Preparation and composition of a tofu like product from groundnut.

Krishnaswamy, M. A. and Shantha, T. (1967) Preparation and composition of a tofu like product from groundnut. Journal of Food Science and Technology, 4. pp. 6-7.

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Abstract

Organoleptic properties, proximate composition, lysine, available lysine. methionine and cystine contents of tofu {rpm. groundnut have been studied. Groundnut tofu was spongy wilh a bland flavour and agreeable colour. Moisture, protein (N x 6.25) ether-extractives, total and water insoluble ashes were 3.2, 43.75, 37.2, 8.7 and 5.4% respectively. Phosphorus, calcium and iron contents were 601, 1362 and 0.78 mg.%, respectively. Lysine, available lysine, methiQnine arid cystine contents were 2.49, 1.75, 0.91, O.81g'16g N respectively. Protein,lysine, available lysine, methionine and cystine contents of gtou.ndnut tofu were less than in soybean tofu, when its fat and calcium contents were higher than that of soybean tofu.

Item Type:	Article
Uncontrolled Keywords:	tofu, groundnut, Organoleptic properties, proximate composition, lysine
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 33 Nuts
Divisions:	Protein Chemistry and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Jun 2016 07:30
Last Modified:	06 Jun 2016 07:30
URI:	http://ir.cftri.res.in/id/eprint/4936

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