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Table 1 Mineral Composition of Yoghurt Samples (mg/100 g)

From: Effects of the substitution of cow’s milk with soymilk on the micronutrients, microbial, and sensory qualities of yoghurt

Sample

Calcium

Magnesium

Sodium

Potassium

Phosphorus

Iron

Zinc

Copper

Na/K

SY

6.37 ± 0.00d

4.88 ± 0.00e

12.00 ± 0.00e

21.50 ± 0.00d

1.47 ± 0.00d

0.27 ± 0.00b

0.15 ± 0.00c

0.18 ± 0.00b

0.56 ± 0.00c

SYI

5.85 ± 0.00e

5.26 ± 0.00b

13.80 ± 0.00c

25.80 ± 0.00c

1.85 ± 0.00b

0.26 ± 0.00bc

0.14 ± 0.00cd

0.15 ± 0.00c

0.53 ± 0.00cd

SYII

8.89 ± 0.00a

4.91 ± 0.00d

17.60 ± 0.001b

28.50 ± 0.00b

1.04 ± 0.00e

0.25 ± 0.00cd

0.26 ± 0.00a

0.18 ± 0.00b

0.62 ± 0.00b

SYIII

7.36 ± 0.00c

5.12 ± 0.00c

13.60 ± 0.001d

20.90 ± 0.00e

1.59 ± 0.00c

0.25 ± 0.00cd

0.16 ± 0.00b

0.15 ± 0.00c

0.65 ± 0.00b

CY

8.29 ± 0.00b

10.74 ± 0.00a

21.90 ± 0.001a

29.60 ± 0.00a

2.45 ± 0.00a

0.37 ± 0.0 a

0.26 ± 0.00a

0.21 ± 0.00a

0.74 ± 0.00a

STD RDA (mg/day)

1200–1300

240–420

1200–1500

4500–4700

700–1250

8–18

8–11

700–900

< 1

  1. Values are maens±standard deviation, means with different superscripts along the same column are significantly different (p < 0.05); the superscript alphabets ''a-e'' separates the means obtained from ANOVA using Duncan’s Multiple Range Test
  2. Keys:
  3. SY Soymilk yoghurt (100% soymilk: 0% cow’s milk)
  4. SYI Soy/cow’s milk yoghurt I (75% soymilk: 25% cow’s milk)
  5. SYII Soy/cow’s milk yoghurt II (50% soymilk: 50% cow’s milk)
  6. SYIII Soy/cow’s milk yoghurt III (25% soymilk: 75% cow’s milk)
  7. CY Cow’s milk yoghurt (0% soymilk: 100% cow’s milk)
  8. STD RDA Standard for Recommended Dietary Allowances for adults (men and women)