ABSTRACT
The nutrient composition, minerals and
anti-nutrient properties of fresh, steamed and baked tofu coagulated with grape
juice was studied. The proximate composition, mineral content, anti-nutrient
properties and sensory attributes of the fresh, steamed and baked tofu samples
were determined using standard laboratory procedures. The data obtained were
statistically analyzed using Statistical Product of Service Solution (SPSS)
version 23.0. The proximate composition of the tofu showed there was decrease
in moisture content of the fresh tofu from 64.83% to 21.79% on baking. Baking
also helped to increase the protein of fresh tofu from 16.46% to 18.65%. Fat
increased from 2.73% in fresh tofu to 3.45% on steaming. Baking increased the
fibre, ash, carbohydrate and energy value ofthe fresh tofu from 0.32% to 1.21%,
1.18% to 2.29%, 14.45% to 52.68% and 148.19 Kcal/lOOg to 315.79 Kcal/lOOg,
respectively. The mineral contents ofthe tofu showed that baking decreased the
calcium (110.49 mg/lOOg to 108.93 mg/lOOg), magnesium (122.14 mg/lOOg to 120.48
mg/lOOg), potassium (58.58 mg/lOOg to 56.85 mg/lOOg) and sodium (4.21 mg/110g
to 3.40 mg/lOOg) contents of fresh tofu whereas steaming increased the iron
content of fresh tofu from 3.86 mg/lOOg to 4.03 mg/lOOg. The antinutrients
ofthe fresh tofu showed that the tannin (1.56 mg/lOOg), saponin (0.86 mg/lOOg),
phytate (0.95 mg/lOOg) and oxalate (0.35 mg/lOOg) contents decreased to 0.64
mg/lOOg, 0.43 mg/lOOg, 0.72 mg/lOOg and 0.72 mg/lOOg, respectively on baking.
Fascinatingly, the anti-nutrients of all the tofu samples were below the lethal
dose for humans. The outcome ofthe sensory evaluation showed that beside the
texture of deepfried chicken (Control) that was liked moderately, its colour,
taste, flavour and general acceptability were liked very much compared to the
other tofu samples. Tofu can serve as a healthy and nutrient-dense snack or
mid-day meal alternative.
AWUSAKU, A (2024). Utrient Composition, Minerals And Antinutrients Properties Of Fresh, Steamed And Baked Tofu Coagulated With Grape Juice:- Awusaku, Ugonna. Mouau.afribary.org: Retrieved Nov 07, 2024, from https://repository.mouau.edu.ng/work/view/utrient-composition-minerals-and-antinutrients-properties-of-fresh-steamed-and-baked-tofu-coagulated-with-grape-juice-awusaku-ugonna-7-2
AWUSAKU, AWUSAKU. "Utrient Composition, Minerals And Antinutrients Properties Of Fresh, Steamed And Baked Tofu Coagulated With Grape Juice:- Awusaku, Ugonna" Mouau.afribary.org. Mouau.afribary.org, 23 Oct. 2024, https://repository.mouau.edu.ng/work/view/utrient-composition-minerals-and-antinutrients-properties-of-fresh-steamed-and-baked-tofu-coagulated-with-grape-juice-awusaku-ugonna-7-2. Accessed 07 Nov. 2024.
AWUSAKU, AWUSAKU. "Utrient Composition, Minerals And Antinutrients Properties Of Fresh, Steamed And Baked Tofu Coagulated With Grape Juice:- Awusaku, Ugonna". Mouau.afribary.org, Mouau.afribary.org, 23 Oct. 2024. Web. 07 Nov. 2024. < https://repository.mouau.edu.ng/work/view/utrient-composition-minerals-and-antinutrients-properties-of-fresh-steamed-and-baked-tofu-coagulated-with-grape-juice-awusaku-ugonna-7-2 >.
AWUSAKU, AWUSAKU. "Utrient Composition, Minerals And Antinutrients Properties Of Fresh, Steamed And Baked Tofu Coagulated With Grape Juice:- Awusaku, Ugonna" Mouau.afribary.org (2024). Accessed 07 Nov. 2024. https://repository.mouau.edu.ng/work/view/utrient-composition-minerals-and-antinutrients-properties-of-fresh-steamed-and-baked-tofu-coagulated-with-grape-juice-awusaku-ugonna-7-2