article · American Journal of Food Science and Technology
Adding a triple fortification mixture of potassium iodide, ferrous sulphate, and pro-vitamin A improves the nutritional and physical qualities of soy-chocolate beverages. Formulations tested across plain and sweetened varieties, incorporating amounts aligned with World Health Organization guidelines, showed significant increases in overall vitamin content. Retinol palmitate levels rose markedly, alongside measurable quantities of several B-group vitamins, vitamin K, and vitamin E. Key physical properties remained stable, with pH levels ranging from 6.12 to 6.86, total titratable acidity spanning 0.62 to 0.89 percent lactic acid, and specific gravity remaining between 1.02 and 1.07. Mineral profiling confirmed consistent presences of calcium, sodium, potassium, magnesium, phosphorus, zinc, iron, and iodine across the samples. Overall, the fortification method successfully enhanced the micronutrient profile of the soy-chocolate drink formulations without disrupting essential baseline physicochemical characteristics.
Micronutrient deficiencies in iron, iodine, and vitamin A represent widespread global public health challenges. Fortifying widely accepted plant-based beverages, such as soy-chocolate drinks, offers a practical way to deliver essential nutrients using recognised World Health Organization fortification guidelines. Demonstrating that fortification boosts nutrient density while preserving standard physical drink characteristics helps validate functional, nutrient-rich beverage options for everyday dietary improvement.
This research applies directly to functional beverage manufacturing, food processing companies, and nutrition programme formulators seeking fortified plant-based drink recipes. By demonstrating formulation stability and nutrient delivery in plain and sweetened variants, the work is at an applied and tested laboratory stage. Further commercial translation would require consumer sensory testing, shelf-life validation, and industrial scale-up trials within commercial production facilities before reaching retail beverage markets.
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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.
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DOI: 10.54536/ajfst.v4i1.4080
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