Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants
Therefore, steeped <i>Ogi</i> water could be used to produce quality <i>Tofu</i> that will balance the chemical composition, textural attributes and sensory acceptability.
Authors
- L.O. Sanni (ORCID: https://orcid.org/0000-0003-3363-6091)
- Busie Maziya‐Dixon (ORCID: https://orcid.org/0000-0003-2014-2201)
- Wasiu Awoyale (ORCID: https://orcid.org/0000-0002-3635-1414)
- Martha Shirley Epiphaneia Williams-Ngegba
- Charis Ifeoluwa Laoye
Institutions
- University of Sierra Leone (SL)
- Njala University (SL)
- Nigerian Stored Products Research Institute (NG)
- Sierra Leone Agricultural Research Institute (SL)
- Kwara State University (NG)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2025-12-17
- DOI
- https://doi.org/10.3389/fnut.2025.1724587
- Primary Topic
- Microencapsulation and Drying Processes
- Type
- article
- Field-Weighted Citation Impact
- 0.00