Development of Tofu from by-product of Sacha inchi oil Extraction

Tofu is an important protein source of Asian Food. The tofu from soybean and Sacha inchi (Inca Tofu) showed higher protein and antioxidant activities than the conventional tofu (100% soybean). One Serving size (60 g) of Inca tofu contained 152 kcal. The protein content of Inca tofu (10 g/100 g) was higher than the conventional tofu (6 g/100 g). The TPC, DPPH, FRAP and ORAC of Inca tofu were 198.33 mg GAE/100 g, 160.90, 433.94 and 7899.77 μmole TE/100 g, respectively. Moreover, the Inca tofu also showed the omega-3, omega-6, and omega-9 of 1.93, 5.36 and 2.05 g/100 g, respectively. The Inca tofu that packed in plastic pouch, vacuum-sealed and pasteurized could keep at least 4 weeks in refrigerator (4-5 °C).