Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar

Abstract

ABSTRACT: Two black soybeans, green‐cotyledon (T3) and yellow‐cotyledon (T5), were compared for possible tofu manufacturing. The tofu made by T5 black soybean has a higher yield, a higher protein content, and a harder, smoother, and lighter surface. The antioxidative activity in the T5 black soybean tofu was similar to the T3 black soybean tofu. The T5 black soybean should be a better cultivar for tofu processing than the T3 black soybean.