1). Sifted maize meal is a refined staple used for making ugali and porridge in Kenya
2). Sifted maize meal is lower in fibre than whole grain maize as
its bran and germ have been removed

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3). Sifting removes the outer bran and germ, resulting in a finer, whiter flour with a longer shelf life but reduced fibre and mineral content
4). Unless fortified with iron, zinc and vitamins B1, B2, B3, B6 and Folic Acid as recommended to make up for nutritional deficiency due to processing, sifted maize meal contains largely starch.

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5). For enhanced nutritional value, only fortified sifted maize flour varieties are recommended
6). But just as not every consumer knows the difference between fortified and non-fortified sifted maize flour, not every miller fortifies sifted maize flour. Some consumers just have their dry maize sifted and ground into grades 1 and 2 flour in local posho mills known as kisiagi with no nutrients being added to enrich their flour.

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