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Effect of different coagulant on the physiochemical properties of soybean curd
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This research work is on Effect of different coagulant on the physiochemical properties of soybean curd. The study aimed at evaluating the effect of different coagulants on the physiochemical and characteristics of tofu prepared from soybean, the moisture content of the two tofu varied from 20% while the oil absorption capacity of the tofu was gotten to be 0.1. The tofu made from soybean and precipitated with calcium sulfate was found to have a pH of 5.0 while that obtained from citrus lemon has a pH of 4.0. The titratable acidity value of the tofu precipitated with citrus lemon was gotten to be 5.0 while that of calcium sulfate was 5.7.