Effect of Sprouting in Physico-chemical Properties of Tofu

Abstract

The effect of sprouting of soybean on the yield, proximate composition and sensory quality of tofu were studied to assess the feasibility of using sprouting as a non-chemical, non-thermal tool to improve quality of tofu. Tofu was prepared from sprouted, unsprouted and combination of both sprouted and unsprouted seeds in equal proportion. Product from sprouted varieties showed increased crude protein and crude fiber i.e. 44.73±1.34% and 11.98±0.71% respectively. Fat, ash and carbohydrate was however found to decrease on germination. From the sensory evaluation, sprouted tofu got highest mean sensory score. Aroma of sprouted tofu was highly accepted. The yield % of tofu samples were also calculated and were found to be 42.33%, 37.69% and 39.70% for regular, sprouted and combined tofu respectively. From the sensory evaluation, sprouted and combined tofu was selected for further analysis and both types were prepared by varying the coagulation temperature i.e. 75 °C and 90 °C. The yield % of sprouted and combined tofu prepared at 90 °C was found to increase significantly (p>0.05). The proximate composition varied slightly with increase in coagulation temperature. Minerals content (calcium and iron) decreased significantly (p>0.05) with increase in temperature. Similarly, phytic acid and oxalate content in tofu decreased with increase in coagulation temperature.