Nutrient properties and sensory evaluation of tofu prepared using different cooking methods

Abstract

Background: The development of nutritious and generally acceptable tofu will require the adoption of processing techniques that will improve its nutritive value and sensory attributes.

Objective: To determine the nutrient properties and sensory evaluation of tofu prepared with different cooking methods.

Methods: Tofu - produced from soybean using standard procedures, was subjected to different processing methods – steaming, baking, frying and microwave cooking. Chemical analysis and sensory evaluation of the samples were conducted and compared with the control (deep fried chicken). Descriptive and inferential statistics (ANOVA) were computed for the variables using SPSS Version 25.

Result: Carbohydrate (11.1g to 13.1g-15.5g), protein (14.1g to 27.6g-46.6g) and fibre (0.06 to 0.10- 0.21g) content in the fresh tofu samples increased after processing. There was decrease in the moisture content of the cooked product (68.6g to 17.9g – 46.9g). Mineral content of all the cooked tofu increased; micro waved tofu was highest in calcium (0.350mg), potassium (0.061mg) and sodium (0.030mg). fried tofu was highest in iron (0.130mg) and baked tofu was highest in magnesium (0.082mg). The panelists accepted the micro waved tofu more than the control. No significant difference (p ≤ 0.05) between the control and micro waved, baked and fried tofu. While there is a significant difference in terms of general acceptability between the control and the steamed tofu.

Conclusion: Cooking methods influenced the nutrient composition and sensory properties of tofu samples as microwave tofu recorded the highest nutrient and sensory attributes. Therefore, food industries can harness the potentials of tofu to provide healthy and affordable meat/food alternatives for addressing malnutrition.