DEAS 768: 2017  
ICS 67.060 
 
© EAC 2017                                                                                                                          Second  Edition 2017   
 DRAFT EAST AFRICAN STANDARD  
Fortified milled maize (corn) products — Specification  
EAST AFRICAN COMMUNITY  DEAS 768: 2017  
ii © EAC 2017  – All rights reserved  
 Copyright notice  
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Reproduction for sales purposes may be subject to royalty payments or a licensing agreement.  
Violators may be prosecuted . EAS 768: 2017  
© EAC 2017  – All rights reserve d iii 
 Contents  Page 
Foreword  ................................ ................................ ................................ ................................ ............................  iv 
Introduction  ................................ ................................ ................................ ................................ .........................  v 
1 Scope  ................................ ................................ ................................ ................................ ......................  1 
2 Normative references  ................................ ................................ ................................ ............................  1 
3 Terms and definitions  ................................ ................................ ................................ ...........................  2 
4 Quality requirements ................................ ................................ ................................ .............................  3 
4.1 Raw materials  ................................ ................................ ................................ ................................ ........  3 
4.2 General requirements  ................................ ................................ ................................ ...........................  3 
4.3 Specific r equirements  ................................ ................................ ................................ ...........................  3 
5 Fortification requirements  ................................ ................................ ................................ ....................  4 
5.1 Levels of micronutrients  ................................ ................................ ................................ .......................  4 
5.2 Stability of fortificants and premixes  ................................ ................................ ................................ .. 5 
5.3 Premix  ................................ ................................ ................................ ................................ .....................  5 
6 Food additives  ................................ ................................ ................................ ................................ ....... 5 
7 Hygiene  ................................ ................................ ................................ ................................ ...................  5 
8 Contaminants  ................................ ................................ ................................ ................................ .........  6 
8.1 Heavy metals  ................................ ................................ ................................ ................................ ..........  6 
8.2 Pesticide residues  ................................ ................................ ................................ ................................ . 6 
8.3 Mycotoxins  ................................ ................................ ................................ ................................ .............  6 
9 Weights and measures  ................................ ................................ ................................ .........................  6 
10 Packaging  ................................ ................................ ................................ ................................ ...............  6 
11 Labelling  ................................ ................................ ................................ ................................ .................  7 
11.1  General labelling  ................................ ................................ ................................ ................................ .... 7 
11.2  Nutrition labelling  ................................ ................................ ................................ ................................ .. 7 
11.3  Nutrition and health claims  ................................ ................................ ................................ ..................  7 
12 Sampling  ................................ ................................ ................................ ................................ ................  7 
Annex  A (informative)  Fortificants compound  ................................ ................................ ...............................  8 
Bibliography  ................................ ................................ ................................ ................................ ......................  11 
 DEAS 768: 2017  
iv © EAC 2017  – All rights reserved  
 Foreword  
Development of the East African Standards has been necessitated by the n eed for harmonizing requirements 
governing quality of products and services in the East African Community. It is envisaged that through 
harmonized standardization, trade barriers that are encountered when goods and services are exchanged 
within the Communi ty will be removed.  
The Community has established an East African Standards Committee  (EASC)  mandated to develop and 
issue East African Standards  (EAS) . The Committee is composed of representatives of the National 
Standards Bodies in Partner States, toget her with the representatives from the public and private sector 
organizations  in the community .  
East African Standards are developed through  Technical Committees that are representative of key 
stakeholders including government, academia, consumer groups, private sector and other interested parties. 
Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the 
Partner States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the Principles and procedures for development of East African Standards.  
East African Standards are subject to review, to keep pace with technological advances. Users of the East 
African Standards are therefore expected to ensure that they always have the latest versions of the standards 
they are implementing .  
The committee responsible  for this document is Technical Committee EASC /TC 018, Nutrition and Foods for 
Special Dietary Uses . 
This second  edition cancels and replaces the first 2012 e dition (EAS  768: 2012), which has been technically 
revised.  EAS 768: 2017  
© EAC 2017  – All rights reserve d v 
 Introduction  
The Health Ministers of the East, Central and Southern Africa Health Community (ECSA -HC) passed a 
resolution in 2002 directing the Secretariat to work with the countries to fortify co mmonly consumed  foods in 
the region after recognizing the high levels of malnutrition in the region. ECSA -HC is an intergovernmental  
organization that fosters cooperation in health among countries in the East, Central and  Southern African 
Region. It has 10  active member states namely Kenya, Uganda, Tanzania, Malawi,  Zambia, Zimbabwe, 
Lesotho, Swaziland, Mauritius and Seychelles. The mandate of the organization  is to promote relevance and 
efficiency in health in the region.  
Following initial promotion effort s, the countries identified staple foods sui table for fortification as oil, sugar, 
maize meal/ flour and wheat flour. These foods can be used as vehicles to deliver essential  micronutrients to 
the populations. Based on scientific evidence and working with countries using  country data, the Secretariat 
developed implementation focused guidelines on fortification of these  foods to help countries start up 
programs and scale up the existing programs. These guidelines  included fortification levels for addition of  
micronutrients at the factory, and levels for monitoring at  commercial level.  
Based on the guidelines and other available information, most of th e countries in the East African Region and 
in the larger Africa have initiated national programs on oil fortif ication with vitamin A; and  wheat and maize 
meal/ flour fortification with iron, zinc, folic acid, niacin, vitamin B -1, B-2, B6 and B -12 and vitamin A. Sugar 
fortification with vitamin A has also been considered as a way of  supplementing other sources of t he vitamin in 
order to prevent and reduce problems associated with  the deficiency of this vitamin. Salt fortification with 
iodine continues to be implemented in all the  countries.  
With the increased trade of food commodities including these fortified foods  within the region, it has become 
imperative to develop regional standards that over and above the other standards, stipulate minimum and maximum 
levels of the added nutrients, provide clauses on how to pack the fortified product and the use of health and nutrition 
claims. The guidelines developed through ECSA have now been incorporated into food standards to provide for 
specific fortified products.  
It is envisaged that, the adoption of these standards and their utilization within the region will help count ries adopt 
food fortification as a strategy to prevent, alleviate or eliminate micronutrient deficiency in the region. Standards will 
not only promote the health of the population but will also ensure safety of food products and enhance fair trade.  
This st andard was developed with support from the East, Central and Southern Africa Health Community (ECSA -
HC) Secretariat. This was possible through a grant by the A2Z Project of the United States Agency for International 
Development (USAID). The financial and t echnical support was used in the process of formulation of fortification 
levels, development of the draft standards and mobilization of stakeholders to review the standard in national and 
regional fora. This support is hereby acknowledged.  
 DRAFT EAST AFRICAN STANDARD  DEAS 768: 2017  
 
© EAC 2017  – All rights reserved  1 
 Fortified mill ed maize (corn) products — Specification  
1 Scope  
This Draft East African Standard specifies the requirements, sampling and test methods for fortified milled 
maize (corn) products obtained from the grains of common maize ( Zea mays L .) intended for human 
consumption.  
2 Normative references  
AOAC 2001.04 , Official methods of analysis for fumonisins B 1 and B 2 in corn and corn flakes  
AOAC 953.17 , Thiamine (vitamin B1) in grain products. Fluor  
AOAC 961 .02, Germicidal Spray Method  
AOAC 970.65, Riboflavin  (Vitamin B 2) in Foods and Vitamin Pr  
AOAC 975.41 , Niacin and niacinamide in cereal products. Aut  
AOAC 2004.05 , Total Folates in Cereal  
AOAC 2011.14 , Calcium, Copper, Iron, Magnesium, Manganese, P  
CODEX STAN 192 , Codex general standard  for food additives  
CODEXSTAN 1 93, Codex general standards for contaminants and toxins in food and feed  
EAS 2,  Maize (grains) — Specification  
EAS 38 , Labelling of pre -packaged foods — Specification  
EAS 39 , Code of practice for hygiene in the food and drink manufacturing industry  
EAS 44 , Milled maize products — Specification  
EAS 803 , Nutriotion labelling — Requirements  
EAS 804, Claims on food — General requirements  
EAS 805, Use of nutrition and health claims — Requirements  
ISO 711 , Cereals and cereal products — Determination of moisture c ontent (Basic reference method)  
ISO 2171 , Cereals, pulses and by -products — Determination of ash yield by incineration  
ISO 4832 , Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coliforms — Colony -count technique   
2 © EAC 2017  – All rights reserved  
 ISO 5498 , Agricultural food products — Determination crude fibre content -General method  
ISO 5985, Animal feeding stuffs -- Determination of ash insoluble in hydrochloric acid  
ISO 6540 , Maize — Determination of moisture content (on milled grains and on whole grains)  
ISO 6579 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection of Salmonella 
spp. 
ISO 6888 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of 
coagulase -positive staphylococci  (Staphylococcus aureus and other species) — Part 1: Technique using 
Baird -Parker agar medium   
ISO 7251 , Microbiology of food and animal feeding stuffs — Horizontal method for the detection and 
enumeration of presumptive Escherichia coli — Most probable nu mber technique  
ISO 7305 , Milled cereal products – Determination of fat acidity  
ISO 7954 , Microbiology — General guidance for enumeration of yeasts and moulds — Colony count 
technique at 25 °C 
ISO 11085 , Cereals, cereals -based products and animal feeding st uffs -- Determination of crude fat and total 
fat content by the Randall extraction method  
ISO 16050 , Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 
in cereals, nuts and derived products — High-performance liquid chromatographic method  
ISO 16649 -1, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of β-
glucuronidase -positive Escherichia coli — Part 1: Colony -count technique at 44 °C using membranes and 5 -
bromo -4-chloro -3-indolyl β-D-glucuronide  
ISO 20483 , Cereals and pulses — Determination of the nitrogen content and calculation of the crude protein 
content — Kjeldahl method  
ISO 20633, Infant formula and adult nutritionals -- Determination of vitamin E and vitamin A by nor mal phase 
high performance liquid chromatography  
ISO 21527 -2, Microbiology of food and animal feedstuffs — Horizontal method for the enumeration of yeasts 
and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0.9 5 
ISO 24333 , Cereals and cereal products — Sampling  
3 Terms and definitions  
3.1 
diluent  
suitable, inert, edible food -grade carrier for micronutrients  
3.2 
premix  
blend of fortificants and diluents formulated to provide specified and determinable amounts of micronutrients  
3.3 
fortified milled maize products  
maize meal, maize flour or sifted maize meal to which micronutrients have been added in accordance with this 
standard   
© EAC 2017  – All rights reserve d 3 
 3.4 
fortificant  
compound which contains the specified micronutrient intended to be adde d to a food vehicle  
3.5 
food fortification  
practice of deliberately adding essential micronutrients in a food so as to improve the nutritional quality of the 
food and to provide a public health benefit with minimal risk to health  
3.6 
granulated maize meal  
coarse product obtained from milling and sifting of clean shelled maize  
3.7 
sifted maize meal  
form of granulated maize meal that has been reduced to a certain degree of fineness  
3.8 
whole maize meal  
food prepared from fully mature, sound, un -germinated, wh ole kernels of maize, Zea mays L ., by a grinding 
process in which the entire grain is comminuted to a suitable degree of fineness  
3.9 
maize flour  
product obtained by removing the germ and bran followed by grinding, clean maize kernels using roller mills or  
other methods and sifting the resulting product to suitable degree of fineness  
4 Quality requirements  
4.1 Raw materials  
Fortified milled maize products shall be produced from milled maize conforming to EAS 44 or maize grains 
conforming to EAS 2.  
4.2 Gener al requirements  
Fortified milled maize products shall be : 
a) be characteristic of the colour of milled maize or maize grains  from which they were prepared;  
b) not contain any foreign matter such as insects, fungi or dirt;  
c) be free from fermented musty or other ob jectionable odour and colours; and  
d) be wholesome and fit for human consumption in all aspects.  
4.3 Specific requirements  
Fortified milled maize products shall comply with the quality requirements specified  in Table 1  when tested in 
accordance with tested me thod therein .  
4 © EAC 2017  – All rights reserved  
 Table 1 — Specific quality requirements for fortified milled maize products  
 
5 Fortification  requirements  
5.1 Levels of micronutrients  
The fortified milled maize products shall confo rm to the requirements and the levels of micronutrients provided 
in Table 2. These levels include the intrinsic amount of micronutrients in the unfortified milled maize products.  
Table 2 — Requirements for micronutrients in fortified milled maize products  
S/N Nutrient  Fortificant compound  Limits , 
mg/kg  Test methods  
Min. Max. 
i.  Vitamin A* Vitamin A (Retinyl)  
palmitate  0.5 1.4 ISO 20633  
AOAC 2001.13  
ii.  Vitamin B 1* Thiamin Mononitrate  3.0 N/A AOAC 953.17  
iii.  Vitamin B 2* Riboflavin  2 N/A AOAC 970.65  
iv.  Niacin* Niacinamide  14.9 N/A AOAC 975.41  
v.  Vitamin B 6* Pyridoxine  2 N/A AOAC 961  
vi.  Folate  Folic acid  0.6 1.7 AOAC 2004.05  
vii.  Vitamin B 12 Vitamin B 12, WS, 0.1%  0.007  N/A ISO 20634:2015  
viii.  Zinc Zinc oxide  33 65 AOAC 2011.14  
ix.  Total iron  Total iron  21 41 AOAC 2011.14  
x.  Added Iron  NaFeEDTA** 10 30  
ferrous fumarate  10 30  
N/A – Not applicable. Setting the maximum level for these nutrients is not necessary because the upper tolerable limit for 
these nutrients is very high.  S/N Characteristic  Type  
Test method  Sifted 
maize 
meal  Granulated 
maize meal  Whole 
maize meal  Maize 
flour  
i.  Crude fibre, % by m/m, max.  0.7 1.0 3.0 0.7 ISO 5498  
ii.  Crude fat on moisture free 
basis, % by m/m, max.  3.0 3.0 3.1* 3.0 ISO 11085  
iii.  Moisture content, % by m/m, 
max.  14 14 14 14 ISO 6540  
iv.  Total ash, % by m/m, max.  1.0 1.0 3.0 1.0 ISO 2171  
v.  Acid insoluble ash, % by m/m, 
max.  0.15 0.35 0.40 0.15 ISO 5985  
vi.  Fat acidity, mg KOH per 100  g 
of product, on dry mass basis, 
max.  80 80 80 80 ISO 7305  
* Minimum crude fat on moisture free basis for whole maize meal   
© EAC 2017  – All rights reserve d 5 
 * The addition of these micronutrients is op tional in Tanzania.  
** Either NaFeEDTA or ferrous fumarate can be used  
 
5.2 Stability of fortificants and premixes  
The fortificants and premixes shall have storage stability such that no more than 20 % of their original activity 
will be lost when stored f or 21 days at 45 ºC in a well closed container at a level of 2.5 g per kg in fortified 
milled maize products having the moisture content in the range of 13.5 % - 14 % for testing stability.  
The supplier of the premix shall provide the stability data for th e fortificants and premixes.  
NOTE  For stability of fortificants, manufacturers may refer to Annex  A for detailed information.  
5.3 Premix  
The fortificants shall be mixed with diluents or carriers as appropriate to form a premix. Diluents or carriers 
shall c onform to USP, BP, Ph Eur, NF, MI, FAO/WHO, or FCC.  
The premix shall be made in such a way that at a given rate of addition to the product, the product shall 
conform to the requirements in Table 2.  
The premix may be formulated to conform to the provisions given in Table A.2 and Table A. 3 using 
NaFeEDTA and ferrous fumorate compound respectively . 
NOTE  This premix formulation is designed with minimum nutrient composition and does not take into consideration 
factory overages in the preparations of the premix.  
The premix shall be labelled with the addition rate (that is, the amount of premix to be added to the milled 
maize product) in grams of premix per metric tonne of maize product and dilution factor.  
Where the premix is made in accordance with Table A.2 and Table A. 3, the addition rate shall be 500 g of premix 
per metric tonne of maize flour.  
6 Food additives  
The product shall contain food additives in accordance with CODEX STAN 192 . 
7 Hygiene  
7.1 Fortified milled maize products shall be produced, prepared an d handled in accordance with the 
provisions of appropriate sections of EAS 39.  
7.2 The product shall be free from pathogenic micro -organisms and shall comply with microbiological limits 
in Table 3. 
Table  3 — Microbiological limits for milled maize products  
S/N Micro -organism  Maximum limit  Test method  
i.  Total aerobic count, per g  105 ISO 4832  
ii.  Escherichia  coli, per 1 g  Absent  ISO 16649 -1 
iii.  Salmonella , per 25 g  Absent  ISO 6579   
6 © EAC 2017  – All rights reserved  
 S/N Micro -organism  Maximum limit  Test method  
iv.  Yeast and moulds, cfu/g  104 ISO 7954  
v.  Staphylococcus aureus , 
per 25 g  102 ISO 6 888-1 
 
8 Contaminants  
8.1 Heavy metals  
Fortified milled maize products shall conform to those maximum limits for heavy metals established in CODEX 
STAN 193 . 
8.2 Pesticide residues  
Fortified milled maize products shall conform to those maximum residue limi ts established by the Codex 
Alimentarius Commission for these products.  
NOTE  Where the use of certain pesticides is prohibited by some Partner States, it should be notified to all Partner 
States accordingly.  
8.3 Mycotoxins  
Fortified m illed maize (corn) products shall comply with  mycotoxin limits specified in Table 4 when tested in 
accordance with test methods specified therein.  
Table 4 — Mycotoxins  limits for fortified milled maize (corn) products  
S/N Mycotoxin  Maximum l imit 
µg/kg  Test method  
i.  Total aflato xins 10 
ISO 16050  
ii.  Aflatoxins B 1 5 
iii.  Fumonisins  2 000 AOAC 2001.04  
 
9 Weights and measures  
Wheat flour  shall be package d in accordance with the weights and measures regulations of the destination 
country.  
NOTE  EAC Partner States are signatory to the Int ernational Labour Organizations (ILO) for maximum package 
weight of 50 kg where human loading and offloading is involved.  
10 Packaging  
Fortified m illed maize (corn) products shall be packaged in food grade packaging materials . When the product 
is packaged in sacks, these must be clean, sturdy and strongly sewn or sealed.   
© EAC 2017  – All rights reserve d 7 
 11 Labelling  
11.1 General labelling  
In addition to the requirements in EAS 38, each package shall be legibly and indelibly marked with the 
following:  
a) name of product such as " Fortified Whol e Maize Meal, Fortified Sifted Maize meal, Fortified Maize 
flour or Fortified Granulated Maize meal";  
b) name and address of the manufacturer/packer/importer;  
c) brand name/registered trade mark, if any;  
d) lot or batch number in code or in clear format;  
e) net weight  in metric units;  
f) the statement “Store in a cool dry place and away from contaminants”;  
g) the statement " for human consumption "; 
h) Country of origin;  
i) date of manufacture;  
j) best before date; and  
k) instructions for disposal of used package.  
NOTE  Each product unit m ay also be marked with the national food fortification logo, where the industry 
qualifies to use the mark . 
11.2 Nutrition labelling  
The amount of micronutrients in the maize flour shall be declared on the label in accordance  with EAS 803 . 
11.3 Nutrition an d health claims  
Fortified milled maize products may have claims on the importance of the micronutrients in nutrition and 
health. Such claims when declared shall be consistent with EAS 804 and EAS 805.  
12 Sampling  
Sampling shall be done in accordance  with ISO 24333 .  
8 © EAC 2017  – All rights reserved  
 Annex  A 
(informative)  
 
Fortificants compound  
A.1 For fortificants compounds, the r ecommended factory levels should be as detailed in Table A.1.  
Table A.1  Recommended levels for fortificants compou nds 
S/N Nutrient  Fortificant 
compound  Factory limits , 
mg/kg  
i.  Vitamin A  Vitamin A (Retinyl)  
palmitate  1 ± 0.4  
ii.  Vitamin B 1 Thiamin 
Mononitrate  6.5 ± 2.9  
iii.  Vitamin B 2 Riboflavin  4 ± 1.8  
iv.  Niacin  Niacinamide  30 ± 13.4  
v.  Vitamin B 6 Pyridoxine  5 ± 2.5  
vi.  Folate  Folic acid  1.2 ± 0.5  
vii.  Vitamin B 12 Vitamin B 12, WS, 
0.1%  0.015 ± 0.007  
viii.  Zinc Zinc oxide  49 ± 16  
ix.  Total iron  Total iron  31 ± 10  
x.  Added Iron  NaFeEDTA** 20 ± 10  
ferrous fumarate  20 ± 10  
 
Table A. 2 – Formulation of premix for addition of micronutr ients to milled maize products  
If using NaFeEDTA  as a source of iron  
Micronutrient  Fortificant 
compound  Amount of 
micronutrient to 
be added to 
food,  mg/kg  Amount of 
fortificant to be 
added to food , 
mg/kg  Amount of 
fortificant in 
premix, g/k g Amount of 
nutrient in 
premix, g/kg 
Vitamin A  Retinyl palmitate, 
spraydried  
or equivalent, 7.5 
% retinol, min.  1.0 13.3 26.7 2 
Vitamin B 1 Thiamin 
mononitrate, 81 %,  
min. 4.5 5.6 11.1 9 
Vitamin B 2 
(Riboflavin ) Riboflavin, 100 %, 
min. 3.0 3.0 6.0 6 
Vitamin B 3 
(Niacin)  Niacinamide, 99 
%, min  25.0 25.3 50.5 50  
© EAC 2017  – All rights reserve d 9 
 Vitamin B 6 
(Pyridoxine)  Pyridoxine, 82 %, 
min. 5.0 6.1 12.2 10 
Vitamin B 9 
(Folate)  Folic Acid, 100 %, 
min. 1.0 1.1 2.2 2 
Vitamin B 12 Vitamin B 12, water -
soluble form 0.1 
%) 0.015  15.0 30.0 0.03 
Iron NaFeEDTA, 12. 5 
% Fe, min.  20 160 320 40 
Zinc Zinc oxide, 80 %, 
min. 40 50.0 100.0  80 
 Filling material (at 
least 25  %) - 220.6 441.2  - 
  TOTAL  500 1000.0   
  
10 © EAC 2017  – All rights reserved  
 Table A.3 – Formulation of premix for addition of micronutrients to milled maize products  
If using ferrous f umarate as a source of iron  
Micronutrient  Fortificant 
compound  Amount of 
micronutrient to 
be added to 
food,  mg/kg  Amount of 
fortificant to be 
added to food , 
mg/kg  Amount of 
fortificant in 
premix, g/k g Amount of 
nutrient in 
premix, g/kg 
Vitamin A  Retinyl p almitate, 
spraydried  
or equivalent, 7.5 
% retinol, min.  1.0 13.3 26.7 2 
Vitamin B 1 Thiamin 
mononitrate, 81 %,  
min. 4.5 5.6 11.1 9 
Vitamin B 2 
(Riboflavin ) Riboflavin, 100 %, 
min. 3.0 3.0 6.0 6 
Vitamin B 3 
(Niacin)  Niacinamide, 99 
%, min  25.0 25.3 50.5 50 
Vitamin B 6 
(Pyridoxine)  Pyridoxine, 82 %, 
min. 5.0 6.1 12.2 10 
Vitamin B 9 
(Folate)  Folic Acid, 100 %, 
min. 1.0 1.1 2.2 2 
Vitamin B 12 Vitamin B 12, water -
soluble form 0.1 
%) 0.015  15.0 30.0 0.03 
Iron Ferrous fumarate, 
32 % activity  20 62.5 125 40 
Zinc Zinc oxide, 80 %, 
min. 40 50.0 100.0  80 
 Filling material (at 
least 25 %)  - 318.1  636.3  - 
  TOTAL  500 1000.0   
 
NOTE  The following documents may help in formulation of compound:  
a) British Pharmacopoeia (BP);  
b) Food Chemical Codex (FCC);  
c) Merck Index (MI);  
d) United States National Formulary (NF);  
e) European Pharmacopoeia (Ph Eur);  
f) United States Pharmacopoeia (USP); and  
g) FAO/WHO Codex Alimentarius Commission (CAC  
  
© EAC 2017  – All rights reserve d 11 
 Bibliography  
[1] CODEX STANDARD 154, Codex Standard for Whole Maize (Corn) Meal  
[2] CODEX STANDARD 155, Codex Standard for Degermed Maize (Corn) Meal and Maize (Corn)  Grits  
[3] ECSA -HC, Guidelines of fortification levels for staples . 
 DEAS 768: 2017    
 
© EAC 2017  – All rights reserved