Utilization and Standardization of Fermented Maize Waste Liquor as a Coagulant for Tofu Production and Its Effect on Tofu Quality

Abstract

Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This study therefore aimed at standardizing fermented maize waste liquor (FMWL) as a local coagulant for tofu production. FMWL at ratios of 600 ml, 550 ml, 500 ml, 450 ml to 1000 ml soybean milk was used to prepare tofu and compared with tofu coagulated with lemon juice. The result revealed that the tofu coagulated with 550 ml of FMWL exhibited higher fat (47.78%) while tofu coagulated with 600 mls of FMWL had significantly (p<0.05) higher protein (31.75%). On the other hand, sample coagulated with 500 mls FMWL had significantly (p<0.05) higher crude fibre content. Soymilk coagulated with 400ml of FMWL exhibited significantly (p<0.05) higher contents of magnesium (75.42 mg/100g) and calcium (46.32 mg/100g) and iron (15.85 mg/100g) while the sample coagulated with lemon juice (control) had higher potassium content (201.17 mg/100g) The sensory evaluation result revealed that the control sample was highly acceptable to the panelists and this was followed closely with the sample coagulated with 550mls of FMWL. Hence, FMWL when utilized at a level of 550 mls will yield soybean curd that is acceptable and comparable to soybean curd coagulated with lemon juice. The use of FMWL will serve as an alternative, cheap and natural coagulant for soybean curd preparation at household and commercial levels.