EFFECTS OF SELECTED NATURAL COAGULANTS ON THE YIELD AND QUALITY CHARACTERISTICS OF Glycine max AND Vigna subterranea MILK MIXTURE TOFU

Authors

  • Yakubu Ndatsu IBB University, Lapai
  • H. ABUBAKAR
  • O.A. ALIYU
  • P.S. YISA
  • B.H. USMAN
  • B.H. USMAN

DOI:

https://doi.org/10.33003/jaat.2023.0901.08

Keywords:

Natural coagulants, tofu, coagulation, Glycine max, Vigna subterranea

Abstract

The effects of selected natural coagulants on the yield and quality Characteristics of Glycine max and Vigna subterranea Milk Mixture Tofu was investigated. The selected natural coagulants are Citrus lemon, roselle calyces (Hibiscus sabdariffa), Tamarindus indica, and influence water (steep water) from maize pap, while CaSO4 was used as a control group. The pH and titratable acidity values of the prepared tofu were performed. Tofu yield, proximate composition, and sensory quality of tofu prepared by natural coagulants of plant origins were also conducted and compared with that of CaSO4 coagulated tofu. Results showed that natural coagulants recorded lower values of pH (3.54-20.00) and increased values of percentage (%) acidity (0.12-1.20%) as compared to synthetic coagulant (21.03 and 0.09%), respectively. Likewise, lower levels of pH (6.77-37.45) and high values of percentage (%) acidity (0.18-0.35%) were observed in natural coagulated tofu than that of synthetic chemical coagulated tofu (40.42 and 0.12%), respectively. CICOT and STCOT recorded higher % of tofu yield (21.5% and 45.2%), proximate contents and panel overall acceptability (7.43% and 7.63%) as compared to others. In conclusion, citrus lemon extract and steep water coagulated tofu performed excellent in term of tofu yield with high quality and nutritional contents. Therefore, the consumption of tofu produced from natural coagulants, especially citrus lemon and steep water should be encouraged in the diets of vegetarians as source of protein.

References

AOAC (2000). Official Methods of Analysis, 16th edition. Association of Official Analytical Chemists, Washington, DC

Bellaloui, N. (2012). Soybean Seed Phenol, Lignin, and Isoflavones and Sugars Composition Altered by Foliar Boron Application in Soybean under Water Stress. Food Nutr. Sci. 3:579–590.

Cao, F. H., Li, X. J., Luo, S. Z., Mu, D. D., Zhong, X. Y., Jiang, S.T., Zheng, Z., and Zhao, Y. Y. (2017). Effects of Organic Acid Coagulants on the Physical Properties of and Chemical Interactions in Tofu. LWT - Food Sci Technol., 85, 58–65.

DeMan, J.M., DeMan, L., and Gupta, S. (1986). Texture And Microstructure of Soybean Curd (Tofu) as Affected by Different Coagulants, Food Struct., 5(1), 11.

El-Shemy, H. (2013). Soybean. Nutrition and health. In: El-Shemy, editor. Soybean-BioActive Compounds. Rijeka: InTech; 453-473

Fasoyiro, S.B (2014). Physical, Chemical and Sensory Qualities of Roselle Water Extract-coagulated Tofu Compared with Tofu from Two Natural Coagulants. Nigerian Food Journal, 32(2); 97-102.

Gutierrez, E, Wang, T, Fehr, W.R. (2004). Quantification of sphingolipids in soybeans. Journal of the American Oil Chemists' Society. 81:737-742

Kim, W.S., Ho, H.J., Nelson, R.L., and Krishnan, H.B. (2008). Identification of Several Gy4 Nulls From the USDA Soybean Germplasm Collection Provides New Genetic Resources for the Development of High-Quality Tofu Cultivars, J. Agric. Food Chem., 56(23), pp.11320–11326.

Kim, H.G., Kim, G.W., Oh, H., Yoo, S.Y., Kim, Y.O., Oh, M.S. (2010). Influence of roasting on the antioxidant activity of small black soybean (Glycine max L. Merrill) LWT Food Sci. Technol. 2011;44:992–998. doi: 10.1016/j.lwt.2010.12.011. [CrossRef] [Google Scholar]

Koné. M., Paice, A.G. and Touré, Y. (2011). Bambara groundnut [Vigna subterranea (L.) Verdc. (Fabaceae)] usage in human health. In: Nuts and Seeds in Health and Disease Prevention (edited by V.R. Preedy, R.R. Watson & V.B. Patel). UK: Elsevier Inc.; 192-194

Kyung, J. Lee, D.B., Gi-An, L., Gyu-Taek, C., Yoon-Sup, S.O., Jung-Ro Lee, K.M., Jong-Wook, C. and Do, Y. (2020). Phytochemical and Antioxidant Activity of Korean Black Soybean (Glycine max L.) Landraces. Antioxidants (Basel). 9(3): 213.

Lee, S.J, Kim, J.J, Moon, H.I, Ahn, J.K, Chun, S.C, Jung, W.S, Lee, O.K, Chung, I.M. (2008). Analysis of isoflavones and phenolic compounds in Korean soybean Glycine max (L.) seeds of different seed weights. Journal of Agricultural and Food Chemistry. 56:2751-2758

Lim, T.K, (2012). Edible Medicinal and Non-Medicinal Plants. Vol. 2, Fruits. New York: Springer Science, Business Media B.V; 2012

Messina, M. J. (1999). Legumes and soybeans: Overview of their nutritional profiles and health effects. Am. J. Clin. Nutr. 70, 439S-450S.

Messina, M. (2010). Soybean isoflavone exposure does not have feminizing effects on men, a critical examination of the clinical evidence. Fertility and Sterility. 93:2095-2104

Ndatsu Y., Ganiyu O., and Amuzat A. O. (2013). Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats. Biotechnology Research International, 2013, 7 pages

Onyilagha, J.C., Islam, S. and Ntamatungiro, S. (2009). Comparative phytochemistry of eleven species of Vigna (Fabaceae). Biochemical Systematics and Ecology; 37 16-19.

Oyeyinka, S. A. et al. (2018). Value added snacks produced from Banbara groundnut (Vigna subterranea) paste or four. LWT-Food Sci. Technol. 88, 126–131.

Pale, E., Nacro, M., Vanhaelen, M. and Vanhaelen F. (1997). Anthocyanins from Banbara Groundnut (Vigna subterranea). Journal of Agricultural and Food Chemistry; 45 3359-3361.

Prabhakaran, V. A. (2008). Effect of Different Coagulants on Yield and Quality of Tofu from Soymilk. Eur. Food Res. Technol., 226(3), 467–472.

Prabhakaran, M. P., Perera, C. O., and Valiyaveettil, S. (2006). Effect of Different Coagulants on the Isoflavone Levels and Physical Properties of Prepared Firm Tofu. Food Chem., 99(3), 492–499.

Poysa, V. and Woodrow, L., (2002). Stability of soybean seed composition and its effect on soymilk and tofu yield and quality,” Food Research International, vol. 35, no. 4, pp. 337–345, 2002.

Sanjay, K R., Subramanian, R., Senthil, Amudha and Vijayalakshmi, G. (2008). Use of Natural Coagulants of Plant Origin in Production of Soycurd (Tofu). International Journal of Food Engineering, 4(1); 1-13.

Shafa’atu, G.I., Masud, E.S., Fatimah, D.K., Amina, R.M., Fatimah, J.I. (2022). Effect of Coagulants on Yield and Quality Characteristics of Hibiscus cannabinus Seed Tofu. International Journal of Agriculture and Food Science Technology, 13(1), 1-12

Salem, A., Hussein, M,, Muhammad K., Ehab H.E., Megahed, A., Muhammad, F. and Muhammad, A. (2018). Phytochemical Profiling of Soybean (Glycine max (L.) Merr.) Genotypes Using GC-MS Analysis. A book chapter: Phytochemicals - Source of Antioxidants and Role in Disease Prevention. Intechopen, 140 - 159

Shen, C.F., De Man, L., Buzzell, R. I., and Man, J. D. (1991). Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics: Glucono‐Delta‐Lactone Coagulant. J. Food Sci, 56(1), 109–12

Swanevelder, C.J. (1998). Banbara—Food for Africa (Vigna subterranea – Banbara ground‐

nut). Pp. 1-16. South Africa: National Department of Agriculture; 1998. p1-16.

Tsai, S. J., Lan, C.Y., Kao, C. S., and Chen, S. C. (1981). Studies on the yield and quality characteristic of Tofu. Journal of Food Science. 46:1734-1737.

Victoria, A., J. and Claudine, F. D. (2014). Nutritional, Therapeutic, and Prophylactic Properties of Vigna subterranea and Moringa oleifera. A book chapter on Antioxidant-Antidiabetic Agents and Human Health. Intechopen, 188-207

Victoria, A. J., Bukola, C.A., Tonna, A.A., Malcolm, J.C.T., Fanie, R., Marilize, L.H. (2021). Phytochemical composition and antioxidant properties of methanolic extracts of whole and dehulled Banbara groundnut (Vigna subterranea) seeds. Nature Scientific Reports, 1-11

Wang, H.L, and Hesseltine, C.W. (1982). Coagulation conditions in tofu processing. Process Biochemistry 17: 7 – 11.

Yakubu, N. and Amuzat, A.O. (2012). Effects of Different Types of Coagulants on the Nutritional Quality Tofu Produced in the Northern Part of Nigeria. World Journal of Dairy & Food Sciences, 7 (2); 135-141.

Downloads

Published

2023-04-07