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

Autores/as

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

Palabras clave:

Aminoácidos, Antinutrientes, Composición proximal, Minerales, Vitaminas

Resumen

Se elaboró wara, un sucedaneo de queso, mediante la sustitución de un 40 % y un 50 % de purín de semillas de Vigna biflorus o Mucuna pruriens en purín de soja para investigar el efecto de su inclusión en las cualidades nutricionales, antinutricionales y sensoriales de la wara. La wara elaborada con 100 % de soja sirvió como control. Los resultados mostraron que el contenido de grasa (30,22 %), proteína (29,84 %), y aminoácidos esenciales totales (37,34 %) del control disminuyó a los rangos de 23,87-25,40 %, 25,90-27,80 % y 29,08-35,01 %, respectivamente, en las muestras que contenían V. biflorus o M. pruriens. La inclusión de V. biflorus o M. pruriens incrementó los minerales y vitaminas a rangos de 5,26-16,48%, 6,71-17,91%, 23,68-60,53% y 16,67-75,00% para hierro, calcio, vitamina B1 y vitamina B9, respectivamente. También aumentó los antinutrientes como fitato, oxalato y tanino, pero disminuyó los inhibidores de tripsina. Todas las muestras de wara fueron aceptadas por los evaluadores con puntuaciones superiores a 5,50 en una escala de 7 puntos para sabor, aroma, textura y color.

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