Fig. 1: The retention of retinyl palmitate (RP) in RP-fortified gari during accelerated storage at 60 °C and 70% relative humidity. | npj Science of Food

Fig. 1: The retention of retinyl palmitate (RP) in RP-fortified gari during accelerated storage at 60 °C and 70% relative humidity.

From: Vitamin A stability during storage of fortified gari produced using different fortification strategies

Fig. 1

Gari production was done in duplicate, and RP analysis was also done in duplicate, resulting in a 2 × 2 setup. Error bars represent standard deviations of duplicate gari production followed by accelerated storage. The initial vitamin A contents of the gari samples were 3.80 ± 0.02 µg retinol equivalents (REeq)/g (no bran), 3.2 ± 0.3 µg REeq/g (native wheat bran), 3.22 ± 0.07 µg REeq/g (toasted wheat bran) and 2.5 ± 0.2 µg REeq/g (heat-treated rice bran).

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