PHYSICAL PROPERTIES, NUTRITIVE VALUE AND ACCEPTABILITY OF SOYBEAN CHEESE (TOFU) AMONG BOARDING SECONDARY SCHOOL STUDENTS IN KADUNA METROPOLIS, NIGERIA
PHYSICAL PROPERTIES, NUTRITIVE VALUE AND ACCEPTABILITY OF SOYBEAN CHEESE (TOFU) AMONG BOARDING SECONDARY SCHOOL STUDENTS IN KADUNA METROPOLIS, NIGERIA
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Date
2019-08
Authors
UMAR, Ummi Ahmed
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Abstract
The study was carried out to determine the physical property, nutritive value and acceptability of
soybean cheese (Tofu) among boarding secondary school students in Kaduna metropolis Nigeria.
The study was guided by five (5) objectives, five (5) research questions. The population for the
study was four thousand six hundred and six (4,606) out of which ten (10) panelist were selected
from each school making a total number of thirty (30) panelist were selected as sample for the
study. The instrument used for collecting data were three laboratory analysis on proximate
composition of Tofu, score card for scoring test, six scouring hedonic scale forTofu, experimental
design was used for the study, all chemical were analyzed using percentage and mean while
research question were answered using mean and standard deviation. The result of the proximate
analysis of three forms of soybean cheese(Tofu)Soft Fried and Dried were found to contain:
Moisture: (STB) or soft Tofu 9.64±0.02%, (FTF) or fried Tofu 4.21±0.01%, (DTB) or dried Tofu
6.20±0.2%, Ash: (STB) or soft Tofu 3.35±0.01%, (STB) or soft Tofu3.32±0.01%, (DTB) or dried
Tofu 3.77±0.01%, Protein: (STB) or soft Tofu29.77±0.02%, (FTF) or fried Tofu20.47±0.01%,
(DTB) or dried Tofu21.44±0.01%, Fat: (STB) or soft Tofu 23.25±0.01%, (FTF) or fried Tofu
24.24±0.02%, (DTB) or dried Tofus19.72±0.00%, Carbohydrates: (STB) or soft Tofu
33.91±0.01%, (FTF) or fried Tofu47.71±0.01%, DTB or dried Tofu 48.80±0.1%, respectively.
The result of mineral analysis was analyzed using (gm) of Tofu per (kg). (STB) or Soft Tofu has
the highest composition of Sodium, Potassium, Calcium, and Phosphorus respectively, followed
by (DTB) or dried Tofu. The result of Vitamins were analyzed as mg/L for Vitamin A, B, and C,
the fried Tofu was found to be more in Vitamin A concentration than the two other forms of
Tofu, Soft and Dried, but (FTF) or fried Tofu and (DTB) or Dried Tofu had similar concentration
of Vitamin B and differs in Vitamin C concentration. While (STB) or Soft Tofu, have more
concentration. Soybean cheese(Tofu)is aplant protein that plays a significant role in the diet of a
consumer.Furthermore, the study revealed the sensory evaluation of (STB) or Soft, (FTF) Fried
and (DTB) or dried Tofu. The analyses on general acceptability of (STB) or Soft, (FTF) or Fried
and (DTB) or dried Tofu are rated accepted among the panelist. Therefore any of the samples can
be used in the absence of sufficient animal or to complement plants protein in the diet. It is
therefore a useful strategy to overcome protein malnutrition disease among consumers.It is also
recommended in school feeding program.
Description
A DISSERTATION SUBMITTED TO THE SCHOOL OF POSTGRADUATE
STUDIES AHMADU BELLO UNIVERSITY IN PARTIAL FULFILLMENT OF THE
REQUIREMENTS FOR THE AWARD OF MASTER DEGREE IN HOME
ECONOMICS
DEPARTMENT OF HOME ECONOMICS,
FACULTY OF EDUCATION,
AHMADU BELLO UNIVERSITY,
ZARIA, NIGERIA
Keywords
PHYSICAL PROPERTIES NUTRITIVE VALUE,, ACCEPTABILITY OF SOYBEAN CHEESE (TOFU),, BOARDING SECONDARY SCHOOL STUDENTS,, KADUNA METROPOLIS, NIGERIA