The Preparation and Chemical Composition of Tofu, 
BY 
M. Inouye, Nogakuski. 
c 
Wherever rice forms the principal food for man, as in Japan 
and China, an addition of some other food richer in proteids is 
necessary to make up the deficiency of proteids in rice. (I) The 
inhabitants of this country on the sea coast supply this want 
by the use of marine animals, while the inland people subsist 
on the seeds of various leguminous plants, especially the soya 
bean, beef and other kinds of meat having only come into use 
in recent times. The soya bean is considerably richer in 
proteids than rice, as may be judged from the following 
analyses :— 
Rice.(2 ) 
Soya dean. 
i 
2 
3 
4 
5 
Crude protein. 
10. S2 
38.69 
3 1 *- 1 
34-92 
33-36 
42.05 
Fat . 
2.78 
jy.Sy 
18.29 
1 5 • 5 3 
21.89 
20.46 
Crude fibre. 
1.12 
12.69 
12.78 
12.Si 
— 
4-53 
Starch. 
8 4.22 
3-49 
3 - 5 1 * * 
3-53 
— 
— 
Ash 
I .06 
5-39 
5- 6 3 
5-97 
5-35 
4.19 
Other organic matters .. 
— 
21.01 
28.09 
26.53 
34.18 
to 
CO 
CO 
to 
(1) Although the proteids of rice are better digested than those of barley, as 
Rintaro Mori has shown, the exclusive use of rice cannot be recommended. 
(2) The sample of rice and that of soya bean No. 5 of the above table, were 
analysed by O. Kellner and were products of Japan (Bulletin vol. I, No. 2 and 6). 
The sample of soya bean, No. r, was from China, No. 2 from Hungary, No. 3 from 
France, and analysed by Pellet (Chem. C. B., 1880, p. 410). The sample No. 4 was 
analysed by Güssmann (Chem. C. B., 1890, p. 133). 
