Production and quality evaluation of wara, a fat-rich cheese analogue from blends of soybean, Vigna biflorus and Mucuna pruriens seeds

R.N.  Attaugwu; J.I.  Anyadioha; E.S. Ukpong; A.A.  Uwodi

doi:10.3989/gya.0547251.2332

Authors

R.N. Attaugwu Department of Human Nutrition and Dietetics, State University of Medical and Applied Science https://orcid.org/0000-0003-2781-367X
J.I. Anyadioha Department of Food Science and Technology, Madonna University, https://orcid.org/0000-0002-7581-2711
E.S. Ukpong Department of Human Nutrition and Dietetics, Alex Ekwueme Federal University Ndufu-Alike https://orcid.org/0000-0002-5193-5039
A.A. Uwodi Department of Food, Nutrition and Home Sciences, Prince Abubakar Audu University https://orcid.org/0009-0008-0953-8639

DOI:

https://doi.org/10.3989/gya.0547251.2332

Keywords:

Amino acids, Anti-nutrient, Proximate composition, Minerals, Vitamins

Abstract

Wara, a cheese analogue. was produced by substituting 40 and 50% Vigna biflorus or Mucuna pruriens seed slurries in soybean slurry to investigate the effect of their inclusion on the nutritional, anti-nutritional and sensory qualities of wara. Wara produced from 100% soybean served as control. The results showed that the fat (30.22%), protein (29.84%) and amino acids, and total essential amino acid (37.34%) contents in the control decreased to the ranges of 23.87-25.40, 25.90-27.80, and 29.08-35.01%, respectively in samples which contained V. biflorus or M. pruriens. The inclusion of V. biflorus or M. pruriens increased minerals and vitamins to the ranges of 5.26-16.48, 6.71-17.91, 23.68-60.53%, and 16.67-75.00% for iron, calcium, vitamin B₁ and vitamin B₉, respectively. It also increased the antinutrients such as phytate, oxalate and tannin but decreased trypsin inhibitors. All wara samples were accepted by the judges with scores for taste, aroma, texture and color at greater than 5.50 on a 7-pont scale.

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