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Journal articles on the topic 'Tofu – Composition'

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Published: 4 June 2021

Last updated: 10 February 2022

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1

Stanojevic, Sladjana, Miroljub Barac, Mirjana Pesic, Mirjana Milovanovic, and Biljana Vucelic-Radovic. "Protein composition in tofu of corrected quality." Acta Periodica Technologica, no. 41 (2010): 77–86. http://dx.doi.org/10.2298/apt1041077s.

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Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples are characterized by extremely high content of total proteins (52.17% - Lana tofu and 56.08% - Balkan tofu). The presence of gallic acid significantly affects the solubility of tofu protein. The applied modifications of traditional procedure of tofu production significantly improved sensory properties of soybean protein products.

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2

Yang, Aijun, та Andrew T. James. "Influence of globulin subunit composition of soybean proteins on silken tofu quality. 1. Effect of growing location and 11SA4 and 7Sα’ deficiency". Crop and Pasture Science 65, № 3 (2014): 259. http://dx.doi.org/10.1071/cp13398.

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Growing location and genotypes are known to affect the subunit composition of the major storage proteins of soybeans, β-conglycinin (7S globulins) and glycinin (11S globulins), which have been associated with tofu quality. In this study, we examined 16 soybean genotypes grown at two locations in Queensland, Australia, for the influence of globulin subunit composition, growing location and genotype × growing location interaction on seed, soymilk and silken tofu properties. These genotypes comprised four groups: with all globulin subunits, without 11SA4, without 7Sα’, or without 11SA4 and 7Sα’. There were significant differences in the major protein subunits among the genotypes and the four groups and between locations. Significant genotypic and location differences were also observed in the properties of the seed, soymilk and silken tofu. There were no significant genotype × location interactions. The group without 11SA4 had less 11S and more 7S globulins, resulting in the lowest 11S/7S ratio. The silken tofu from this group had firmer texture and less water loss than the group containing all globulin subunits. The results suggested that genotypes of differing globulin subunit composition may produce tofu with different qualities and the effect of globulin subunit composition on tofu quality could be affected by growing location and the absence of certain globulin subunits.

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3

Prayekti, Endah, and Thomas Sumarsono. "ANALISIS JUMLAH DAN MORFOLOGI Penicillium spp PADA MEDIA AMPAS TAHU." Jurnal SainHealth 3, no. 2 (2019): 1. http://dx.doi.org/10.51804/jsh.v3i2.597.1-8.

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Tofu waste is generally used for animal feed, potential for biogas production, and as a traditional food. Opportunities for the use of tofu waste are very wide because of the high nutrient content of tofu waste. Tofu waste nutrient content has the potential to be utilized as an alternative medium for mold growth. One type of mold that is often analyse in the laboratory is from the genusPenicillium. This study aims to determine the composition of an alternative growth media from tofu waste for Penicillium spp. This study is an experimental laboratory with the independent variable of tofu waste mass (0,1,2,3,4,5 gr) and sucrose mass (0,2,4,6 gr), while the dependent variable observed from this study includes the amount Penicillium spp colonies and their growth characteristics in tofu waste media. Both dependent variable observed then compared with Potato Dextrose Agar (PDA) as commercial media Tofu waste composition used in this study were (gr/100mL) : tofu waste (0, 1, 2, 3, 4, 5 gr), sucrose (0, 2, 4, 6 gr), aquadest (100mL), and agar powder (1,5gr). Statistical results using the Kruskal-Wallis Test showed the difference of the use of sucrose 2 and 6 gr in the media on thePenicillium spp colonies number. Colony morphology showed better performance at 5 gr of tofu waste mass. Morphological analysis shows the differences in morphological characters which are quite far from commercial media as a control using PDA. As conclusion, tofu waste media can be used to growPenicillium spp, but it is necessary to add some components both in the form of elements and compounds to tofu waste media to be able to display results that can approach commercial media.

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4

METUSSIN, R., I. ALLI, and S. KERMASHA. "Micronization Effects on Composition and Properties of Tofu." Journal of Food Science 57, no. 2 (1992): 418–22. http://dx.doi.org/10.1111/j.1365-2621.1992.tb05507.x.

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5

James, Andrew T., and Aijun Yang. "Influence of globulin subunit composition of soybean proteins on silken tofu quality. 2. Absence of 11SA4 improves the effect of protein content on tofu hardness." Crop and Pasture Science 65, no. 3 (2014): 268. http://dx.doi.org/10.1071/cp13399.

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Soybean variety Bunya was developed in Australia to provide a better quality bean for tofu manufacturers. It is null for globulin subunit 11SA4. We investigated the effect of both the Bunya genetic background and the11SA4 subunit on tofu properties using genotypes containing 11SA4, with and without Bunya parentage, or lacking 11SA4 with Bunya parentage. Both Bunya parentage and 11SA4 significantly influenced globulin subunit composition and tofu texture. The group lacking 11SA4 had lower seed protein content, the largest seeds and the highest 7S and the lowest 11S content and produced the hardest tofu. Examination of the impact of 11SA4 null on tofu texture at four protein contents (380–440 g kg–1) over four coagulant (2.0–3.5 g kg–1) levels revealed that the absence of 11SA4 produced firmer tofu across the protein and coagulation levels tested, and this difference was larger than that from higher protein or coagulation levels. These results demonstrated that the absence of the 11SA4 subunit could increase tofu hardness to a level that otherwise could only be achieved with much higher seed protein content.

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6

Guan, Xiangfei, Xuequn Zhong, Yuhao Lu, et al. "Changes of Soybean Protein during Tofu Processing." Foods 10, no. 7 (2021): 1594. http://dx.doi.org/10.3390/foods10071594.

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Tofu has a long history of use and is rich in high-quality plant protein; however, its production process is relatively complicated. The tofu production process includes soybean pretreatment, soaking, grinding, boiling, pulping, pressing, and packing. Every step in this process has an impact on the soy protein and, ultimately, affects the quality of the tofu. Furthermore, soy protein gel is the basis for the formation of soy curd. This review summarizes the series of changes in the composition and structure of soy protein that occur during the processing of tofu (specifically, during the pressing, preservation, and packaging steps) and the effects of soybean varieties, storage conditions, soybean milk pretreatment, and coagulant types on the structure of soybean protein and the quality of tofu. Finally, we highlight the advantages and limitations of current research and provide directions for future research in tofu production. This review is aimed at providing a reference for research into and improvement of the production of tofu.

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7

Poysa, V., L. Woodrow, and K. Yu. "Effect of soy protein subunit composition on tofu quality." Food Research International 39, no. 3 (2006): 309–17. http://dx.doi.org/10.1016/j.foodres.2005.08.003.

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8

Nurhilal, Mohammad, Purwiyanto Purwiyanto, and Galih Mustiko Aji. "PENGARUH KOMPOSISI DAN WAKTU FERMENTASI CAMPURAN LIMBAH INDUSTRI TAHU DAN KOTORAN SAPI TERHADAP KANDUNGAN GAS METHANE PADA PEMBANGKIT BIOGAS." JTT (Jurnal Teknologi Terapan) 6, no. 1 (2020): 47. http://dx.doi.org/10.31884/jtt.v6i1.239.

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Biogas is alternative energy produced from the anaerobic activity process of methane bacteria obtained by fermentation. Anaerobic activation is a sequence of microorganism processes breaking down biodegradable materials without oxygen. Biogas is mostly produced from cow dung and tofu industry waste that has the potential to contain methane (CH4), carbon dioxide (CO2) and hydrogen sulfide (H2S). To reduce the content of (CO2) and (H2S) and to increase the element of methane gas, the purification process is needed to do. Purification can be carried out by absorption techniques using water, NaOH solution, and zeolite/silica gel. The purpose of this study is to examine the methane gas content of variations in the composition of cow dung and tofu liquid waste and the fermentation time. The method used was an experiment by varying the composition of cow dung and tofu liquid waste by 40%: 60%; 50%: 50%; and 60%: 40%, as well as variations in the fermentation time of120, 168 and 216 hours of fermentation. The results showed that the highest methane gas content in the composition of a mixture of cow dung and tofu liquid waste was 50:50 in 168 hours of fermentation which was equal to 2.806%. The content of methane gas was influenced by the fermentation time, the pH conditions in the digester, and the intensity of stirring the biogas material in the digester.

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9

HOU, H. J., and K. C. CHANG. "STORAGE CONDITIONS AFFECT SOYBEAN COLOR, CHEMICAL COMPOSITION AND TOFU QUALITIES." Journal of Food Processing and Preservation 28, no. 6 (2004): 473–88. http://dx.doi.org/10.1111/j.1745-4549.2004.24015.x.

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10

Gultom, Erdiana, Hestina Hestina, Nova Florentina, and Barita Aritonang. "Paper making and characterization from waste coconut and tofu dregs." Jurnal Pendidikan Kimia 13, no. 2 (2021): 159–71. http://dx.doi.org/10.24114/jpkim.v13i2.27028.

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Research on paper made from coconut and tofu waste has been carried out using the alkalization method of separation technique, with the optimum composition as follows: NaOH concentration used is 3.0% and cooking temperature is 100 0C and the time required is 90 minutes. The results of the catheterization test of paper made from coconut dregs and tofu have a water content of 3.2%; pH 6.9, pulp content 65.75%; cellulose content 80.22%; lignin content 18.27%. The results of the FT-IR spectrum analysis of coconut pulp and tofu pulp are suitable for use as raw materials for making paper because they contain cellulose fibers. This is indicated by the appearance of the O-H hydroxyl group which is observed at a wavenumber of 3312 cm-1. Based on the SEM results, the surface morphology of the coconut pulp and tofu combination paper shows that the surface structure is the denser the fiber bonds, the smaller the fiber diameter, the better the mechanical properties. The results of the research conclusions explain that, paper made from coconut and tofu waste has met the requirements set by SNI 14-0444-1989. Keywords: Paper, Cellulose, Coconut pulp, Tofu pulp, Lignin

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11

Sabir, Nurul Charismawaty, Lahming Lahming, and Andi Sukainah. "Analisis Karakteristik Crackers Hasil Substitusi Tepung Terigu Dengan Tepung Ampas Tahu." Jurnal Pendidikan Teknologi Pertanian 6, no. 1 (2020): 51. http://dx.doi.org/10.26858/jptp.v6i1.11178.

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This study aims to determine the chemical quality and organoleptic level of panelist acceptance of crackers resulting from the substitution of wheat flour with tofu dregs flour. This research is a quantitative research with an experimental approach. This study uses a Completely Randomized Design (CRD) with four treatments with the ratio of wheat flour and tofu dregs flour, namely 100%:0%, 75%:25%, 50%:50%, and 25%:75% with 3 repetitions. This research was carried out in two stages. The first stage is making tofu dregs flour and then the second stage is making crackers. The variables observed in this study were chemical tests which included water content, ash content, protein, carbohydrates, crude fiber and organoleptic tests. Data were processed using SPSS version 21, with the method of analysis of variance (ANOVA) and continued with the DMRT test (Duncan). The results showed that the addition of tofu dregs flour gave effect to the crackers produced, so that the best treatment was found, namely treatment A with a composition of 75% wheat flour and 25% tofu dregs flour.

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12

Nur Laili, Rizki Putri, Farida Arinie Soelistianto Arinie Soelistianto, Nanak Zakaria, and Nurul Hidayati. "Monitoring Kekenyalan Tahu Kedelai dengan Sensor Kapasitif Menggunakan Mikrokontroller Berbasis Android." E-JOINT (Electronica and Electrical Journal Of Innovation Technology) 2, no. 1 (2021): 35–42. http://dx.doi.org/10.35970/e-joint.v2i1.752.

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Tofu has the best quality vegetable protein because it has the most complete amino acid composition and is believed to have high digestibility (85% -98%). According to SNI 01-3142-1998 and SII No. 0270-1990 testing criteria for soy tofu based on smell, taste, color, appearance, or texture. Tofu soybeans are prone to physical or texture damage due to factors such as inappropriate pH levels and insufficient storage which results in damaged tofu. Therefore in this study, it is proposed to determine the elasticity of soy tofu with the parameters tested are the pH level in the manufacture of soy tofu, the storage temperature, and the capacitance value to see how thick the tofu is with a capacitive sensor using the capacitor principle. Where the parallel plate capacitor is a capacitor consisting of two parallel metal plates. The test results of all sensors are sent to the database and will be displayed on the page on the Android application which will provide real-time sensor output information to the user. Based on the results of testing on this system using a pH sensor, the pH value is around 3-4 which indicates that the pH level used is very good for use in tofu processing, at pH 4.56 with storage at 29 ° C the highest elastic capacitance value is 3.58. In testing data delivery, the throughput value is 4336,217 b / s and the smallest delay value is 0.017ms because the smaller the delay value, the better the quality of data transmission because there will be no delay in sending data.

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13

Adisasmito, Sanggono, Carolus Borromeus Rasrendra, Hengky Chandra, and Mohammad Adimas Gunartono. "Anaerobic Reactor for Indonesian Tofu Wastewater Treatment." International Journal of Engineering & Technology 7, no. 3.26 (2018): 30. http://dx.doi.org/10.14419/ijet.v7i3.26.17456.

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An Upflow Anaerobic Sludge Blanket (UASB) reactor was used to process liquid wastes from a tofu industry with COD (Chemical Oxygen Demand) 7619 mg/L, pH 4, and TSS (Total Suspended Solid) 1035 mg/L. This work is part of efforts to clean Citarum River in West Java, Indonesia, named as Citarum Harum national program. The liquid Hydraulic Retention Time (HRT) in the reactor was varied from 2, 3, 4, and 5 days and the resulting COD outputs were 6783 mg/L, 6494 mg/L, 5806 mg/L, and 4722 mg/L respectively. The results represented up to 38% in COD reduction. Biogas was produced from the UASB Reactor with the maximum production rate of 1.56 mL/min. The composition of the biogas was methane (56.4% -mole), carbon dioxide (42.7% -mole), and impurities (0.9% -mole) with the Lower Heating Value (LHV) of 20.2 MJ/Nm3.

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14

Yang, Aijun, and Andrew T. James. "Effects of soybean protein composition and processing conditions on silken tofu properties." Journal of the Science of Food and Agriculture 93, no. 12 (2013): 3065–71. http://dx.doi.org/10.1002/jsfa.6140.

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15

LIJUN, Y., L. LITE, L. ZAIGUI, E. TATSUMI, and M. SAITO. "Changes in isoflavone contents and composition of sufu (fermented tofu) during manufacturing." Food Chemistry 87, no. 4 (2004): 587–92. http://dx.doi.org/10.1016/j.foodchem.2004.01.011.

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16

China, M. Ameka Hamilton, Olumati N. Precious, and Friday Owuno. "Utilization of Fluted Pumpkin (Telfairia occidentalis) Seed Milk for the Production of Textured Vegetable Protein." European Journal of Agriculture and Food Sciences 3, no. 4 (2021): 4–9. http://dx.doi.org/10.24018/ejfood.2021.3.4.81.

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textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat and crude fibre contents. There was no significant (p<0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.

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17

Ni’mah, Lailan. "BIOGAS FROM SOLID WASTE OF TOFU PRODUCTION AND COW MANURE MIXTURE: COMPOSITION EFFECT." CHEMICA: Jurnal Teknik Kimia 1, no. 1 (2014): 1. http://dx.doi.org/10.26555/chemica.v1i1.500.

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18

Stanojevic, Sladjana P., Miroljub B. Barać, Mirjana B. Pešić, and Biljana V. Vucelic-Radovic. "Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process." LWT 126 (May 2020): 109309. http://dx.doi.org/10.1016/j.lwt.2020.109309.

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19

deMan, L., J. M. deMan, and R. I. Buzzell. "Composition and Properties of Soymilk and Tofu Made From Ontario Light Hilum Soybeans." Canadian Institute of Food Science and Technology Journal 20, no. 5 (1987): 363–67. http://dx.doi.org/10.1016/s0315-5463(87)71332-7.

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20

ZEE, JOHN A., ARMAND BOUDREAU, MARGUERITE BOURGEOIS, and RENEE BRETON. "Chemical Composition and Nutritional Quality of Faba Bean (Vicia faba L. Minor) Based Tofu." Journal of Food Science 53, no. 6 (1988): 1772–74. http://dx.doi.org/10.1111/j.1365-2621.1988.tb07839.x.

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21

Ishihara, Michiko, Harmit Singh, Glen Chung, and Chick Tam. "Content composition and antioxidant activity of isoflavones in commercial and homemade soymilk and tofu." Journal of the Science of Food and Agriculture 87, no. 15 (2007): 2844–52. http://dx.doi.org/10.1002/jsfa.3041.

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22

Widayat, Widayat, and H. Hadiyanto. "PEMANFAATAN LIMBAH CAIR INDUSTRI TAHU UNTUK PRODUKSI BIOMASSA MIKROALGA Nannochloropsis Sp SEBAGAI BAHAN BAKU BIODIESEL." Reaktor 15, no. 4 (2016): 253. http://dx.doi.org/10.14710/reaktor.15.4.253-260.

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Indonesia is one of one of productive tofu producer both for industry or home made scale. Tofu industries contribute wastewater up to 20 millions cubic meter (m3) per year. Currently, tofu waste water was treated by anaerobic and aerobic methods which reveal some disadvantages. To overcome the disadvantages of both methods, wastewater of tofu industry was used as a medium for the cultivation of microalgae. Nannochloropsis sp is one of microalgae species which has high content of lipid and thus can be converted to biodiesel. This study examined the growth rate, biomass productivity, reduced organic levels of COD and BOD, and total lipid of microalgae Nannochloropsis sp which cultivated in tofu wastewater medium. The optimum growth of Nannochloropsis sp was found at 20% vol of liquid waste water which produce lipids of 34.25 % and also can reduce COD up to 77.40 %. The optimum nutrients of NaHCO3 was showed at the composition of 70 mg / L which decrease COD up to 78.81 % and produce lipids 16.841 %. The addition of nutrition every 4 days was able to reduce the COD up to 81.835 % and produce 14.195 % yield of lipids. Keywords: tofu wastewater, Nannochloropsis sp., biodiesel, COD & BODAbstrak Indonesia merupakan salah satu negara penghasil tahu yang cukup produktif baik skala industri maupun rumahan. Industri tahu menyumbang limbah cair mencapai 20 juta meter kubik (m3) per tahun. Pada saat ini pengolahan limbah tahu cair dilakukan dengan metode anaerobik maupun aerobik. Akan tetapi kedua metode tersebut memiliki beberapa kelemahan. Untuk mengatasi kelemahan kedua metode tersebut, limbah tahu cair dapat dimanfaatkan sebagai media kultivasi mikroalga. Nannochloropsis sp merupakan mikroalga yang mampu menghasilkan lipid yang besar tersebut dapat dikonversi menjadi salah satu energi alternative biodiesel. Dalam penelitian ini dikaji laju pertumbuhan, produktivitas biomassa, penurunan kadar organik COD dan BOD, dan total lipid mikroalga jenis Nannochloropsis sp yang dikultivasi pada medium limbah tahu cair. Pertumbuhan Nannochloropsis sp. optimum pada medium 20% volume limbah tahu cair yang menghasilkan lipid sebanyak 34,25% dan dapat menurunkan COD hingga 77,40%. Penambahan nutrisi NaHCO3optimum pada komposisi 70 mg/l yang mampu menurunkan COD sebesar 78,81% dan menghasilkan lipid sebanyak 16,841%. Waktu penambahan nutrisi setiap 4 hari sekali mampu menurunkan COD sebesar 81,835% dan menghasilkan lipid sebesar 14,195%. Keywords: limbah tahu, Nannochloropsis sp., biodiesel, COD & BOD

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23

Febriyanti, Anugerah Eka, Cut Nanda Sari, and Adisyahputra Adisyahputra. "EFEKTIVITAS MEDIA PERTUMBUHAN KHAMIR KOMERSIAL (Saccharomyces cerevisiae) UNTUK FERMENTASI BIOETANOL DARI ECENG GONDOK (Eichhornia crassipes)." BIOMA 12, no. 2 (2017): 112. http://dx.doi.org/10.21009/bioma12(2).6.

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This study aims to find growth medium commercial yeast (S.cerevisiae) and determine the optimum composition of bioethanol fermentation. This research was conducted at the Laboratory of Bioprocess PPPTMGB “LEMIGAS” along May to September 2015. The method used is experiment using a completely randomized design consisting of two treatment. The first treatment is an alternative growth media utilization, namely, tofu liquid waste, coconut water and a mixture of both. The second treatment is the composition of the fermentation with sugar content of 100 ml, 150 ml and 200 ml with the addition of 10 ml starter in each experiment. Data of commercial yeast cell growth (S.cerevisiae) on alternative growth media were analyzed by Anova one way. The results showed that there was an interaction of commercial yeast cell growth (S.cerevisiae) on alternative growth media. Post-hoc test showed the alternative media that consists of a mixture of tofu liquid waste and coconut water produce the highest commercial yeast cell growth at 25,8 x107 with a 7.62 log value (cells/ml). The most optimum of bioethanol produced in the fermentation process is on sugar 100 ml by the addition of 10 ml starter acquire as much as 45 ml of ethanol content.

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Sidik Siregar, Ryan Fajar, Erwin Pane, and Siti Mardiana. "Pengujian Beberapa Varietas Jamur Tiram Pada Kombinasi Mediaserbuk Ampas Tebu Dan Serbuk Gergajian Dengan Penambahan Molase Dan Limbah Ampas Tahu." Jurnal Ilmiah Pertanian ( JIPERTA) 1, no. 1 (2020): 26–36. http://dx.doi.org/10.31289/jiperta.v1i1.92.

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Oyster mushroom is one of the most popular consumed mushrooms and also gives benefit for the body because it contains high nutrition and low fat. The goal of this research was to know and analyse the increase growth of some varieties of oyster mushroom on the bagasse media by adding molasses and tofu dregs. The research method was completely factorial randomized design (RAL Factorial) with two factors. The first factor was the media composition of sawdust and bagasse powder and The second factor was oyster musroom. The data analysis was tested by Anova and continued with duncan test if the results of variance were significantly different to very real. The results showed that the best treatment for mycelium growth on M1 media (100% bagasse + 1% molasses + 6% tofu dregs) with the best combination M2V3 (75% bagasse + 25% sawdust + 1% molasses + tofu dregs 6% on brown oyster mushroom). The largest stem diameter for V1 (white oyster mushroom) was 9.24 cm at the first harvest, and 9.01 cm the second harvest. The best length of the stalk in V3 variety (brown oyster mushroom) was 4.94 cm at the first harvest and 5.11 cm the second harvest. The best treatment on oyster mushroom production showed that variety V1 (white oyster mushroom) showed high production at the first harvest 130.25 grams and the second harvest 132.83 grams.

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Poysa, V., and L. Woodrow. "Stability of soybean seed composition and its effect on soymilk and tofu yield and quality." Food Research International 35, no. 4 (2002): 337–45. http://dx.doi.org/10.1016/s0963-9969(01)00125-9.

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26

Sari, A. M., and AB Syamsudin. "Effect of tofu waste flour composition to hedonic test level and proximate test of Bread." IOP Conference Series: Materials Science and Engineering 674 (November 14, 2019): 012012. http://dx.doi.org/10.1088/1757-899x/674/1/012012.

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27

Murugkar, D. Agrahar. "Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu." Journal of Food Science and Technology 51, no. 5 (2011): 915–21. http://dx.doi.org/10.1007/s13197-011-0576-9.

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28

Buchori, Luqman, Setia Budi Sasongko, Didi Dwi Anggoro, and Nita Aryanti. "PENGAMBILAN MINYAK KEDELAI DARI AMPAS TAHU SEBAGAI BAHAN BAKU PEMBUATAN BIODIESEL." Jurnal Ilmu Lingkungan 10, no. 2 (2012): 49. http://dx.doi.org/10.14710/jil.10.2.49-53.

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ABSTRAK Kedelai adalah komoditi terbesar setelah padi di Indonesia. Kebutuhannya mencapai 2,3 juta ton per tahun. Dari jumlah tersebut 50% dikonsumsi berupa tempe, 40% berupa tahu, dan 10% berupa minyak kedelai. Dari produksi tahu, dihasilkan limbah ampas tahu. Dalam penelitian ini, lemak pada ampas tahu diekstraksi untuk mendapatkan minyak kedelai yang dijadikan bahan baku biodiesel. Hasil ekstraksi kemudian dianalisa untuk dibandingkan dengan standar bahan baku biodiesel. Penelitian ini bertujuan untuk menghitung berat lemak yang terekstrak dari ampas tahu terhadap lama waktu ekstraksi dan jenis solven yang digunakan, serta mengetahui komposisi minyak ampas tahu tersebut. Hasil penelitian menunjukan bahwa waktu ekstraksi dan jenis solven mempengaruhi jumlah lemak yang dapat terekstrak. Benzene merupakan solven yang dapat mengekstrak minyak lebih baik daripada solven toluene dan n-heksane. Solven benzene memiliki waktu optimum lima jam untuk mengekstrak lemak yang terdapat di dalam ampas tahu. Dari hasil analisa, diketahui bahwa kadar FFA minyak kedelai yang menggunakan solven benzene sebesar 4,8%, lebih kecil daripada menggunakan solven toluene (5,4%) dan n-heksan (5,8%). Sedangkan bilangan penyabunan diperoleh 184,22 mgKOH/gr untuk benzene, 193,55 mgKOH/gr untuk toluene dan 184,22 mgKOH/gr untuk n-heksan. Kandungan posfor yang didapat sebesar 0,19 untuk benzene, 0,23 untuk toluene dan 0,12% untuk n-heksan. Nilai ini masih dalam kategori besar sehingga harus melewati pretreatment terlebih dahulu sebelum melewati proses transesterifikasi menjadi biodiesel. Kata Kunci: ampas tahu; biodiesel; kedelai; minyak kedelai; transesterifikasi ABSTRACT Soybeans are the largest commodity after rice in Indonesia. Needs to reach 2.3 million tons per year. Of this amount 50% is consumed in the form of tempeh, 40% in the form of knowing, and 10% of soybean oil. From tofu production, tofu waste generated. In this study, fat on tofu extracted for soybean oil used as biodiesel feedstock. The results are then analyzed for compared to standard biodiesel feedstock. This study aimed to calculate the weight of fat extracted from the tofu waste to extraction time and the type of solvent and determines the composition of the oil tofu. The results showed that the extraction time and the type of solvent affects the amount of fat that can be extracted. Benzene is a solvent that can extract oil better than the solvents toluene and n-hexane. Benzene had five hours optimum to extract the fat in the tofu. From the analysis, it is known that the FFA content of soybean oil using benzene was 4.8%, smaller than toluene (5.4%) and n-heksane (5.8%). While these numbers obtained by saponification 184.22 mgKOH/gr for benzene, 193.55 mgKOH/gr for toluene and 184.22 mgKOH/gr for n-heksane. The content of phosphorus of 0.19 for benzene, 0.23 for toluene and 0.12% for n-heksane. This value is still in the major categories that must be passed before pretreatment process trough transesterification into biodiesel. Keywords: tofu waste; biodiesel; soybean; soybean oil; transesterification

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Murekatete, Nicole, Caimeng Zhang, Eric Karangwa, and Yufei Hua. "Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials." International Journal of Food Engineering 11, no. 3 (2015): 307–21. http://dx.doi.org/10.1515/ijfe-2015-0007.

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Abstract Coagulants and raw materials effects on the sensory characteristics of acid and salt-induced soft tofu-type gels were investigated and compared. Gels made from soybean were more whitish than the ones made from SPI with L* values between 79.743 and 80.847. Similarly, the raw materials affected more the volatile compounds composition than the coagulants. It was also established that CaSO4 produced softer gels with hardness values varying between 104 and 145 g compare to 173 and 302 g for acid-induced gels. Salt-induced soybean gels demonstrated the highest score for beany taste (7.67), bitter taste (7.39) and mouthfeel (7.25). Correlation results depicted that the volatile compounds did not have a positive nor negative significant impact on mouthfeel of soft tofu gels; however, they were significantly correlated to beany and bitter taste. Furthermore, all free amino acids were positively correlated to beany, bitter taste and mouthfeel except cysteine. Glutamic acid, alanine, tyrosine, methionine and isoleucine free amino acids showed a significant influence on beany taste; while, glutamic acid, tyrosine, methionine and isoleucine showed a significant impact on bitter taste.

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Elias, E. Escueta, C. Bourne Malcolm, and F. Hood Lamartine. "Effect of Boiling Treatment of Soymilk on the Composition, Yield, Texture and Sensory Properties of Tofu." Canadian Institute of Food Science and Technology Journal 19, no. 2 (1986): 53–56. http://dx.doi.org/10.1016/s0315-5463(86)71416-8.

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ESCUETA, ELIAS E., MALCOLM C. BOURNE, and LAMARTINE F. HOOD. "Effect of Coconut Cream Addition to Soymilk on the Composition, Texture, and Sensory Properties of Tofu." Journal of Food Science 50, no. 4 (1985): 887–90. http://dx.doi.org/10.1111/j.1365-2621.1985.tb12973.x.

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James, Andrew T., and Aijun Yang. "Interactions of protein content and globulin subunit composition of soybean proteins in relation to tofu gel properties." Food Chemistry 194 (March 2016): 284–89. http://dx.doi.org/10.1016/j.foodchem.2015.08.021.

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Jackson, C. J. C., J. P. Dini, C. Lavandier, et al. "Effects of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu." Process Biochemistry 37, no. 10 (2002): 1117–23. http://dx.doi.org/10.1016/s0032-9592(01)00323-5.

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Rowan, J. A., E. C. Rush, V. Obolonkin, M. Battin, T. Wouldes, and W. M. Hague. "Metformin in Gestational Diabetes: The Offspring Follow-Up (MiG TOFU): Body composition at 2 years of age." Diabetes Care 34, no. 10 (2011): 2279–84. http://dx.doi.org/10.2337/dc11-0660.

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Sitasari, Anisa Nur, and Adian Khoironi. "Evaluasi Efektivitas Metode dan Media Filtrasi pada Pengolahan Air Limbah Tahu." Jurnal Ilmu Lingkungan 19, no. 3 (2021): 565–75. http://dx.doi.org/10.14710/jil.19.3.565-575.

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Peningkatan jumlah industri tahu di Indonesia diiringi dengan meningkatnya jumlah limbah industri tahu yang perlu mendapat perhatian khusus. Limbah tahu dengan kandungan bahan organik tinggi memberikan dampak negatif bagi sistem perairan jika dibuang tanpa adanya pengolahan. Penelitian ini dilakukan dengan tujuan untuk mempelajari metode yang efektif dalam mengolah limbah tahu dengan variasi media filtrasi. Penelitian ini dilakukan dengan menggunakan 2 metode yang diperlakukan pada 2 kolom filtrasi dengan media filtrasi yang berbeda. Susunan media utama pada kolom filtrasi 1 berupa bioball dan kolom filtrasi 2 berupa bioring. Metode batch dan kontinyu diperlakukan pada dua jenis kolom filtrasi tersebut. Ketinggian total media filtrasi untuk setiap kolom adalah 20 cm dengan volume air limbah 5 liter. Hasil penelitian menunjukkan adanya peningkatan kualitas air limbah tahu pada sampel hari ke 1 dengan terjadinya penurunan konsentrasi COD pada kolom 1 dengan perlakuan metode batch sebanyak 18,12%. Peningkatan konsentrasi DO paling optimal pada kolom 1 dengan perlakuan metode kontinyu sebanyak 18,03%. Selanjutnya konsentrasi pH terjadi peningkatan secara signifikan pada kolom 2 dengan perlakuan metode batch sebanyak 41,27%. Sedangkan penurunan konsentrasi kekeruhan diperoleh pada kolom 1 dengan perlakuan metode batch sebanyak 57,22%. Perlakuan limbah tahu dengan metode batch pada waktu tinggal 1 hari memberikan peningkatan kualitas air limbah tahu yang lebih baik meskipun pada waktu tinggal yang lebih lama terjadi penurunan kualitas akibat terjadinya proses dekomposisi yang tidak terkontrol. Lebih lanjut, perlu dilakukan penelitian dengan melibatkan mikroorganisme selektif pada penyaring lambat dengan metode batch agar dihasilkan penurunan konsentrasi COD yang lebih signifikan. ABSTRACTThe increase in the number of tofu industries in Indonesia is accompanied by an increase in the amount of tofu industrial waste that needs special attention. Tofu waste with high organic matter content has a negative impact on aquatic systems if it is disposed of without treatment. The aim of this research was to study the effective method of treating tofu waste with a variety of filtration media. This research was conducted using 2 methods which were treated on 2 filtration columns with different filtration media. The composition of the main media in first filtration column is bioball and second filtration column is bioring. Batch and continuous methods are applied to the two types of filtration columns. The total height of the filtration media for each column is 20 cm with a volume of 5 liters of wastewater. The results showed an increase in the quality of tofu wastewater on the first day of the sample with a decrease in COD concentration in first column with the batch method treatment of 18.12%. The most optimal increase in DO concentration in first column with continuous method treatment was 18.03%. Furthermore, the pH concentration increased significantly in second column with the batch method treatment as much as 41.27%. While the decrease in turbidity concentration was obtained in column 1 with batch method treatment as much as 57.22%. The treatment of tofu waste using the batch method at a residence time of 1 day provides a better-quality improvement of tofu wastewater although at a longer residence time there is a decrease in quality due to an uncontrolled decomposition process. Furthermore, it is necessary to conduct research involving selective microorganisms in a slow filter with a batch method in order to produce a more significant reduction in COD concentration.

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OKUBO, Kazuyoshi, Toshiyuki KOSUGI, Tadasi HONNMA, Kouichi ROKUKAWA, and Akitugu YANO. "Studies on Yu fraction as a by-product on Tofu processing. Part I. Protein composition of Yu (supernatant of coagulated soymilk) and preliminary protein recovery from Yu on Tofu processing." NIPPON SHOKUHIN KOGYO GAKKAISHI 36, no. 3 (1989): 231–36. http://dx.doi.org/10.3136/nskkk1962.36.3_231.

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Fresán, Ujué, and Holly Rippin. "Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?" Nutrients 13, no. 9 (2021): 3291. http://dx.doi.org/10.3390/nu13093291.

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Plant-based cheese is one of the most increasingly consumed dairy alternatives. Evidence is lacking on their nutritional quality. We aimed to evaluate the nutritional composition of the plant-based cheese options available in Spanish supermarkets, and how they compare with dairy cheese. An audit of plant-based cheese alternatives has been conducted in seven of the most common supermarkets. For each product, the nutritional content per 100 g and ingredients were collected. Data on generic dairy cheese were retrieved from the BEDCA website. Descriptive statistics (median, minimum and maximum) were used to characterize the plant-based cheese products, for both all the products and grouped by main ingredients (i.e., coconut oil, cashew nuts and tofu). Mann–Whitney U tests were used for comparisons between dairy and different types of plant-based cheese. The coconut oil-based products (the large majority of plant-based cheese products, n = 34) could not be considered as healthy foods. Their major ingredients were refined coconut oil and starches and were high in saturated fats and salt. The other smaller groups, cashew nut- (n = 4) and tofu-based (n = 2), showed a healthier nutritional profile. Replacing dairy cheese with these groups could be nutritionally beneficial. Future investigations should address the health effects of substituting dairy cheese with these products.

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Ndife, Joel, Itohan Imade, and James Samaila. "Production and quality evaluation of soy cheese (tofu) using various coagulants." Croatian journal of food science and technology 13, no. 1 (2021): 36–42. http://dx.doi.org/10.17508/cjfst.2021.13.1.05.

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Food formulations that incorporate soy ingredients are being exploited as veritable alternatives. Cheese analogues are healthy alternatives to obtain the benefits of consuming functional foods. There is a need to enhance the production and quality of soy cheese. In this study, soy cheese (tofu) samples were prepared from soybean using four selected coagulants - Moringa oleifera seed extract (MC), tamarind seed extract (TC), lime juice (LC) and alum (AC). The effects of the coagulants on the physicochemical, microbial and sensory qualities of the soy cheese samples were evaluated. The results of the physical properties of the samples showed that MC had higher yield (12.84%) and acidity (0.37%), while AC had the highest values in hardness (84.55%) and dry matter (36.72%) content. The result of the proximate composition revealed that MC had the lowest moisture content (60.52 %) and the highest protein content (22.51%). The ash content of the soy cheese samples from plant coagulants MC (3.00%), TC (2.80%) and LC (3.5%) were lower than that of the alum coagulant AC (3.89%). The cheese from alum coagulant (AC) had more minerals than those from plant coagulants. TC had the highest vitamin C (2.69 mg/100 g), while MC had the highest vitamin B1 (6.07 mg/100 g) and B2 (29.21 mg/100 g) contents. There was no detection of coliform in the soy cheese samples. There were no significant differences (p&gt;0.05) in the appearance and overall acceptability of MC sample and LC sample MC sample from Moringa oleifera seed extract coagulant had the highest sensory scores for flavour (8.35), texture (8.40) and overall acceptability (8.63). The results of quality properties of the cheese samples differed with the coagulants used. Moringa Oleifera coagulated cheese (MC) had superiority in nutrients and sensory qualities Hence, it is recommended for tofu production.

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Kudełka, Wanda, Małgorzata Kowalska, and Marzena Popis. "Quality of Soybean Products in Terms of Essential Amino Acids Composition." Molecules 26, no. 16 (2021): 5071. http://dx.doi.org/10.3390/molecules26165071.

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The content of protein, moisture content and essential amino acids in conventional and genetically modified soybean grain and selected soybean products (soybean pâté, soybean drink, soybean dessert, tofu) was analyzed in this paper. The following comparative analysis of these products has not yet been carried out. No differences were observed in the amino acid profiles of soybeans and soybean products. The presence of essential amino acids was confirmed except for tryptophan. Its absence, however, may be due not to its absence in the raw material, but to its decomposition as a result of the acid hydrolysis of the sample occurring during its preparation for amino acid determination. Regardless of the type of soybean grain, the content of protein, moisture content and essential amino acids was similar (statistically insignificant difference). Thus, the type of raw material did not determine these parameters. There was a significant imbalance in the quantitative composition of essential amino acids in individual soybean products. Only statistically significant variation was found in genetically modified and conventional soybean pâté. Moreover, in each soy product their amount was lower irrespective of the raw material from which they were manufactured. Therefore, the authors indicate the necessity of enriching soybean products with complete protein to increase their nutritional value.

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Zhao, Chang-Cheng, Pyo-Hyeon Kim, and Jong-Bang Eun. "Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey." LWT 117 (January 2020): 108618. http://dx.doi.org/10.1016/j.lwt.2019.108618.

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Sulastri, Ani, and Baso Manguntungi. "ANALISIS VIABILITAS LACTOBACILLUS LACTIS PADA INOVASI MEDIA DASAR PERTUMBUHAN ALTERNATIF DAN MEDIA DASAR PENEPUNGAN BAKTERI ASAM LAKTAT." Jurnal TAMBORA 4, no. 2 (2020): 16–22. http://dx.doi.org/10.36761/jt.v4i2.635.

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The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used for bacterial growth such as whey tofu + 5% sucrose + 1% urea. The alternative media was incubated for 24 hours. Bacterial growth was observed at 0, 4, 8 and 16 hours using the TPC (Total Plate count) method. Various media Lactobacillus lactis bacterial deposition was grown on MRSB media and dried with freeze dry for 48 hours and the viability of Lactobacillus lactis was tested. The basic growth media that can be used are Lactobacillus lactis bacteria, namely whey tofu + sucrose 5% + urea 1% as well as Lactobacillus lactis viability results in various media which are grown on MRS media and various alternative media shows that the media has a 100% carrageenan composition able to maintain the viability of Lactobacillus lactis cells.

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Silva, Josemeyre Bonifácio da, Mercedes Concórdia Carrão-Panizzi, and Sandra Helena Prudêncio. "Chemical and physical composition of grain-type and food-type soybean for food processing." Pesquisa Agropecuária Brasileira 44, no. 7 (2009): 777–84. http://dx.doi.org/10.1590/s0100-204x2009000700019.

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The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.

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Zhao, Chang-Cheng, Ji-Ke Lu, and Kashif Ameer. "Effects of tofu whey powder on the quality attributes, isoflavones composition and antioxidant activity of wheat flour pan bread." LWT 143 (May 2021): 111166. http://dx.doi.org/10.1016/j.lwt.2021.111166.

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Santos, Daiane Costa dos, Josemar Gonçalves de Oliveira Filho, Jhessika de Santana Silva, et al. "Okara flour: its physicochemical, microscopical and functional properties." Nutrition & Food Science 49, no. 6 (2019): 1252–64. http://dx.doi.org/10.1108/nfs-11-2018-0317.

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Purpose Okara, which is the residue of hydrosoluble extract from soybean obtained after soymilk and tofu production, has high nutritional value and can be used for ingredient in specific food products. This study aims to evaluate the production and properties (physicochemical, microscopical and functional ones) of okara flour (OF) obtained from okara as a by-product of soymilk and tofu production. Design/methodology/approach Wet okara resulted from the soymilk process underwent convective drying up to reach mass stability (60°C for 12 h). OF properties were analyzed by official methods by AOAC, i.e. mineral composition was evaluated by atomic absorption equipment; color; water absorption index (WAI); milk absorption index (MAI); oil absorption capacity (OAC); and foam capacity (FC) required mixtures with water, milk and oil, separation and gravimetry, respectively; and microstructure was determined by a scanning electron microscope. Findings Results showed the potential OF has as a source of protein (24.74 g/100 g) and dietary fiber (58.27 g/100 g). Regarding its color after the drying process, OF was markedly yellow (b* parameter 20.16). Its WAI was 3.62 g/g, MAI was 4.33 g/g, OAC was 3.68 g/g and FC was 1.32 per cent. The microscopic analysis of OF showed that both loose and agglomerated particles had irregular structures and indefinite forms. Originality/value Production of flour from wet okara can be an alternative use of this by-product. This study showed important characteristics of OF and its possible application to the food industry. Thus, OF was shown as a potential ingredient with high nutritional value.

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Guo, Shun-Tang, та Tomotada Ono. "The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate". Journal of Food Science 70, № 4 (2006): C258—C262. http://dx.doi.org/10.1111/j.1365-2621.2005.tb07170.x.

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Rowan, Janet A., Elaine C. Rush, Lindsay D. Plank, et al. "Metformin in gestational diabetes: the offspring follow-up (MiG TOFU): body composition and metabolic outcomes at 7–9 years of age." BMJ Open Diabetes Research & Care 6, no. 1 (2018): e000456. http://dx.doi.org/10.1136/bmjdrc-2017-000456.

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ObjectiveTo compare body composition and metabolic outcomes at 7–9 years in offspring of women with gestational diabetes (GDM) randomized to metformin (±insulin) or insulin treatment during pregnancy.Research design and methodsChildren were assessed at 7 years in Adelaide (n=109/181) and 9 years in Auckland (n=99/396) by anthropometry, bioimpedance analysis (BIA), dual-energy X-ray absorptiometry (DXA), magnetic resonance imaging (MRI) (n=92/99) and fasting bloods (n=82/99).ResultsIn the Adelaide subgroup, mothers were similar at enrollment. Women randomized to metformin versus insulin had higher treatment glycemia (p=0.002) and more infants with birth weight >90th percentile (20.7% vs 5.9%; p=0.029). At 7 years, there were no differences in offspring measures. In Auckland, at enrollment, women randomized to metformin had a higher body mass index (BMI) (p=0.08) but gained less weight during treatment (p=0.07). Offspring birth measures were similar. At 9 years, metformin offspring were larger by measures of weight, arm and waist circumferences, waist:height (p<0.05); BMI, triceps skinfold (p=0.05); DXA fat mass and lean mass (p=0.07); MRI abdominal fat volume (p=0.051). Body fat percent was similar between treatment groups by DXA and BIA. Abdominal fat percentages (visceral adipose tissue, subcutaneous adipose tissue and liver) were similar by MRI. Fasting glucose, triglyceride, insulin, insulin resistance, glycosylated hemoglobin (HbA1c), cholesterol, liver transaminases, leptin and adiponectin were similar.ConclusionsMetformin or insulin for GDM was associated with similar offspring total and abdominal body fat percent and metabolic measures at 7–9 years. Metformin-exposed children were larger at 9 years. Metformin may interact with fetal environmental factors to influence offspring outcomes.

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Henao Ossa, J. Sebastian, Jorge R. Wagner, and Gonzalo G. Palazolo. "Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium." Food Research International 128 (February 2020): 108772. http://dx.doi.org/10.1016/j.foodres.2019.108772.

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Azizah, Ayu Azkiyah, Arning Wilujeng Ekawati, and Happy Nursyam. "Potential the Black Soldier Fly (Hermetia illucens) in Feed Formulation for Growth of Common Carp (Cyprinus carpio L.)." Research Journal of Life Science 7, no. 3 (2020): 154–61. http://dx.doi.org/10.21776/ub.rjls.2020.007.03.5.

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The utilization of maggot as larvae from black soldier fly is an alternative substitution of fish meal as the primary protein source in fish feed. Maggot is cultivated in 3 different cultivation, the medium used is organic waste, tofu waste, and wheat pollard. The method that used in this research is Completely Randomized Design (CRD) with 3 treatments and 3 replication. This study aims to determine the effect of various types of maggot growth media, 1) with maggot biomass parameters, containers, and growing media conditions maggot, 2) then, exact proximate composition, total amino acids content of the prepupae samples were determined. Based on the results of the analysis, each dose of treatment (media) has an influence on the different maggot biomass. The best media treatment results are pollard flour. The proximate analysis showed that BSF larvae had a protein content of 50,88% and also fat content of 15%.

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Joo, Young-Ho, Hui-Han Jeong, Dong-Hyeon Kim, et al. "Effects of Replacing Mushroom By-product with Tofu By-product on the Chemical Composition, Microbes, and Rumen Fermentation Indices of Fermented Diets." Journal of Environmental Science International 26, no. 5 (2017): 651–59. http://dx.doi.org/10.5322/jesi.2017.26.5.651.

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Lee, H. J., Y. H. Joo, S. S. Lee, et al. "624 Effects of replacing mushroom by-product with tofu by-product on chemical composition, microbe and rumen fermentation indices of the fermented diet." Journal of Animal Science 95, suppl_4 (2017): 305–6. http://dx.doi.org/10.2527/asasann.2017.624.

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