ASSESSING THE EFFECT OF TOCOPHEROL-RICH MAIZE FLOUR ON THE HEALTH OF PREGNANT AND LACTATING WOMEN

Abstract

Maternal nutrition during pregnancy and lactation is critical for maternal and neonatal health, particularly in low- and middle-income countries (LMICs) where food quality is poor and access to supplements is limited. Vitamin E (tocopherol) deficiency is prevalent in these regions and is associated with oxidative stress, compromised immunity, and adverse pregnancy outcomes. This study evaluated the nutritional, antioxidant, and biochemical effects of tocopherol-rich maize flour (TRMF) in pregnant and lactating women. A six-month comparative intervention study was conducted with 300 women: 200 in the intervention group consuming TRMF and 100 in the control group consuming conventional maize flour. Proximate composition, minerals, antioxidant parameters, and biochemical markers were assessed using standard laboratory methods. TRMF showed significantly higher protein (e.g., 12.5 ± 1.2 g/100g vs. 9.8 ± 0.9 g/100g, p<0.05), crude fat, fibre, and ash content, along with elevated levels of calcium, iron, magnesium, and zinc. Antioxidant activity (DPPH, FRAP) and total phenolic content were markedly higher in the intervention group. Biochemical assessments revealed increased plasma tocopherol (e.g., 15.2 ± 2.1 µmol/L vs. 10.4 ± 1.8 µmol/L, p<0.01), improved lipid profiles (e.g., higher HDL, lower LDL and triglycerides), and better glycaemic control. These findings suggest that TRMF is a cost-effective, culturally acceptable, and sustainable dietary intervention to improve maternal nutritional status and reduce oxidative stress in resource-limited settings.