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

The study assessed the proximate and sensory evaluation of tofu products madefrom soybeans (Glycine max) with lime (Citrus aurantifolia) as a coagulant. Thestudy 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 wasconducted to determine the proximate composition, while sensory evaluation wasperformed using a 9-point hedonic scale to assess the degree of acceptability ofvarious tofu products. The samples were tofu pie, tofu roll, tofu orange drink, andtofu pineapple drink. Data obtained from proximate and sensory evaluations wereanalyzed statistically using the mean, standard deviation, and t-test. Resultsobtained on the proximate composition showed that the snacks had a low moisturecontent (tofu pie: 37.71%, tofu roll: 23.47%). There was high protein content in tofupie (14.60%), high carbohydrate content in tofu roll (43.55%), and high fat contentin tofu pie (21.18%) and tofu roll (21.20%). Carbohydrate was higher in tofu orangedrink (9.06%) compared to tofu pineapple drink (8.41%). The results of the sensoryevaluation showed that both the tofu pie and tofu roll were most generallyaccepted, with scores of 8.40 ± 0.52 and 8.40 ± 0.52, respectively. The tofu orangedrink was the most generally accepted of the two drinks. Based on the findings, itwas concluded that pastries and drinks made from tofu are nutritionally suitablefor individuals who desire a healthy lifestyle. It was recommended that foodmanufacturers adopt lime as a coagulant in tofu production, nutritionists andhealth personnel promote its wider use, and consumers consider tofu as a viablealternative to beef in their culinary choices.