What question did this study set out to answer?

This study aims to evaluate the nutritional and sensory characteristics of spicy tofu made from yellow split pea milk.

Nutritional and Sensory Profile of a Soy-free Spicy Tofu Developed from Yellow Split Pea (Pisum sativum L.)

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Randomized trial evaluates sensory qualities and nutrition of spicy tofu in plant-based diets, suggesting viability as an alternative.

This study aims to evaluate the nutritional and sensory characteristics of spicy tofu made from yellow split pea milk.
Developed pea milk and tofu in 3 phases: raw material collection, pea milk preparation, and tofu formulation.
Utilized sodium hydroxide solution for cleaning and soaking yellow split peas before grinding into a slurry.
Conducted nutritional analysis and sensory evaluation of the tofu products.
Sample 2 showed higher carbohydrate content, indicating greater starch levels.
Protein, fat, moisture, dietary fibre, and sugar were comparable between samples.
Sensory evaluation indicated greater acceptability of sample 2 compared to sample 1.

Mishra et al. (2026) studied this question.

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