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
NWACHUKWU, N (2024). Nutrient Composition, Minerals, Anti-Nutrient Properties Of Fresh, Steamed And Fried Tofu Coagulated With Grape Juice:- Nwachukwu, Ruth C. Repository.mouau.edu.ng: Retrieved Oct 10, 2024, from https://repository.mouau.edu.ng/work/view/nutrient-composition-minerals-anti-nutrient-properties-of-fresh-steamed-and-fried-tofu-coagulated-with-grape-juice-nwachukwu-ruth-c-7-2
NWACHUKWU, NWACHUKWU. "Nutrient Composition, Minerals, Anti-Nutrient Properties Of Fresh, Steamed And Fried Tofu Coagulated With Grape Juice:- Nwachukwu, Ruth C" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 17 Sep. 2024, https://repository.mouau.edu.ng/work/view/nutrient-composition-minerals-anti-nutrient-properties-of-fresh-steamed-and-fried-tofu-coagulated-with-grape-juice-nwachukwu-ruth-c-7-2. Accessed 10 Oct. 2024.
NWACHUKWU, NWACHUKWU. "Nutrient Composition, Minerals, Anti-Nutrient Properties Of Fresh, Steamed And Fried Tofu Coagulated With Grape Juice:- Nwachukwu, Ruth C". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 17 Sep. 2024. Web. 10 Oct. 2024. < https://repository.mouau.edu.ng/work/view/nutrient-composition-minerals-anti-nutrient-properties-of-fresh-steamed-and-fried-tofu-coagulated-with-grape-juice-nwachukwu-ruth-c-7-2 >.
NWACHUKWU, NWACHUKWU. "Nutrient Composition, Minerals, Anti-Nutrient Properties Of Fresh, Steamed And Fried Tofu Coagulated With Grape Juice:- Nwachukwu, Ruth C" Repository.mouau.edu.ng (2024). Accessed 10 Oct. 2024. https://repository.mouau.edu.ng/work/view/nutrient-composition-minerals-anti-nutrient-properties-of-fresh-steamed-and-fried-tofu-coagulated-with-grape-juice-nwachukwu-ruth-c-7-2