Effect of Coagulants on Nutrient and Antinutrient Parameters of Soy Tofu

Abstract

Soymilk has always been a rich source of protein which is inexpensive and abundantly available. Tofu is one of the most popular soy-products and is prepared by coagulating soymilk. The effects of four coagulating agents (CaCl2, MgCl2, CaSO4 and MgSO4), on the yield, nutrient, and anti-nutrient composition of tofu samples produced was studied. The percentage yield for tofu coagulated with CaSO4 was significantly different (p<0.05) with MgCl2. 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 four 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 the level of trypsin inhibitor in the tofu was (1.46-1.94 TIU/mg protein), on wet weight basis. These results suggest that the coagulants modulated the yield, nutrient and anti-nutrient compositions of tofu produced.