 The iron absorption from the mixture of CFF and porridge has to be optimized because it contains quite a high amount of phytate, a well-known inhibitor of iron absorption. To optimize iron absorption the investigators are planning three iron absorption studies using different compounds of iron FeSO4 NaFeEDTA, additional vitamin C and phytase, which is able to degrade phytate. In the first study, iron absorption will be determined from a mixture of CFF and porridge fortified with 1 6 mg FeSO4 and 2 6 mg FeSO4 plus additional vitamin C. In the second study, the test meals will be fortified with 1 6 mg FeSO4 and 2 a mixture of 3 mg FeSO4 3 mg NaFeEDTA. In the third study, test meals will be fortified with 1 6 mg FeSO4, 2 6 mg FeSO4 plus phytase, and 3 6 mg FeSO4 plus additional vitamin C and phytase. Iron absorption will be determined by incorporation of labeled iron into erythrocytes, 14 days after the administration of a test meal containing labeled iron stable isotope technique. Sixty apparently healthy Beninese children 12-36 months of age with a body weight 8.3 kg will be included in the study. Additionally, the investigators will test acceptability of CFFs based on different composition formulas by interviewing the parentslegal guardians of the children after feeding the CFF for a defined period. 