textured vegetable proteins (tofu) using two coagulants namely: lime and calcium sulphide. The textured vegetable proteins were analyzed for their proximate composition and sensory properties. Proximate composition of the texture vegetable proteins revealed a range of 13.67-15.04% moisture, 1.39-3.51% ash, 16.56-21.32% fat, 34.75-48.00% crude protein, 6.64-14.21% crude fibre and 4.34-16.22% carbohydrate. Soymilk curd coagulated with calcium sulphide had higher ash and protein contents while fluted pumpkin seed milk curd coagulated with calcium sulphide had significantly (p<0.05) higher fat and crude fibre contents. There was no significant (p<0.05) difference in the crude protein, moisture, and carbohydrate content of the textured vegetable proteins. Mean sensory scores of the curds showed a range of 4.40-6.70 for colour, 5.05-6.50 for aroma, 3.20-5.20 for taste, 3.95-6.15 for texture, 3.55-6.25 for flavour and 4.18-6.65 for overall acceptability. The sensory result showed that soybean milk coagulated with calcium sulphide was the most preferred sample for all sensory attributes. Fluted pumpkin milk coagulated with calcium sulphide also had sensory attributed comparable with the of soybean milk coagulated with calcium sulphide. Mean sensory scores of fluted pumpkin seed milk and soybean milk curds coagulated with calcium sulphide were more preferred than the samples coagulated with lime juice. The study therefore recommends the use of fluted pumpkin seed milk coagulated with calcium sulphide for the production of tofu with sensory attributes and nutrient content comparable with soybean tofu.
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