الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Vitamins have been defined as ”group of organic compounds ired in very small amounts for the normal development and function of body. They are not synthesised by the body, and are mainly obtained ugh food. Vitamin A is an essential nutrient for all animal species ause of its critical role in reproduction, immune system, vision and in lular differentiation. Vitamin A deficiency is the most widespread and most serious among young children; especially in developing countries. is the leading cause of childhood blindness; and in combination with er factors such as protein and iron deficiency lead to student growth; ectious and increased mortality in Egypt, Vitamin A deficiency was und to be prevalent in preschool children and their mothers. Vitamin A lpplementation is recommended either through frequent doses of Vitamin or through food fortification which should be standardized and tailored or Egyptian population. im of the Work . Investigation of different techniques and methods to fortify food with Vitamin A preparations. . Evaluation of the effect of different storage conditions and cooking methods on the stability of Vitamin A in these fortified foods. ” he development of an experimental animal model to estimate the ological availability of Vitamin A in the fortified food. erial and Methods This work included both in Vitro and Vivo experiments. The in Vitro riments investigate different techniques methods to fortify foods with min A preparations and evaluate the effect of different storage itions and cooking methods on the stability of Vitamin A in these fled foods. The foods used are oils (sunflower oil and corn oil), palm d flour. Oils and palm oil were fortified with different concentrations itamin A 40,000 (13.760 ~g/ml), 60,000 (20.640 ~g/ml) & 80,000 LU 520 ~g/ml) Vitamin AIL. Flour samples were also fortified with rent concentrations of Vitamin A 6000 (2.064 ~g/g), 8000 (2.752 0) & 10,000 I.U. (2.440 ~g/g) Vitamin Alkg. ’age Experiments There were 36 fortified samples, 9 for each sunflower oil, corn oil, oil, and flour. These samples were stored for 6 months at 25°C, 40°C lOoe. These samples were analyzed initially and every 3 months up to onths. ’d processing experiments Samples of fortified flour underwent cooking experiment to form d. Samples of palm oil with different Vitamin A concentrations :rwent frying at temperatures of 160°C & 180°C for 5, 10, and 15 tes. Samples of corn oil & sunflower oil with temperatures of 160°C, C & 200°C for 30 minutes. All these samples were analyzed for their Vitamin A content after processing experiments. al experiments The in Vivo experiment involved the development of an rimental animal model ”rats” to study the biological availability of in A in the fortified food. This work included 20 gps of rats (5 each) fed diet deficient of Vitamin A for 2 weeks, then 15 gps fed diet with us concentrations of Vitamin A. The weight loss or gain of rats and Vitamin A were measured and analyzed. ults ’age experiment.~ The results of storage experiments of all samples of palm oil, oil and showed that the loss was higher at lower concentration of Vitamin ortification that at higher concentration; at the same temperature & time orage. Also loss increased by higher temperature and more time of ge for all concentrations of Vitamin A fortifications. ’rocessing experiments rhe results of food processing of fortified flour showed that by ng the concentration of Vitamin A, the loss decreased. uso, results of frying experiments fortified palm oil, sunflower oil 1 oil showed that the temperature & time factors were very important ~rmining and increasing the loss of Vitamin A in fortified ine and oils. mental animals sults rat experiments showed that pure Vitamin A is very potent to ,e the serum concentration and to increase body weight rats. Isions ~he stability of vitamin A in fortified oil is affected by type of oil, orage temperature, storage time, initial concentration of vitamin A in >rtified oil. )rtification of vitamin A in palm oil is better than in other vegetable il due to its stability during storage as a result of its saturated state. iversification of food matrix for fortification is essential to cope with ifferent habits of the population. iological experiment showed that fortification of different food with itamin A improved the vitamin A deficiency of experimental nimals. he concentration of vitamin A in fortified palm oil and other ’egetable oils decrease by about 20-30 during storage and frying. Repeated frying of oils increase the loss of vitamin A in fortified oils. Stability of vitamin A in fortified food is better in cool places and storage less than six months.