Determination of the iron content of milk and local flours consumed by children in the Cote d'Ivoire.

To assess the iron content of local foodstuffs consumed by pre-school child ren of the Cote d'Ivoire, an analytical method was proposed for routine iro n content determination. The method involves a dry ashing technique at 600 degrees C, followed by analysis by flame atomic absorption spectroscopy (AA S). The method has been validated and applied to various samples of whole p owdered milk and local flours, stored under unfavourable conditions (light, heat, humidity) and sold in the country's open markets. The average iron c ontent in milk was 0.29 mg/100 g, which suggested that milk was not iron-su pplemented. Higher contents were found in local flours particularly in mill et flour (9 mg/100 g) and soy flour (28.48 mg/100 g). Lower contents were f ound in samples of rice flour (1.16 mg/100 g), cassava flour (3.69 mg/100 g ) and corn flour (4.21 mg/100 g).