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Food Science and Technology Vol. 13(1), pp. 103 - 115
DOI: 10.13189/fst.2025.130110
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Enhancing Nutritional Quality of Tofu 'Vegetable Meat' from Cowpea (Vigna unguiculata) by Optimizing Soaking and Cooking Process for Anti-Nutritional Factors Reduction

Ginette Gladys Doue ^*, Lessoy Thierry Zoue , Mariame Cisse , Marcelle Tano Nyameke , Aya Carole Bonny , Rose-Monde Megnanou
Laboratory of Biotechnology, Agriculture and Valorization of Biological Resources, Faculty of Biosciences, F茅lix Houphou毛t-Boigny University, C么te d'Ivoire

ABSTRACT

This study highlighted the ideal soaking and cooking conditions for optimum reduction of the main anti-nutritional factors for the production of tofu-type vegetable meats of improved nutritional quality. The use of a composite experimental design centered on the soaking of cowpea grains, coupled with the search for the ideal cooking method by pasteurization, enabling to identify a grain/water ratio of 1/1.5 and a soaking time of 18 h, as well as a high-pasteurization cooking method (70℃ -3 min) for optimum reduction of 92.71% (phytates), 82.66% (tanins) and 60.64% (oxalates). The tofu-type vegetable meat produced under these conditions showed a higher yield (65.20卤2.85%), better firmness (1.14卤0.00 kg/cm²), better nutritional quality with contents in protein (19.45卤2.66%), lipids (8.20卤0.11%), fiber (4.91卤0.22%) and various minerals including iron (39.61卤1.56%), zinc (15.09卤0.02%), Ca (160.40卤1.67%), Mg (182.10卤3.44%), K (695.90卤2.43%) and P (2273.00卤5.33%) higher than those of traditionally produced vegetable meats. In addition, the residual contents of the various anti-nutritional factors, leading to molar ratios of phytates/Fe (0.007), phytates/Ca (0.0012), phytates/Zn (0.02) and oxalates/Ca (0.15) well below the required limits, guarantee the bioavailability of these nutrients for the body. In a context of persistent chronic malnutrition, the adoption of this production method could guarantee the availability of tofu-type vegetable meats of proven nutritional quality, accessible to low-income households.

KEYWORDS
Soaking, Cooking, Cowpea, Vegetable Meat, Anti-Nutritional Factors, Optimum Reduction

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Ginette Gladys Doue , Lessoy Thierry Zoue , Mariame Cisse , Marcelle Tano Nyameke , Aya Carole Bonny , Rose-Monde Megnanou , "Enhancing Nutritional Quality of Tofu 'Vegetable Meat' from Cowpea (Vigna unguiculata) by Optimizing Soaking and Cooking Process for Anti-Nutritional Factors Reduction," Food Science and Technology, Vol. 13, No. 1, pp. 103 - 115, 2025. DOI: 10.13189/fst.2025.130110.

(b). APA Format:
Ginette Gladys Doue , Lessoy Thierry Zoue , Mariame Cisse , Marcelle Tano Nyameke , Aya Carole Bonny , Rose-Monde Megnanou (2025). Enhancing Nutritional Quality of Tofu 'Vegetable Meat' from Cowpea (Vigna unguiculata) by Optimizing Soaking and Cooking Process for Anti-Nutritional Factors Reduction. Food Science and Technology, 13(1), 103 - 115. DOI: 10.13189/fst.2025.130110.