Effect of coagulants on the yield, nutrient and anti-nutrient composition of Tofu | Abstract
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Effect of coagulants on the yield, nutrient and anti-nutrient composition of Tofu

Author(s): Shokunbi, O.S., Babajide, O.O., Otaigbe, D.O. and Tayo, G.O

The effects of six coagulating agents (CaCl2, MgCl2, CaSO4, MgSO4, alum and steep water from
a local pap producing industry) on the percentage yield, nutrient, and anti-nutrient composition
of tofu samples produced was studied. The percentage yield ranged from 58.69% for tofu
coagulated with CaSO4 to 68.15% for tofu coagulated with MgCl2; and were significantly
different (p<0.05). The tofu had 51.90-62.78% protein, 7.87-15.39% fat, 6.67-9.75% fiber, 5.80-
8.80% ash and 10.8-20.24% carbohydrate, on dry weight basis. Results indicated that the six
coagulants significantly (p<0.05) modulated the various proximate parameters evaluated, with
tofu coagulated by MgSO4 yielding the highest contents of protein, fiber and ash. Further
analysis revealed phytate (0.41-0.84g/100g), oxalate (0.34-0.73g/100g) and trypsin inhibitor
(1.45-2.91 TIU/mg protein) levels in the tofu, on wet weight basis. There was a strong
correlation (r = 0.88, p<0.05) between the phytate and the oxalate concentrations, but a slightly
weak correlation (r = 0.65, p<0.05) between phytate and trypsin inhibitor of the tofu. These
results suggest that the coagulants modulated the percentage yield, nutrient and anti-nutrient
compositions of tofu produced. The tofus analyzed were high in nutrients, irrespective of the
coagulants. However, MgSO4 seems to best potentiate nutrients and minimize anti-nutrients in
tofu and thus is most recommended.