International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 2 (2020)

Effects of processing methods on proximate compositions and organoleptic properties of soybean curd (Awara) refined in Zamfara, Northern Nigeria


Ahmad Abdulkadir, Abdulrahman Ibrahim tudu, Abdulaziz Umar Kurya, Dinesh C Sharma

In Northern Nigeria, Awara a coagulated product of soymilk that can be produced at the domestic level is transformed using several processing methods before consumption. This study aimed to assess the effect of different processing methods on the proximate compositions and organoleptic properties of Awara. A Fresh molds of Awara were cut into desired sizes and dried under air and sun, the proximate compositions determined are Moisture, crude protein, fats, carbohydrates, crude fiber, and ash, which were found on fried Awara as 24.16±3.7, 6.89±0.05, 7.33±0.3, 27.35±3.2, 4.83±0.3 and 4.67±0.6 respectively, while fried air-dried Awara has 4.33±0.2, 4.57±0.1, 6.17±0.5, 24.93±2.6, 5.17±0.3 and 4.00±0.6 respectively, and fried sundried Awara has 3.03±0.2, 4.89±0.1, 7.17±0.5, 20.61±0.9, 5.83±0.3 and 3.90±0.1 respectively. The Antinutritional content analyzed are Oxalate, phytate and tannins which were found on fried Awara as 0.07±0.003, 23.98±0.9 and 10.42±0.8 respectively, while fried air-dried AWARA has 0.04±0.003, 21.38±0.5 and 12.04±0.4 respectively, and fried sundried Awara has 0.02±0.002, 9.58±1.2 and 7.11±0.3 respectively. The results obtained in the current study suggest that fried Awara contains substantial amounts of macronutrients than the air-dried and sundried Awara hence it is more of nutritional, therapeutic relevance and essential for survival and well-being of individuals
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