Processing and incorporating soy bean into daily diet
Soy beans have been found to be one of the richest natural foods in terms of protein, vitamins, and minerals. It is highly nutritious, prevents and cures various diseases. Research has shown that soy beans contain a minimum of 36% proteins. Comparatively, groundnuts contain 25.8% proteins, cowpea (bean) has 23.4% proteins, meat contains 20% proteins and egg has 12.5% proteins. The soy bean with 36.5% proteins evidently tops the list of protein rich foods.
The Women volunteers carryout training sessions with women’s groups to demonstate how Soy bean can be used to fortify traditional dishes.
The soy bean is processed and ground into flour, the flour can then be used in the following dishes;
- Soy fortified soup
- Soy fortified fufu
- Soy fortified banku
- Soy milk
- Soy kebab
- Soy fortified stew
- Soy fortified rice
These have proved to be very successful training days, such as the one held in Lito in July, see slideshow below.
Food because of its organic nature is susceptible to spoilage. Food spoilage reduces the quantity of food that can be available for consumption. It also reduces the quality of meals.
To avoid the loss of quantity and quality of food the following methods of food preservation should be practiced.
- Use of wood-ash
- Use of acetylic for treatment of grains.