%0 Journal Article
	%A Florence Uchendu and  Tola Atinmo
	%D 2012
	%J International Journal of Medical and Health Sciences
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 70, 2012
	%T Nigerian Bread Contribute One Half of Recommended Vitamin a Intake in Poor-Urban Lagosian Preschoolers
	%U https://publications.waset.org/pdf/7032
	%V 70
	%X Nigerian bread is baked with vitamin A fortified wheat flour. Study aimed at determining its contribution to preschoolers- vitamin A nutriture. A cross-sectional/experimental study was carried out in four poor-urban Local Government Areas (LGAs) of Metropolitan Lagos, Nigeria. A pretested food frequency questionnaire was administered to randomly selected mothers of 1600 preschoolers (24-59 months). Retinyl Palmitate content of fourteen bread samples randomly collected from bakeries in all LGAs was analyzed at 0 and 5 days at 25oC using High Performance Liquid Chromatography. Data analysis was done at p<.05. Mean total intake of vitamin A from bread was 220.40μgRAE (733.94±775.68i.u). Bread contributed 6.5–178.4% of preschoolers RDA (1333i.u/400μgRAE). Mean contribution to vitamin A intake was 55.06±58.18%. Strong statistical significant relationship existed between total vitamin A intake and % RDA which was directly proportional (p<.01). Result indicates that bread made an important contribution towards vitamin A intake in poor-urban Lagosian preschoolers.

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