VITAMINS
Vitamins are organic Compounds that the body need in small (trace) amount to help the body Function properly.

Vitamin are required to regulate in maintenance and growth of the body and to Control metabolic reactions in the cells. Vitamins were labeled with a letter at first but they were later ,named after discovering their Chemical Compostion.vitamin are Classified according to the substance in which they dissolve there are two groups. A Fat Soluble vitamin: These dissolve in Fat e.g. vitamin A, D. E, and K water soluble Vitamin, These dissolves in water e.g. Vitamin B Complex and Vitamin C

WATER S0LUBLE VITAMIN. B complex this group is made up of quite many substances

The main sources of Vitamin B group are- Cereal product e.g. bread, Flour. -Yeast and yeast extracts bees, wheat germ -All meat especially pork harm, bacon, liver, Kidney, heart -eggs, milk, Fish roe cereal especially whole grain cereal

Thiamin B1 Is a water Soluble Vitamin Found naturally in some food added to food and sold as a supplement. It essential micronutrient, that cannot be made in the body It is Found in Food and Commercially syniesired to be dietary Supplement or medication. Bettendorf LP (2013)

Function Thiamin is involves in series of metabolic reactions that release energy from carbohydrates-It is required for normal growth of Children and generally health -It is required for the function and maintenance of nerves

Sources

STABILITY OF THIAMIN IN FOOD PREPARATION-Thiamin is very soluble in water and it destroyed in high temperature in Cooking.
DEFFICIENG OF THIAMIN-According to Fatal – Valleys A (2011) Thiamin (Vitamin b1) Deficiency of thiamin may occur for several reason including alcoholism-Some digestive disorders -Pregnancy due to loss of appetite, vomiting Note: Severe deficiency leads to the disease Called Beriberi.

RIBOFLAVIN (VITAMIN B3)-According to Fischer M. Basher A (2008) Biosynthesis of Vitamin 2, a yellow arrange Crystalline, Compound that is slightly Soluble in water.

Function-Riboflavin is essential to the Formation of two major Coenzymes, FMN and FAD. These coenzyme are involved in energy Metabolism, Cell respiration, antibody production, growth and development.-Riboflavin is essential for metabolism of Carbohydrates Protein and Fats, FAD Contributes to Conversion of tryptophan to thiamin

Sources also in some nuts and Example Is Found mostly in meat and notified Foods but and green vegetable.-Diary milk -yogurt, Cheese-Eggs-Lean beef and York. -organ meats (beef liver.- Chicken breast-Salmon-Guns 2009) Honey & McNulty H, strain JJ “studies of bio Martine responses to intervention with riboflavin.

STABILITY TO RIBOFLAVIN IN FOOD PREPARATON, According to Robitaille j Shaw GM, Olney Rs (2009) . Riboflavin is a soluble water and is destroyed if heated in the presence of alkaline (e.g. bicarbonate of Soda) -Exposure to light also destroys the Vitamin

DEFICIENG OF RIBOFLAVIN, Deficient of Riboflavin can result in the following symptoms failure to grow. Skin hessian, dermatitis (skin disorder).NOTE Riboflavin deficiency is also known as aribo Flavonoids (Dominik N mandle A, Holden H (8 April —2021) Riboflavin transporter deficiency.

Toxicity of Riboflavin An excess of dietary riboflavin, usually from supplements cause urine to become bright yellow. Sign include rash/ swelling (especially of the face / tongue / throat, severe dizziness, trouble breaming.

NICOTINI ACID (NIACIN) VITAMIN B3.Niacin act is also called nicotinic acid, is an organic Compound and form of Vitamin B1, an essential human nutrient, it can be manufactured by plants and animals From The amino acid tryptophan.

FUNCTION-NIcotic acid is important in the release of energy From Food especially Carbohydrate) by oxidation-it help to improve skin health, help to treat diabetes type 1

SOURCES Apart from other sources nicotinic acid can be made in body from the amino acid tryptophan (in protein). Example of Food are, Red Meat, beef liver, pork, Poultry, Fish, Brown,

FACTOR LEADING TO THEIR LOSS-According Kennedy (January 2010) B Vitamin and the Brain, Nicotinic acid is readily soluble in water but resistance to heat, oxidations and alkaline .it is stable in normal Cooking Process.

DEFFICIENCE.Deficiently result in the disease called Pellagra which the following Symptoms are Dermatitis- loss of memory confusion.

TOXICITY. Side effect may include diarrhea, headache, stomach discomfort and bloating-niacin Can Cause side effects .The most Common are niacin Flush which is a burning, tingling sensation in the Face and Chest and red or Flushed Skin, se nausea and vomiting, Abdominal Pain, Rapidly heartbeat. Haggy (2004) niacin-Pellagra

VITAMIN B9 (Folate)Folate, also known as vitamin B and Focalin is one of the B Vitamin Manufacture folic acid which is converted into folate by the body’ is used to as a dietary supplement and in food fortification as it is more stable during processing and storage (Berry RJ, L (2010) Fortification of Flow with Folly acid).

Function-Folate is essential for grows.-It is essential for formation of red blood cell (cophrocyte)-It is required for the release of energy from Food especially amino acid -It is important & production of the nucleic

Sources-Dark green leaf vegetable (turnip, green, romaine lettuce, Bean-Sunflower Seeds, Fresh Fruits, Fruit Juicy -Whole grains

DEFFICIENCE-Deficiency of Folate may result in the following–Failure to growth -megalo blastic anemia, where the red blood cell become enlarge (Megalo) and cannot give up their oxygen properly to the body cell. – A Lack of Folate in early pregnancy may lead to a Condition called Spinal bifida in The baby which can cause permanent disability.

Stability Food Preparation Folate is soluble in water and destroyed by prolonged Cooking.

VITAMIN B12 (COBALAMIN) Cobalamin is a deep red crystalline substance.

Function- Cobalamin is required for the Metabolism of amino acid as Well as other amino acid as well other enzymes system thrash out The body.-it help to stabilizes several enzymes which are needed For Carbohydrate

Sources Vitamin B 12 is naturally present in food of animals including Fish, meat, Poultry, eggs and dairy products. In additional Fortified break Flask Cereals and fortified nutritional yeast.

Deficiency Result in megaloblastic anemia which has the following signs tiredness, Shortness of breath Causes of -Decrease in absorption, Age this is more common in old people.

Stability of Cobalamin in food preparation-Cobalamin is most cooking method, it is destroyed by high temperature

VITAMIN C/ ASCORBIC ACID

Is a white crystalline substance.

Functions Required to make Connective tissue which binds the body cells together. Assists the absorption of the mineral iron from the small intestine during digestion, Assist in the building of strong bones and teeth -Required for the building and maintenance of the skin and linings of the digestive system. Required For Production of blood and walls of blood vessels

Sources Vitamin c are found mainly in Fresh Fruit and vegetable. Rich sources rosehip, black currants, green peppers, Kiwi Fruits, Citrus Fruits- orange, grape fruit, lemons, Straw berries, Cabbage, Spinach,

Deficiency Bleed, teeth loosen, cuts and wounds fail to Heal properly, and scar tissue may weaken and break open severe deficiency lead to the disease SCURVY

Stability in Food Preparation Vitamin C is the quickly and easily destroyed by Heat-dry or moist, Exposure to air-This leads to the oxidation of ascorbic acid into a form which is useless to the body.

CONCLUSION In conclusion vitamin B complex and vitamin C are water soluble vitamin, so they can be destroyed at high temperature during cooking and they can be destroyed when exposure to air.