Table 4.

Stability of micronutrients in fortified maize flour.

Micronutrients	Stability in 3 months (%)	Stability in 6 months (%)	Loss in 3 months (%)	Loss in 6 months (%)
Iron	98.7	95.8	1.3	4.2
Zinc	97.9	96.9	2.1	3.1
Folic acid	78.3	66.9	21.7	33

Stability of micronutrients (%) in fortified maize flour during 6 months for the samples stored at room temperature. Loss (%) = ((initial concentration of micronutrient − final concentration of micronutrient)/initial concentration of micronutrient) × 100; stability (%) = (final concentration of micronutrient/initial concentration) × 100.