Effects of chemical and plant based coagulants on yield and some quality attributes of tofu

Abstract

Purpose

This study seeks to investigate the comparative effects of local and imported coagulants on tofu yield and quality.

Design/methodology/approach

Soymilk was extracted from soybean variety, TGX‐923‐24 using cold water extraction method. The milk extract was coagulated to tofu using fermented maize liquor (FML), Alum solution (AS), lime‐juice (LJ), lime solution (LS), Calotropis procera stem extract (BSE) and calcium sulphate solution (CSS) fresh yields of tofu ranged from 318 to 380 per 200 g of bean, moisture content 60 to 72 per cent and protein 51 to 62 per cent. Yield of tofu coagulated with CSS was the highest (p < 0.05). Tofu coagulated with LS, AS, and FML gave similar yields which was significantly (p < 0.05) higher than LJ and BSE coagulated tofu. The moisture content ranged from 60 to 72 per cent.

Findings

LS coagulated tofu had highest moisture content (p < 0.001) while AS coagulated tofu gave the lowest moisture content (p < 0.001). Protein content was significantly highest in LS coagulated tofu and closely followed by the value for FML coagulated tofu (p < 0.001). Sensory scores for both fresh and fried tofu showed that FML coagulated tofu was the most preferred by tasters in all parameters tested.

Originality/value

Fermented maize liquor is recommended for use in tofu production where available, based on its comparative yield, protein content and the superior acceptability attributes of tofu produced from it. The production of tofu using FML as coagulant could be easily achieved from an enterprise that only involves low capital input, thus making tofu a cheap and affordable source of protein for combating protein malnutrition.

Citation

Omueti, O. and Jaiyeola, O. (2006), "Effects of chemical and plant based coagulants on yield and some quality attributes of tofu", Nutrition & Food Science, Vol. 36 No. 3, pp. 169-176. https://doi.org/10.1108/00346650610664904