PHYSICAL FEATURES, NUTRITIVE WORTH AND ACCEPTABILITY OF SOYBEAN CHEESE (TOFU) AMONG BOARDING SECONDARY SCHOOL STUDENTS IN KADUNA CITY, NIGERIA  

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.

 

CHAPTER ONE

INTRODUCTION

1.1       Background to the Study

Legumes are nutritious and economical sources of protein for population of developing countries and play an important role in diet (Gavcia, et, al. 2009). Soybean Cheese (Tofu) it is made from legume plant is a soft cheese-like food made by coagulating soy milk and pressing the curd milk into block. Soymilk and Tofu are important non fermented soybean product. Tofu is an excellent source of high quality protein, lipids, carbohydrate, (Shurtleff and Aoyagi, 2007), also rich in calories, mineral and vitamins ((Habibullah, et, al. 2007).  Soybean cheese (Tofu) is commonly used by vegetarians as a substitute for meat for healthy living (Habidullah et. al 2007). Tofu is also generally added to soups as low cost meat substitute by low income families in part of Nigeria (Odebunmi, et al, 2009).

Soybean crop entered Nigeria with an attempt to improve nutrient intake, especially the protein intake of the low income populace (Obatulu, 2006).  Soybean has long been stable food of the human diet in Asian, especially as soymilk or Tofu, (Shurtfleff& Aoyagi 2007). Consumption of soybean product is increasing in Nigeria due to an increase in Asian immigrants, greater acceptance of soy foods populace increase by the recognition of its health benefits and nutritional fact. Several investigators such as (Pampluna and Roger 2004) have suggested that soy bean consumption may contribute to lower rates of diseases such as hormone dependant, cancers, high blood pressure, and osteoporosis.

Soybeans cheese (Tofu)also contain many of the essential amino acids that are deficient in most cereal grain based diets commonly fed as energy sources to poultry and swine (Bruce et, al. 2006). According to (Stein et al, 2008), It has a unique chemical composition of an average diary matter basis. It contains macro nutrient, protein, carbohydrates and fats content compared to other crops and the second highest oil content among all the food legumes, the oil is higher in term of quality; it contains a high proportion of unsaturated fatty acid (Iwe, 2003). Soybean is a protein rich legume, it may therefore be a useful strategy to overcome protein malnutrition disease especially in rural areas where malnutrition is common (Murtala, et al, 2016).

In Kaduna metropolis, boarding secondary schools comprises of private, state, federal and technical schools, some are single sex schools while others are mixed (boys and girls) These schools are served with meal for breakfast, lunch and dinner using cheaper sources of food, their source of protein which includes meat, fish, beans and eggs are not sufficient to meet their daily protein requirement. The incorporation of soybean cheese (Tofu) into boarding secondary school meal as a source of protein with high nutritional value and health benefits will be a step forward towards promoting good health. Moreover,It has the potential to replace their daily protein intake since animal protein such as meat, fish eggs are expensive. Adding Tofu to student’s diet can improve their overall well-being and help to protect them against serious health problem.

The health benefits and high nutritional facts of soybean cheese(Tofu) motivated the researcher to evaluate the physical properties and nutritive value of three forms of Tofu; soft, fried and dried, and its acceptability among boarding secondary school students in Kaduna metropolis. The Food and Agricultural Organization (F.A.O. 2009) stipulated that every individual is expected to consume 71grams of protein everyday to obtain good health. According to International Institute of Tropical Agriculture (IITA, 2007), the health of consumers is significantly better with soybean product; the evidence is that soybean cheese (Tofu) has a positive impact on consumer’s health.

Processing soybean cheese Tofu into different forms such as fried, soft and dried will create variety and palatability into student boarder’s diet; Tofu can be used in the absence of sufficient animal protein, this will help to prevent the occurrence of protein malnutrion disease.

1.2       Statement of the Problems

Livestock contribute to the major sources of protein for human consumption. Lives stock such as meat, chicken, fish, and eggs, the prices of such conventional lives stock has risen due to the fall in foreign exchange. According to the observation carried out by the researcher, most times students boarders in Kaduna Metropolis are not served with adequate protein in their meal, mean while protein calorie malnutrition disease problems are specially acute in terms of protein deficiency. There is need to seek for alternative source of high quality protein and Soybean cheese(Tofu) has the potential to supplement animal protein such as meat, fish, chicken, milk and egg in the diet. This will help to overcome proteinmalnutrition disease. Despite the high nutritional value of soybean cheese (Tofu), and its health benefits in relation to other legumes, lack of knowledge of its uses has limited its adoption and processing.

Fried Soybean cheese (Tofu) is the most commonly processed and consumed among the consumers because there is lack of awareness on the usage of soft and dried Tofu, when Tofuis made  into different forms it will create variety into the diet.  However the three forms of Tofu, Soft, Fried and Dried can be cooked and prepared into different dishes, they take on the flavour of what they are cooked in or marinated in, making it versatile, however they can be served as a dish, part of the main meal or as a snack.

In view of the health benefits and nutritional facts of soybean cheese(Tofu), as a cheap source of plant protein, it can beused for animal supplement or to complement plant protein. This gives the researcher reason to determine the physical properties, nutritive value and acceptability of three forms of soybean cheese (Tofu), among boarding secondary school students in Kaduna Metropolis.

1.3 Objectives of the Study

The major objectives of this research work are to assess the physical properties, nutritive value and acceptability of soybean cheeseTofu among boarding secondary school students in

Kaduna Metropolis. The specific objectives were to:

1. determine the proximate composition of soybean cheese (Tofu) Soft, Fried and Dried
2. determine the sensory quality for texture on  soybean cheese (Tofu)Soft, Fried andDried
3. determine the sensory quality for taste on soybeans cheese (Tofu)Soft ,Fried and Dried
4. determine the sensory quality for aroma on  soybean cheese(Tofu)Soft, FriedandDried
5. determine the sensory quality forcolour on soybean cheese (Tofu) Soft, Fried andDried
6. determine the general acceptability of soybean cheese(Tofu)Soft Fried and Dried.

1.4        Research Questions

The study sought to answer the following research questions;

1. what is the proximate composition of soybean cheese(Tofu) Soft, Fried andDried?
2. what is the sensory quality for texture on soybean cheese (Tofu)Soft, Fried and Dried?
3. what is the sensory quality for taste on soybean cheese(Tofu)Soft, Fried and Dried?
4. what is the sensory quality for aroma on soybean cheese (Tofu)Soft, Fried and Dried?
5. what is the sensory quality forcolour on soybean cheese (Tofu)Soft,Fried and Dried?
6. what is the general acceptability of soybean cheese(Tofu) Soft, Fried and Dried?

1.5        Basic Assumptions

The study was based on the following assumptions:

1. it is assumed that the opinion of the panelist students boarders will be used to judge the sensory qualities of soybean cheese  (Tofu) soft, fried and dried
2. it is assumed that soybean cheese (Tofu) will be accepted as suitable supplement to animal protein among boarding secondary school students in Kaduna metropolis.

1.6       Significance of the Study

The result of the study will be significant to meal program planners of boarding secondary schools within Kaduna metropolis. It will also be suitable for different groups of people such as: home makers, vegetarians, and those people who have health ailment diseases such as: heart diseases, cancer, obesity and osteoporosis. Federal, State government and farmers, will also benefit from the result of the study.

The study will be of benefit to Meal planners feeding program of boarding secondary schools when budgeting for their student’s protein requirement. Soybean cheese (Tofu) can be a supplement for animal protein in their meal,and it contains all the nine essential amino acid that the body needs, such as fats, proteins and wide varieties of vitamins and minerals, it is also a cheap source of protein with many health benefits.

The studies will benefits home makersbecause it will meet the nutritional needs of the family members. Due to the present economic situation many poor and middle income Nigerians cannot afford animal protein such as fish, meat, chicken and eggs in their diet because they are expensive. The tendency is to fall back to plant protein food such as soybean cheese (Tofu) to supplement the protein requirement for the body needs. This will help to promote good health among members of the family. It can also serve as a source of income for homemakers.

The nutritional fact in soybean cheese Tofu can replace animal protein for vegetarians and vegans for their protein requirement to maintain a healthy living.The health benefits of soybean cheese Tofu will assist people with heart diseases: to reduce the level of bad cholesterol and as a result maintaining the level of good cholesterol, helps in weight loss and prevention of obesity (Pampluna and Roger 2004).

Soybeans cheese (Tofu) helps in preventing cancer cell growth,being an amazing source of protein and minerals like selenium will help in preventing hair fall and promote hair growth, Soybean cheese (Tofu) reduces the urinary loss of calcium and increases mineralization and bone density therefore, prevent Osteoporosis (Pampulana and Roger 2014). The study will assist federal and state government to reduce susceptibility to malnutrition there by promoting good and healthy members in the society.

The findings of the study will assist farmers by providing reliable information that will be used in increasing income and welfare of the population consequently, enhancing Agricultural productivity of soybean.

1.7       Delimitation of the Study

1. The study is delimited to the assessment of physical properties nutritive value and acceptability of soybean cheese (Tofu) Soft, Fried and Dried.
2. The study is also delimited to three boarding secondary schools within Kaduna Metropolis. Queen Amina College Kakuri, Government Girls Boarding Secondary

School Kawo, and Government Technical College Malali.

PHYSICAL FEATURES, NUTRITIVE WORTH AND ACCEPTABILITY OF SOYBEAN CHEESE (TOFU) AMONG BOARDING SECONDARY SCHOOL STUDENTS IN KADUNA CITY, NIGERIA  

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