Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein

textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The were analyzed for their proximate composition sensory properties. Proximate of the texture revealed a range 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% fibre 4.34-16.22% carbohydrate. Soymilk curd coagulated with sulphide had higher ash protein contents while fluted pumpkin seed milk significantly (p<0.05) fat contents. There was no significant difference in carbohydrate content proteins. Mean scores curds showed 4.40-6.70 colour, 5.05-6.50 aroma, 3.20-5.20 taste, 3.95-6.15 texture, 3.55-6.25 flavour 4.18-6.65 overall acceptability. result that soybean most preferred sample all attributes. Fluted also attributed comparable more than samples juice. study therefore recommends use production tofu attributes nutrient tofu.