









































Pa
ge

 
1



Pa
ge

 
11

 American Journal of  
Food Science and Technology (AJFST)

Triple Fortification Improved the Physicochemical Qualities of  Soy-Chocolate Drinks
Terhemba Nancy Seember1*, Ariahu Charles Chukwuma2, Kelly Ndombow Yakum1, Peter Abuengmoh1, Nwatum Irene Ayah1

Volume 4 Issue 1, Year 2025
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v4i1.4080
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: November 19, 2024

Accepted: December 26, 2024

Published: January 22, 2025

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.

Keywords

Cocoa Powder, Fortification, 
Nutrients, Soymilk

1 Center for Food Technology & Research, Benue State University, Makurdi, Nigeria
2 Department of  Food science & Human Ecology, University of  Agriculture, Makurdi, Nigeria 
* Corresponding author’s e-mail: nancyseember@gmail.com

INTRODUCTION
Soymilk is a stable aqueous extract of  whole soybean 
(Glycine max) seeds (Iwe, 2003). It is a highly refreshing 
food drink which contains about 6 % protein, 4 % 
fat, 5 % carbohydrate, 1 % fibre, vitamins, minerals 
and antioxidants which are essential for human health 
(Adebowale, 2019) . Soy milk, kunu-zaki, zobo, coconut 
milk, and tigernut milk are some of  the local aqueous 
non-alcoholic drinks in Nigeria. Nevertheless, soymilk’s 
ease of  production and adaptability are credited to its 
versatility as a beverage around the world (Ariahu, 2019). 
As this drink is cholesterol free and low in energy, it could 
enhance health benefits in terms of  reducing body weight 
and blood lipids (WHO, 2021). It is available as a plain, 
sweetened, unflavored beverage or in a variety of  flavored 
beverages including chocolate, vanilla and almond.
Cocoa powder is a product of  dry cocoa solids with 10- 
12 % phenolic compounds (phytonutrients), commonly 
referred to as nutraceuticals or phytochemicals, 
which are used in food supplementation (FAO, 2020). 
Polyphenols have antioxidant properties that takes 
part in the reduction of  diseases by preventing damage 
during aerobic respiration. It prevents cardiovascular 
diseases, cholesterol, modulate immune function and 
stop the production of  low-density lipoprotein (LDLP) 
(Achinehwu, 2019). Cocoa is rich in flavonol that regulates 
platelet which aids in blood clotting.
Soy-chocolate drinks are aqueous blends of  liquid 
soymilk and varying levels of  cocoa powder which 
may be plain or sweetened. These non-alcoholic drinks 
combine the nutritional and health benefits of  aqueous 

extractives of  soybean and cocoa bean in a punch. The 
benefits include high protein contents, predominance of  
polyunsaturated fatty acids, phytochemicals as well as low 
lactose and cholesterol content (Ariahu, 2019). Chocolate 
drinks are popular among adults and children, especially 
those of  school age and holds promise as appropriate 
vehicle in food fortification programmes for addressing 
micronutrients deficiency (MND).
Protein energy malnutrition (PEM) and micronutrients 
deficiency (MND) are prevalent in the third world 
countries including Nigeria (Ashaver et al., 2023). PEM 
in general is defined by the World Health Organization 
as a cellular imbalance between the supply of  nutrients 
and energy and the body’s demand for them to ensure 
growth, maintenance, and specific functions (Ball, 
1999). According to Codex (2022) malnutrition is lack 
of  essential vitamins and minerals required in small 
amounts by the body for growth and development. 
These nutritional deficiencies are more prevalent among 
low-income people, the invalids and those living in IDP 
camps.
Food fortification is defined as the addition of  one or 
more essential nutrients to a food, with the purpose of  
addressing a given deficiency in a population (FAO, 2002). 
The nutrients of  critical concern in MND fortification 
programmes are iron, iodine and vitamin A (Yasmine, 
2019). Food fortification is often considered the most 
economical approach to reduce nutritional deficiencies in 
settings where suitable food vehicles are available. The 
control of  micronutrients malnutrition, notably vitamin A 
deficiency, iodine deficiency disorders and iron-deficiency 



Pa
ge

 
12

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

anemia, presently occupies the attention of  nutrition and 
public health workers throughout the developing world. 
The food fortified are those commonly consumed by 
the population at risk. This has demonstrated to be a 
cost-effective food-based strategy for the control of  
micronutrients deficiencies (FAO, 2020). 
Soy-chocolate drinks can be employed for addressing 
PEM and a vehicle for MND fortification programmes. 
Maximum limits by standard and least cost of  production 
used in this research can be employed to serve as baseline 
data and standardization for soy-chocolate drinks.

MATERIALS AND METHODS
About 10kg Soybean (Glycine max) seeds was bought 
from Benue Agriculture and Rural Development Agency 
(BNARDA) Makurdi while a 500g pack of  cocoa powder 
(Nestle Nigeria Plc) was purchased from a popular 
supermarket in Makurdi, Benue State. Pro- vitamin A 
(retinol palmitate), ferrous sulphate and potassium iodide 
used as fortificants were purchased from a chemical store 
(Emole Nig Ltd Makurdi Benue State, Nigeria).

Soy-Chocolate Drinks Formulation 
The soy-chocolate aqueous drink was produced using the 
method described by Illinois with modifications as shown 
in Figures 1, 2 and 3 (Illinois, 2020, Blackman et al., 2010). 

Essentially, soybeans were sorted and cleaned to remove 
stones and damaged, deformed seeds. Then the dry 
soybean was washed and soaked in water overnight (500g 
in 1 Litre) for 12 hours. It was then rinsed and blanched in 
0.5 % sodium bicarbonate for 30 minutes.  The soybean 
seeds were ground in blender and expressed in the ratio 
of  3:1 (water to beans on a weight basis) to remove the 
okara or soy pulp. The obtained milk was then boiled and 
formulated by adding cocoa powder (0.1, 0.2, 0.3, 0.4 %) 
and sugar (0, 2, 4, 6 %). 
The milk was then pasteurized at the temperature of  
65◦C for 15 seconds and subsequently bottled and 
refrigerated. This yielded 16 experimental groups which 
were promptly subjected to sensory evaluation. The 
most preferred plain and sweetened formulations and 
were each subjected to triple fortification using 0.15 
mg potassium iodide, 2.0 mg ferrous sulphate and 1.6 
mg/100 g sample pro-vitamin A as recommended by 
the world health organization (WHO) fortification 
guide respectively. This yielded four working samples 
comprising of  non-fortified plain soy-chocolate 
drink (NFPSCD), fortified plain soy-chocolate drink 
(FPSCD), non-fortified sweetened soy-chocolate drink 
(NFSSCD) and fortified sweetened soy-chocolate drink 
(FSSCD) (Regulations, 2021).

Figure 1: Flow chart for the production of  cocoa powder by Nestle Nig. plc
Source: Illinois, 2020



Pa
ge

 
13

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

Figure 2: Flow chart for Production of  soymilk Drink
Source: Illinois, 2020

Figure 3: Flow chart for the production of  soy-chocolate drink
Source: Abadi et al., 2023



Pa
ge

 
14

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

Analyses
Physical Analysis of  Fortified Soy-Chocolate Drinks
The pH of  the soy-chocolate drink samples was measured 
using Jenway pH meter (model 3015, serial number 
1647, UK). 2 g of  each formulated sample was poured 
in a beaker. The pH electrode which was previously 
standardized using buffer of  pH 4.01 and 9.20 and rinsed 
with deionized water. The electrode was dipped into the 
homogenate allowing sufficient time for equilibrium 
before taking readings. Determinations were carried out 
in triplicate for each sample.

Chemical Analysis of  Fortified Soy-Chocolate Drinks
The proximate composition of  soy-chocolate drinks was 
analyzed for moisture, protein, fats, ash and crude fiber 
using A.O.A.C (2017). Carbohydrate was determined 
by difference (subtracting crude protein (%), moisture 
(%), fat (%), crude fiber (%) and ash (%) contents of  
the soy-chocolate drinks from 100) and the energy value 
by Atwater procedure. The mineral content of  drinks 
was analyzed using Spectrophotometric method to 
determine the mineral content of  each sample (AOAC, 
2005). Also, Vitamin A, B1, B2, B3, B6, E and K content 
of  soy-chocolate aqueous drinks were determined using 
colourimetric methods as described by Ball (2020).

Statistical Analysis
Data were subjected to one way analysis of  variance 
(ANOVA) with separation of  means by Duncan’s 
Multiple Range test at 0.05 of  significance using statistical 
package for social sciences SPSS version 28.

RESULTS AND DISCUSSION
Physicochemical Properties of  Fortified Soy-
Chocolate Drinks
The physicochemical properties of  soy-chocolate drinks 
are shown in Table 1. There was a significant (p<0.05) 
difference among formulated samples.

pH of  Fortified Soy-Chocolate Drinks
The effect of  sugar, cocoa powder, and fortificants on 
the pH of  soy-chocolate drinks is shown in Table 1. The 
research showed that the pH increased from 6.12 to 6.86 
mg/100g for soy-chocolate drinks. The fortified drinks, 
FPSCD (6.42) and FSSCD (6.86) had higher pH values 
than the non-fortified drinks NFPSCD (6.12 mg/100g) 
and NFSSCD (6.63 mg/100g) respectively. Soy-chocolate 
drinks exhibited slightly acidic to neutral pH which is 
ideal for soy-chocolate beverages (Dogan & Kayacier, 
2019). The slightly neutral pH and low acidity observed 
in this research could be due to low acidity ingredients 
(cocoa powder and sugar) used in sample formulation 
as well as readily non-fermentable sugars (Ijarotimi & 
Ashipa, 2019). pH plays a vital role in the quality, stability, 
and nutritional value of  soy-chocolate drinks.

Total Titratable Acidity of  Fortified Soy-Chocolate 
Drinks
As expected, the titratable acidity (g lactic acid/ 100g 
sample) decreased as pH increased. The titratable acidity 
of  NFPSCD and NFSSCD were 0.89 and 0.71 % lactic 
acid while FPSCD and FSSCD scored 0.81 and 0.62 % 
lactic acid. Lactic acid is used as an index of  activity of  
certain bacteria like Streptococcus, Leuconostoc and 
Lactobacillus species. These microorganisms referred 
to as lactic acid bacteria (LAB) produce lactic acid in 
considerable amounts and are used in the manufacture of  
acid foods (FAO/WHO/UNU, 2002). TTA is essentially 
the total acid concentration in the food system. It is 
used as a parameter to measure acid’s impact on texture, 
stability and food flavour (Ismail et al., 2020).

Specific Gravity of  Fortified Soy-Chocolate Drinks
The effect of  treatment on the specific gravity of  
soy-chocolate drink is shown in Table 1. There was 
significant difference (p<0.05) among samples. Non-
fortified sweetened (NFSSCD) soy-chocolate drink had 
the highest (1.78 mg/100g) score while fortified plain 
(FPSCD) had the least (1.68 mg/100g) score. The specific 
gravity of  soy-chocolate drinks varied significantly 
(p<0.05) among samples. Specific gravity (SG) is the ratio 
of  a substance’s density to the density of  water. It is an 
important indicator of  texture, consistency and shelf  
life in various food products. The sweetened samples 
(NFSSCD and FSSCD) had the highest (1.07 and 1.06) 
values while the plain samples (NFPSCD and FPSCD) 
had the least (1.05 and 1.02) values. This could be due to 
the influence of  sugar and cocoa powder concentration. 
These values are within recommended values for soymilk 
related beverages (Yasmine, 2019). 

Energy Content of  Fortified Soy-Chocolate Drinks 
The energy content of  soy-chocolate drinks was 
79.03 kcal for non-fortified plain soy-chocolate drink 
(NFPSCD), 85.52 kcal for fortified plain soy-chocolate 
drink (FPSCD), 78.19 kcal for non-fortified sweetened 
soy-chocolate drink (NFSSCD) and 87.97 kcal for 
fortified sweetened soy-chocolate drinks (FSSCD). 
Energy values are a function of  protein, fat and 
carbohydrate contents of  formulated food products. 
The higher the values of  these nutrients, the higher 
the energy values. The observed differences in the 
energy levels of  the samples could be due to variation 
in protein, fat and carbohydrate content. The results 
showed variation between the non-fortified and the 
fortified samples. The energy values of  aqueous drinks 
were within permissive values. The results obtained from 
this study are below that of  (Yakum et al., 2024) who 
reported higher energy values from fortified coconut 
milk supplemented with cocoa powder.



Pa
ge

 
15

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

Proximate Composition of  Fortified Soy-Chocolate 
Drinks
The effect of  sugar, cocoa powder and fortificants on the 
proximate composition of  soy-chocolate drinks is shown 
in Table 2. The proximate compositions of  non-fortified 
plain soy-chocolate drink(NFPSCD), fortified plain 
soy-chocolate drink (FPSCD), non-fortified sweetened 
soy-chocolate drink (NFSSCD) and fortified sweetened 
soy-chocolate drink (FSSCD) showed significant 
difference (p<0.05) among samples. The significant 
(p<0.05) variations in proximate compositions between 
the aqueous drinks could be due to the effects of  sugar, 
cocoa powder and fortificants.

Moisture Content of  Fortified Soy-chocolate Drinks
The result of  the moisture content ranged from 77.71 % 
for vitamilk, 81.87 % FSSCD, 82.79 NFSSCD, 83.37% 
for FPSCD and 83.00 % for NFPSCD. All formulated 
samples showed significant differences except for FPSCD 
(82.37%) and NFSSCD (82.79%). The moisture content 
of  the samples ranged from 77.71- 83.00 % for soy-
chocolate drinks were higher than the value for ‘vitamilk’ 
(control). The non-fortified plain (NFPSCD) had high 
moisture (83.00 %) while vitamilk had low moisture 
content (77.71 %). This might be due to the influence 
of  increased concentration of  cocoa powder and sugar 
(solids) (FAO/WHO,1995). The moisture content of  
fortified samples (FPSCD and FSSCD) had less moisture 
(81.87- 82.37 %). The moisture content of  all aqueous 
drinks reported in this study were within recommended 
moisture content of  beverages (Dogan & Kayacier, 2019). 
Moisture is significant in sensory qualities like texture and 
mouthfeel, flavour profiling, stability and emulsification 
(Iwe, 2003).

Protein Content of  Fortified Soy-chocolate Drinks 
There was no significant difference for protein content 
of  vitamilk (6.40%) and FPSCD (6.40 %) while the other 
samples NFSSCD (6.20%), FSSCD (6.90%), NFPSCD 
(6.25%) showed significant differences (p<0.05). These 
values were higher than the control (vitamilk) that scored 
6.40 %. This is of  great importance in reducing protein 
energy malnutrition (PEM) as a result of  high cost of  
animal protein (WHO, 2021). Plant based protein sources 

are cheaper than animal-based protein therefore soy-
chocolate drink could serve as cheap alternate source 
of  protein. Protein is important for growth and tissue 
replacement (Muhimbula, 2011). The values obtained 
from this research are within daily recommended values 
for soy-chocolate drinks.

Fat Content of  Fortified Soy-Chocolate Drinks 
The fat content ranged from 3.31- 4.57 % with significant 
difference among all the samples. The FPSCD, vitamilk 
and FSSCD had the highest fat content of  4.44, 4.33 
and 4.57 % while NFPSCD and NFSSCD had the least 
values of  3.31 and 3.39 % respectively. For the crude fat 
content, maximum mean value (4.57 %) was recorded 
in FSSCD while the minimum mean value was 3.31 % 
(NFSSCD). Statistical analysis showed that the crude 
fat content of  aqueous drinks significantly (p<0.05) 
increased with fortification. This result agrees with the 
earlier report by (Yakum et al., 2024) on physicochemical 
properties of  fortified coconut milk-based chocolate-like 
drinks as influenced by cocoa powder and sugar levels. 
The relatively high fat content of  the samples is due to 
the fact that soybean is an oil seed as well as fortification 
with retinol palmitate – an oil-based fortificant (Yakum 
et al., 2022). Fat increases energy density and provides 
essential fatty acids needed in the body for proper neural 
development (Yakum et al., 2022).

Ash Content of  Fortified Soy-Chocolate Drinks 
The ash content showed significant differences among all 
the samples ranging from 0.72 to 1.60 %. The ash content 
of  samples increased with fortification from 0.72 % to 
1.60 % which is within the recommended values. Ash 
content of  a food material is used as an index of  mineral 
constituents of  food (NIH, 2022). There was significant 
difference ((p<0.05) among all samples. Vitamilk had 
higher (1.60 %) ash content than the rest of  the samples. 
This could be due to fortification of  aqueous drink with 
macro-nutrients/minerals. The ash content obtained 
in this research was higher than that of  (Ashaver et al. 
2023) on fortified tigernut milk and moringa seeds based 
aqueous drinks. This can be attributed to supplementation 
with cocoa powder.

Table 1: Physicochemical Qualities of  Soy-chocolate Drinks 
Nutrients(mg/100g) Products

NFPSCD FPSCD NFSSCD FSSCD
pH 6.12 d± 0.04 6.42c±0.02 6.63b±0.02 6.86a±0.01
TTA(% lactic acid) 0.89a±0.01 0.81b±0.02 0.71c±0.03 0.62d±0.10
Specific gravity 1.05b±0.03 1.02c±0.01 1.07a±0.02 1.06a±0.01
Energy (kcal/100g) 79.03d±0.17 85.52c±0.56 78.19e±0.07 87.97a±0.16

Results are means of  ± s.d of  triplicate expressed on wet weight bases. Means with common superscripts are not significantly (p>0.05) 
different within each column
Key: NFPSCD = non fortified plain soy-chocolate drink, FPSCD = fortified plain soy-chocolate drink, NFSSCD = non fortified 6 
% sweetened soy-chocolate drink, FSSCD = fortified 6 % sweetened soy-chocolate drink.



Pa
ge

 
16

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

Crude Fibre Content of  Fortified Soy-Chocolate Drinks 
The crude fibre showed significant difference (p<0.05) 
among all the samples. Vitamilk (control) recorded 
the highest value (4.15 %) followed by NFSSCD (1.03 
%) while FSSCD had the least value (0.89).  The fibre 
contents of  formulated aqueous drinks were within 
recommended value for beverages (Codex, 2021). 
NFPSCD and NFSSCD scores were 1.01and 1.03 % while 
FPSCD and FSSCD were 0.89 and 0.92 % respectively. 
Fibre is important for the regulation of  bowel movement, 
prevents constipation and supports healthy gut bacteria. 
This observed low fibre in the research will enable children 
of  school age to consume more of  the drink and will give 
them an opportunity to meet their daily energy and other 
vital nutrient requirements. The values obtained in this 
study were higher than the crude fibre (0.02 – 0.06 %) 
of  fortified chocolate-like drink from coconut milk and 
cocoa powder reported by (Yakum et al., 2024). The crude 
fibre content of  the non-fortified samples (NFPSCD and 
NFSSCD) was higher (1.01 and 1.03 %) than that of  the 

fortified (FSSCD and FPSCD) samples (0.89- 0.93 %).

Carbohydrate Content of  Fortified Soy-Chocolate 
Drinks 
The carbohydrate content of  the soy-chocolate drinks 
ranged from 4.81 to 5.90 g/100g. The carbohydrate values 
were NFPSCD (5.43%), FPSCD (4.99%), NFSSCD 
(5.90%), FSSCD (4.81%) and vitamilk (5.76%). The 
increase in carbohydrate content of  samples could be 
attributed to the proportions of  sugar and cocoa powder. 
The carbohydrate content of  the non-fortified plain sample 
was higher (5.90 g/100g) than the fortified sweetened (4.81 
g/100g) which was least among the treatment. This could 
be due to the separation, solubility and dilution in the 
concentration of  starch molecules. Carbohydrates such as 
sugar and starch are of  nutritional benefits because energy 
is required for daily activities. The values were lower (6.00- 
9.01 %) than that of  tigernut milk and moringa seeds based 
aqueous drinks (Ashaver et al., 2023).
Mineral Composition of  Fortified Soy-Chocolate 

Table 2: Proximate composition of  soy-chocolate drinks
Nutrient(g/100g) Products

NFPSCD FPSCD NFSSCD FSSCD Vitamilk
Moisture 83.00a±0.093 82.37b±0.047 82.79b±0.332 81.87c±0.364 77.71d±0.015
Ash 0.72 e±0.06 0.91 c±0.025 0.77 d±0.012 0.93 b±0.012 1.60 a±0.006
Fat 3.59d±0.367 4.44b± 0.131 3.31e±0.021 4.57a±0.015 4.33c±0.021
Fibre 1.01c±0.04 0.92d±0.26 1.03b±0.11 0.89e±0.02 4.15a±0.02
Protein 6.25c±0.05 6.40b±0.02 6.20d±0.06 6.90a±0.17 6.40b±0.02
CHO 5.43c±0.06 4.99d±0.03 5.90a±0.01 4.81e±0.02 5.76b±0.01

Results are means of  ± s.d of  triplicate expressed on wet weight bases. Means with common superscripts are not significantly (p>0.05) 
different within each column
Key: NFPSCD = non fortified plain soy-chocolate drink, FPSCD = fortified plain soy-chocolate drink, NFSSCD = non fortified 6 
% sweetened soy-chocolate drink, FSSCD = fortified 6 % sweetened soy-chocolate drink

Drinks
The result of  the mineral composition of  the aqueous 
drinks are shown in Table 3. There were variations in the 
mineral content of  the samples with statistical analysis 
showing significant (p<0.05) differences among samples.  

Calcium Content of  Fortified Soy-Chocolate Drinks
The calcium content of  soy-chocolate was relatively high, 
and values ranged from 92.43 to 94.36 mg/100g. NFPSCD 
scored 92.43 mg/100g, FPSCD had 94.36 mg/100g 
while NFSSCD 92.84mg/100g and FSSCD scored 94.05 
mg/100g calcium content. The result showed that the 
fortified plain soy-chocolate drink (FPSCD) had the 
highest value while the non-fortified plain soy-chocolate 
drink (NFPSCD) had the least value as shown above. The 
observed high content of  calcium in soy-chocolate drink 
might be due to supplementation with cocoa powder and 
fortification (Yakum et al., 2024). Calcium is important 
for blood clotting, muscle contraction, healthy bones and 
teeth (Food and Nutrition Bulletin, 2020).
Sodium Content of  Fortified Soy-Chocolate Drinks

Sodium content of  soy-chocolate drinks increased 
significantly (p<0.05) with fortification and 
supplementation with cocoa powder. Values ranged from 
80.16 to 83.26 mg/100g. The FPSCD recorded 83.26 
mg/100g, NFSSCD had 80.06 mg/100g, NFPSCD 80.12 
mg/100g and FSSCD mean score was 83.16 mg/100g. 
These values were below the required daily amount 
(RDA) of  100 mg/100g for young children and adults. 
There was a significant difference (p<0.05) among all the 
samples. Sodium controls blood pressure and volume 
regulations (FAO, 2002).

Magnesium Content of  Fortified Soy-Chocolate 
Drinks
Magnesium content of  soy-chocolate drinks increased 
with cocoa powder and fortification. The NFPSCD was 
the least (46.04 mg/100g), FPSCD had 47.12 mg/ 100g 
while NFSSCD had 46.12 mg/100g and FSSCD scored 
47.11 mg/100g. These values were higher than those of  
Ashaver et al. (2023) who reported on fortified tigernut 
and moringa seed based aqueous drinks. These values 



Pa
ge

 
17

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

were below recommended daily allowance of  200- 400 
mg per day. Magnesium is required for normal nerve and 
muscle function, immune system and for maintenance of  
blood glucose levels (Ismail et al., 2020). 

Phosphorus Content of  Fortified Soy-Chocolate 
Drinks
The phosphorus content of  soy-chocolate drink is 
presented in Table 3. The non-fortified plain soy-chocolate 
drink (NFPSCD) had 120.73 mg/ 100g, fortified plain 
soy-chocolate drink (FPSCD) had 123.73 mg/100g, non-
fortified sweetened soy-chocolate drink (NFSSCD) had 
120.62 mg/ 100g and fortified sweetened soy-chocolate 
drink (FSSCD) was 123.54mg/100g. There was no 
significant difference between the fortified samples and 
as well as the non-fortified samples. Fortification and 
Supplementation improved the phosphorus content of  
soy-chocolate drinks.
Phosphorus contents of  soy-chocolate drinks were 
relatively high ranging from 120- 123 mg/ 100g with 
FSSCD having high values and NFSSCD having the 
least value. The values obtained in this study were higher 
than those obtained from fortified coconut milk-based 
chocolate-like drinks influenced by cocoa powder and 
sugar levels reported by (Ismail et al., 2020). Phosphorus 
is an important nutrient that plays a significant role in the 
formation of  adenosine triphosphate (ATP) in the body 
(Muhimbula et al., 2011).

Potassium Content of  Fortified Soy-Chocolate 
Drinks
Fortification, cocoa powder and sugar levels were seen to 
improve the potassium content of  soy-chocolate drink. 
The fortified samples (FPSCD and FSSCD) had scores 
ranging from 329.52 to 327.84 mg/100g while the non-
fortified samples (NFPSCD and NFSSCD) had the least 
values ranging from 307.61 to 306.43 mg/100g. There 
were variations in the mineral content of  the samples 
with potassium content of  fortified plain (FPSCD) being 

the most abundant (329 mg/100g) macro-mineral for 
formulated samples. These observations are similar to 
earlier findings by (Omary et al., 2019) and (UNICEF, 
2021) who reported potassium to be the most abundant 
mineral in Nigerian agricultural products.

Iron Content of  Fortified Soy-Chocolate Drinks
The NFPSCD had significantly (p<0.05) the highest 
iron content (3.88 mg/100g) while FSSCD had the least 
(3.71 mg/100g) iron content. This might be due to the 
dilution effect of  iron in aqueous solutions. The FPSCD 
had 3.73 mg/100g and NFSSCD was 3.82 mg/100g. Iron 
is a component of  myoglobin, a protein that provides 
oxygen to muscles and supports metabolism in human 
(Muhimbula et al., 2011). Regular consumption of  foods 
rich in iron has the potential to prevent anaemia in infants 
and young children. 

Zinc Content of  Fortified Soy-Chocolate Drinks
The zinc content of  the soy-chocolate drinks ranged 
from 2.01 to 2.69 mg/ 100g. Zinc supports normal 
growth and development during pregnancy, childhood 
and adolescence. The formulated soy-chocolate drinks 
had NFPSCD scored 2.69 mg/100g, FPSCD had 2.01 
mg/100g, while NFSSCD scored 2.62 mg/100g and 
FSSCD scored 2.04 mg/100g. Plants have higher zinc 
content than animal sources and fortification improved the 
zinc content of  soy-chocolate drinks (Yakum et al., 2024).

Iodine Content of  Fortified Soy-Chocolate Drinks
The iodine content of  soy-chocolate drink ranged 
from 0.18 to 0.21mg/ 100g. The non-fortified samples 
(NFPSCD and NFSSCD) had higher (0.21 to 0.24 mg/ 
100g) values than the fortified (FPSCD and FSCCD) 
samples having the least (0.18 to 0.18 mg/ 100g) 
respectively. Iodine is essential for thyroid function and 
can be used to enhance nutritional profile as well as 
support public health.
Vitamin Composition of  Fortified Soy-Chocolate Drinks

Table 3: Mineral Composition of  Soy-chocolate Drinks
Nutrients(mg/100g) Products

NFPSCD FPSCD NFSSCD FSSCD
Calcium 92.43 d± 0.02 94.36a±0.03 92.84c±0.03 94.05b±0.01
Sodium 80.12c±0.12 83.26a±0.11 80.06d±0.22 83.16b±0.13
Magnesium 46.04c±0.21 47.12a±0.13 46.12b±0.11 47.11a±0.12
Phosphorus 120.73d±2.2 123.37c±1.15 120.62a±2.1 123.54b±3.1
Potassium 307.61c±2.5 329.52a±1.5 306.43d±2.2 327.84b±3.5
Iron 3.88a±0.02 3.73b±0.02 3.82a±0.01 3.71c±0.02
Zinc 2.69a±0.06 2.01c±0.01 2.62b±0.02 2.04c±0.03
Iodine 0.21 b±0.02 0.18c ±0.01 0.24a±0.02 0.18c±0.01

Results are means of  ± s.d of  triplicate expressed on wet weight bases. Means with common superscripts are not significantly (p>0.05) 
different within each column
Key: NFPSCD = non fortified plain soy-chocolate drink, FPSCD = fortified plain soy-chocolate drink, NFSSCD = non fortified 6 
% sweetened soy-chocolate drink, FSSCD = fortified 6 % sweetened soy-chocolate drink



Pa
ge

 
18

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

Pro- vitamin A, vitamin B1, B2, B3, B6, E and K contents 
of  aqueous drinks are shown in Table 4. There was 
significant (p<0.05) difference among the samples.

Vitamin K content of  Fortified Soy-Chocolate Drinks
Vitamin k (phylloquinone) content was high compared 
to the rest of  the vitamins analyzed. The NFPSCD had 
a relatively higher (3.37 mg/100g) value, FPSCD (2.18 
mg/100g), FSSCD (2.23 mg/100g) while FPSCD had 
the least value (2.18 mg/100g). There was significant 
(P<0.05) difference among the samples. Increase in the 
concentration of  cocoa powder increases the vitamin k 
in soy-chocolate drinks. Required daily amount (RDA) 
of  120 mcg is recommended for adults. The results of  
this research have shown that soy-chocolate drinks can 
supply the amount of  vitamin k required by the body. 
This result is higher than that of  (FAO, 2010). Vitamin 
k is relatively unstable vitamin, especially when exposed 
to light, heat, moisture and oxidation. It is responsible 
for blood clotting and for healthy bones (Indrawati & 
Otgonbayar, 2017). 

Vitamin B1(thiamin) Content of  Fortified Soy-
Chocolate Drinks
Vitamin B1 coenzymes are needed for energy metabolism 
and are important for nerve functions and normal 
vision (Ishiwu & Onyeji, 2019). It is a water-soluble 
vitamin, hence the values obtained from this research. 
NFPSCD has 0.27 mg/100g, FPSCD mean score was 
0.20 mg/100g, NFSSCD had 0.35 mg/ 100g and FSSCD 
0.22 mg/100g. Cocoa powder increased the vitamin B1 
content of  soy-chocolate drinks. It is needed in the body 
for the breakdown of  carbohydrate to energy, muscle 
contraction and conduction of  nerve signal.

Pyridoxine Content of  Fortified Soy-Chocolate Drinks
Pyridoxine (B6) scores were low for soy-chocolate drinks. 
The non fortified samples NFPSCD and NFSSCD 
had 0.23 mg/ 100g and 0.23 mg/ 100g while FPSCD 
and FSSCD mean score were 0.21 mg/ 100g and 0.23 
mg/100g respectively. Pyridoxine (B6) showed no 
significant difference (p<0.05) among samples except for 
FPSCD. Vitamin B6 is needed in the production of  red 
blood cells as well as for brain function and development. 
It is also important for regulation of  blood glucose and 
maintaining nerve function. Increase in concentration 
of  cocoa powder increased the vitamin B6 content. The 
required daily amount of  0.1- 0.3 mg/ day for young 
children has shown that soy-chocolate drink is healthy for 
young children.
Vitamin B2 (Riboflavin) Content of  Fortified Soy-

Chocolate Drinks
Vitamin B2 metabolizes carbohydrate, fats and protein 
into glucose for energy. It is also an antioxidant for skin 
and hair. The NFPSCD had 0.72 mg/100g, FPSCD 
0.58 mg/100g, NFSSCD value was 0.71 mg/100g and 
FSSCD had 0.61 mg/100g. The non-fortified formulated 
samples had the highest score compared to the fortified 
formulated samples. This could be as a result of  the 
dilution effect on fortified samples.

Vitamin B3 (Niacin) Content of  Fortified Soy-
Chocolate Drinks
Vitamin B3 showed no significant (p<0.05) difference 
among samples. Its content ranged from 1.22 mg/100g 
(NFPSCD), 1.03 mg/100g (FPSCD), 1.18 mg/ 100g, and 
1.07mg/100g (FSSCD). The non-fortified samples had 
higher vitamin B3 content than the fortified formulated 
samples. Niacin content was below the RDA for young 
children and adults (2 to 14 mg) (Ochanda et al., 2020). 
Vitamin B3 produces stress related hormones in the 
adrenal gland and is involved in circulation. 

Pro-vitamin A (Retinol Palmitate) Content of  
Fortified Soy-Chocolate Drinks
The provitamin A content of  soy-chocolate drinks 
ranged from 0.14 mg/100g (NFPSCD), 1.63 mg/100g 
(FPSCD), 0.19 mg/100g (NFSSCD) to 1.66 mg/100g 
(FSSCD). Pro-vitamin A showed no significant 
difference (p<0.05) between NFPSCD and NFSSCD as 
well as FPSCD and FSSCD. Values obtained were lower 
than those of  (Ashaver et al., 2023) on fortified tigernut 
milk and moringa based aqueous drink. Pro-vitamin A 
is needed for reproduction, growth and development, 
acting as antioxidant and for healthy eye. Provitamin 
A is called retinol because it produces pigment in the 
retina of  the eye. Responsible for healthy teeth, skeletal 
and soft tissues, mucus membranes and skin (Terhemba 
et al., 2024).

Vitamin E (Tocopherol) Content of  Fortified Soy-
Chocolate Drinks
Vitamin E values ranged from 0.82 mg/100g to 0.92 mg/ 
100g (FSSCD and NFPSCD) and 0.81mg/ 100g to 0.96 
mg/100g (FPSCD and NFSSCD) respectively. Vitamin 
E is a powerful antioxidant required for healthy heart, 
skin, boost immune system, cancer prevention and brain 
function. Observable scores were below the RDA of  4 to 
5 mg/100g for infants, 6 to 15 mg/100g for children and 
adults (Zilic et al., 2017).
CONCLUSION

Table 4: Vitamin Composition of  Soy-chocolate Drinks
Nutrients(mg/100g) Products

NFPSCD FPSCD NFSSCD FSSCD
Pro vitamin A 0.19b ±0.02 1.66 a ± 0.01 0.14b ±0.10 1.63a ±0.01
B1 0.27b ±0.06 0.20d ±0.05 0.35a ±0.01 0.22c ±0.15



Pa
ge

 
19

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

Soy-chocolate drink can be produced with the adaptation 
of  fortificants (ferrous sulphate, potassium iodide and 
retinol palmitate) used in this research for addressing 
PEM and MND. Soy-chocolate drinks could serve 
as affordable nutritious beverage for vulnerable and 
malnourished groups. 
Fortification, cocoa powder and sugar improved the 
physicochemical, minerals, proximate and vitamin 
qualities of  soy-chocolate drinks therefore can be 
employed as vehicle for micronutrient’s fortification 
programmes.

REFERENCES
Achinewhu, S. C. (2019). Nuts and seeds. In Nutrition quality 

of  plant foods (pp. 134–159). Post Harvest Research Unit, 
Department of  Biochemistry, University of  Benin.

Adams, M. R., & Moss, M. O. (1995). Food microbiology. 
The Royal Society of  Chemistry.

Adebowale, A. A., & Sanni, L. O. (2019). Effects of  solid 
content and temperature on the viscosity of  tapioca 
meal. Journal of  Food Science and Technology, 50(3), 573–
578. https://doi.org/10.1007/s13197-011-0363-7 

Association of  Official Analytical Chemists (AOAC). 
(2017). Official methods of  analysis (8th ed.). AOAC.

AOAC International. (2005). Official methods of  analysis 
(18th ed.). AOAC International.

Ariahu, C. C., Ukpabi, U., & Mbajunwa, K. O. (199a). 
Production of  African breadfruit (Treculia 
africana) and soybean (Glycine max) seed-based 
food formulations: 1. Effects of  germination and 
fermentation on nutritional and organoleptic quality. 
Plant Foods for Human Nutrition, 54(2), 123–266.

Ashaver, A., Ariahu, C., Yusuf, I., Ariahu, C. E., & Gbuusu, 
B. (2023). Storage changes in triple-fortified tigernut 
and moringa seed-based aqueous drinks. Asian Journal 
of  Food Research and Nutrition, 2(4), 821–833.

Ball, G. F. M. (1994). Water soluble vitamins: Assays in human 
nutrition. Chapman and Hall.

Blackman, C. J., Sean, M. G., Chang, Y., Mc, A., & Westoby, 
M. (2010). Leaf  hydraulic vulnerability to drought is 
linked to site water availability across a broad range 
of  species and climates. Annals of  Botany, 114(3), 435–
440. https://doi.org/10.1093/aob/mcq128

Codex Alimentarius. (n.d.). General principles of  the addition 
of  essential nutrients to food (Vol. 4). Joint FAO/WHO 
Food Standards Programme.

Doğan, M., & Kayacier, A. (2019). Rheological properties 

of  reconstituted hot salep beverage. International 
Journal of  Food Properties, 7(4), 683–691.

FAO/WHO/UNU. (2002). Human vitamin and mineral 
requirements: Report of  a joint food and agriculture 
organization, World Health Organization and United 
Nations University. Food and Nutrition Bulletin, 19(2), 
November 2020. United Nations University Press.

Federal Government of  Nigeria. (2021). Food fortification 
regulations (108, 135), 3091–3108. Printed and 
published by Federal Government Printer, Lagos, 
Nigeria.

Food and Agriculture Organization/World Health 
Organization. (1995). Codex alimentarius. FAO/WHO.

Grover, Z., & Ee, L. C. (2009). Protein-energy malnutrition. 
Pediatric Clinics of  North America, 56, 1055–1068. 
https://doi.org/10.1016/j.pcl.2009.07.00

Ijarotimi, O. S., & Ashipa, F. (2019). Evaluation of  
nutritional composition, sensory, and physical 
properties of  home-processed weaning food based 
on low-cost locally available food materials. Nutrition 
& Food Science, 36(1), 6–17.

Iwe, M. O. (2003). The science and technology of  soybeans (20th 
ed.). Communication Service Ltd.

Illinois, E. (2019). Production and nutritional benefits of  
ultra-high blends of  soymilk. International Journal of  
Food Science, 5, 873–879. 

Indrawati, R., & Otgonbayar, U. (2017). Stability of  
vitamin K in food systems. Journal of  Food Science, 8(5), 
S1448–S1456.

Ishiwu, C. N., & Onyeji, A. C. (2019). Properties of  an 
instant gruel based on maize starch, African yam 
bean, and soybean flours. Nigerian Journal of  Nutritional 
Sciences, 25, 16–19.

Ismail, Y. S., Rustom, M. M., Lopez-Leiva, I., & Baboo, M. 
N. (2020). UHT-sterilized peanut beverages: Kinetics 
of  physicochemical changes during storage and shelf-
life prediction modeling. Journal of  Food Science, 61(1), 
123–134.

Muhimbula, H. S., Issa-Zacharia, A., & Kinabo, J. 
(2011). Composition and sensory evaluation of  
complementary foods from local, cheap, and readily 
available cereals and legumes in Iringa, Tanzania. 
African Journal of  Food Science, 5, 26–31.

National Institutes of  Health, Office of  Dietary 
Supplements. (2022). Vitamin E: Fact sheet for health 
professionals.

Ochanda, S. O., Onyango, C. A., Mwasaru, A. M., Ochieg, 

B2 0.72a ±0.01 0.58c ±0.01 0.71b ±0.015 0.61c ±0.01
B3 1.22a ±0.01 1.03c ±0.01 1.18b ±0.01 1.07c ±0.01
B6 0.23a ±0.01 0.21b ±0.01 0.23a ±0.01 0.23a ±0.02
E 0.92b ±0.02 0.81c ±0.01 0.96a ±0.01 0.82c ±0.02
K 3.37a ±0.01 2.18a ±0.02 3.36a ±0.03 2.23c ±0.01

Results are means of  ± s.d of  triplicate expressed on wet weight bases. Means with common superscripts are not significantly (p>0.05) 
different within each column.
Key: NFPSCD = non fortified plain soy-chocolate drink, FPSCD = fortified plain soy-chocolate drink, NFSSCD = non fortified 6 
% sweetened soy-chocolate drink, FSSCD = fortified 6 % sweetened soy-chocolate drink



Pa
ge

 
20

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 4(1) 11-20, 2025

J. K., & Mathoko, F. M. (2020). Effects of  malting and 
germination treatments on group B-vitamins of  red 
sorghum, white sorghum, and pearl millet in Kenya. 
Journal of  Applied Biosciences, 34, 2128–2134.

Omary, Z., Lupiana, D., Mtenzi, F., & Wu, B. (2019). 
Challenges to e-healthcare adoption in developing 
countries: A case study of  Tanzania. In Proceedings 
of  the First International Conference on Networked Digital 
Technologies. Ostrava.

Terhemba, N. S., Ariahu, C. C., Terhemba, U. I., & 
Nember, U. I. (2024). Finger millet and defatted 
sesame seed flours as complementary foods: 
Nutritional evaluation and protein quality.

UNICEF. (2021). Use of  multiple micronutrient powders for 
point-of-use fortification of  foods consumed by infants and 
young children aged 6–23 months and children aged 2–12 
years. World Health Organization.

World Health Organization. (2021). Malnutrition: Factsheet. 
https://www.who.int/news-room/fact-sheets/
detail/malnutrition

Yakum, N. K., Ariahu, C. C., Ariahu, E. C., & Igoli, J. 
O. (2024). Physicochemical properties of  fortified 
coconut milk-based chocolate-like drinks as 
influenced by cocoa powder and sugar levels. Journal 
Name, 3(1), page range.

Yakum, N. K., Amove, J., Abuengmoh, P., Vachefon, 
H. F., & Konsum, L. K. (2022). Physicochemical 
and sensory properties of  yoghurt from cow milk, 
soybean milk, and tiger nut milk blends spiced with 
ginger powder. International Journal of  Food Science and 
Nutrition, 7(3), 42–51.

Yasmine, M. (2019). Impact of  small-scale fermentation 
technology on food safety in developing countries. 
Journal Name, 75, 213–229.

Zilic, S., Arda, S., Halise, G. A., & Vural, G. (2017). 
Phenolic compounds, carotenoids, anthocyanins, 
and antioxidant capacity of  colored maize. Journal of  
Agricultural and Food Chemistry, 60(5), 1224–1231.


