Paper Title
DEVELOPMENT OF NUTRIENT RICH TOFU FROM COTTONSEED (GOSSYPIUM HIRSUTUM) MILK

Abstract
Abstract - This study aimed to develop nutrient-rich tofu from cottonseed milk using different coagulants, namely vinegar and lemon juice. The physicochemical properties, nutritional composition, and sensory attributes of the resulting tofu samples were evaluated and compared. Results showed that both vinegar and lemon juice were effective coagulants for cottonseed milk, with vinegar resulting in a higher yield and firmer texture compared to lemon juice. However, tofu made using lemon juice had a higher protein content, as well as a more balanced amino acid profile. The sensory evaluation revealed that both types of tofu were acceptable, with vinegar-coagulated tofu receiving a slightly higher score for overall acceptability. The nutrient-rich tofu developed in this study can serve as a potential alternative to conventional tofu, with the added benefit of utilizing cottonseed as a novel source of plant-based protein. The choice of coagulant between vinegar and lemon juice can be based on the desired texture and nutritional composition of the resulting tofu product. The use of cottonseed milk as a base for tofu production presents a unique opportunity to produce a nutrient-rich product. In this study, two types of coagulants, vinegar, and lemon juice were compared for their effect on the physicochemical and sensory properties of the resulting tofu. The coagulation process was optimized for both types of coagulants, and the tofu samples were analyzed for their nutritional content. The results showed that both vinegar and lemon juice were effective coagulants for cottonseed milk tofu production, with vinegar resulting in a higher yield and firmer texture compared to lemon juice. The tofu produced using vinegar also had a higher protein and fat content compared to the lemon juice samples. However, the tofu produced using lemon juice had a slightly higher calcium content and a more desirable sensory profile. Overall, the study suggests that cottonseed milk tofu production using either vinegar or lemon juice as a coagulant can result in a nutrient-rich product. The choice of coagulant may depend on the desired texture and nutritional content of the final product, as well as the sensory preferences of consumers. Further studies are needed to optimize the production process and evaluate the potential health benefits of consuming cottonseed milk tofu.