Abuye, Cherinet(PhD)Ayelign, Abebe2018-07-132023-11-102018-07-132023-11-102010-06http://etd.aau.edu.et/handle/12345678/8439The purpose of this study was to evaluate the effects of storage time, packaging materials, temperature, relative humidity and processing methods on the stability of iodine in salt and iron in wheat flour. Salt was fortified by potassium iodate in the level 66 mg /kg of salt with wet method of fortification. Then the iodized salt was stored using three packaging materials (LDPE, HDPE and WHDPE) at two conditions: accelerated temperature (40 0C) and high relative humidity (70-100 %) for about 18 days and room temperature and medium relative humidity for about 6 months. Generally, the amount of iodine decreased with time (p < 0.05) but accelerated storage resulted in rapid loss of iodine. Among the three packaging materials used, HDPE retained iodine from iodized salt better than the other two packaging materials. In addition, a significant amount of iodine was lost from the iodized salt after processing the iodized salt at different temperature. Wheat flour was fortified by ferrous sulfate in the level 40 mg/kg of wheat flour for room temperature (for 45 days) storage and 30 mg /kg of wheat flour for accelerated temperature (40 0C) and high relative humidity (70-100 %) (for 4.5 days) storage. For both storage conditions iron was found to be stable (p > 0.05). When the amount of iron was evaluated after processing (baking bread), the result was found to be non-significantly different. In addition, the sensory quality scores of the 30 ppm and 40 ppm iron fortified bread was above moderately liked scale and was not different from the bread made from the control.enPackaging materialsTemperatureThesis