Coagulants modulate the hypocholesterolemic effect of tofu (coagulated soymilk)

African Journal of Biotechnology

Volumn 5, Issue 3, 2006, Pages 290-294

  Oboh, Ganiyu ^a,b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b Centro de Ciencas Naturais e Exatas   (Brazil)

Author keywords

Cholesterol; Coagulant; HDL; LDL; Phenol; Soymilk; Tofu

Indexed keywords

ALUMINUM POTASSIUM SULFATE; CALCIUM CHLORIDE; CHOLESTEROL; COAGULATING AGENT; HIGH DENSITY LIPOPROTEIN; LOW DENSITY LIPOPROTEIN; PHENOL; WATER;

ANIMAL EXPERIMENT; ARTICLE; CHOLESTEROL BLOOD LEVEL; CONTROLLED STUDY; FOOD INTAKE; HYPOCHOLESTEROLEMIA; NIGERIA; NONHUMAN; RAT; RAT STRAIN; SOYBEAN; SOYBEAN MILK;

ANIMALIA; GLYCINE MAX;

EID: 33645668844     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

1. Agbedana EO (1997). Cholesterol and Your Health, Inaugural Lecture, University of Ibadan, Nigeria. p.50.
2. Akio M, Shin-Ichi Y, Hiroshi T (1997). A potent antioxidative and anti-UV-B isoflavonoids transformed microbiologically from soybean components. Functional Foods for Disease Prevention I, American Chemical Society, Washington DC 20036 USA. pp. 127-138.
3. Amic D, Davidovic-Amic D, Beslo D, Trinajstic N (2003).Structure-Radical scavenging activity relationship of flavonoids, Croatia Chem. Acta, 2003; 76 (1): 55-61.
4. Cai TD, Chang KC (1997). Dry tofu characteristics affected by soymilk solid content and coagulation time. J. Food Qual. 20: 391-402.
5. Cai TD, Chang KC (1999). Characteristic of production scale tofu as affected by soymilk coagulation method: Propeller blade size mixing time and coagulant concentrations. Food Res. Int. 31: 289-295.
6. Georgi E (2002). Soy in the treatment of hypercholesterolemia. http://www.soysense.com.
7. Halliwell B (1990). How to characterize a biological antioxidant. Free Raical Res. Commun. 9: 1-32
8. Jackson CJC, Dini JP, Lavandier C, Rupasinghe HPU, Faulkner H, Poysa V, Buzell D, Dehrandic S (2002). Effect of processing on the content and composition of isoflavones during manufacturing of soy beverage and tofu. Process Biochem. 37: 1117-1123.
9. Oboh G (2005). Effect of blanching on the antioxidant properties of some tropical green leafy vegetables, Food Sci. Technology/ LWT 38(5): 513-517.
10. Oboh G, Akindahunsi AA (2004). Change in the ascorbic acid, total phenol and antioxidant activity of sun-dried commonly consumed green leafy vegetables in Nigeria. Nutr. Health. 18: 29-36.
11. Oboh G, Omotosho OE (2005): Effect of coagulants on the nutritional quality and In vitro multienzyme protein digestibility of Tofu. J. Food Technol. 3 (2):182-187.
12. Singleton VL, Orthofer R, Lamuela-Raventos RM (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagents. Methods in Enzymol. 299: 152-178.
13. Poysa, V and Woodrow, L. (2001) Stability of soybean composition and its effects on soymilk and tofu yield and quality. Food Res. Int. 38: 337-345.
14. Prestamo G, Lasuncion, MA, Anroyo G (2002). Response of rats to the intake of tofu treated under high pressure. Innov. Food Sci. Emerging Technol. 3: 149-155.
15. Sun J, Chu Y, Wu X and Liu R (2002). Antioxidant and antiproliferative activities of common fruits. J. Agric. Food Chem. 50: 7449-7454.