Micronutrient Fortification of Semolina (sooji)

Micronutrient fortification of semolina enhances its nutritional value by adding essential vitamins and minerals such as iron, folic acid, and vitamin B12. It helps address widespread micronutrient deficiencies, improves public health, and supports better growth and immunity. The technology is cost effective, scalable, and easily integrates into commonly consumed foods without altering taste or texture.

Micronutrient-fortified semolina can be widely used in preparing commonly consumed foods such as upma, halwa, pasta, and other semolina-based products. It helps deliver essential nutrients like iron, folic acid, and vitamin B12 through daily diets. This approach supports nutrition improvement programs, public health initiatives, and school feeding schemes to combat micronutrient deficiencies.

Micronutrient fortification of semolina (sooji) improves its nutritional quality by adding essential vitamins and minerals such as iron, folic acid, and vitamin B12. It helps reduce micronutrient deficiencies, including iron deficiency anemia, and supports better growth, immunity, and overall health. The fortification process does not significantly affect the taste, color, or texture of semolina products. It is cost-effective, suitable for large-scale production, and can be easily incorporated into commonly consumed foods like upma, halwa, and pasta, making it an effective approach for improving population nutrition.