Research Article
Nutritional Value, Protein Quality and Antinutrient Factors of a New Food: Tofu-Type 'Vegetable Meat' Produced from Cowpeas (Vigna Unguiculata)
Issue:
Volume 14, Issue 1, February 2025
Pages:
1-12
Received:
29 November 2024
Accepted:
10 December 2024
Published:
14 January 2025
DOI:
10.11648/j.ijnfs.20251401.11
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Views:
Abstract: Tofu is a 'vegetable meat' made from soybeans through coagulation of its proteins. In this study, a new food like tofu has been developed by processing a local legume, cowpea, into a 'vegetable meat' like tofu. Chemical characteristics, protein quality and antinutrient factors were studied and compared with it’s traditional counterpart soy-based. Results showed that both types of 'vegetable meat' displayed an excellent production yield of over 50% with an acidic pH. As regards proximal composition, the protein (14.06±1.4 7%), lipid (05.88±1.41%), fiber (00.79±0.02%) and energy (146.44±4.65 kcal/100g) contents of the new food were lower than those of the soy-based meat counterpart, but remained within the recommended norms for each parameter. A study of the amino acid profile of their proteins revealed the presence of the nine essential amino acids, at over 50% in both types of tofu like 'vegetable meat'. Of these nine essential amino acids, three were found to have higher levels in cowpea-based 'vegetable meat': isoleucine (08.5±0.02%), leucine (08.6±0.0 3%) and tryptophan (08.6±0.14%). Similarly, the amino acids nutritional quality of tofu like cowpea 'vegetable meat' was reflected by an essential amino acid index of 90.45% and biological value of 87.09% underlining the efficiency of such proteins in meeting children's amino acid needs. Furthermore, the low levels of oxalates (0.044 g/100g) and tanins (0.14 g/100g) recorded in cowpea based 'vegetable meat' compared to its traditional soy 'vegetable meat' counterpart would enhance the bioavailability of these nutrients for children's bodies. Thus, the production of tofu-type 'vegetable meats' from cowpea, just as nutritious as tofu, could make it possible to offer them as substitutes for expensive animal proteins in a context of persistent protein-energy malnutrition.
Abstract: Tofu is a 'vegetable meat' made from soybeans through coagulation of its proteins. In this study, a new food like tofu has been developed by processing a local legume, cowpea, into a 'vegetable meat' like tofu. Chemical characteristics, protein quality and antinutrient factors were studied and compared with it’s traditional counterpart soy-based. R...
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,
Lessoy Thierry Zoue
