroma, taste, and overall acceptability of fine and coarse forms of DFS among a total of 840 women of reproductive age in urban Addis Ababa and rural Gimbichu woreda. Results: After six months, folic acid retention was 82%, 80%, and 73% , at 25°C , 35°C, and 45°C, respectively. Estimated retention at 25°C was 70% at 18 mo, 60% at 24 mo and 50% at 30 mo. DFS with fine texture was more acceptable than coarse salt in all parameters and more acceptable in Gimbichu than Addis Ababa. Overall, the DFS with fine texture was accepted by 79 to 87% of consumers compared with 96.1 to 96.2 % for iodized salt in fine form. Conclusions: Folic acid concentration in DFS decreased in relation to the storage time and temperature, indicating that these conditions should be controlled to minimize degradation. High consumer acceptability indicates that the product should be scalable, although this should be confirmed in additional regions of the country. Funding Sources: Nutrition International with support from the Reach Another Foundation.
Banjaw et al. (Sat,) studied this question.