PHYSICAL PROPERTIES, NUTRITIVE VALUE AND ACCEPTABILITY OF SOYBEAN CHEESE (TOFU) AMONG BOARDING SECONDARY SCHOOL STUDENTS IN KADUNA METROPOLIS, NIGERIA
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Department of Education
Abstract
The study was carried out to determine the physical property, nutritive value and acceptability of soybean cheese (Tofu) among boarding secondary school students in Kaduna metropolis Nigeria. The study was guided by five (5) objectives, five (5) research questions. The population for the study was four thousand six hundred and six (4,606) out of which ten (10) panelist were selected from each school making a total number of thirty (30) panelist were selected as sample for the study. The instrument used for collecting data were three laboratory analysis on proximate composition of Tofu, score card for scoring test, six scouring hedonic scale forTofu, experimental design was used for the study, all chemical were analyzed using percentage and mean while research question were answered using mean and standard deviation. The result of the proximate analysis of three forms of soybean cheese(Tofu)Soft Fried and Dried were found to contain: Moisture: (STB) or soft Tofu 9.64±0.02%, (FTF) or fried Tofu 4.21±0.01%, (DTB) or dried Tofu 6.20±0.2%, Ash: (STB) or soft Tofu 3.35±0.01%, (STB) or soft Tofu3.32±0.01%, (DTB) or dried Tofu 3.77±0.01%, Protein: (STB) or soft Tofu29.77±0.02%, (FTF) or fried Tofu20.47±0.01%, (DTB) or dried Tofu21.44±0.01%, Fat: (STB) or soft Tofu 23.25±0.01%, (FTF) or fried Tofu 24.24±0.02%, (DTB) or dried Tofus19.72±0.00%, Carbohydrates: (STB) or soft Tofu 33.91±0.01%, (FTF) or fried Tofu47.71±0.01%, DTB or dried Tofu 48.80±0.1%, respectively. The result of mineral analysis was analyzed using (gm) of Tofu per (kg). (STB) or Soft Tofu has the highest composition of Sodium, Potassium, Calcium, and Phosphorus respectively, followed by (DTB) or dried Tofu. The result of Vitamins were analyzed as mg/L for Vitamin A, B, and C, the fried Tofu was found to be more in Vitamin A concentration than the two other forms of Tofu, Soft and Dried, but (FTF) or fried Tofu and (DTB) or Dried Tofu had similar concentration of Vitamin B and differs in Vitamin C concentration. While (STB) or Soft Tofu, have more concentration. Soybean cheese(Tofu)is aplant protein that plays a significant role in the diet of a consumer.Furthermore, the study revealed the sensory evaluation of (STB) or Soft, (FTF) Fried and (DTB) or dried Tofu. The analyses on general acceptability of (STB) or Soft, (FTF) or Fried and (DTB) or dried Tofu are rated accepted among the panelist. Therefore any of the samples can be used in the absence of sufficient animal or to complement plants protein in the diet. It is therefore a useful strategy to overcome protein malnutrition disease among consumers.It is also recommended in school feeding program.
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