Coagulant Modulates the Hypocholesterolemic Effect of Tofu (Coagulated Soymilk)

Abstract

The recent increase in soymilk and tofu (coagulated soymilk) consumption, especially in Western countries, is due to the recognition of the health benefits of soy foods; consumption of soybean would prevent heart diseases. Since the amount and the type of coagulated biomolecules (such as isoflavones) will vary with the type of coagulant, this will inevitably alter their biological activity. This study sought to assess the effect of some coagulants (calcium chloride, alum, and steep water from pap production) commonly used in the production of tofu in Nigeria on the serum cholesterol, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) levels in albino rats fed tofu for 14 days. The results of this study revealed that there was a significant difference (P < .05) in the total phenol [calcium chloride (0.9%), alum (0.8%), and steep water (1.2%)] content of all the tofu produced. Furthermore, feeding albino rats with tofu and water ad libitum for 14 days caused a significant decrease (P < .05) in serum cholesterol and LDL when compared with the control. Conversely, there was a significant increase (P < .05) in serum HDL when compared with the control. However, rats fed steep water-coagulated tofu had the lowest serum levels of cholesterol and LDL, followed by those fed alum- and calcium chloride-coagulated tofu, respectively, while those fed with alum-coagulated tofu had the highest serum HDL level, closely followed by those fed steep water-coagulated tofu. It was therefore concluded that of all the coagulants, steep water appeared to be the most promising coagulant with regard to the production of tofu with a high hypocholesterolemic effect based on the low serum cholesterol and LDL levels and high HDL level.