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

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 (MF) was investigated. IP‐5 + IP‐6 in fresh MF was higher than stored but after soaking in water and decanting, more IP‐5 + IP‐6 was lost from fresh MF, so final [Phy] [Zn] molar ratios became similar (18 compared with 20). Enriching MF porridges with fish flour increased Ca and Zn, and after soaking in water and decanting reduced IP‐5 + IP‐6, thus decreasing [Phy]:[Zn], [Phy]:[Fe], and [Phy]:[Ca] molar ratios. Using Ca, Fe, Zn, IP‐5 + IP‐6 values for soaked enriched porridges, simulated Ca, Fe, and Zn intakes for Malawian infants were higher, but still inadequate.