quantified the folic acid content of fortified products including corn, wheat, rice and oat-based cereal breakfast foods fortified at 25% and 100% of the reference daily intake (RDI) by HPLC method. Instead of heat extraction they simply hydrolyzed the starch with amylase at 65 C. Comparison of HPLC results with those of a standard microbiological assay showed quite good agreement (r=0.998). Finglas et al. (1988) also validated data obtained from the analysis of some vegetables using a different EPBA kit for total folate against the microbiological assay and reported a high correlation coefficient of 0.93(p