Triple Fortification Improved the Physicochemical Qualities of Soy-Chocolate Drinks

The effect of triple fortification on the physicochemical qualities of soy-chocolate drinks were evaluated. Triple fortification of soy-chocolate drinks with 0.15 mg potassium iodide, 2.0 mg ferrous sulphate, and 1.6 mg pro-vitamin A (retinol palmitate) / 100g sample was used as recommended by the World Health Organization (WHO) fortification guidelines. Four soy-chocolate drinks comprising of non-fortified plain (NFPSCD), fortified plain (FPSCD), non-fortified sweetened (NFSSCD) and fortified sweetened (FSSCD) were formulated. Soy-chocolate drinks were formulated and analyzed using standard procedures. pH ranged from 6.12 to 6.86, TTA varied from 0.62 to 0.89 % lactic acid, and specific gravity from 1.02 to 1.07. The vitamin content increased significantly (p< 0.05)., retinol palmitate varied from 0.14 to 1.66 mg/ 100g, while vitamin B1 ranged from 0.20 to 0.35 mg/ 100g, vitamin B2 from 0.50 to 0.72 mg/ 100g, vitamin B3 1.03 to 1.22 mg/ 100g, vitamin B6 from 0.21 to 0.23 mg/ 100g, vitamin K range between 2.18 to 3.37 mg/ 100g, Vitamin E from 0.81 to 0.96 mg/ 100g. Mineral composition of soy-chocolate drinks were calcium which was 92.43 to 94.36 mg/ 100g, sodium 80.06 to 83.26 mg/100g, potassium 306.43 to 329.52 mg/100g, magnesium 46.04 to 47.12 mg/ 100g, phosphorus 120.62 to 123.54mg/100g, zinc 2.01 to 2.69, iron 3.71 to 3.88 mg/ 100g, iodine 0.18 to 0.24 mg/100g. It was observed from this research that soy-chocolate nutrient quality was improved because of fortification.