ArticleFood chemistry: X2020
Influence of storage conditions and packaging of fortified wheat flour on microbial load and stability of folate and vitamin B12.
Article in Food chemistry: X, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
9 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Pooled it
- Effects of vitamin B9 and B12-fortified corn flour on cognitive function in teenage girls: a randomized controlled trial in Ethiopia.European journal of nutrition · 2026Trial
- Evaluation of the iron, zinc, and folic acid stability in fortified wheat flour storage and its impact on quality indicators.BMC nutrition · 2025Article
- Biological, dietetic and pharmacological properties of vitamin BNPJ science of food · 2025Review
- Recent Advances in Dietary Sources, Health Benefits, Emerging Encapsulation Methods, Food Fortification, and New Sensor-Based Monitoring of Vitamin BMolecules (Basel, Switzerland) · 2023Review
- Vitamin BMolecules (Basel, Switzerland) · 2022Review
- Stability of vitamin A, E, C and thiamine during storage of different powdered enteral formulas.Heliyon · 2022Article
- Determinants of knowledge about aflatoxin and fumonisin contamination in sorghum and postharvest practices among caregivers of children aged 6-59 months in Kerio Valley, Kenya.Food science & nutrition · 2021Article
- Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives.Plant foods for human nutrition (Dordrecht, Netherlands) · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flour fortification with folic acid (FA) is implemented in many countries, and the fortification of flour with vitamin B12 has been planned. However, vitamins losses can occur during storage. In this study, fortified wheat flour was packaged either in paper bags or multilayer aluminum/PET bags, and stored in controlled conditions of temperature (25 °C or 40 °C) and relative humidity (65% or 85% RH) for 6 months. FA content, cyanocobalamin content, and microbial quality were regularly assessed. In flours packed in multilayer bags (non-permeable to oxygen and humidity), no significant FA and cyanocobalamin losses were observed, irrespective of temperature and RH. In flours packed in permeable paper bags, the microbial quality deteriorated in flours stored at 85% RH, FA loss reached 22-53% after 6 months at 85% RH, whereas cyanocobalamin loss reached 49-63% after 6 months at 65% RH. This shows that, depending on environmental conditions, packaging choice is of critical importance.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.