Parameter Ingredient
Soybean Maize Sorghum Raw SMS Extruded SMS SPC DSMP
Fe, mg/100 g 6.8 ± 0.16a 1.8 ± 0.03b,c 3.9 ± 0.15c 4.3 ± 0.13c 15.0 ± 3.42d 10.1 ± 0.21e 0.6 ± 0.02b
Zn, mg/100 g 4.8 ± 0.02a 1.7 ± 0.03b 1.8 ± 0.04c 3.0 ± 0.02d 3.0 ± 0.03d 3.3 ± 0.00e 3.5 ± 0.06f
PA, g/100 g 1.61 ± 0.08a 0.59 ± 0.02b 0.56 ± 0.06b 1.09 ± 0.06c 0.897 ± 0.03d 2.09 ± 0.13e Not detectable
PA/Fe molar ratio 20.0 27.9 12.3 21.6 1.60 17.5 -
PA/Zn molar ratio 32.9 35.1 30.4 36.3 29.2 63.0 -
SMS: Soybean-maize-sorghum blend; SPC: Soy protein concentrate; DSMP: Dry skim milk powder; PA: Phytic acid. Values with different superscripts in same row are significantly different (p ≤ 0.05).
Table 3: Compositional characteristics of ingredients of soybean-maize-sorghum ready-to-use foods (values are mean ± SD; n = 3).