Abstract
The soybean seed is used for the preparation of protein rich tofu. Along with protein, it is also rich in many other nutrients including carbohydrate, crude fibre, carbohydrate, fat, minerals, and isoflavones. Antinutrients are also present in tofu, although the concentration is less that the raw grains. The nutrient content is affected by the tofu preparation method used starting from selection of suitable soybean seed, seed soaking, sprouting, soymilk production and coagulation using different types of natural and artificial coagulants. These procedures also affect the textural properties of the tofu and their shelf life.
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