Comparison of yields and physicochemical properties of lime juice with acetic acid and calcium chloride coagulated soybean curds

The effects of the coagulants on the functional properties of soybean curds have not or have rarely been investigated. The most common coagulant available to the local processor in Nigeria is lime juice. This research studies the yield, proximate composition and functional properties of soybean curd prepared using lime juice and compared it with those prepared with acetic acid and calcium chloride (CaCl2).