Adoption of Improved Technologies in Soyabean Processing and Utilization in Tafawa Balewa Local Government Area of Bauchi State, Nigeria (Report‪)‬

INTRODUCTION Protein-energy malnutrition is widespread and a serious problem in many developing countries including Nigeria. Animal products rich in protein such as eggs, milk, meat and fish are expensive and at times unavailable; recommending them in a diet could be unfruitful [1]. Cereals and tubers such as sorghum, maize and yam regularly consumed in Nigeria, are low in protein. Several attempts have been made to find solutions to nutritional problems in Africa in relation to protein intake. Soyabean is considered to be one of the best options [2]. Soyabean (dried) has a lower purchase cost and contains about 40% protein, 30% carbohydrates, 20% oil and 10% minerals [2,3,4]. While the protein quality of soyabean had previously been under-estimated, research has proved that the quality of soyabean protein is indeed comparable to that of animal protein sources such as milk and beef. Soyabean is able to meet the protein needs of children and adults when consumed as the sole source of protein and at the recommended level of protein intake of 0.6g/kg body weight [5]. Some anti-nutritional factors associated with soyabean can be removed through processing (soaking, boiling and fermenting). Some of these anti-nutritional factors are lipoxygenase, which causes beany flavour and oligosaccharides, which cause flatulence, gastric discomfort, and trypsin inhibitor [4, 6].