Whole soybeans

Sorting and cleaningof soybeans

Water Steeping of soybean (1:5 w/v of 0.5% NaHCO3 for 12 hrs)

Manual dehulling

Blanching (Boiling in 0.5% NaHCO3 solution at 100oCfor 10 minutes)

Wet milling(Using an electric blender, bean/water ratio (1:3 w/v)

Filtration (Through cheese cloth)

Okara

Soymil
k

Soymilk boiled at 85oC for 45 min

Cooled to 80oC with constant stirring

Creamy layer

Acid coagulants Coagulation

The curd was filtered, strained and pressed

Whey

Tofu
Figure 1 Flow diagram for preparation of tofu