Riboflavin in noodles

In the Malaysian and Filipino studies, the wheat flour used to make the instant noodles was fortified with two forms of iron (NaFeEDTA and ferrous fumarate) as well as folic acid, vitamin B-12, vitamin A, zinc, thiamin and riboflavin. Compounds and the fortification level were chosen according to WHO recommendations.

Instant noodles can be fortified either by fortifying the flour used to make the noodles or by fortifying the seasoning consumed along with the noodles. Micronutrients including vitamin A, B1, B2, niacin, folic acid, iron, and iodine can be added although the micronutrients and their overages will vary with each approach.

Riboflavin, chemically, is 7, 8-dimethyl-10-ribityl-isoalloxazine which consists of a flavin isoalloxazine ring bound to a sugar side chain, Ribitol. Riboflavin is also known as an essential vitamin B2, a water-soluble vitamin, is heat stable. Cooking does not lower levels of riboflavin, however exposure to light could destroy it.

Pure riboflavin was first isolated from milk in 1933 by Kuhn, Gyori and Wagner-Jauregg, working at the Kaiser Wilhelm Institute for Medical Research in Heidelberg, and it was chemically synthesized in 1934.

Riboflavin can be found in a wide variety of foods and natural sources, especially milk, organ meats—mostly in calf liver, egg, fish, nuts, certain fruits and legumes, wild rice, mushrooms, dark green leafy vegetables, yeast, beer, cheese and dietary products. Riboflavin is poorly stored by vertebrates because of its limited absorption in humans.
Riboflavin in noodles