Nutritional Effects and Biochemical Studies of food On Rats - Omotosho, Omolola Elizabeth
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Tofu is a popular food because of the various nutritional and medicinal attributes associated with soybean products. A coagulated product of soy milk, it is usually made at the household level using various types of coagulants. The effect of the various types of coagulants on several nutritional contents and on the biochemical response of albino rats fed tofu for 14 days revealed that there was no significant difference (P 0.05) than those of other coagulants. It can be concluded that Tofu has both nutritional and medicinal properties. In this book the functionality of tofu and the hypocholesterolemic effect it has on human health are fully discussed.…mehr

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Produktbeschreibung
Tofu is a popular food because of the various nutritional and medicinal attributes associated with soybean products. A coagulated product of soy milk, it is usually made at the household level using various types of coagulants. The effect of the various types of coagulants on several nutritional contents and on the biochemical response of albino rats fed tofu for 14 days revealed that there was no significant difference (P 0.05) than those of other coagulants. It can be concluded that Tofu has both nutritional and medicinal properties. In this book the functionality of tofu and the hypocholesterolemic effect it has on human health are fully discussed.
Autorenporträt
Omolola E. Omotosho is a lecturer of biochemistry. She is a researcher and has recently worked on international projects on tropical fruits and vegetables. Omotosho has published books and articles in her area of interest, which is foods from Africa and their effects on health. She is a member of many international organization relating to foods.