Table 1.
Nutrient and anti-nutrient profile of soymilk and tofu from different process parameters
| Moisture% | Protein (fb) % | Fat (fb)% | TI mg/g (db)* | % reduction of TI from seed* | Phytic acid mg% (db)* | |
|---|---|---|---|---|---|---|
| Soymilk | ||||||
| Control | 94.3 ± 0.03 | 2.6 ± 0.01 | 1.4 ± 0.28 | 1.7a ± 0.03 | 84.54c ± 2.34 | 6.7c ± 0.07 |
| T1 | 94.1 ± 0.04 | 2.7 ± 0.02 | 1.1 ± 0.01 | 1.4a ± 0.27 | 87.27c ± 3.12 | 4.6a ± 0.06 |
| T2 | 94.1 ± 0.71 | 2.7 ± 0.06 | 1.1 ± 0.01 | 2.0b ± 0.121 | 82.97b ± 2.16 | 4.6a ± 0.083 |
| T3 | 94.3 ± 0.07 | 2.5 ± 0.01 | 1.2 ± 0.03 | 4.1c ± 0.08 | 62.72a ± 3.13 | 5.1b ±0.032 |
| Tofu | ||||||
| Control | 71.1 ± 0.92 | 15.2 ± 0.07 | 8.7 ± 0.28 | 1.0a ± 0.03 | 88.18c ± 2.88 | 6.8c ± 0.06 |
| T1 | 72.0 ± 0.42 | 15.5 ± 0.40 | 7.4 ± 0.24 | 1.3a ± 0.02 | 90.90d ± 2.56 | 3.9a ± 0.07 |
| T2 | 72.3 ± 1.39 | 15.9 ± 0.02 | 7.4 ± 0.24 | 1.7b ± 0.56 | 85.53b ± 3.65 | 4.7b ± 0.11 |
| T3 | 73.9 ± 0.76 | 14.6 ± 0.05 | 7.1 ± 0.11 | 2.9c ± 0.11 | 73.63a ± 2.89 | 5.0b ± 0.01 |
Values given are mean ± SD
*Significantly different at P < 0.5, *Superscripts indicates significant differences (P < 0.5) between columns (n = 3)
fb fresh basis, db dry basis, TI trypsin inhibitor
Control: Dehulled soybean treated in the GCB unit upto 121 °C
T1 = sprouted seeds in the (grinding cum blanching unit) GCB unit upto 121 °C
T2 = sprouted seeds in the GCB unit upto 100 °C
T3 = sprouted seeds in the GCB unit upto 80 °C