Composition of the trial porridge flours.

1Based on estimated amounts of micronutrients which would be available from 50 g porridge flour/day made with maize fortified at levels planned nationally for Zambia. Overages (usually 10%) added to allow for losses during processing.
2Based on total estimated micronutrient needs of infants aged 9–11 months minus amounts expected from low breast milk intakes [9] and assuming intake of 50g porridge flour/day. Exceptions to the micronutrient levels are that vitamin C was increased to compensate for low iron bioavailability and zinc was based on Recommended Daily Allowance set by the International Zinc Consultative Group. [39] Overages (usually 10%) added to allow for losses during processing.
3Phytate was analysed in two batches of each flour and averaged 5.8 g/kg. This translated into phytate∶zinc molar ratios of ∼19 in the basal flour and ∼3.3 in the richly fortified flour and phytate∶iron molar ratios of 5.6 and 1.7 in the two flours, respectively.