ABSTRACT

Nutrient composition and sensory properties of steamed and baked tofu were evaluated. Soybean was processed into tofu using baking and steaming operations. Fresh soybean tofu served as the control. The proximate and energy composition, mineral content, anti-nutrient content and sensory properties of the tofu samples were processed using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22.0). Means was separated using Duncan multiple range test at 95 % confidence level (p<0.05). The result of proximate and energy composition revealed that fresh soybean had the highest moisture content whereas steamed tofu had the highest ash content. The highest value of crude protein, fat, crude fibre, carbohydrate and calorie were obtained in baked tofu. The result of mineral content showed that fresh tofu had the highest calcium, iron, magnesium, potassium and sodium content followed by steamed tofu. The anti-nutrient constituents of the tofu samples showed that baked tofu had the lowest phytate, oxalate, tannin and saponin content. However, the anti-nutrient content of all the tofu samples were below the safe level set by FAO. The result of sensory evaluation showed that chicken which served as the control had the highest mean score for colour, taste, texture, flavour and general acceptability followed by baked soybean tofu. This study showed that nutritious and acceptable soybean tofu can be processed using baking and steaming operations. Baked tofu is highly recommended to individuals that are deficient in protein and/or those suffering from protein energy malnutrition whereas fresh soybean tofu and steamed tofu are recommended for individuals that requires tofu with substantial mineral content.