ABSTRACT
Nutrient composition and sensory properties of steamed and baked tofu were evaluated. Soybean was processed into tofu using baking and steaming operations. Fresh soybean tofu served as the control. The proximate and energy composition, mineral content, anti-nutrient content and sensory properties of the tofu samples were processed using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22.0). Means was separated using Duncan multiple range test at 95 % confidence level (p<0.05). The result of proximate and energy composition revealed that fresh soybean had the highest moisture content whereas steamed tofu had the highest ash content. The highest value of crude protein, fat, crude fibre, carbohydrate and calorie were obtained in baked tofu. The result of mineral content showed that fresh tofu had the highest calcium, iron, magnesium, potassium and sodium content followed by steamed tofu. The anti-nutrient constituents of the tofu samples showed that baked tofu had the lowest phytate, oxalate, tannin and saponin content. However, the anti-nutrient content of all the tofu samples were below the safe level set by FAO. The result of sensory evaluation showed that chicken which served as the control had the highest mean score for colour, taste, texture, flavour and general acceptability followed by baked soybean tofu. This study showed that nutritious and acceptable soybean tofu can be processed using baking and steaming operations. Baked tofu is highly recommended to individuals that are deficient in protein and/or those suffering from protein energy malnutrition whereas fresh soybean tofu and steamed tofu are recommended for individuals that requires tofu with substantial mineral content.
TABLE
OF CONTENTS
TITLE PAGE i
CERTIFICATION
ii
DEDICATION iii
ACKNOWLEDGEMENT
iv
TABLE OF CONTENT
v
LISTS OF TABLES
viii
LISTS OF FIGURE ix
ABSTRACT
x
CHAPTER 1
INTRODUCTION 1
1.1 Background
of the study 1
1.2 Statement
of the problems 3
1.3 Objectives
of the study 4
1.4
Significance of the study 5
CHAPTER
2
LITERATURE
REVIEW 6
2.1 Overview of tofu 6
2.2
Soybean 7
2.2.1
Nutritional composition of soybean
seeds 8
2.2.2
Health benefits of soybean seeds 9
2.2.3
Antinutrient factors of soybean
seeds 11
2.2.4
Utilization of soybean seeds in
foods 14
2.3 Tamarind
salt: A coagulant for tofu production 17
2.4 Baking process 18
2.5 Steaming process 19
2.6 Sensory evaluation 20
CHAPTER 3
MATERIALS AND METHOD
3.1 Materials 21
3.2 Methods
21
3.3. Sensory
evaluation 25
3.4.
Proximate analysis 26
3.4.1 Determination
of moisture content 26
3.4.2 Determination
of ash content 27
3.4.3 Determination
of fat content 27
3.4.4 Determination
of crude fibre 28
3.4.5 Determination
of crude protein 28
3.4.6 Determination
of carbohydrate content 29
3.4.7 Determination of energy value 30
3.5.
Mineral analysis 30
3.5.1. Determination of calcium, iron, magnesium,
potassium and sodium 30
3.6.
Anti-nutrient analysis 31
3.6.1
Determination of phytate 31
3.6.2
Determination of tannin 32
3.6.3
Determination of saponin 32
3.6.4 Determination of oxalate 33
3.7. Data
analysis 35
CHAPTER 4
RESULTS AND DISCUSSION
4.1 Proximate
composition of fresh, steamed and baked soybean tofu 36
4.2 Mineral
content of fresh, steamed and baked soybean tofu 44
4.3 Antinutrient
factors of fresh, steamed and baked soybean tofu 49
4.4 Sensory
properties of fresh, steamed and baked soybean tofu 53
CHAPTER
5
CONCLUSION
AND RECOMMENDATIONS
5.1 Conclusion 59
5.2 Recommendations 59
5.3 Contribution
to knowledge 60
REFERENCES 61
APPENDIX 74
Appendix
1: Anova tables 74
Appendix 2: Pictures taken during
production of tofu 78
LIST OF TABLES
Table
4.1 Proximate composition of fresh,
steamed and baked soybean tofu 37
Table 4.2 Mineral
content of fresh, steamed and baked soybean tofu 45
Table 4.3 Antinutrient factors of fresh, steamed and
baked soybean tofu 50
Table
4.4 Sensory properties of fresh,
steamed and baked soybean tofu 55
LIST OF FIGURE
Figure 1 Flow chart showing tofu production 23
CHAPTER
1
INTRODUCTION
1.1
Background of the Study
Tofu
is a traditional product made mainly from soybeans, which has become globally
popular because of its inclusion in vegetarian, vegan, and hypocaloric diets
(Li et al., 2020). Tofu is produced
using a multistep process, including selection of raw soybean seeds, soaking,
grinding, heating of soymilk, filtering, adding coagulants, pressing, and
packaging (Zhang et al., 2018).
Therefore, the quality of tofu products is affected by multiple factors. These
factors can be categorized into intrinsic and extrinsic factors. Intrinsic
factors include the diversity of soybean seeds, depending on their genotype and
protein composition. Processing conditions and food packaging are extrinsic
factors. Previous studies have shown that composition of protein, pH, high
pressure, heating, different types of coagulant, and scale of processing can
significantly affect the quality of the final tofu (Wang et al., 2019). More so, the quality of tofu products depends on the
nature and properties of the soybeans. The tofu-related characteristics of
soybeans are related to their seeds’ cultivar and its genotype, composition,
cultivation environment, and storage conditions (Yasin et al., 2019).
Tofu provides
some important nutrients and physiological benefits due to its relatively large
amount of proteins, lipids, vitamins, minerals, and isoflavones (Wang et al., 2019; Yang, et al., 2020). Therefore, tofu as part of a balanced diet can
potentially reduce the risk of cardiovascular disease, hypertension, diabetes,
hyperlipidemia, and others (Takahashi et
al., 2019; Wang et al., 2020).
Tofu products can be classified into firm/soft tofu, packed/pressed tofu, and
fermented tofu based on product characteristics and the different coagulants
used during the tofu-making process (Dey
et al., 2017; Zhang et al.,
2018). Furthermore, the hardness and water content of tofu products are varied
to meet the different needs and expectations of customers with respect to
mouthfeel, texture, and taste (Wang et al.,
2019).
Soybean (Glycine max (L.) Merr.) is an annual dicotyledonous
plant that belongs to the family of Fabaceae
(de Almeida-Chuffa et al., 2015). It
is known as a miracle golden bean due to the fact that it is an economical
source of essential nutrients (Harmeen and Navjot, 2019). Soybean is a
multipurpose crop that is valued due to its functional properties (Sheikh et al., 2015).The seeds of soybean possess substantial protein content,
vitamins, minerals and insoluble fiber (Saha and Mandal, 2019). Its protein
content is higher
than that of other plant proteins and similar to animal protein (Hughes et al., 2011). Alam et al. (2013) reported
that the protein content of soybean seed is about 2 times of most other
legumes, 4 times of wheat grain, 6 times of rice grain, 12 times of milk and 4
times of egg. Soybean possess a good balance of all essential amino acids
(Harmeen and Navjot, 2019). Soybean seeds contains
substantial quantity of bioactive compounds like oligosaccharides, globulin
proteins (glycinin, beta-conglycinin), antioxidants, isoflavones (genistein,
daidzen, glycitein), phytosterols (sitosterol, sitostanol, campesterol) and phyto-estrogen
that are of immense benefit to human health (Shahnai et al., 2020). Soybean seeds are mainly consumed worldwide due to
its versatility, taste, nutritional content and health benefits (Kusuma, 2015).
1.2
Statement of the Problems
The nutritional value of meat
products is mainly due to their high biological values of proteins, vitamins
and minerals. However, from a health point of view, an excessive intake of meat
products cannot be recommended. It is well known that meat contains cholesterol
and a higher proportion of saturated fatty acids than polyunsaturated fatty
acids (PUFAs) which is linked with several diseases which have reached epidemic
proportions (Joshi and Kumar, 2015).
Food security is recognized as one of
the challenges for the sustainable development of humanity (Bouma and
McBratney, 2013). Providing sufficient quantity, quality and safe food to meet
the rising demand of a global population, which has grown from 5.8 billion in
1997 to 7 billion in 2012 and predicted to rise over 9 billion in 2050, is an
enormous challenge (Godfrey et al.,
2010). Nutrients such as protein are crucial for the well-being of human.
However, there is acute shortage of animal protein particularly in developing
countries in Africa. This can be attributed to the phenomenal rise in the price
of animal feed which account for a greater recurrent production cost in
intensive animal production. This has increased price of animal product thus
making animal protein generally beyond the reach of most average citizens. With
the teaming population, there is an attendant rise in the demand for animal
product in recent years but a careful survey of some relevant literatures and
policy statement on the supply and consumption of animal protein reveals a growing
concern with the widening gap between estimated protein requirement and actual
protein consumption in many tropical developing countries including Nigeria
(Fasuyi and Nonyerem, 2017). Due to shortage of animal protein, presence of cholesterol and a higher
proportion of saturated fatty acids in meat,
animal diseases like mad cow disease, and strong demand for healthy food
products, this study tends to produce and evaluate the nutritional and sensory
properties of steamed and baked tofu from soybean seeds.
1.3
Objectives of the Study
General objectives of the
study
The
general objectives of this study was to evaluate the nutritional and sensory
properties of steamed and baked tofu.
Specific
objectives of the study
The specific objectives of the study were
to:
i.
determine the proximate
composition of the steamed and baked tofu such as moisture content, crude
protein, fat, Ash content, crude fiber, carbohydrate
ii.
To determine the anti-nutrients
of steamed and baked tofu such as phytate, phenol, tennis, saponin.
iii.
evaluate the mineral
content of the steamed and baked tofu such as calcium, iron, magnesium, sodium
and potassium.
iv.
assess the sensory
properties of the steamed and baked tofu.
1.4 Significance of the
Study
1. This study is expected to produce
nutritious and inexpensive meat substitute from soybean seeds to consumers.
2.
Vegetarians, vegans, non-vegetarian seeking to reduce their meat consumption
for health or ethical reasons, and people following religious dietary laws will
find the baked and steamed tofu highly significant.
3.
Baked and steamed tofu produced in this study will add to the varieties or
forms of tofu in the market.
4.
The methodology of processing the baked and steamed tofu will be of great
importance to the food industry.
5.
Findings of this study maybe incorporated in Nigeria’s
food composition table so that provision of dietary guidance using such food
composition database as a reference material could be more effective.
6. Dieticians in developing countries
like Nigeria will find the tofu highly valuable in management of patients
suffering from protein deficiency.
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