Production and quality evaluation of soy cheese (<i>tofu</i>) using various coagulants

Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues healthy alternatives to obtain the benefits of consuming functional foods. There is a need enhance production and quality cheese. In this study, cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind (TC), lime juice (LC) alum (AC). The effects on physicochemical, microbial sensory qualities evaluated. results physical properties showed MC had higher yield (12.84%) acidity (0.37%), while AC highest values in hardness (84.55%) dry matter (36.72%) content. result proximate composition revealed lowest moisture content (60.52 %) protein (22.51%). ash plant (3.00%), TC (2.80%) LC (3.5%) lower than coagulant (3.89%). (AC) more minerals those coagulants. vitamin C (2.69 mg/100 g), B1 (6.07 g) B2 (29.21 contents. was no detection coliform samples. significant differences (p&amp;gt;0.05) appearance overall acceptability sample scores for flavour (8.35), texture (8.40) (8.63). differed with used. Oleifera coagulated (MC) superiority nutrients Hence, it recommended tofu production.