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Table 3.6 Analysis of the individual effects of the level of fortification (ANOVA) and brand of
stabilizer (t-Test) on percent vitamin A recovered in fortified stabilized peanut butter
after processing per fortificant used
Factors
A. Level of
fortification 2
70% RENI
140% RENI
210% RENI
B. Brand of stabilizer
(t-Test)
Vitamin A Palmitate
(oily preparation)
Means 1
51.26
42.97
46.43
p-value Means 1
0.4504
0.5616
Vitamin A Palmitate
(microencapsulated)
67.75a
50.91b
44.47b
p-value Means 1
0.0005 5
0.1433
Beta-carotene
(10%)
p-value
94.65
91.39
82.24
Myvatex monoset® 3
Fix-X 4
45.34
56.33
87.72
48.43
52.43
91.13
1
Means within each factor in a column followed by the same letters are not significantly different at 5%
2
Based on the RENI for Filipino male adult= 525 μg RE
3
Local brand
4
Imported brand
5
Significant at 5% level
Technology Transfer
0.3404
0.6110
Details of technology transfer and adoption are presented in Chapters 5a and 5b of this
monograph.
CONCLUSIONS
The study showed that vitamin A palmitate (microencapsulated and oily preparation) and betacarotene
at 70% RENI level of fortification in stabilized peanut butter could provide Filipino consumers
at least 1/3 of Philippine RENI per serving of peanut butter. However, fortification of stabilized peanut
butter with vitamin A palmitate (microencapsulated) had the advantages in terms of cost, bioavailability
and stability. It was also determined that locally available stabilizer used in this study can be substituted
for the imported brand used in producing stabilized peanut butter.
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