Journal of Food Technology

Year: 2005
Volume: 3
Issue: 2
Page No. 182 - 187

Effect of Types of Coagulant on the Nutritive value and In vitro Multienzyme Protein Digestibility of Tofu

Authors : Oboh G. and Omotosho O. E.

Abstract: Tofu is popularly consumed in Nigeria because of the various nutritional and medicinal attribute associated with soybean products. In Nigeria Tofu a coagulated product of soymilk is usually produced at household level using various types of coagulants such as Calcium chloride, Alum and steep water (effluent from pap produced from maize). This study therefore sought to assess the effect of the various type of locally used coagulants on the proximate, mineral, energy and antinutrient composition, and In vitro multienzyme protein digestibility of Tofu. The result of the study revealed that there was no significant difference (P>0.05) in the yield of the Tofu (17.5 - 18.3%), however alum coagulation gave the highest yield, while Calcium chloride gave the lowest yield. The protein (17.6%), fat (6.2%), Mn (0.3), Mg (34.2), energy (6.6cal/g) and In vitro multienzyme protein digestibility (75.8 - 77.6%) of steep water coagulated tofu was significantly higher (P<0.05) than that of other coagulants. While alum gave Tofu with significantly higher (P<0.05) Fe (1.6), Ca (23.5), K (33.9) and Na (21.1) than the tofu produced by other coagulants. The tofu produced by Calcium chloride had the highest Zn (0.6) content but the lowest energy content (5.3cal/g) and In vitro multienzyme protein digestibility (61.6 - 63.5%). It could therefore be concluded that of all the locally used coagulants in Nigeria for Tofu production steep water (effluent from pap produced from maize) which is considered to be waste appeared to be the most promising, although it has the least sensory acceptability, however further research will be carried out on how to improve its sensory quality.

How to cite this article:

Oboh G. and Omotosho O. E. , 2005. Effect of Types of Coagulant on the Nutritive value and In vitro Multienzyme Protein Digestibility of Tofu . Journal of Food Technology, 3: 182-187.

Design and power by Medwell Web Development Team. © Medwell Publishing 2022 All Rights Reserved