Effect of Coagulants on Nutrient and Antinutrient Parameters of Soy Tofu

Soymilk has always been a rich source of protein which is inexpensive and abundantly available. Tofu is one of the most popular soy-products and is prepared by coagulating soymilk. The effects of four coagulating agents (CaCl₂, MgCl₂, CaSO₄ and MgSO₄), on the yield, nutrient, and anti-nutrient composition of tofu samples produced was studied. The percentage yield for tofu coagulated with CaSO₄ was significantly different (p<0.05) with MgCl₂. The tofu had 51.9062.78% protein, 7.87–15.39% fat, 6.67–9.75% fiber, 5.80–8.80% ash and 10.8–20.24% carbohydrate, on dry weight basis. Results indicated that the four coagulants significantly (p<0.05) modulated the various proximate parameters evaluated, with tofu coagulated by MgSO₄ yielding the highest contents of protein, fiber and ash. Further analysis revealed the level of trypsin inhibitor in the tofu was (1.46–1.94 TIU/mg protein), on wet weight basis. These results suggest that the coagulants modulated the yield, nutrient and anti-nutrient compositions of tofu produced.