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Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings



Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings



Journal of Food Science 67(5): 26-32



Methods that can be used at the household level to enhance the content of Ca, Fe, and Zn in maize-based complementary foods are considered. The effect of enrichment and aqueous extraction on Ca, Fe, Zn, hexa (IP-6), and penta (IP-5) inositol phosphate content of slurries or porridges prepared from fresh and stored maize flour is studied.

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Accession: 010025785

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DOI: 10.1111/j.1365-2621.2002.tb08748.x


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