USAID's Infant & Young Child Nutrition Project
Effect of an improved local ingredient-based complementary food fortified or not with iron and selected multiple micronutrients on Hb concentrations
Summary: This study, published in Public Health Nutrition in June 2010, evaluated the impact of processing a nutritious local ingredient-based gruel to reduce phytate content and multiple micronutrient fortification on hemoglobin concentrations of young children.