Quality Evaluation of Plant Based Cheese (Wara) from Blends of Soybean and Peanut Milks
Vivian Nzube Anadi *
Department of Home Economics, Federal College of Education, Odugbo, Benue State, Nigeria.
Comfort Mkpentseen Bunde-Tsegba
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
Adenike Balogun
Department of Food Science and Technology, Joseph Sarwuan Tarka University, Makurdi, Benue State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim: This study aimed at evaluating the quality of wara from blends of soybean and peanut milks.
Samples: Five wara samples were prepared from blends of soybean and peanut milks at ratios of 3000:0ml (SA), 2700:300ml (SPAA), 2400:600ml (SPAB), 2100:900ml (SPAC), and 1800:1200ml (SPAD) of soybean milk to peanut milk respectively.
Methodology: The proximate composition, derived quality parameters from proximate values, pH, NaCl and mineral composition of the wara samples were determined using standard procedures.
Results: The results showed that ash content, fat, crude fiber, protein, moisture and carbohydrate ranged from 6.80 to 7.98%, 34.87 to 37.65%, 0.14 to 0.84%, 21.26 to 29.98%, 8.83 to 11.25%, and 31.87 to 34.65% respectively. Sample SPAD had the highest ash, fiber and crude protein content while samples SPAB and SA were highest in carbohydrate and fat content respectively. There was significant difference (P=0.05) in the proximate composition of the wara samples. For the quality parameters derived from proximate values, the percentage salt in moisture (%SM), moisture in non-fat substances (MNFS), and fat in dry matter (FDM) of the samples ranged from 24.18 to 45.19%, 15.25 to 11.11%, and 31.99 to 22.47% respectively. The pH and NaCl content ranged from 4.5 to 5.7 and 2.72 to 3.99% with sample SPAD having the highest values. The calcium, iron, potassium, magnesium, manganese and phosphorus content ranged from 739.80 to 810.20 mg/100g, 1.88 to 4.29 mg/100g, 96.44 to 140.50 mg/100g, 28.68 to 47.78 mg/100g, 0.05 to 0.18 mg/100g, and 505.6 to 563.5 mg/100g respectively. Sample SPAD had the highest value of all the minerals except iron and calcium. The result showed significant difference in mineral content of the samples.
Conclusion: The results showed that wara produced from blends of soybean and peanut milks is rich in macro and micronutrients and will be a good source of nutrition in developing countries like Nigeria.
Keywords: Quality evaluation, plant based cheese, wara, soybean milk, peanut milk