Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu

作者：Sumaiya Afrin Zinia, Asmaul Husna Nupur, Poly Karmoker, Md. Abir Hossain, Md. Fahad Jubayer, Delara Akhter, Md. Anisur Rahman Mazumder · 发表于：Heliyon · 年份：2022 · DOI：10.1016/j.heliyon.2022.e10878 · 被引用次数：31 · 研究领域：Phytase and its Applications、Phytoestrogen effects and research、Food composition and properties

Soybean ( Glycine max ) is a superior plant food known as the miracle golden bean due to its treasure trove of inexpensive and superior protein to high-priced meat protein. Tofu is typically thought of as a salt or acid-coagulated water-based gel containing soy lipids and proteins trapped within its gel networks. Sprouted tofu is easier to digest and contains more nutrients than regular tofu. The purpose of this study was to evaluate the nutritional and sensory quality of tofu. The study was concerned with the preparation of tofu from non-germinated and germinated soybeans of 0 (T 0 ), 2 (T 1 ), 4 (T 2 ) and 6 (T 3 ) days. The length of the radicle was 0.8, 1.5, and 2 inches for T 1 , T 2 , and T 3 , respectively. Lipoxygenase activity, phytate inhibitory activity, urease activity, trypsin inhibitory activity, protein solubility, nutritional, and sensory quality of prepared tofu were all assessed. Longer sprouting times reduced phytate, urease, trypsin, and lipoxygenase activity while increasing protein solubility. Tofu prepared from T 3 showed significantly better physicochemical properties than others. Protein, ash, and fat contents were significantly higher in T 3 . The level of nutrient content for tofu samples was in the rank of T 3 >T 2 >T 1 >T 0 . The L∗, a∗ and b∗ values were followed the same ranked as nutrient content (T 3 >T 2 >T 1 >T 0 ). Sensory characteristics indicated that T 3 was significantly more acceptable to the panelist. This study concludes that tofu ma...