Back to Annual Meeting Page		American Public Health Association 133rd Annual Meeting & Exposition December 10-14, 2005 Philadelphia, PA

Abstract #117030

Frederick O. Oladeinde, MSc, PhD¹, Bolanle A. Adeniyi, PhD², O. Omueti, PhD³, Antony M. Kinyua, PhD⁴, A. Laditan, MD⁴, Alvin Kennedy, PhD⁵, Arthur Williams, PhD⁶, and Yvonne Bronner, ScD⁷. (1) Department of Pharmaceutical Chemistry, University of Ibadan, UI P. O. Box 20652, Ibadan, Nigeria, Morgan State University, CAM Center. Public Health Program., Baltimore, MD 21251, 443-885-1668, fredolad@yahoo.com, (2) Department of Pharmaceutical Microbiology and Clinical Pharmacy, University of Ibadan, UI P.O. Box 20652, Ibadan, Nigeria, (3) Department of Crops Utilization, Institute of Agricultural Research and Training, Obafemi Awolowo University, Moore Plantation, Ibadan, Nigeria, (4) Public Health Program, Morgan State University, Center for Complementary and Alternative Medicine (CCAM), 1700 East Cold Spring Lane, Baltimore, MD 21251-0001, (5) Department of Chemistry, Morgan State University, 1700 East Cold Spring Lane, Baltimore, MD 21251, (6) Department of Biology, Morgan State University, 1700 East Cold Spring Lane, Baltimore, MD 21251, (7) Department of Public Health, MPH/DrPH Program, Morgan State University, 1700 E. Cold Spring Lane, Baltimore, MD 21251

Abstract

A comparative analysis of the qualities of Tofu: Soya cheese stored under different conditions is reported. The storage conditions were refrigeration and ambient temperature. While sample A was packed in polythene bags and kept in the fridge, samples B and C were unpacked and placed under water before being stored in the refrigerator. Sample D was kept under water at ambient temperature. The storage water of samples B and D were changed every 3 days. Storage lasted for 9 days for all samples except sample D that lasted just one week before deterioration. Changes in acid value (mg.KOH/mL), pH, moisture content (%w/v), total solids (%w/v), and microbial activity (cells/mL) were monitored under various conditions of storage during the investigation. The orders of decreasing acid value, pH, total solids, moisture content, bacterial and fungal growth were: D&gtA&gtB>C; D&gtB>C; D&gtC>B; D&gtC>B; A&gtC&gtD&gtB and A&gtC&gtD&gtB respectively. Although samples A, B and C stored at refrigeration temperature revealed good keeping qualities such as low values, preservation of firmness and cohesiveness of tofu, sample B clearly established that storage under water at refrigerated temperature with regular change of water was suitable for the preservation of Tofu. The study also provided a scientific basis for the traditional method of preservation.

Learning Objectives: At the conclusion of the session, the participant (learner) in this session will be able to

• Learn stability test methods for Tofu
  Soya cheese.
  • Acquire the scientific basis for the traditional method of preservation for Tofu
    Soya cheese.

    Keywords: Food and Nutrition, Quality Assurance

    Presenting author's disclosure statement:
    

    I wish to disclose that I have NO financial interests or other relationship with the manufactures of commercial products, suppliers of commercial services or commercial supporters.

    New Findings in Nutrition and Physical Activity for a Healthy Population

    The 133rd Annual Meeting & Exposition (December 10-14, 2005) of APHA