Soymilk is an economic candidate for complementary feeding but deficient in vitamin and minerals. This work therefore evaluated the influence of fortifying soymilk from sprouted soybean with ferric ammonium citrate, calcium carbonate and vitamin C on the nutrients, proximate and calorific composition. Proximate and nutrient as well as energy content of fortified soymilk (FSM) and unfortified soymilk (UFSN) from 12h tap water steeped and 72h sprouted TGX 923-2E soybean variety was evaluated using standard analytical methods and Atwater factor respectively. Oil content obtained (1.8%) was marked up to 3.5%. Ash (i.83%) and crude fiber (0.06%) content of FSM were higher than the respective values of 0.4% and 0.05% from UFSM samples. Moisture (86.77%), fat (3.50%), protein (4.43%) and carbohydrate (4.75%) of UFSM were higher than respective values of 85.66%, 3.42%, 4.42% and 4.63% from FSM. Dietary iron (5.52 mg/100ml), calcium (253.68mg/100ml) and vitamin C (40.60mg/100ml) content of FSM were significantly (p<0.05) higher than respective 0.525, 3.8 and 4.31mg/100ml values from UFSM. Dietary energy value of 363.74Kj (64.03Kcal) from FSM was lower than 373.04Kj (65.39Kcal) from UFSM per 100ml soymilk. Fortification increased dietary iron, calcium vitamin C, ash and fiber content of soymilk samples and lowered MC, fat, protein, carbohydrate and dietary energy. Despite the lowering, dietary energy values of both soymilk samples were within the RDA range (200 to 550Kcal per day) recommended by WHO for infants aged 6 to 23 months and therefore can meet the complementary energy requirement by consuming 50 to 150ml of soymilk per day.