Review Article
Beneficiary Role of Zinc and Iron Fortification for Foods in Under-5 Children: Supporting & Enhancing Cognitive and Physical Development During the Preschool Years
Issue:
Volume 10, Issue 1, March 2026
Pages:
1-6
Received:
6 January 2026
Accepted:
26 January 2026
Published:
6 February 2026
Abstract: Micronutrient deficiencies, particularly iron and zinc deficiencies, represent a significant global public health challenge, especially among children under five years of age in low- and middle-income countries. Early childhood is a critical period for brain development, physical growth, and immune maturation, all of which depend on adequate micronutrient intake. Iron deficiency is the most common cause of anemia worldwide and is strongly associated with impaired cognitive development, delayed psychomotor performance, reduced attention span, and poor learning capacity. Zinc deficiency contributes to growth retardation, compromised immune function, increased susceptibility to infections, and elevated risks of morbidity and mortality in young children. Food fortification with iron and zinc has emerged as a cost-effective, scalable, and sustainable intervention to address these deficiencies at the population level. Fortifying commonly consumed staple foods and complementary foods allows for widespread micronutrient delivery without requiring major dietary behavior changes. Evidence from randomized controlled trials and national nutrition programs indicates that iron and zinc fortification can improve hemoglobin concentrations, reduce anemia prevalence, support linear growth, and enhance cognitive and motor development during the preschool years. This review evaluates the role of iron and zinc fortification in improving cognitive and physical development among under-five children, focusing on the crucial preschool period. Findings from clinical studies, large-scale fortification initiatives, and World Health Organization (WHO) guidelines are synthesized to highlight the physiological benefits of these micronutrients. In addition, key implementation challenges—such as micronutrient bioavailability, fortification selection, program coverage, quality control, and monitoring—are discussed. The review underscores the importance of well-designed fortification strategies and strong policy support in combating hidden hunger and improving child health outcomes globally.
Abstract: Micronutrient deficiencies, particularly iron and zinc deficiencies, represent a significant global public health challenge, especially among children under five years of age in low- and middle-income countries. Early childhood is a critical period for brain development, physical growth, and immune maturation, all of which depend on adequate micron...
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Research Article
Effect of Deodorization on Nutrients and Antinutrients Compositions of Fermented Food Condiment from Prosopis africana (African Mesquite) Seeds
Issue:
Volume 10, Issue 1, March 2026
Pages:
7-14
Received:
19 January 2026
Accepted:
30 January 2026
Published:
21 February 2026
Abstract: Fermented food condiments remain of interest since they do not require refrigeration during distribution and storage. The traditional fermented condiments have not attained commercial status due to the objectionable packaging materials, stickiness and the characteristic putrid and unpleasant odor. The aim was to determine the effect of deodorizing agents on nutrient and antinutrient compositions and evaluate the physicochemical characteristics of the deodorized fermented condiment. The condiment was prepared in the laboratory and Deodorization was achieved using five different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5g) of the deodorants per 100g of the control, CD and PAC treated samples. Triplicate determinations of proximate composition to determine the average value of the Nutrients. Atomic absorption spectrophotometry (AAS) was used for Minerals and flame photometry for K analysis. UV- Spectrophotometry was used for vitamins estimation. The crude protein content of control sample was (40.30±0.14g/100g) while deodorized fermented condiment CD and PAC treated sample were (33.18±0.23g/100g) and (54.50±0.25g/100g) respectively. The crude protein content of the control sample differed significantly with CD and PAC (p≤0.05). The lipids, carbohydrates, crude fibre and ash content were all higher in PAC treated sample than CD and Control. While Ca, Fe, Mg, Zn, K and P were higher in CD than PAC treated samples. PAC has lower trypsin inhibitors and α-amylase inhibitors. The cyclodextrin and powdered activated carbon are suitable and effective in reducing various antinutritional compounds most especially the inhibitors except flavonoids and tannins, with significant increase in the nutrient contents of fermented condiment from Prosopis africana seeds.
Abstract: Fermented food condiments remain of interest since they do not require refrigeration during distribution and storage. The traditional fermented condiments have not attained commercial status due to the objectionable packaging materials, stickiness and the characteristic putrid and unpleasant odor. The aim was to determine the effect of deodorizing ...
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,
Tofayel Ahmed
