NUTRIENT COMPOSITION, MINERALS AND ANTI-NUTRIENTS PROPERTIES OF FRESH, STEAMED AND BAKED TOFU COAGULATED WITH GRAPE JUICE

By

Author

Presented To

Department of Nutrition and Dietetics

ABSTRACT

The nutrient composition, minerals and anti-nutrient properties of fresh, steamed and baked tofu coagulated with grape juice was studied. The proximate composition, mineral content, anti-nutrient properties and sensory attributes of the fresh, steamed and baked tofu samples were determined using standard laboratory procedures. The data obtained were statistically analyzed using Statistical Product of Service Solution (SPSS) version 23.0. The proximate composition of the tofu showed there was decrease in moisture content of the fresh tofu from 64.83% to 21.79% on baking. Baking also helped to increase the protein of fresh tofu from 16.46% to 18.65%. Fat increased from 2.73% in fresh tofu to 3.45% on steaming. Baking increased the fibre, ash, carbohydrate and energy value of the fresh tofu from 0.32% to 1.21%, 1.18% to 2.29%, 14.45% to 52.68% and 148.19 Kcal/100g to 315.79 Kcal/100g, respectively. The mineral contents of the tofu showed that baking decreased the calcium (110.49 mg/100g to 108.93 mg/100g), magnesium (122.14 mg/100g to 120.48 mg/100g), potassium (58.58 mg/100g to 56.85 mg/100g) and sodium (4.21 mg/110g to 3.40 mg/100g) contents of fresh tofu whereas steaming increased the iron content of fresh tofu from 3.86 mg/100g to 4.03 mg/100g. The antinutrients of the fresh tofu showed that the tannin (1.56 mg/100g), saponin (0.86 mg/100g), phytate (0.95 mg/100g) and oxalate (0.35 mg/100g) contents decreased to 0.64 mg/100g, 0.43 mg/100g, 0.72 mg/100g and 0.72 mg/100g, respectively on baking. Fascinatingly, the anti-nutrients of all the tofu samples were below the lethal dose for humans. The outcome of the sensory evaluation showed that beside the texture of deep-fried chicken (Control) that was liked moderately, its colour, taste, flavour and general acceptability were liked very much compared to the other tofu samples. Tofu can serve as a healthy and nutrient-dense snack or mid-day meal alternative.

TABLE OF CONTENTS

TITLE PAGE i

CERTIFICATION ii

DEDICATION iii

ACKNOWLEDGEMENTS iv

TABLE OF CONTENTS v

LIST OF TABLES viii

LIST OF FIGURES ix

ABSTRACT x

CHAPTER 1

INTRODUCTION1

1.1 Background of the study 3

1.2 Statement of problems 4

1.2 Objectives of the study 5

1.3 Significance of the study 6

CHAPTER 2

LITERATURE REVIEW6

2.1 Tofu 6

2.2 Coagulants 7

2.2.1Salt coagulants7

2.2.2Enzyme coagulant92.2.3Acid coagulant9

2.2.3.1 Grape juice as an acid coagulant10

2.3Soybean 11

2.3.1Nutritional value of soybean seeds12

2.3.2Health benefits of soybean seeds13

2.3.3Anti-nutrients of soybean seeds 14

2.3.4Food uses of soybean seeds 16

2.4Steaming technique 17

2.5Baking technique 18

CHAPTER 3

MATERIALS AND METHODS20

3.1 Study design 20

3.2 Materials 20

3.3 Methods 20

3.3.1 Extraction of grape juice 20

3.3.2Processing of fresh, steamed and baked tofu samples20

3.3.3Proximate analysis24

3.2.3.1Determination of moisture content24

3.2.3.2 Determination of ash content 25

3.2.3.3 Determination of fat content 25

3.2.3.4 Determination of fibre25

3.2.3.5 Determination of protein263.2.3.6 Determination of carbohydrate content 26

3.2.3.7 Determination of energy value26

3.2.4Mineral analysis273.2.4.1 Determination of calcium and magnesium273.2.4.2 Determination of sodium28

3.2.4.3 Determination of iron 29

3.2.4.4 Determination of potassium293.2.5Anti-nutrient analysis 30

3.2.5.1 Determination of phytate30

3.2.5.2 Determination of tannin30

3.2.5.3 Determination of saponin31

3.2.5.4 Determination of oxalate 32

3.2.6 Sensory evaluation33

3.2.7Statistical analysis34

CHAPTER 4

RESULTS AND DISCUSSIONS35

4.1Proximate composition of fresh, steamed and baked tofu35

4.2Mineral contents of fresh, steamed and baked tofu 41

4.3Anti-nutrient properties of fresh, steamed and baked tofu 46

4.4Sensory properties of fresh, steamed and baked tofu50

CHAPTER 5

CONCLUSION AND RECOMMENDATIONS55

5.1 Conclusion 55

5.2 Recommendations 55

References 57

APPENDIX 69

LIST OF TABLES

Table 4.1: Proximate composition and energy value of fresh,

steamed and baked tofu 36

Table 4.2:Mineral content of fresh, steamed and baked tofu42

Table 4.3:Anti-nutrients content of fresh, steamed and baked tofu 47

Table 4.4: Sensory properties of fresh, steamed and baked tofu

and fried chicken used as the control 51

LIST OF FIGURES

Figure 3.1: Flow chart for extraction of grape juice 22

Figure 3.2: Flow chart for tofu production 23

.

About e-Project Material Centre


e-Project Material Centre is a web service aimed at successfully assisting final year students with quality, well-researched, reliable, and ready-made project work. Our materials are recent, complete (chapter 1 to Minimum of Chapter 5, with references), and well-written. INSTANT ACCESS! INSTANT DOWNLOAD. Simply select your department, choose from our list of topics available, and explore your data.

Why Students Love to Use e-Project Material?


Guaranteed Delivery: Getting your project delivered on time is essential. You cannot afford to turn in your project past the deadline. That is why you must get your project online from a company that guarantees to meet your deadline. e-Project Topics Material Centre is happy to offer instant delivery of projects listed on our website. We can handle just about any deadline you send our way. Satisfaction Guaranteed: We always do whatever is necessary to ensure every customer's satisfaction.

Disclaimer


e-Project Topics Material Centre will only provide projects as a reference for your research. The projects ordered and produced should be used as a guide or framework for your own project. The contents of the projects should help you generate new ideas and thoughts for your own project. It is the aim of e-Project Topics Centre to only provide guidance by which the projects should be pursued. We are neither encouraging any form of plagiarism nor are we advocating the use of the projects produced herein for cheating.

Terms and Conditions


Using our service is LEGAL and IS NOT prohibited by any university/college policies. You are allowed to use the original model papers you will receive in the following ways:
  • As a source for additional understanding of the subject
  • As a source for ideas for your own research (if properly referenced)
  • For PROPER paraphrasing (see your university definition of plagiarism and acceptable paraphrase) Direct citing (if referenced properly)
Thank you so much for your respect to the author's copyright.

Refund and Privacy Policy


  • Refunds: All sales are final. However, if you encounter any issues with accessing your purchased material, kindly contact our support team for immediate resolution.
  • Privacy Policy: Your personal information is protected and will not be shared with third parties. We ensure secure payment processing and data confidentiality.

Contact Information


X

Need Help Finding or Downloading Your Project Material?

If you don't see the topic you're looking for or You need urgent/express attention, click the WhatsApp Icon/link below to contact ADMIN and get the material you need instantly. We are always available online to attend to your needs. Thanks