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Received: 6 June 2019    Revised: 3 October 2019    Accepted: 16 October 2019

DOI: 10.1111/jfpp.14285

ORIGINAL ARTICLE

Nutritional composition and consumer acceptability of cheese

analog from soy and cashew nut milk

Adewumi T. Oyeyinka1  | Julianah O. Odukoya1,2 | Yusuf S. Adebayo1

1
Department of Food Science and
Technology, Kwara State University, Malete,
Nigeria
2
Department of Biotechnology and Food
Technology, University of Johannesburg,
Johannesburg, South Africa
Correspondence
Adewumi T. Oyeyinka, Department of
Food Science and Technology, Kwara State
University, Malete, Nigeria.
Email: wumishaks@yahoo.ca, adewumi.
oyeyinka@kwasu.edu.ng
Abstract
Promoting the utilization of locally available protein‐rich crops may reduce the prob‐
lem of protein‐energy malnutrition. The physicochemical properties and consumer
acceptance of soybean and cashew nut milk cheese analog were evaluated. Vegan
milk blends were prepared by substituting soy milk with cashew nut milk at different
proportions of 0%, 20%, 40%, 60%, 80%, and 100%. The color coordinates showed
no significant differences among the samples. The percentage vegan cheese yield
decreased by increasing the level of substitution. The vegan cheese analog produced
with 40% cashew nut milk had the highest protein and ash but was lower in lipid. The
overall acceptability of the samples decreased with increasing cashew nut milk sub‐
stitution. However, sample blend with 40% cashew nut milk was preferred in terms
of flavor, color, and overall acceptability. Vegan cheese analog from cashew nut and
soy milk blends could be a promising value‐added product serving as an alternative
protein source.
Practical applications
This study showed that an acceptable vegan cheese analog could be produced from
the blends of soy and cashew nut milk. This cheese analog could serve as a vegetable
protein source with the potential of reducing the incidence of protein‐energy malnu‐
trition. It could also serve as a rich source of essential fatty acids.

1 |  I NTRO D U C TI O N
Inadequate supply of dietary protein especially for children under
age five has been a great challenge particularly in developing na‐
tions of the world (International Food Policy Research Institute,
2016; Okpala & Okoli, 2011). This has been found to be associated
with a relatively high cost of animal protein (Temba, Njobeh, Adebo,
Olugbile, & Kayitesi, 2016). Quite often, cheese which is a curdled
milk product is eaten as meat analog (Badem & Gürkan, 2016). It
has been found to be an excellent source of protein as milk itself is
known to be a nutrient‐rich food. However, the high cost of animal
milk as a result of its various alternative uses has increased the price
of cheese, making it unaffordable to low‐income earners. Efforts
have been made by various researchers to seek alternatives for milk
in the cheese analog production. For instance, cheese analog has also
been produced using blends of cow milk with milk from plant sources
such as coconuts (Balogun, Kolawole, Joseph, Adebisi, & Ogunleye,
2016) and soybeans (Hussein, Suleiman, Ilesanmi, & Sanusi, 2016).
Furthermore, plant milk has also be used singly in the production
of milk for cheese analogs (Badem & Gürkan, 2016). The utilization
of milk from plant sources seems very promising due to the pres‐
ence of polyunsaturated fats, which may have better health benefits
compared to saturated fats in cow milk. Among all legumes, atten‐
tion has been shifted toward the utilization of soybean for the vegan
cheese analog production, perhaps due to its unique nutritional
composition and curdling properties (Lorrungruang et al., 2014). In
Nigeria, soybean has been commonly used for soy cheese, locally
called beske. This product is an indigenous nonfermented soybean
snack mostly consumed by low‐income earners in the North‐central
part of Nigeria (Karim et al., 2016). Although soybean is widely used

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https://doi.org/10.1111/jfpp.14285
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2 of 6       OYEYINKA et al.
in the production of vegan cheese analog, the presence of beany
flavor limits its acceptability in some regions (Cowan et al., 2009).
Hence, exploring other plant milk sources such as those extracted
from cashews (Anacardium occidentale) could serve as a suitable
alternative to soybean. Cashew nut has been reported to contain
mainly 47% fat, 21% protein, and 22% carbohydrate (Ogunwolu &
Akinwale, 2003). There have been several studies conducted on the
nutritional importance of cashew nut in the human diet (Ros, 2010).
Davis et al. (2003) reported an increase in the antioxidant capacity
in subjects with metabolic syndrome on the inclusion of cashew nut
in their diet. This was associated with a significant improvement in
the levels of antioxidant capacity markers in the subjects. Also, an
increase in high‐density lipoprotein and a decrease in low‐density
lipoprotein were observed in subjects fed diets rich in unsalted ca‐
shew nuts (Mukuddem‐Petersen, Stonehouse, Jerling, Hanekom, &
White, 2007). So far studies on cashew nut have focused on its use
in enriching biscuit and in the production of cashew nut butter and
beverage (Lima, Garruti, & Bruno, 2012; Omeire & Ohambele, 2010;
Owiredu, Laryea, & Barimah, 2014; Reboucas, Rodrigues, & Freitas,
2018). Due to the absence of beany flavor in cashew nut milk, a
blend with soybean milk may reduce the characteristic beany flavor
in soy cheese and further enhance the utilization of cashew nut milk.
To the best of our knowledge, there is no information on the produc‐
tion of cheese analog from the blends of soybean milk and cashew
nut milk. Therefore, this study investigated the nutritional composi‐
tion and consumer acceptability of cheese analog from cashew nut
milk and soymilk.
2 |  M ATE R I A L S A N D M E TH O DS
Cashew kernel was purchased from the Cocoa Research Institute
of Nigeria (CRIN), Ibadan, Oyo State, Nigeria. Soybean was pur‐
chased from a local market called “Oja oba” in Ilorin, Kwara State,
Nigeria. Other ingredients such as pepper, salt, and seasoning
cube were purchased from the Malete market, Malete, Kwara
State, Nigeria.
3 |  SA M PLE PR E PA R ATI O N
3.1 | Preparation of cashew nut milk
Cashew nut milk was obtained by cracking the kernel to remove
the nut. The nuts were cleaned and soaked overnight to absorb
moisture so as to increase the milk yield. The rehydrated nut was
wet‐milled using a heavy‐duty laboratory blender (Model No;
PF‐248/220‐240V ~ 50/60hz 200W) after which the slurry was
sieved using a muslin cloth to obtain cashew nut milk.
3.2 | Preparation of soymilk
The dry beans were soaked in clean water for 20 min and then boiled
for 30  min for easy dehulling as described by Lorrungruang et al.
(2014). The beans were cooled and then dehulled. The rehydrated
bean was wet‐milled with 6 liters of water, to give the final product
the desired solids’ content. The ratio of water to beans on a weight
basis was 5:1 for traditional soy milk during wet‐milling. The result‐
ing slurry was sieved using the muslin cloth, while the filtrate was
brought to boil to improve its taste properties and to sterilize the
product. Heating at the boiling point was continued for a period of
time, 15–20 min, followed by the removal of insoluble residues (soy
pulp fiber) by filtration.
3.3 | Blend formulation and production of beske
Soy milk was substituted for cashew milk at different proportions
of 20%, 30%, 40%, 50%, 60% up to 100% (Jayasena, Khu, & Nasar‐
Abbas, 2010). The milk was boiled for 5 min with occasional stirring
followed by cooling to 78°C. The coagulant solution made by dis‐
solving 15.0 g alum in 25 ml of distilled water was added and stirred.
The mixture was kept for 30 min for effective coagulation. The curd
was drained in a muslin cloth and pressed for 45 min using a weight
of 6 kg. The beske was removed from the muslin cloth, weighed im‐
mediately, and cut into rectangular shapes. It was then boiled with
salt, pepper, and seasoning cube (all to taste). Samples were pre‐
pared in triplicate for each treatment.
4 | S E N S O RY E VA LUATI O N
The samples were coded and served to a total of 30 panelists con‐
sisting of male and female students from the Department of Food
Science of Technology, Kwara State University. The panelists se‐
lected were those who are accustomed to soy cheese. Each panelist
was given coded samples to evaluate for taste, flavor, mouthfeel
(oral texture), color, and overall acceptance of the samples. The 9‐
point hedonic scale (1 = dislike extremely, 2 = dislike very much,
3 = dislike moderately, 4 = dislike slightly, 5 = neither like nor dislike,
6 = like slightly, 7 = like moderately, 8 = like very much, and 9 = like
extremely) was used for the sensory evaluation.
5 | PH YS I O C H E M I C A L PRO PE RTI E S O F
TH E C H E E S E
The surface color was measured by a handheld color Tec PCM/
PSMTM1 color meter (Hunter Lab analyzer) as described by Morales
and Van Boekel (1998). The results reported are averages of meas‐
urements of three slices (six measurements per slice), using CIELAB
L*, a*, and b* values. L* value is the lightness variable from 100 for
perfect white to zero for black, while a* and b* values are the chro‐
maticity values, redness/greenness, and yellowness/blueness, re‐
spectively (Morales & Van Boekel, 1998). Titratable acidity and pH
were determined as described by Association of Official Analytical
Chemists International (AOAC, 2002). The percentage yield was de‐
termined as described by Hou and Chang (2003).
OYEYINKA et al.
6 | C H E M I C A L A N A LYS I S
The moisture, fat, and ash content of the raw and cooked grains
were determined according to the standard methods of the
Association of Official Analytical Chemists International (AOAC,
2002). Protein content (N × 6.25) was determined by the Dumas
method of combustion analysis and the total carbohydrate by dif‐
ference (AOAC, 2002). Crude fiber was determined as described
by Chinma and Igyor (2007). The energy value was calculated
using the Atwater factor method [(9 × fat) + (4 × carbohydrate)
+ (4 × protein) as described by Chinma and Igyor (2007). Lipid
was extracted from the cheese analog using a Soxhlet extrac‐
tor. The extracted lipid was methylated for easy volatilization to
obtain fatty acid methyl ester (FAME). Chromatographic analysis
of methylated samples was carried out as described by Akintayo,
Ogunlade, and Ogungbenle (2004) using Hewlett‐Packard 5890
Gas Chromatograph (Hewlett‐Packard Co, Palo, Albo, CA) and an
HP Ultra column.
7 | S TATI S TI C A L A N A LYS I S
All tests were replicated (except otherwise indicated) and data ob‐
tained were statistically analyzed using the one‐way analysis of vari‐
ance (ANOVA) and means were separated by Duncan's new multiple
range test (DNMRY) using the statistical package for social science
(SPSS) version 21.0. The significance was accepted at a probability
level of .05.
8 | R E S U LT S A N D D I S CU S S I O N
The results of the sensory evaluation of cheese produced using
various blend formulations are presented in Figure 1. The cheese
analog from 60% soy milk (40% cashew nut milk) was more accept‐
able than the other blends, while the 100% cashew nut milk cheese
sample had the least overall acceptability. The cheese analog from
100% soymilk was next in overall acceptability to sample from 60%
soy milk. The familiarity of subjects to the commercially available
soymilk cheese analog may have influenced their ratings. The physi‐
cal appearance of products is one of the determining factors for its
acceptance. The scores for color reflected that the sample prepared
using 40% cashew nut milk had a good acceptability. All samples had
similar creamy white color, which is the acceptable color for tofu
(Hou & Chang, 2003). Despite the beany flavor of soybean, its use
at different ratios did not significantly affect the acceptability of the
samples as all the samples had acceptable flavor (Figure 1). Texture,
which is perceived by touching and/or mouthfeel, is an important
determinant of consumer acceptability of tofu (Obatolu, 2008). The
evaluation of the overall acceptability is important in determining
how well a product is accepted by consumers. Although a nonspe‐
cific indication of the reasons, it is a good indication of the potential
consumer demand of the product.
|
      3 of 6
F I G U R E 1   Consumer acceptability of cheese analog made from
soy and cashew nut milk. Error bars denote standard deviation
The overall acceptability of the cheese analog prepared using
40% cashew nut milk was not significantly different (p ≤ .05) from
the one of 100% soymilk. Iwe (2002) described products with an
overall acceptability score of 7.0 out of 9.0 as been acceptable by
consumer. The sample with 60% soy milk had the highest overall ac‐
ceptability and was therefore subjected to further analysis together
with the samples from 100% soy and cashew nut milk.
The nutritional composition of the cheese analogs is shown in
Table 1. As expected, the moisture content of all the samples was
relatively high (47.29 to 55.75%) with the sample containing 100%
cashew nut milk having the lowest moisture. The variation in the
moisture content of cheese prepared with formulations of different
blends was probably due to the differences in the gel network within
the cheese and the coagulating ability of the coagulant. Differences
in ionic strength may influence the water‐holding capacity of soy
protein gels (Obatolu, 2008; Shokunbi, Babajide, Otaigbe, & Tayo,
2011). The ash content was between 18.73% and 20.81% DM. These
values were lower than 21.72%–39.87% DM previously reported for
cow cheese (Obatolu, 2008; Shokunbi et al., 2011).
The protein content (43.68%–63.99% DM) observed in this study
is within the range reported for other tree nuts including almonds
and pistachios by Brufau, Boatella, and Rafecas (2006). Surprisingly,
higher values were observed in cashew nut milk vegan cheese than
in the soy cheese, reflecting its potential usefulness in combating
protein‐energy malnutrition, especially in the rural communities of
the developing countries. Cashews, along with almonds and pista‐
chios, have the highest reported levels of protein in tree nuts. The
sample from 100% cashew nut milk was considerably higher in fat
than the other samples.
The carbohydrate content of the sample from 100% soymilk
cheese was higher (p < .05) than that of cheese from 60% soy milk.
However, the latter had a significantly higher (p < .05) carbohydrate
than the sample from 100% cashew nut milk (Table 1). Therefore, the
lower (p < .05) carbohydrate content of the 60% soy sample may be
as a result of its higher protein content. The carbohydrate content
 4 of 6       | OYEYINKA et al.

TA B L E 2   Physiochemical properties of cheese analogs

186.74a ± 23.48
177.15a ± 10.68

202.50a ± 9.63
Energy value Total titratable
Sample pH acidity (%) Yield (%)
a b
60% Soy 5.25  ± 0.07 0.13  ± 0.01 17.70 b ± 1.19
cal/g

a b
100% Soy 5.25  ± 0.07 0.09  ± 0.03 31.75a ± 2.19
100% Cashews 4.65b ± 0.07 0.12a ± 0.01 10.00 c ± 1.41

Note: Mean ± SD, Means with the same superscript along the same
Carbohydrate % DM

column are not significantly different at p ≤ .05.

18.49a ± 5.08

5.17 a ± 1.38
10.45a ± 2.59

reported in this study was lower than the values (48.94%–50.14%

DM) reported by Shokunbi et al. (2011) for tofu.
The energy content of the vegan cheese produced from 40% ca‐
shew nut milk (186.74 cal/g) was significantly higher (p < .05) than
that produced with 100% soymilk (177.50 cal/g). These values are
in consonance with those reported by Parmar, Shama, and Verma
Crude lipid % DM

(2007) for soy tofu. The basis for the high‐energy content of the
26.86a ± 2.42
6.34a ± 0.93
16.30a ± 4.13

study products could not be categorically stated; however, it could

be attributed to the fact that the products are very rich in protein,
fat, and carbohydrate, which are energy‐rich macromolecules (Oboh
& Omotosho, 2005).
The physicochemical properties and yields of the cheese ana‐
logs are presented in Table 2. Significant differences (p ≤ .05) were
Crude fiber % DM

observed in the pH, total titratable acidity, and percentage yield of

Note: Mean ± SD, Means with the same superscript along the same column are not significantly different at p ≤ .05.

the samples. The pH of the cheese ranged from 4.65 to 5.25, with
0.71a ± 0.54
0.46a ± 0.15

0.32a ± 0.16

samples from 100% cashews having the lowest and the sample from
60% soy had the highest value. The total titratable acidity and per‐
centage yield ranged between 0.09%–0.13% and 10.00%–31.75%,
respectively. The highest yield was observed in the sample from
100% soymilk with lowest in the sample from 100% cashews. The
TA B L E 1   Nutritional composition of cheese analog from soy and cashew nut milk

yield observed in the sample from 60% soy milk could probably be
Protein % DM

43.69a ± 0.38

48.93a ± 1.36
63.99a ± 2.31

due to blend formulation, combining the attribute of the two mate‐

rials. Hou, Chang, and Shih (1997) reported that the coagulant used,
stirring speed, and stirring time had a significant influence on yield
and textural properties of tofu.
HunterLab color measurements of the cheese analogs are re‐
ported in Table 3. The samples with 40% cashew nut milk and 100%
20.81a ± 0.22

18.73a ± 5.08
18.76a ± 0.11

cashew nut milk showed the lightest color (p < .05). A a* value

Ash % DM

showed a slight degree of greenness, without significant differences

among samples (p > .5). The positive b* value indicates the degree
of yellowness. These values were adequate considering that in low‐
fat cheese, the removal of fat imparts a translucent appearance. In
effect, the values of b* and a* observed in this study were similar
55.75 ± 1.25
47.29 ± 6.48
55.16 ± 4.87
Moisture %

to those reported by Wadhwani and McMahon (2012) for low‐fat

cheese without annatto colorant. The brown index (BI) was 34.91
for the 100% soymilk, while for the 60% soy milk was on average
was 30.76. From the results, it was established that the presence
of cashew nut milk did not significantly affect the color of cheese
analog developed with respect to the locally produced beske (100%
100% Cashews
60% Soy, 40%
Kg/100 g unit

soymilk).
Cashews
100% Soy

The fatty acid (FA) profile of the cheese analog is presented

in Table 4. The major FAs in the sample prepared from 100% soy‐
milk were linoleic acid (54%), oleic acid (20%), palmitic acid (10.7%),
OYEYINKA et al. |
      5 of 6

TA B L E 3   Color characteristics of
Samples L* a* b* BI
cheese analogs
a a a
60% Soy 76.65  ± 2.69 −1.53  ± 0.04 19.75  ± 0.85 30.76b ± 1.64
b a a
100% Soy 70.85  ± 2.29 −1.65  ± 0.19 19.09  ± 0.32 34.91a ± 1.79
100% Cashews 75.68a ± 3.03 −1.97b ± 0.10 17.54b ± 0.67 30.11b ± 2.17

Note: Mean ± SD, Means with the same superscript along the same column are not significantly
different at p ≤ .05. L* value is the lightness variable from 100 for perfect white to zero for black,
while a* and b* values are the chromaticity values, redness/greenness, and yellowness/blueness,
respectively.
Abbreviation: BI, brown index.

TA B L E 4   Fatty acid profile of cheese analog from soymilk and the recommended PUFA/SFA ratio of 1. A high dietary fat intake,
cashew nut milk (%) coupled with low‐fat quality, can increase serum cholesterol and
negatively affect several coronary heart diseases (Dashti, Al‐Awadi,
Total fat 60% Soy 100% Soy 100% Cashews
Sawaya, Al‐Otaibi, & Al‐Sayegh, 2003). Hence, blending cashew nut
Palmitic (C16:0) 26.51 10.70 25.26
milk with soymilk in the production of vegan cheese analog could be
Palmitoleic(C16:1) 0.08 0.05 0.09
a promising means of improving the consumption of the healthy diet
Margaric acid (C17:0) 0.01 0.07 0.01
in developing nations.
Stearic (C18:0) 7.94 3.79 7.63
Oleic (C18:1 ω9) 21.23 20.40 18.82
Linoleic (C18:2 ω6) 40.90 54.80 44.66 9 | CO N C LU S I O N
α‐Linolenic (C18:3ω3) 6.19 7.53 5.82
Arachidic (C20:0) 0.50 0.28 0.19 Inclusion of cashew nut in the human diet may contribute signifi‐
Arachidonic acid (C20:4) 0.04 0.03 0.04 cantly to combating malnutrition in Nigeria. This study has indicated
Behenic (C22:0) 0.07 0.39 0.07 that substitution of soymilk with 40% cashew nut milk for vegan

Erucic acid (C22:1) 0.08 0.09 0.09 cheese analog production resulted in a product with desirable ac‐
ceptability. This probably can improve the nutritional profile of con‐
Lignoceric (C24:0) 0.15 0.09 0.17
sumers and create alternative value‐added product from cashews
% SFA 34.54 14.61 32.99
and soybean. However, there is a need to ascertain the digestibility
%MUFA 21.23 20.4 18.82
of the protein to ensure its contribution to protein intake and also
%PUFA 43.93 63.21 47.89
determine the shelf stability of the product.
ω6: ω3 6.61 7.28 6.67
%PUFA/% SFA 1.27 4.06 1.45
C O N FL I C T O F I N T E R E S T
Note: Values are rounded up to two decimal places.
The authors have declared no conflicts of interest for this article.
α‐linolenic acid (7.5%), and stearic acid (3.8%). This same pattern was
observed in the two other samples analyzed. Other FAs like myristic,
ORCID
palmitoleic, margaric, arachidic, behenic, and lignoceric acids were
present at much lower concentrations in all the three samples. The Adewumi T. Oyeyinka  https://orcid.org/0000-0002-4351-8294
ω6 and ω3 which are regarded as essential FAs play a critical role in
the membrane structure and as a precursor of eicosanoic acid, a po‐
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How to cite this article: Oyeyinka AT, Odukoya JO, Adebayo
YS. Nutritional composition and consumer acceptability of
cheese analog from soy and cashew nut milk. J Food Process
Preserv. 2019;00:e14285. https​://doi.org/10.1111/jfpp.14285​