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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)

ISSN:2141-7016

Article Title: Response Surface Methodology For Storage Effects On Ash And Ph Of Un-Stabilized Micronutrient Fortified Predigested Soymilk For Complimentary Feeding
by Okwunodulu, I. N. and Iwe, M. O.

Abstract:
Ash is a measure of mineral content of foods which linearly correlates with the pH. Similarly, pH also affects the storage stability of un-stabilized soymilk linearly. Hence, this study to evaluate the effects of storage on ash and pH of micronutrient fortified un-stabilized predigested soymilk. Soymilk was extracted from 12 h tap water steeped TGX 923-2E soybean variety, thereafter sprouted for 72 h on a clean jute bag spread on the floor, washed, boiled with 0.5% sodium bicarbonate for 20 min, dehulled, milled and sieved. Soymilk extracted was fortified with ferric ammonium citrate (Fe), calcium carbonate (Ca) and vitamin C (VC) fortificants according to Box-Wilson (1951) experimental design matrix. Effects of ambient storage on the stability of ash and pH of the fortified soymilk was investigated using prediction models developed from central composite design (k = 3). The 3-dimentional response plots were performed with Matlab software package (Version R2007b) to visualize the individual and cumulative effects of the variables as well as their mutual interactions on the soymilk samples (responses). Data obtained from each run were statistically regressed with Minitab (version 11.21) computer software. Regression models revealed significant (P < 0.05) positive linear correlation of calcium carbonate (Ca) on ash and pH. Maximum ash and pH values were obtained from fortificant combination of 3, 250 and 24 for Fe, Ca and VC respectively. There were insignificant decrease in both ash and pH during ambient storage which signified compatibility of fortificants with soymilk components and fulfillment of aim of fortification.
Keywords: Storage effects, Fortified Soymilk, Sprouted Soybean, Complementary feeding, Micronutrient
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