Abstract
The mineral content of homemade tofu varies depending on the method of preparation used. The purpose of this study was to determine whether differences in the preparation processes between kinugoshi-tofu and momen-tofu affect their mineral content. In addition, the mineral content of homemade tofu was compared to that of commercial tofu.
The contents of Zn, Fe, Mn, Ca, and Mg were found to be higher in momen-tofu than in kinugoshi-tofu. No difference attributable to preparation was found in the mineral content of kinugoshi-tofu versus momen-tofu, although the variation in minerals added as coagulation agents was large. Similar trends were observed in commercial tofu.
The mineral contents of commercial-tofu were higher than those of homemade momen-tofu.
