Proximate Composition and Sensory Evaluation of Tofu Products Made from Soybean (Glycine max) and Lime (Citrus aurantifolia) as Coagulant

Abstract

The study assessed the proximate and sensory evaluation of tofu products made
from soybeans (Glycine max) with lime (Citrus aurantifolia) as a coagulant. The
study aimed to determine the proximate composition (moisture, protein,
carbohydrate, fat, crude fibre, and ash) and the sensory attributes of the products
(colour, flavour, taste, texture/viscosity, and degree of acceptability). Quasi-
experimental design was employed for the study. Chemical analysis was
conducted to determine the proximate composition, while sensory evaluation was
performed using a 9-point hedonic scale to assess the degree of acceptability of
various tofu products. The samples were tofu pie, tofu roll, tofu orange drink, and
tofu pineapple drink. Data obtained from proximate and sensory evaluations were
analyzed statistically using the mean, standard deviation, and t-test. Results
obtained on the proximate composition showed that the snacks had a low moisture
content (tofu pie: 37.71%, tofu roll: 23.47%). There was high protein content in tofu
pie (14.60%), high carbohydrate content in tofu roll (43.55%), and high fat content
in tofu pie (21.18%) and tofu roll (21.20%). Carbohydrate was higher in tofu orange
drink (9.06%) compared to tofu pineapple drink (8.41%). The results of the sensory
evaluation showed that both the tofu pie and tofu roll were most generally
accepted, with scores of 8.40 ± 0.52 and 8.40 ± 0.52, respectively. The tofu orange
drink was the most generally accepted of the two drinks. Based on the findings, it
was concluded that pastries and drinks made from tofu are nutritionally suitable
for individuals who desire a healthy lifestyle. It was recommended that food
manufacturers adopt lime as a coagulant in tofu production, nutritionists and
health personnel promote its wider use, and consumers consider tofu as a viable
alternative to beef in their culinary choices.