Journal of Community Mobilization and Sustainable Development
Year : 2008, Volume : 3, Issue : 2
First page : ( 78) Last page : ( 82)
Print ISSN : 2230-9047.

Consumer Acceptability Trials of Double Fortified Salt (Iodine & Iron) Under Field Conditions in District Jhajjar of Haryana State

Shashi Vashisht, Puri Seema

KVK, Jhajjar and IHE, University of Delhi, New Delhi

Abstract

Acceptability and efficacy trials of some formulations of Double Fortified Salt have shown promising results. This research was formulated with the objective of studying the acceptability of two formulations of double fortified salt (premix formulations using encapsulated ferrous fumarate (EFF) and micronized ferric pyrophosphate (ETH)) as compared to iodized salt in a community setting. The study was carried out in two villages in Haryana, India covering 248 randomly selected households comprising of 1665 family members. Initially, female heads of the households were interviewed using a structured questionnaire detailing their socio-demographic profile, patterns of salt consumption and storage. Results revealed that the female respondents (31–40 years) were mostly illiterate and farming was their main occupation. Most households were using locally available packed salt. Loose rock salt was used both for human consumption and for livestock. Consumer acceptability trials were carried out wherein the two DFS formulations and iodized salt were randomly distributed among the subjects. The households were monitored for use of salt for 3 months. Women who cooked meals were instructed to report observations relating to the appearance, color, flavor and texture of different foods cooked with the sample salt. The overall acceptability of the three sample salts was assessed based on the parameters of appearance, colour and taste.Subsequently, sensory trials were conducted to determine the acceptability of three salts in prepared dishes. For better acceptability, it is recommended that the colour, texture and overall appearance of both DFS formulations must be improved so that their health benefits can be availed of.

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