The test meals will be based on 50 g regular unfortified rice and 0.5 g extruded fortified rice (dry weight). The meals will be administered with one of two traditional sauces, with a low (sauce A) or moderate (sauce B) phytic acid (PA) content. Sauce A will be based on tomatoes and onions, sauce B will be based on cowpeas. The rice meals will be prepared individually for each subject, the sauce will be prepared in bulk before the study start. All meals will be served with 250 ml water. The test meals are designed to match ~2/3 of the average dietary requirements in that age-group. In case the rice meals do not provide enough energy (~700 - 900 kcal), the investigators will administer a standardized snack to be consumed during the fasting periods.