Journal of Undergraduate Research
Keywords
microbial degradation, folic acid, micronutrient fortified corn masa
College
Life Sciences
Department
Nutrition, Dietetics, and Food Science
Abstract
Pregnant women who consume the recommended micronutrient level of folic acid can reduce the incidence of newborn neural tube defects (NTD), like spina bifida and ancelephthy, by up to 70% (Yang et al., 2002). Hispanic women with the highest rates of NTD births, also have the lowest consumption of enriched grain products (Yang et al., 2002). In recent research conducted by Brigham Young University (BYU) faculty and students, corn tortillas were shown to be an effective vehicle for micronutrient fortification (Burton et al., 2008). Tortillas made with grains such as corn masa are considered an especially good micronutrient delivery medium because they are a Mexican staple food. However, 80% of the folic acid added to commercially produced, fortified corn masa was lost during commercial processing (Dunn and Serna-Saldivar, 2007).
Recommended Citation
Jahner, Brandon and Dunn, Dr. Michael
(2014)
"Microbial Degradation of Folic Acid in Micronutrient Fortified Corn Masa,"
Journal of Undergraduate Research: Vol. 2014:
Iss.
1, Article 859.
Available at:
https://scholarsarchive.byu.edu/jur/vol2014/iss1/859