Evaluation of nutrient and energy contents of fortified predigested soymilk as a liquid complementary food – A response surface analysis

Abstract

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.