“…Kenaf textured protein could be flavored or unflavored and further processed into crumbles, flakes, chunks or slices forms. The rehydrated form of textured meat protein could be used as a substitute for processed meats such as pizza toppings, meat patties, meat replacer analogue products (Qammar, Mohy‐ud‐Din, Huma, Sameen, & Issa Khan, ). - Tofu : Kenaf seed milk extract could be precipitated to form curd with the aid of coagulants such as calcium sulphate, magnesium chloride, glucono dalta lactone, citric acid, aluminum potassium salt, and acetic acid to obtain a solid block of different softness like peanut tofu (Guo, Hu, Wang, & Liu, ), sesame tofu (Sato, ; Wongsrisiri & Luangsakul, ) and soybean tofu (Zuo, Chen, Shi, Wang, & Guo, ).
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