Abass, A.

Gaspar, A.

Kyungu, L.

Mutungi, C.

Ngonyani, H.

Okoruwa, A.

CGSpace

Soybeans utilization for improved household nutritionin TanzaniaCompendium of popular soybean recipesHossana Ngonyani, Augustine Okoruwa, Lunna Kyungu, Audifas Gaspar, Christopher Mutungi & Adebayo AbassSoybean utilization for improved household nutrition in TanzaniaCompendium of popular soybean recipesAuthor affiliations:Hossana Ngonyani– Tanzania Food and Nutrition Centre (TFNC)Augustine Okoruwa- Global Alliance for Improved Nutrition (GAIN)Lunna Kyungu– The Centre for Counselling, Nutrition and Health CareChristopher Mutungi- International Institute of Tropical Agriculture (IITA)Adebayo Abass- International Institute of Tropical Agriculture (IITA)Audifas Gaspar- International Institute of Tropical Agriculture (IITA)The Enhancing partnership among Africa RISING, NAFAKA, and TUBORESHE CHAKULA Programs for fast tracking delivery and scaling of agricultural technologies in Tanzania is an interdisciplinary and inter-institutional project that aims to address smallholder farmers’ needs in the semi-arid and sub-humid zones of Tanzania. The 3-year project is funded by the USAID Mission in Tanzania as part of the U.S. Government’s Feed the Future initiative.Through participatory and on-farm approaches, candidate technologies are being identified and evaluated for scaling by the project team. This is being achieved through the already established networks by Tanzania Staples Value Chain (NAFAKA), Tuboreshe Chakula (TUBOCHA), and other institutional grassroots organizations, creating an opportunity for mainstreaming into wider rural development programs, beyond Africa RISING’s current zones of influence. The project is led by the International Institute of Tropical Agriculture (IITA) and the USAID Tanzania mission-funded ‘Feed the Future’ programs NAFAKA and TUBOCHA. Developmental activities addressing the project objectives are being implemented in Manyara, Dodoma, Morogoro, Iringa, and Mbeya Regions in Tanzania. The Project partners appreciate support from the American people delivered through the USAID Feed the Future initiative. We also thank farmers and local partners at all sites for their contributions to the project and the CGIAR system.© International Institute of  Tropical Agriculture, 2020Citation: Ngonyani, H., Okoruwa,A., Kyungu, L., Gaspar, A., Mutungi,C. and Abass, A. 2020. Soybeans utilization for improved household nutrition in Tanzania: Compendium of popular soybean recipes. Ibadan, Nigeria: IITA..  This work is licensed under a Creative Commons Attribution 4.0 International License Cover photo credit:Editing and layout: Total Solution PrintingTable of contentsOverview          iScope          iiPart 1           1Preliminary preparation of soybeans       1Soy paste         1Raw full-fat soy flour       2Full-fat soy flour (cooked)       3Soy milk         5Part 2          8Various soybean dishes        8Soy milk from raw soy flour       8Hot soy drink        9Soymilk shake        10Choco-soymilk        11Soy cheese (tofu)        12Soy cheese omelette       14Fried tofu         15Soy cheese khebab (steak)       17Soy nuts         18Soy bread         20Wheat-soy cookies        21Wheat-soy cake        22Wheat-soy pancake       23Wheat-soy buns        24Wheat-soy doughnuts       25Wheat-soy rolls        26Wheat-soy muffins        27Soy - cassava balls        28Soy-banana fritters        29Meat-soy stew        30Fish-soy gravy        31Soy vegetable soup       32Tofu salad dressing        33Soy yoghurt         35Soy ogi         36Soybean waina        38Soy tuwo         39Soy puff-puff        40Bibliography          41iOverview Soybean is a legume and oil seed that is rich in protein. The protein content is 36 - 56% on dry weight basis depending on variety. As an oil seed, the oil content is about 18% on dry weight basis depending on the variety and growing conditions. Soybeans are also rich sources of minerals (Iron, zinc, molybdenum, copper, phosphorus, magnesium, manganese) and vitamins (folic acid, riboflavin, vitamin K). The mineral composition of soybeans is a reflection of the composition of the soil. Soybeans also are a rich source of various bioactive compounds – some of these are antioxidants with a variety of health benefits while others are anti-nutrients Examples are phytic acid, and enzyme inhibitors. Phytic acid limits the absorption of essential minerals. Enzyme inhibitors such trypsin inhibitor cause impaired growth e.g. when consumed in poorly cooked soybeans. Soybeans also contain enzymes that cause beany flavour or poor palatability. These anti-nutrients are addressed through proper processing.The levels of malnutrition in Tanzania are unacceptably high. Protein-energy malnutrition (PEM) and micronutrient deficiencies are main nutritional disorders of public health significance. Children below 5 years of age, pregnant women, and lactating mothers the most affected. Soybean production has been promoted as a technology that can improve soil fertility and crop productivity, but also be a source of food and income. Soybean consumption can alleviate both protein-energy and micronutrient malnutrition in communities. However, household consumption of soy products in Tanzania is very low because of the lack of knowledge of how to process them into products that are acceptable and nutritious, especially at household level.iiScopeThis recipe book is intended for community frontline nutrition workers. It is designed to help them in demonstrating and providing hands-on-training on how to process and prepare acceptable products so as to improve and diversify family feeding practices and nutrition through utilization of soy beans. The recipe book has two parts: the first part presents preparatory processing of soybeans to produce the ready ingredients for use in preparation of various dishes. These ready ingredients can be preserved for use over and over again. The second part presents some selected recipes that have been pretested with farmers in Tanzania.1Part 1 Preliminary preparation of soybeans There are various ways of processing soybeans in readiness for preparation of various dishes. The processing could be done as a separate step, and the products preserved or stored in sufficient quantities as raw materials until needed. Recipes for preparations of some typical dishes are presented in the second part of this book. Soy paste IngredientsMethod*This is an intermediate soy product for use in other recipes.2Raw full-fat soy flour IngredientsMethod3Full-fat soy flour (cooked) IngredientsMethod 1Note: This is an intermediate soy product for fortification of other foods as described later.4Method 25Soy milk IngredientsMethod 16Method 27Method 3*The resulting residue may be used in other recipes.8Part 2Various soybean dishesSoy milk from raw soy flour IngredientsMethodNotes1. Soy milk can be kept for 12 hours without a refrigerator.2. The residue can be kept in a cool place for 24 hours or dried to keep longer.3. Residue can be used in other recipes e.g. soup among others.9Hot soy drink IngredientsMethod10Soymilk shake IngredientsMethod11Choco-soymilk IngredientsMethod12Soy cheese (tofu) IngredientsMethod 113Method 2* Other coagulants are calcium sulphate (0.35 - 0.4% milk volume), lime/lemon juice, tamarind water extract, Epsom salt.14Soy cheese omelette IngredientsMethod15Fried tofuIngredientsMethod 1 (Plain)16Method 2 (Salted)17Soy cheese khebab (steak) IngredientsMethod18Soy nuts IngredientsMethod 119Method 220Soy bread IngredientsMethod*This preparation can yield 2 loaves.21Wheat-soy cookiesIngredientsMethod*This preparation yields 40 pieces.22Wheat-soy cakeIngredientsMethod*This preparation yields 4 - 5 cakes.23Wheat-soy pancakeIngredientsMethod*This preparation yields 6 - 8 pieces.24Wheat-soy buns IngredientsMethod*This preparation yields 10 pieces.25Wheat-soy doughnuts IngredientsMethod*This preparation yields 8 – 10 pieces.26Wheat-soy rollsIngredientsMethod*This preparation yields 2 - 3 loaves.27Wheat-soy muffins IngredientsMethod*This preparation yields 14 pieces.28Soy - cassava balls IngredientsMethod*This preparation gives 1- 2 servings.29Soy-banana fritters IngredientsMethod*This preparation gives 8 servings.30Meat-soy stew IngredientsMethod*This preparation gives 4 servings.31Fish-soy gravyIngredientsMethod*This preparation gives 4 servings.32Soy vegetable soup IngredientsMethod*This preparation gives 4 servings.33Tofu salad dressing IngredientsMethod 134 IngredientsMethod  235Soy yoghurt IngredientsMethod 1*It can be kept warm by carefully insulating closed pot with heavy blankets. This is not necessary in a hot climate of over 35 centigrade. Howeve, ar below 35 on a warm sunny day, the closed pot can simply be placed ouside the direct sun for 8-12 hours. Adjust incubation time for desired taste and consistency.36Soy ogi IngredientsMethod 137Method 2*Soy ogi can also be made using soymilk residue or soy flour instead of soy paste. When using raw soy flour, cook the mixed raw soy flour and the paste ogi for 15 minutes, adding more water as necessary.38Soybean waina IngredientsMethod39Soy tuwo IngredientsMethod40Soy puff-puff IngredientsMethod41Bibliography IITA. 1990.   Soybean for good health.  How to grow and use soybeans in Nigeria.  International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria.Nti, C.A., Plahar, W.A., and Annan, N.T. 1998.   Soybean recipes in Ghanaian dishes. 4thEdition. A project report submitted to IITA under the IDRC/IITA Soybean Utilization Project, Phase III. International Institute of Tropical Agriculture, Ibadan, Nigeria.Nelson, A.I., L.S. Wei and K.E. Weingartner.  1987.  Home and village preparation of soy products. Chapter 16 in Soybean for the tropics. Singh, S. R., K.O. Rachie and K.E. Dashiell (eds.) John Wiley and Sons LtdNakayama, O. And S.M. Osho. 1996. Tofu recipes.  Introducing tofu (soy cheese) into traditional African foods. International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria.Ogundipe, H.O. and S.M. Osho.  1990 (ed.). Development and introduction of improved utilization technology for use in households and small-scale processing enterprises in rural Nigeria. IDRC/IITA Soybean Utilization Project. Phase 1.  Final Report (1987- 1990).  IITA, Ibadan.Okoruwa, A. E. 1999.  Soybean Processing and Utilisation for Healthy Nutrition in West Africa.  Final Report of the IDRC/IITA Soybean Utilisation Project, Phase 3 (1994-1999).  International Institute of Tropical Agriculture, Ibadan, Nigeria.  51p.Okoruwa, A. E. (ed.) 1999.  Soybean Utilisation in Nigeria, Ghana and Cote d’Ivoire (West Africa). Fourth Year (Terminal) Technical Report (May 1997-September 1998, IDRC/IITA Soybean Utilisation Project, Phase III, International Institute of Tropical Agriculture (IITA), Ibadan, NigeriaOkoruwa, A.E and K.E Dashiell 1997.  Soybean Utilisation in Nigeria, Ghana and Cote d’Ivoire (West Africa). Third Year Technical Report, IDRC/IITA Soybean Utilisation Project, Phase III, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria. 103p.Osho, S.M. and K.E. Dashiell. 1994 (ed.). Soybean Processing and Utilization for sustainable development in Nigeria.  IDRC/IITA Soybean Utilization Project. Phase 2.  Final Report (February 1991-April 1994).  IITA, Ibadan.42This manual was made possible with support from the American people delivered through the United States Agency for International Development (USAID) as part of the US Government’s Feed the Future Initiative. The contents are the responsibility of the International Institute of Tropical Agriculture (IITA) and do not necessarily reflect the opinion of USAID or the U.S. Government.For more information contact: www.africa-rising.net

Soybeans utilization for improved household nutrition in Tanzania: Compendium of popular soybean recipes

https://cgspace.cgiar.org/bitstream/10568/109815/1/Soybean%20utilization%20for%20improved%20household%20nutrition.pdf

Soybeans utilization for improved household nutrition in Tanzania: Compendium of popular soybean recipes

Abstract

Similar works

Full text

Available Versions

CGSpace