Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants

Wasiu Awoyale^1*Martha Shirley Epiphaneia Williams-Ngegba²Charis I. Laoye¹Busie Maziya-Dixon^3*

• ¹Kwara State University, Malete, Nigeria
• ²Sierra Leone Agricultural Research Institute, Freetown, Sierra Leone
• ³International Institute of Tropical Agriculture, Sierra Leone Country Office,, Freetown,, Sierra Leone

It is established by different researchers that the type of coagulants affects the quality of Tofu, but no work has been published on how the chemical composition and textural attributes influence the sensory acceptability of Tofu. This study aims to assess the relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu. Soymilk was produced from soybeans, with the soymilk protein denatured by heat, and curdled using different coagulants like vinegar, lime juice, alum solution, and steeped ogi water to get different samples of Tofu. The Tofu samples were evaluated for chemical composition, textural attributes, and sensory acceptability using standard methods. The results showed that the vinegar-coagulated Tofu significantly possesses the highest fat, ash, crude fibre, total carbohydrate, and total energy contents, and the steeped Ogi water-coagulated Tofu had the highest protein content. The calcium, magnesium, and zinc contents were higher in the vinegar-coagulated Tofu, while the sodium content was higher in the alum solution-coagulated Tofu. Total phenolics and total flavonoids were higher in the vinegar-coagulated Tofu, while the steeped Ogi water-coagulated Tofu had the highest DPPH value. The lime-coagulated Tofu had the lowest of all the chemical compositions. The adhesiveness, chewiness, cohesiveness, and gumminess were higher in the vinegar-coagulated Tofu, while the fracturability and hardness were higher in the lime juice-coagulated Tofu. Steeped Ogi water was shown to be the most effective coagulant in improving the sensory aspects of Tofu, followed by vinegar, providing a tasty and aesthetically beautiful product, while lime was the least popular choice. The calcium and zinc contents, total flavonoid and phenolic contents, and DPPH may have also contributed to the fracturability of the steeped Ogi water-coagulated Tofu, and the protein content may have contributed to the springiness and subsequent overall acceptability of the steeped Ogi water-coagulated Tofu. Therefore, steeped Ogi water could be used to produce quality Tofu that will balance the chemical composition, textural attributes and sensory acceptability.