ABSTRACT

The nutrient composition, minerals, anti-nutrient properties of fresh, steamed and fried tofu coagulated with grape juice was investigated. The proximate composition, mineral contents, anti-nutrient contents and sensory attributes ofthe fresh, steamed and fried tofu samples were determined using standard laboratory procedures. The data generated were statistically analyzed using Statistical Package for Social Sciences (SPSS) version 23.0. The proximate composition ofthe tofu showed that the moisture content ofthe fresh tofu (64.83%) decreased to 22.48% on frying. Crude protein increased from 16.46% in fresh tofu to 18.35% in the fried tofu. The fat increased from (2.72%) in fresh tofu to 13.65% in the fried tofu, crude fibre increased from (0.32%) in the fresh tofu to 1.11% in the fried tofu and ash (1.17%) contents of fresh tofu respectively increased to 1.93%, on frying. The carbohydrate content offresh tofu increased from (14.45%) to 42.29% on frying. The energy value increased from 148.19 Kcal/lOOg in fresh tofu to 367.01 Kcal/lOOg in the fried tofu. The mineral contents of the tofu showed that frying decreased the calcium from (110.49 mg/lOOg) in the fresh tofu to 108.22mg/100g in the fried tofu, magnesium decreased from 122.14mg/100g in fresh tofu to 119.95mg/100g in the fried tofu, potassium decreased from (58.58 mg/lOOg) in the fresh tofu to 55.91mg/100g in the fried tofu and sodium also decreased from (4.21 mg/lOOg) in the fresh tofu to 2.88mg/100g in the fried tofu. However, frying decreased the iron content of fresh tofu from (3.86 mg/lOOg) to 2.89 mg/lOOg in the fried tofu. The anti-nutrients ofthe fresh tofu showed that tannin decreased from (1.56 mg/lOOg) to 0.54mg/100g on frying, saponin decreased from (0.86 mg/lOOg) in the fresh tofu to 0.53mg/100g in the fried tofu, phytate decreased from (0.95 mg/lOOg) in the fresh tofu to 0.56mg/100g in the fried tofu and also oxalate decreased from (0.35 mg/lOOg) to 0.17mg/100g on frying. Nevertheless, the anti-nutrient properties ofthe tofu samples were below the permissible limit for humans. The sensory properties of the tofu samples revealed that besides fried chicken used as control, the panelists liked the colour, taste and general acceptability offried tofu very much whereas the texture and flavour were liked moderately. As a result, the food industry may take use oftofu's potential to supply nutritious and economical meat and food substitutes in order to address malnutrition