Production and Sensory Evaluation of Meat Analogue-soybean Curd “tofu”
CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Meat analogue are food products that are made to have similar texture, colour, taste and form as meat (sadler, 2004), meat analogue provide a source of vegetable protein, vitamins and minerals without the high saturated fat and cholesterol of animal products (Pollard et, al., 2000). Meat analogue is a manufactured food product that look and taste like meat. Vegetarians and other health conscious individuals, the seventh day Adventist Church eat meat analogue because they are relatively high in protein (Linderman and Sirelius, 2006). They are also very versatile and can be baked or fried.
The function of meat analogue is to replace meat in diet, and it has the characteristics texture and nutritive quality of meat and very low in fat content. This product is considered definitely healthier because it has less fatty and said by (Yakubu et al., 2006), which is more beneficial health wise in controlling high level of cholesterol in the blood and incidence of cardiovascular disease. In addition to the quality of soy protein, scientists have found that soy protein can contribute to reduce the risk of heart disease (Biligili N. 2009) by lowering blood cholesterol and increasing the flexibility of blood vessels. The FDA has approved a health claim stating that “25 grams” the protein source of meat analogue may not have similar vitamin content as meat, they are often fortified with the micro nutrients has they lacking (Anonymous, 2004).
1.2 Statement of the Problem
As a result of high cost of protein from animal product, such as meat, there is need for alternative source (meat analogue) from plant origin which is believed to be cheaper compared to conventional meat (Akinson , 2008).
1.3 Justification
Meat substitute is important because it helps to reduce cancer which may got from red meat consumption (Sadler, 2004), most meat analogue from soybean and tofu are excellent source of protein iron and B-vitamins. In addition to be wonderfully inexpensive, tofu is high in protein and very low in saturated fat, it helps in prevention of breast and prostate cancer ( Aurelia, 2002)
1.4 Objective of the study
1. To produce meat substitute from soybean.
2. To ascertain the level of acceptability of tofu in comparison with meat through sensory analysis.
