Effect of soybean storage on tofu and soymilk production

Century 84 and Century -L(2)L(3) (lacking lipoxygenase isozymes 2 and 3) near isogenic soybean varieties were stored at five temperature and relative humidity conditions for up to three months. At one-month intervals, soybeans were retrieved from storage and processed into soymilk and tofu. Chemical and physical characteristics of the soybeans, soymilk, and tofu were analyzed. In general, soybean storage above 25C and 50% relative humidity adversely affected the characteristics of the soymilk (reduced pH and solids content) and tofu (decreased yield and moisture content, and darker color) produced. Century -L(2)L(3) soybeans were more resistant to changes during adverse storage than were Century 84 soybeans.