Quality Evaluation of Plant Based Cheese (Wara) from Blends of Soybean and Peanut Milks
Vivian Nzube Anadi, Comfort Mkpentseen Bunde-Tsegba, Adenike Balogun
Asian Journal of Food Research and Nutrition · pp. 1340–1351 · Published 18 Oct 2025
10.9734/ajfrn/2025/v4i4332Abstract
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.
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