Awareness,occurrence and regulation of iron filings in different maize flour grades in Kampala capital city.

Abstract

In this study, an assessment of awareness, occurrence, and regulation of iron filings contaminants in the different maize flour grades produced in KCC was undertaken. The study objective was to assess the knowledge, attitudes, practices, and occurrence of iron filings contaminants in the different grades of maize flour produced in KCC. Cross-sectional survey design was used to assess community knowledge, attitudes, and practices. Data was collected from 120 maize millers and 284 maize flour consumers using questionnaires and 5 key informant interviews. Quantitative data was analyzed using SPSS version 20 while qualitative data was analyzed with NVivo software (version 12.2) using a thematic analysis technique. A total of 75 maize flour samples (grade one, one and a half, and two) were bought from maize mills in KCC, iron filings were isolated using a bar magnet and levels were measured using a digital weighing scale and recorded. Quantitative data obtained was analyzed using Microsoft Excel and SPSS and average iron filings levels were computed for the different flour grades. A qualitative descriptive research design was used to assess the policy and regulatory framework for iron filings contaminants in Uganda. Data was collected from 10 key informant interviews and documents reviewed. Data was analyzed using thematic analysis with the help of Delve software (V1.21.0). Findings indicated low levels of community knowledge and poor attitudes among maize flour millers and consumers with only 26.7% of maize millers and 32.2% of maize flour consumers having adequate knowledge, 23.3% millers, and 21.1% consumers having adequate/positive attitudes. All maize flour grades had average iron filings levels above the WHO/FAO recommended limits of 15 mg/kg (grade one= 128.1 mg/kg, grade 1.5= 79.7 mg/kg, and grade 2= 46.8 mg/kg). A one-way ANOVA showed significant differences in the levels of iron filings between the different maize flour grades (P<0.001). The study showed that the levels of to iron filings contaminants is highly dependent on the grade of maize flour consumed, the policies, laws, and standards addressing iron filings contaminants in maize flour are largely deficient and there is low awareness about the issue of iron filings contaminants. The study recommends awareness creation across the stakeholder divide and strengthening the policy and regulatory environment for iron filings contaminants in maize flour produced in Uganda.

Key words: Iron filings, maize flour, knowledge, attitudes, policy