Effect of Partial Replacement of Soybean with Chickpea to the Nutritional and Textural Properties of Tofu


 Abstract— Tofu is an oriental food that originated from China and later became a traditional cuisine in many South East Asia Countries, e.g. Indonesia, Singapore, Thailand. The tofu was made by coagulating soy milk with salt to form curds, which further compress solid block. usually uses soybeans as the main ingredients; however, this experiment, were partially replaced chickpeas increase amount of dietary fibre reduce fat levels final products. soybean chickpea at ratio 100:0 (control), 90:10, 80:20 and, 70:30. products evaluated based on their nutritional contents (crude protein, crude fat, fibre), textural properties using Texture Profile Analysis. Some analytical parameters, such pH, moisture content, colour also studied. Partial replacement decreased overall protein whereas increased fibre. presence blends, up 30% (w/w), had affected curd's stability, lowered content. A denser curd obtained adding more product. 70:30 blend has highest hardness value compared other formulations. This low content mixture, can not produce cohesive springy gel. CIELAB space soybean/chickpea cubes records trend redness yellowness values for chickpea.