Journal Article

Influence of Local Coagulants on the Total Antioxidant, Phenolic and Polyphenol Activities of Tofu (Curdled Soy Milk)

Abstract

Tofu is prepared using locally sourced coagulants which are steep water from pap production (Nuwan kamu), C. limonum (lemu baka), and C. Lemon peel extract (lemu suaka). The effect of these coagulants on the yield, and total antioxidant, phenolic acid, and polyphenol contents of the tofu were assessed using spectrophotometry method. The results indicated that the tofu yields (31.7-33.8%) were not differ significantly (p<0.05), while coagulants cause a significant increase (p>0.05) in the moisture (52.2- 62.1%), fat (18.6-22.1%), protein (55.4-72.1%), ash (1.2-1.6%), energy (5.7-8.0 Cal g-1 ) contents of coagulated tofu. A significant increase in the antioxidant for the free radical scavenging activity (64.1- 82.9%) and antioxidant for reducing activity (0.36-0.49 nm), polyphenol (7.8-13.0 mg/g), and phenolic acid (9.4-14.9 mg/g) contents of coagulated tofu were observed. The results conclude that tofu yield were not significantly difference, while all coagulants elevated the antioxidants, polyphenol and phenolic acid in coagulated tofu.

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