Utilization of Solid Waste of Tofu and Out of Grade Carrot as a Source of Vegetable Protein and Fibre in Nugget Processing

Abstract

Tofu residue production is a solid by-product of the tofu industry, which contains high protein and can be processed for food consumption. It has a good taste and is safe to consume as a chicken meat substitute in the form of nuggets they are called de-soya nuggets. One of the methods to decrease bad health effects from fast food is to use tofu nuggets made from the Tofu waste by fortification with local food ingredients that are rich in fiber and antioxidants, similar with out-of-grade carrot. From the research it can be concluded that the substitution of tofu waste and carrot fortifications as de-soya nuggets can increase the nutritional value and fiber of food. Nuggets known as fast foods have high amounts of fat and cholesterols because they are made from animal fat and have low amount fiber. The number of nutritional values that fulfill the standard for a de-soya nugget is, with the largest substitute being of 30% tofu waste with carrot fortifications of 15% that contains 12.53% protein, 30.1% carbohydrate,  11,83% fat, 42.8% water, 1,8700% ash, 8,05% dietary fiber , and  less than 3.0 x 103 (1.8 x 103) colonies/gr total microbial.