Nutrient Composition And Sensory Evaluation Of Steamed And Fired Tofu:- Okegbe Desmond C

ABSTRACT

Tofu is becoming a popular food in world because of the various nutritional and medicinal attributes associated with soybean products. The study was conducted to assess the nutrient composition and sensory evaluation of steamed and fried tofu made from soybean. Tofu made from soybean .using tamarind coagulant. The proximate composition, minerals content, anti-nutrient factors and sensory were determined using standard method analysis. Data was analysed using (ANOVA) to compare the mean using the statistical package for social science (SPSS) version 20. T –test was used to separate the differences. The study investigated. Fried tofu had the highest protein (10.63%), fat (14.47%), CF (1.03%), CHO (51.68%), energy (379.45cal/g) while fresh tofu had the highest MC (82.42%). Fresh tofu had the highest Ca (105.23), K(69.91), Mg (108.04) and Na (3.10). anti-nutrient had significant difference (P<0.05) oxalate (0.72%), Tannin (1.47), saponin (0.64), Phytate (0.94), phenol (1.52). sensory had significant difference (P<0.05) appearance (8.40), Taste (8.40) Aroma (7.95), Acceptability (8.40) and texture (7.80). tamarind which was used as coagulant for the production of tofu with high nutritional value and hypocholesterolemic   effect, had the least acceptability, further research will be carried out on how to improve the sensory quality of tamarind coagulated tofu.