FORTIFICATION OF FLOUR CULTIVATED IN THE TERRITORY OF THE REPUBLIC OF UZBEKISTAN WITH OWN IRON AND ZINC

Authors

Nodira B. KURBANOVA, Tashkent Institute of Chemical Technology, Tashkent, UzbekistanFollow
Gulnoza Z. DJAKHANGIROVA, Tashkent Institute of Chemical Technology, Tashkent, UzbekistanFollow
Bakhtiyar I. KURBANOV, Institute of Nuclear Physics, Tashkent, UzbekistanFollow
Dase D. KLAVA, Latvia University of Life Sciences and Technologies, Jelgava, LatviaFollow

Abstract

The aim of the study is to investigate the regional characteristics of iron and zinc content in wheat and flour produced in Uzbekistan using instrumental neutron activation analysis, and on this basis to provide a scientific justification for effective approaches to flour fortification and the preservation of micronutrients during grain processing. The study analyzed wheat flour produced from grain grown in five regions of Uzbekistan (Khorezm, Surkhandarya, Bukhara, Tashkent, and Fergana). Instrumental Neutron Activation Analysis (INAA) was applied for the first time in Uzbekistan to comprehensively assess the microelement composition of flour. It was found that fortification using natural sources of iron and zinc reduces micronutrient losses during milling and enhances their bioavailability compared to synthetic premixes. The results can be used to improve flour fortification technologies and optimize the formulation of functional food products.

Recommended Citation

KURBANOVA, Nodira B.; DJAKHANGIROVA, Gulnoza Z.; KURBANOV, Bakhtiyar I.; and KLAVA, Dase D. (2026) "FORTIFICATION OF FLOUR CULTIVATED IN THE TERRITORY OF THE REPUBLIC OF UZBEKISTAN WITH OWN IRON AND ZINC," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2026: No. 1, Article 10.
DOI: https://doi.org/10.70189/1992-9498.1700
Available at: https://cce.researchcommons.org/journal/vol2026/iss1/10