Evaluation of nutrient and energy contents of fortified predigested soymilk as a liquid complementary food – A response surface analysis
Soymilk extracted from TGX923-2E soybean variety was fortified with three independent variables (fortificants) namely: ferric ammonium citrate, calcium carbonate and vitamin C each with 5 level combinations. Nutrient analyses were carried out using standard analytical methods and the data obtained were subjected to 2nd order regression analysis to obtain the estimated regression coefficients used to evaluate the optimum concentration of the fortificants in meeting the RDI for infants. Results showed that all the responses were linearly dependent on their respective variables. Energy content calculated by Atwater factor was within the range recommended by World Health Organization (WHO) for complementary food for infants.
Keywords: Liquid complementary food, fortified soymilk, predigested soymilk, response surface methodology.
© Nigerian Institute of Food Science and Technology 2018
All Rights Reserved