0704-883-0675     |      dataprojectng@gmail.com

PHYSICAL PROPERTIES, NUTRITIVE VALUE AND ACCEPTABILITY OF SOYBEAN CHEESE (TOFU) AMONG BOARDING SECONDARY SCHOOL STUDENTS

  • Project Research
  • 1-5 Chapters
  • Abstract : Available
  • Table of Content: Available
  • Reference Style: APA
  • Recommended for : Student Researchers
  • NGN 3000

Background to the Study

Legumes are nutritious and economical sources of protein for population of developing countries and play an important role in diet (Gavcia, et, al. 2009). Soybean Cheese (Tofu) it is made from legume plant is a soft cheese-like food made by coagulating soy milk and pressing the curd milk into block. Soymilk and Tofu are important non fermented soybean product. Tofu is an excellent source of high quality protein, lipids, carbohydrate, (Shurtleff and Aoyagi, 2007), also rich in calories, mineral and vitamins ((Habibullah, et, al. 2007). Soybean cheese (Tofu) is commonly used by vegetarians as a substitute for meat for healthy living (Habidullah et. al 2007). Tofu is also generally added to soups as low cost meat substitute by low income families in part of Nigeria (Odebunmi, et al, 2009). Soybean crop entered Nigeria with an attempt to improve nutrient intake, especially the protein intake of the low income populace (Obatulu, 2006). Soybean has long been stable food of the human diet in Asian, especially as soymilk or Tofu, (Shurtfleff& Aoyagi 2007). Consumption of soybean product is increasing in Nigeria due to an increase in Asian immigrants, greater acceptance of soy foods populace increase by the recognition of its health benefits and nutritional fact. Several investigators such as (Pampluna and Roger 2004) have suggested that soy bean consumption may contribute to lower rates of diseases such as hormone dependant, cancers, high blood pressure, and osteoporosis. Soybeans cheese (Tofu)also contain many of the essential amino acids that are deficient in most cereal grain based diets commonly fed as energy sources to poultry and swine (Bruce et, al. 2006). According to (Stein et al, 2008), It has a unique chemical composition of an average 2 diary matter basis. It contains macro nutrient, protein, carbohydrates and fats content compared to other crops and the second highest oil content among all the food legumes, the oil is higher in term of quality; it contains a high proportion of unsaturated fatty acid (Iwe, 2003). Soybean is a protein rich legume, it may therefore be a useful strategy to overcome protein malnutrition disease especially in rural areas where malnutrition is common (Murtala, et al, 2016). In Kaduna metropolis, boarding secondary schools comprises of private, state, federal and technical schools, some are single sex schools while others are mixed (boys and girls) These schools are served with meal for breakfast, lunch and dinner using cheaper sources of food, their source of protein which includes meat, fish, beans and eggs are not sufficient to meet their daily protein requirement. The incorporation of soybean cheese (Tofu) into boarding secondary school meal as a source of protein with high nutritional value and health benefits will be a step forward towards promoting good health. Moreover,It has the potential to replace their daily protein intake since animal protein such as meat, fish eggs are expensive. Adding Tofu to student’s diet can improve their overall well-being and help to protect them against serious health problem. The health benefits and high nutritional facts of soybean cheese(Tofu) motivated the researcher to evaluate the physical properties and nutritive value of three forms of Tofu; soft, fried and dried, and its acceptability among boarding secondary school students in Kaduna metropolis. The Food and Agricultural Organization (F.A.O. 2009) stipulated that every individual is expected to consume 71grams of protein everyday to obtain good health. According to International Institute of Tropical Agriculture (IITA, 2007), the health of consumers is significantly better with soybean product; the evidence is that soybean cheese (Tofu) has a positive impact on consumer’s health. 3 Processing soybean cheese Tofu into different forms such as fried, soft and dried will create variety and palatability into student boarder’s diet; Tofu can be used in the absence of sufficient animal protein, this will help to prevent the occurrence of protein malnutrion disease.




FIND OTHER RELATED TOPICS


Related Project Materials

EFFECTS OF ELECTORAL VIOLENCE ON THE POLITICAL DEVELOPMENT OF KOGI STATE (2015-2020)

Background of the study

Elections are regarded as the beating heart of any democracy. Jinadu (2019) ass...

Read more
THE ROLE OF DIGITAL BADGES IN RECOGNIZING VOCATIONAL SKILLS

Abstract: This study investigates the role of digital badges in recognizing vocational skil...

Read more
FACTORS DETERMINING THE CHOICE OF HEALTH CARE FACILITIES BY PREGNANT WOMEN

Abstract

The main aim of this study was to examine factors determining women’s preference for places to give birt...

Read more
IMPACT OF 5Es PROBLEM-SOLVING MODEL ON SCIENCE PROCESS-SKILLS ACQUISITION,PERFORMANCE AND RETENTION IN CELL PHYSIOLOGY AMONG SECONDARY SCHOOL BIOLOGY STUDENTS

Introduction

Science and technical education are foundations for sustainable national development as they protect human...

Read more
MAKAHIKI: AN EXTENSIBLE OPEN-SOURCE PLATFORM FOR CREATING ENERGY COMPETITIONS

Abstract

Due to rising costs and the questionable future of our non-renewable energy reserves, individuals need to become aware of their...

Read more
THE IMPACT OF INTEGRATED GROUP BASED MASTERY LEARNING MODEL ON SOCIAL STUDIES STUDENT PERFORMANCE

​​​​​​​Background of the study

Recent sociopolitical and economic developments in the world and within nations have resu...

Read more
SPATIO-TEMPORAL VARIATION OF HEAVY METAL CONCENTRATIONS IN WATER, SEDIMENT AND IN SELECTED FISH SPECIES IN SHIRORO LAKE, NIGER STATE, NIGERIA.

ABSTRACT

Anthropogenic activities contribute the most to heavy metals pollution of water bodies around the world. This study was conducte...

Read more
ASSESSMENT OF THE IMPACT OF CORPORATE SOCIAL RESPONSIBILITY ON FINANCIAL PERFORMANCE OF THE BANKING INSTITUTION

ABSTRACT

This study was carried out on the impact of corporate social responsibility on financial performance of the ba...

Read more
WOMEN’S RIGHTS IN AFRICAN CONSTITUTIONS: A DESIDERATUM OR A MERE FEMINIST UTOPIAN AGENDA?

Background of the Study

           

I...

Read more
EVALUATION OF THE EFFECT OF COST REDUCTION TECHNIQUES TO ACHIEVE PROFITABILITY IN AN INFLATED ECONOMY (A CASE STUDY OF NIGERIAN BREWERIES PLC)

 

ABSTRACT

Cost reduction programme has become an important practice among manufacturing firm in Nigeria...

Read more
Share this page with your friends




whatsapp