University of Nigeria Research Publications TANKO, Yahaya Salihu Author PG/M.Sc./87/5659 Title The Utilization of Soyabean (Glycine Max (L) Merril) and its Contribution to the Nutritional Status of Low-Income Families in Benue State; (A Case Study of Gboko L. G. A.) Faculty Agricultural Sciences Department Home Science and Nutrition Date March, 1991 Signature
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University of Nigeria Research Publications
TANKO, Yahaya Salihu
Aut
hor
PG/M.Sc./87/5659
Title
The Utilization of Soyabean (Glycine Max (L) Merril) and its
Contribution to the Nutritional Status of Low-Income Families in Benue State; (A Case Study of Gboko L. G. A.)
Facu
lty
Agricultural Sciences
Dep
artm
ent
Home Science and Nutrition
Dat
e March, 1991
Sign
atur
e
TOPIC
THE UTILIZATION OF SOYABEAN (GLYCINE MAX (L) M B R R I ~ ) AND ITS CONTRIBUTION TO THE ATUS US LOW-INCOME FAMILIES I N BENUE STATE.
( A CASE STUDY OF GBOKO LOCAL GOVERNMENT AREA)
MALLAM, YAHAYA SALIHU TANKO, a Postgraduate mtudent in the
Department of H o m e Science and Nutrition ha8 ratiofmotorfly
completed the requirements for the degree of blaster of
Science (M-SC,) in Human Nutrition. 'Ihe work embodied in
h i s t h e s i s is original and has not been submitted in part
or f u l l for m y other diplom or degree of t h i s or any other
Univereity,
MARCH 1991
APPPOVAL PAGE
T h i s project i a hereby approved by:
(ii> (Project Supervisor)
This .,..*.**..*..... day of ..........*... 199t
'Pa qy dear w i f e , Jumaai Acho with love
A C X B O L U G D G ~ S
I have the pleasure of expressing my sincere grat i tude to
the invaluable cor~tr lbut ions of my supervisors, Professor D.O.
Nnanyelugo and D r . A. I. Ihekoronye towards the completion of thio
Project . Profeseor Nnanyelogo remained staunch and indefatigable
i n h i s support and advice. H i s valuable professional contributions
a r e highly appreciated.
I wish to thank Dr . (Hrs.) A.C. Uwaegbute f o r her valuable
ass is tance t o me on the cod* of the questionnaire and inter-
p re ta t ion of the Computer Print-out. I appreciate with thanks
the moral support of Dr. I.C. Obizoba (11ead of ~ e p a r t n e n t j through-
out the period of this project. I a l so express my g ra t i tude t o
M r . Edimonyen of mimd Science Department f o r h i s un t i r i ng
ass is tance during the Laboratory m a l y s i s carried out i n the course
of this Project. I t1~an.k M r . Ebi and Fel ix a l so f o r t h e i r
ass is tance during the Laboratory Analysis of some samples. I wish
t o thank Messrs, Onova and Ugor of the Pathology Laboratories
at Otukpo and Gboko General Hospitals r e s p e c t i v e f o r t h e h
ass is tance on blood analyeis of the aelected subjects in the two
towns.
The mothers who brought t h e i r children f o r anthroparoetric
measurements and the families who co-operated in the individuai
and household food intake measurements a l l deserve tkuks .
I would not f a i l to thank the three students of the Hi@er
National Diplma of the Departanent of Caterr* and Hotel
Management, Benue State Polytechnic, Ugbokolo, W e , Flora,
and Beekombo who worked with me during the eurvey etudy.
I wish to thank Meteera. m a , Ebilma and Ayah for typing
the Project write-up.
Pinally, I owe immenee gratitude to b my wife and the
children whose co-operation and patient have contributed t o
the sucoeseful completion of this Pmject.
( v i i )
IBSIPPICT
T h i s study examinee the patterns of u t i l i sa t i an , the nutr i t ive
value of eoyahan, u W c e l composition, its ooet uompaEOd with other
foods, as well cu its nut r i t ional emtribut ion to the die t of the
people of Banue State,
Structural queationnoire w m used t o obtain infoxnuation on
mortality, storage and u t i l iza t ion of sqyabean in 150 houaaholde
randonly selected throughout Qboko Local Cove~lrnant m a of Benue
State, A 7- weighed food intake wae oonducted in children,
Blood a a ~ p l e of adult# were taken and analysed. Apthropor~etric
measuremente and c l in ica l observations were conducted on met~bers
of the hou~leholds, A s e a e o a ~ l m e t eurvey baaed on wet and dry
seaaons uae done at (bob, Tmdav, Vaaune and Gaxagbom fo r
a period of 12 months. Chemical ansilyeis of the beans was carried
out*
Soyabsan cons~lptfon in Woke Inca1 W v e a u ~ a t orea was
independent of the level of educational qualifications 6f the
oonsumcsre, thou& it was found t o be more popular aerang the low
than the high mome groupa, Energy, protein, iron and thiamin
intakes by a l l groupo were at least 9& of the FA0 require-
ments, Soyabean oontributed not leva than 2596 of the t o t a l
protein intakbe of the houaeholda, The 19-e w a s fowld t o be
popular in infant f seding, About 8796 of the households introduced
aoyabean in to the d i e t s of t h e i r infants at about 12 nonths and
above.
About 896 of ahildren of both low income aad hi* incons w i t h i n the
~grer of 1 - 9 yeam were severely malnnurished using weight f o r
height ao nutritional index. Blood ample malysi8 ra*.aled that
people from the eoyabem-eating zone of Cboko have higher platma
protein than those from the non-soyabean-eating %one of Otukpo in
the same state. Chemical analysis of the sopbean seedr a d food
diehes showed that a l l have hi& rrutrients* ~ ~ d . ~ t ~ o o k p h e n o ~ d n
aad iwrance of oJinary methods of preparation were oonstroints
limiting the ut i l i ra t ion of sopbean. Bere was no signifioant
storage problem, although weevil infeahtion wa implioated ss mild
storage problem, while rodent and nwuldnesr were ocdaeional storage
problems of soyabeau.
ACKNOWLEDGEMENT
ABSTRACT
TABLE, OF CONTENTS
LIST OF TABLES
LIST OF PLA'rISs
LlST OF FICUHES
CHAPTER ONE
1 1NTRODUCTION
1.1 S t a t e m e n t o f P r o b l e m
1.2 S i g n i f i c a n c e o f t h e S t u d y
1.3 O b j e c t i v e s o f the S t u d y
CHAPTCH TWO
LZTYRATIIHE REV1 ICV
H i s t o r i c a l Uackyround o f S o y a b e a n U t i l i z a t i o n
Soynt>ean p r o d u c t i o n i n N i g e r i a (Benue S t a t e )
P r o p e r t i e s o f S o y a b e a n
F a t t y a c i d c o m p o s i t i o n o f S o y a b e a n
~ n t i n u t r i t i o n a l f a c t o r s i n S o y a b e a n
i . T r y p s i n i n h i b i t o r
i i . H e m a g g l u t i n i n
i i i . p h y t i c a c i d
i v. Go i t r o g c n
S o y a b e a n U t i l i z a t i o n
S o y a b e a n p a s t e
Soyabqan F l o u r
R l e n d e d f o o d s w i t h S o y a b c a n
x i v
x v i i
x v i i i
CHAPTER THREE
MATERIALS AND METHODS 0 .
Area Surveyed ... B a s e - l i n e d a t a c o l l e c t i o n
Sample c o l l e c t i o n
~ u e s t i onna i re based s u r v e y 0 . 0
Authropometr i c Measurement ..- Weight Measurement ... Heigh t Measurement
C l i n i c a l O b s e r v a t i o n s
Weighed f o o d i n t a k e Su rvey -.. Market Su rvey . . . Chemical a n a l y s i s of Soyabean and i t s food p r o d u c t s -.. M i s t u r e C o n t e n t .. . E t h e r E x t r a c t
Crude P r o t e i n
Crude F i b r e . . . Ash C o n t e n t
C a r b o h y d r a t e
M i n e r a l s . -. Blood Ana lys i s .-. T o t a l P r o t e i n ... A 1 bumi n . 0 . .
Haemoglobin S s t i m a t i o n o m
D a t a and S t a t i s t i cal Ana lye i s ... Ques ti onnai re 0 . .
Weighed food i n t a k e
Market Survey
( x i
PAGE
CH,\Prl'SR FOUR
RESULTS
Household S u r v e y
Soc io-economic b a c k g r o u n d o f t h e r e spo t ide r~ t s
P r c p a r n t i on and Consumpt ion P a t t e r n
Soyatjean S t o r a g e
Soyabaan U t i l i z a t i o n
S o y a h e a n i n i n f a n t f e e d i n g
Marke t S u r v e y
D i e t a r y S t u d y
N u t r i t i o n a l s t a t u s o f t h e S u r v e y Sample
Dlood a n a l y s i s o f t h e S u r v e y Sample
D I S C U S S I O N
Houstthold Survey
~ o c i o - e c o n o m i c backyround -. . p r e p o r a t i o n and con sump ti or^ P a t t e r n .. . Soyabean S t o r a g e .. Soyahcan p r o c t ? s s i n g , h a r d - t o - c o o k a n d br:dny f l a v o u r phenomenon o f p r e p a r e d yoyabean m r a l s ( u t i l i z a t i o n ) . . I -
Soyabcan i n i n f a n t f e e d i a g .. - Chemica l a n a l y s i s ... ~ a r k e t S u r v e y . . . D i e t a r y S t u d y . .. ~ u t r i - t i o n a l S t a t u s o f t h e s w v e y .. Blood a n a l y s i s o f t h e s u r v e y s a m p l e ..
( x i i )
SUMMARY AND CONCLUSIONS
SUGGESTIONS F O R FUHTIiER WORK
( x i i i )
L I S T OF TABLES
Table la
T a b l e l b :
T a b l e 1 C :
T a b l e 2:
Toble 3 :
T a b l e 4 :
t a b l e 5:
' r . l b l e Ga:
T a b l e 6b :
T a b l e 6c:
T a b l e 7a:
T a b l e 7b:
T a b l e 7c:
T a b l e 7d:
T a b l e 7 e ;
T o b l e 8a:
T a b l e 8b'r
T a b l e 8c:
Fatty Acid Composition of SoyabMn O i l
Age d i s t r i b u t i o n , sex, o c c u p a t i o n , a n d e d u c a t i o n a l q u a l i f i c a t i o n o f t h e r e s p o n d e n t s (%) ...
PAGE
I 6
O c c u p a t i o n o f h u s b a n d o r head of h o u s e h o l d , m o n t h l y i n c o m e , a n d a m o u n t s p e n t o n o t h e r d ~ p e n d e n t s i n t h e h o u s e h o l d s (%) ... C o o k i n g f a c i l i t y , f o o d s o u r c e , w e a k l y e x p e n d i t u r e o f f o o d , a n d m e a l s t a k e n p e r d a y by h o u s e h o l d s ( 7 6 ) ... Ma,jor f o o d s e a t e n by h o u s e h o l d s a t d i f f e r e n t t i m e ( 5 ) ... A 24- h o u r d i e t a r y r e c a l l b y t h e d e p e n d e n t s (%) ... F r e q u e n c y o f c o n s u m p t i o n o f S o y a b e a n (%) . . S o u r c e o f s o y a b e a n I % ) -.. q u a n t i t y consumed f r o m t h e home-grown soyabc?an (%). . . . Weekly e x p e n d i t u r e o n s o y ~ b e a n s (%)) .. . Form o f s t o r a g e o f s o y a b e a n (%) ... S t o r a g e c o n t a i n e r s u s e d f o r s o y n b e a n (%) . . S t o r a g e p r o b l e m s o f e o y a b a a n (%) -.. S t o r a g e p e r i o d o f s o y a b e a n (%) 0.
K e e p i n g o f f w e e v i l s f r o m s o y a b e a n ( 5 ) .. . P r e f e r r e d s o y a b e a n d i s h consumed by t h e h o u s e h o l d (%) - . . C o o k i n g t i m e o f s o y a b e a n (%) ... A d d i t i o n o f s u b s t a n c e t o q u i c k e n c o o k i n g of ' s o y a b e a n (%) ...
( x i v )
T a b l e 9b:
T a b l e 9c :
T a b l e l o b :
T a b l e 1 0 ~ :
T a b l e ZOd:
T a b l e l l a r
T a b l e l l b :
T a b l e 12ar
T a b l e 12b:
Tab l e 13 :
T a b l e lit:
~ a b l f ? 15:
Tab l e 16a:
T a b l e 16b:
- - o r p a s t e (%)
Form o f soyabean b e f o r e u s e f o r p r e p a r i n g food ( 5 ) Method o f removal o f t h e s e e d c o a t o f soyabean (%)
Soak ing t i m e o f soyabean (9) Frequency of u s e o f soyabean f l o u r and p a s t e (%)
p r e f e r r e d u s e o f s o y a b e a n f l o u r o r
p a s t e ( % I
Frequency o f p u r c h a s e of cooked soyabean p r o d u c t s (%)
Reason f o r r a r e / o c c a s i o n a l p u r c h a s e o f coohod soyabean p r o d u c t s
Age o f i n t r o d u c t i o n o f soyabean i n i n f a n t s weaning f o o d s (%)
Reasons f o r l a t e i n t r o d u c t i o n o f s o y a b e a ~ ~ i n i n f a n t s ' wean ing foodu (96) ... O t h e r weaning f o o d s g i v e n t o i n f a n t s (%)...
pear son*^ c o r r e l a t i o n c o e f i c i e n t s (%) ... Chemica l compo i s i t o n o f soyabean seed, and o f some soyabean t r a d i t i o n a l d i s h e s / lOOy o f e d i b l e p o r t i o n -.. N u t r i e n t i n t a k e of c h i l d r e n 1-9 y e a r n
compared w i t h FA0 r e q u i r e m e n t s .. . ~ o n t r i b u t i o n of soyabean t o t h e n u t r i e n t i n t a k e o f c h i l d r e n 1 - 9 y e a r s o l d ... N u t r i t i o n a l s t a t u s of t h e s u r v e y sample . N u t r i t i o n a l i n d e x : w e i g h t o f o r H e i g h t (7;). . N u t r i t i o n a l s t a t u s o f t h e s u r v e y sample . N u t r i t i o n a l i n d e x : Weigh t f o r a g e (%) ...
PAGE
TABLE
T a b l e l 7 a : A n a l y s i s o f b l o o d s a m p l e o f 1 0 p e r s o n s f rom Gboko town ...
T a b l e 17b: A n a l y s i s o f b l o o d sample o f 10 p e r s o n s from Otukpo town - . .
(xvi )
Soyabean, a megber of the family l e ~ o c e a e , sub-fwily
papilonaoew, and the genubt Glycine sax (L) Plerril, has iri
recent timee been receiving attention aa a Bourne of food
capable of extending th available protein supplies. Conae-
quently, in teres t in the production, pmceasling and ut i l iza t ion
o f the crop bse been growing,
B i e r l a is a country which l i k e most developing countries
of the world is facing a food o r i e i s which is highly manifesked
in the groeely inadequate protein intake. The widespread
ru t r i t iona l deficiencieer are common with depresming ecunomkc
si tuat ion, hence, the krtroductioa of soyabean i n the dietary
gettern of oamunitiea of developing country ia of part icular
irnpostance in Nigeria. Bowever, because soyabems have m a n y
conetrsinter for i t e wider u t i l iza t ion , the home scale prooessing
methods being introduced i n Nigeria may pose long term problem
fo r uoe where communities are not familiax with limitations of
soyabeaae as a crop. Serious and concerted efforts must be made t o
a l levia te t h i s problem because increased avai labi l i ty of: animal
protein cannot be ewily achieved and so cannot be a solution to
our present predicament.
It is apparent that adequate dietary souxcea of cheap
grotein i s needed t o correct both the iarnount and quality of
pmtein In the d i i t s of Nigerians, since animal products, part i -
culasly milk, are not ueually available. Ale0
-
they may too
cost ly f o r t h e i r wider use; hence it is necessaxy t o consider
the poes ib i l i ty of usin6 other available iand l e s s expensive
sources d p r o t e i n of vegetable o r ig in euch as th soyabeans.
Prote ins of vegetable or igin , axe lmown t o have low biological
value. However, soyabean prote ins have a biological value a h o a t
siuilar t o that of anfrral protein (~ameron, 1978). It i s know
that from an acre of land, the prote in y i e l d from soyabean i s ,
more than tht of beef (~gundipe , 1986).
In Nigeria, under the present alrcumstancea of awareness
in ee l f -~uf f ic iency in food production a d u t i l i z a t i o n ; a d in
the awarenese of the nu t r i t i ona l value of soya%ean, i t i t l gradually
being incorporated i n to the dietu. The produotion and u t i l i z a t i o n
of soyabean have u p t i l now been ratkr r e s t r i c t e d due to the
absence of conventional food use in many areas. T rad i t imn l ly
we have associated soyabean production ,with Benue S t a t e mc!
r e s t r i c t e d a reas of Kaduna and Plateau Statea. A t a t h e , moat
Nigerians were erroneously believing tha t t h i s crop would g m w ,
best only i n these zones. It is now qui te obvious tha t t h i s
appaxent erituation waa due to the f a c t t ha t some t r ad i t i ona l
food uses f o r the orop had serwsd-aa the impetus f o r f u u e r s .
Secondly because of e a r l i e r contacts and fami l ia r i ty with the
crop, more fanners were encouraged by the then Cmundnut Eoiud
to growth* crop f o r export i n these zones.
Recent e f f o r t s by reeearch groups in d i f fe ren t research
institutes, under the auspices of the Nationally co-ordinated
Peeearoh Project on Soyabeane, have in f ac t developed var ie t ies
which are well adopted t o different eoologioal zones. Tkase
efforts, have clsasly obown tha t the potential f o r the production
of th ie crop i n Nigeria is f a i r l y widespread. Agronomic packages
have aleo been developed to ensure eff icient and profitable produc-
tion. This is by no means saying that a l l the answers to the
probleae of soyabeans have been found, but at least, a sound
foundation is being laid. The ef for t s referred t o above have
r e e u l t e d h some signifioant achievements with impact on the
eoonomfcs of production of the crop.
Despite th i s obvious in teres t and the f a c t that soyabean i s
ammenable to large scale cultivation,~mechanization and chemical
weed control, production does not appear to have .expanded sub-
atant ial ly . The t o t a l national output still f a l l s short of the h
200,000 tonne8 mark (~efaga , 1985). A major bottle-neck t o i t a
widespread w a i l a b i l i t y through aommeroial cultivation would
appear to be the absence of nechanised harvesting f a c i l i t i e s .
Presently noat produoera have had t o r e ly on mannual labour f o r
hameeting with the attendant escalation in cost of production.
Secondly, the labk of expansion of rsuppliee would appear
to be a function of rsupply and demand economics, Because of a
lack of development of looal EWd uses f o r t h i s produce, it has
not been poesible t o increase output. Where i n i t i a l enthusiaum
hae been aroused, inabi l i ty to s e l l has served to dempen the
ihitial intereat , ,
While there erre several o i l m i l l s a e t up to handle the
crushing of eoyabeans f o r the production of o i l and residual .
aake, many of these have been i d l e because of inadequab,e supply
t o just i fy the e f f i c i en t u t i l i za t ion of ins ta l led capaoity.
The l ivestock feed industry i e not in a posit ion to u t i l i z e
available whole aoyabeen becawe of lack of f a c i l i t i e s t o process
and e l h i n a t e the inherent toxic and anti-nutri t ional components
which have been oonsistently shown t o s ignif icant ly impair
nutrient u t i l i za t ion .
The answer t o the pmblems o f soyabean u t i l i za t ion it:
Nigeria w i l l appear t o r e s t on developing uses f o r the comodity
which w i l l In turn create their own demand f o r the orop ao a
baaic raw spaterial-.
The opportunities f o r the u t i l i za t ion of soyabeaxis a re ulany
and varied aa gathered f m m well developed food and re la ted
industr ies inthe United States of m e r i c a and South East Asia.
In Nigeria, Benue S t a t e d i l l r e n a b the largest producer
of raoyabean, with a lmos tq l l t he crop coming from Cboko Local
Government Area of the State. It is the rea l iza t ion of t h i s
tha t the Benue State Government decided t o t3et up an ki,.p-8lliud
Industry par t a€ which serves as a m i l l f o r extracting o i l from
soyabean, and f o r producing other i n k s t r i a l soy abem products
when f i l J y operational. The.6overnruent has also carnulenced campaign ,
to farmers for increased soyabean production and ut i l ixat ior ; by
dis t r ibu t ing to f-ers the improved var ie t ies of 'soyabean, ilrrd
- 5 -
granting l o w e to them f o r soyabetan cultivation, These measures
are intended to boost arvyabean produotion with a view to promoting
f t e ooneurpgtion in order to improve the n u t r i t i o n d status of
the people, paxticularly the low-hame families. ,
1.1 Qtsteaent of the Problem
(a) Soyabean was not oonsumed by sane people in Gboko
b o a 1 Coverarnent Uea because they believed it
could cause, certain nut r i t iona l diseases such ss
goitre , kwarahiokor, maramaus, diabet is , etc.
(b) Most people were i gwran t about the nut r i t iona l
value of wyabean and the dishes p r e p m d local ly
from the beans.
(c) Igaoraaar about a wider c u l i m q methob of prcspaxa-
t ion of dishee from soyabean was l imi t ing i t 8
u t i l i za t ion by people in the Local Govemm@nt
(d) Pmtejn frw dmal erouroe which was the aain source
of protein of the people from the local governant
area was quite sqens ive a d inadequate, anii even,
other leguminous crops apart from eoyabean were
fairly expensive in the local i ty; hence, there were
observable cases of protein energy malnutrition in
a a e people, par t icular ly among childxen, pregplant
and the lacrtating women frola the low-incame faai l iee .
1.2 gignificance of the Studyr
DaPleetio u t i l i z a t i o n of soyabean h w 'been small, and
usually l imited t o the eoyabean growing areas in the
e ta te . Sever& food produots made f m r ~ soyabeim and i ts
t r ad i t i ona l useta asl found elsewhere w e not known t o many
people in Brnue Btata. This study when completed would be
- of rignific&ce t o p e o p l e from both the soyabean-growing,
and non-sayabean-growing areas who hi ther to have not known
reme reaipes and msthoda f o r preparing same food ymducts
from soyabean, It w i l l enable people t o knw about some
valuable nu t r ien ts contained in soyabean and some dishes
loca l ly prepared from the beane with a view t o encouraging
then t o consume nore of than t o h p m v 8 t h e i r m t r i t i o n a l
status, The study would attempt to educate people on same
methods of approach in ~oyabesul u t i l i z a t i o n and this would . :
oleas cer ta in igaorant views peogle hold for the beans.
Again, the study would attempt t o br ing t~ focus the
nu t r i t i ona l s ta tue of people in Gboko Local Government
Area of h n u e State. . 1.3 The Objectives of the Study am;-
(i) To sssese pat tern of consumption of soyabean ic Cboko
Local Cove~nment Lr'ea of Benue State.
To b t e r m i n e some nutr ients in soyabean and the
contribution of loyabsran to the nu t r ien t i takes
of the peo@e in Gbbiw Local. Governiuont Area,
- 7 -
(iii) To onslyee slow traditional dishes prepared fram
Soyabean.
(iv) To s s s e e s the nutritional s-tatus of a sub-sample of
the popula t ion inae lec ted towns of the area of survey.
' 1 \ r a - 1u -
CXAPfJ'?5m TWO
Soyabean, Glyoine (I,) Herril waa introduoed to
Nigeria in 1908 (~zedinaa, 196k). The first problem to be
overoome was germination of the imported seed. Uter a
suaeessful croppbrw at ~ama-su in 1928 the crop waa tried at
Yanlev in Benue State whioh eventually became the multi-
plication oentre for it (AXBLS (~Bu) Extension Bulletin No,
21), l?he farslerra in the area soon took t o its cultivation.
That was why Bsnue State produced 100); of th tormage
of soycrbems exported iu the eaxly s ix t i ee , the period w h e n
almost all of the crop produced was eqorted because framers
did not know how t o usat it.
The history of the soyabsan is therefore quite fascinat-
ing, It is a story of a little round bean with W i n d f o r
ages But which value i s only recently being appreciated
( ~ @ i p e , 1986), For example, as early as 1804, nyabeans
were bmught into the U, S. A. , but it wbs juat after
the Second World War that the crop i s being seen \a the wonder ?
crop ( @ e m , 7986). Same wropean countrias, especially
Britain, stasted iaporting soyabeans from Maucharia iu 1908
to supplement short supplies of cotton seed and flax s e d s
used for livestock and o i l .
Goyabe~a, f o r l a g h s ~ been a very important food i n
molly oriental dietee It b e been ther win source of protein
f o r a11 of Esst Asla, pwticulaurly the vegetarian Pluddhiat.
It i s mggested t&at the crop ww dmeeticated in Northetat
China by. tbe eleventh cen- B.C., very much later than
previous estimates which suggested dweatication earlier
thsn 2,800 B . C ~ (~ob lsy , 1979). Today, the U.S.Ae i a the
prinoipal world produoer of sogabem, followed competitively
by Brazil and thirdly, eblna.
It is encouraging that Bigerla also pow8 swim aoyabeim,
though in amall quantities. This proveer that the .,EOP is not
totally alien to th ia oountry ( ~ l g e r i a ) .
The produotion of soyabean h a Nigeria r-a f m ~ 20,000
t o 100,000 tans annually ( ~ a n y e l u ~ & Uekommye, 1988).
But it haa the potentials a d p r o s p e c t for increased
production. 6094 maemh gzoup~ under the auspices of the
Hationally co-ordinoted Iteiaete;rch Project on soyabeans, euch
ae Ins t i tu te of Trogiaal &ricultur.e (IITA), Inet i tute of . dgricultursl Peseoxch (IILW), and the National G r a i n
Production Campany at 2ariia and Mokwa have developed new
improved varietiee of eoyabean. The International Ins t i tu te
of Wpical Bgriculture hagt released wch variet ies as
T U 536 - 02D, TGX 297 - 192C, TCX 306 - 036~ and TGPll 3 4 , - while fns t i tu te of Agricultural Pesearch has re leami
Samsoy 1 and SiMaoy 2, and ~ 3 5 1 (M.A.N.B. vkMalr& ; i v 1987).
the
desirable qualities, snd able ta thrive w e l l in the l o w
rrltitude h a d southem part8 o f the country, thereby
aacountlng for an inareaoed growth rate of 2.44 i n a ~ u a l
soyabeen production in. Nigeria (280 year book, 1905).
This inorease, in view o f IOnanyelugo and Ihekoronye (1988),
is quite insi(plUicaat in the light of Nigerian population,
and coa tdud that an a national per capita, confiwption
barsia, eoyabean in Nigeria can still be considered to be very
The 98131 soyabean growing area in Nigeria i a irl,t;hin
the Southern Cbinea Savannah zone where rainy preaoon of
five months or more discourages f i e cultivation of ground-
- nuts end cowpea (&haye cjt. a.1,' 1975). !tWs area .- --
include,'Bmue State, the Abu ja area, Southern part of
Kaduns srnd Plateau States. $
Estimate in aoyabean balance sheet ahowed that about
8% of the produce io used aa seed for subsequent
agrioultural production, while about 1% i s estimated as
mate, fntenstats export (in ~ igex is ) outaide the two
mjor groduoing statee (banue & plateau) i a eethatsd at
7% (0lo;yide e t al; 1972).
In Benue State, soyabean production suffered during 6
the Nigerian Civil W a r (1967 - 1970), because the exit
part for it, Port-3brcourt, was not accesljiible to the
marketing board ooncerned. The ma.xketiag board dl %I. not buy, I
olld f a e r e saded up with alot of soyebeau in their hande,
tono.in 1968-69 (Minisatry of ~ g ~ i c u l t u r e and National
Resources Publication, M p r k u r d i , Benue State, 1987). 2rices
offered were ale0 very poor - 6 0 per ton in 1967-68'
(P.A.O. Year Book 1985). It waa only after local demand
becare noticeable that production remned, Benue State
remained the major producer of soyabeaa i n Nigeria with
a h o a t a l l of the crop coming from Oboko Local Government
Area, where the crop i s produced i n small holdings of 1-2
heotsrrea per fmaer . Under tbp resen t circumstances of
awarfsnes0 in self-mf f iciency in food groduc t ion and
util isaticm, the demand f o r soyabean has unfolded, and is
estimated at about s i x timee the supply. There is there-
f a e l i t t l e likelihood that there w i l l be a soyabean glut.
The indus t r ia l demand in RrPnue State alone i s 70,000 metric
&one per year (H.QC.N.X., YdaLurdi 1988). The r u s t of the
country*^ demand aloro~t doubles that much, and everybody *
lookaup t o Baue State t o meet almost a l l of that &etuld.
The ooyabean is' pretrtin-oil p a h legcane s i m i l a r t c p
the poundnut (Araohis hypogeal but d i f fer& from protein
etarch legumes suoh ae oovpea ( ~ i g n a unguiculata~, pigem
- ~ b t e r r a n e a l (Ayernor, 1977). The eoyerbean i a an
excellent sourae of arajor nutrient& !#re-~tatuse seed i s
ouapoered of three major aoapoaeate; the hu l l (@A), the
ootyledon (98/6), and the hypoootyl (2%). The seed ooat
aantakns very l i t t l e nu t r i en t material except far calciun
about 35% (Smith & Cirole 1972). The outer layers of the . , ,
cotyledons were a l so found t o contain more Iayprin inh ib i to rs
the inner layer. The p r o b a t e canposition of a ture
soyabean expreslsed as percentage of dry weight i s a a follows
( ~ e l s a n e t a1 1971) r Protein (NX 6.25) 4%, o i l 2W6, t o t a l
carbohydrate 396, vh 596, and cnde : r ib re L;~:. v
Constituents of major i n t e r e s t f o ~ food application
a r e prote in and o i l which are 4296 and 2% respectively,
AS can be soea f r o m the f igures above, about one-third of
the soyabean i s carbohydrate, which include various
polyeaccharides atachyose, faff inose and sucrose
( ~ w a 8 n u . a . 1967). The balance of the materials present
in s o y a b e ~ i s described aa aeh which includes ~;a;ul;r alnerols.
- Soyahan has a l o t of high p u d i t y protein. It~j
protein i e desirable not only from the point of view of
yie ld , but a l s o from a oommodity cost consideration when
compared with other food souroes. Soyabeans are praven t o
have a t o t a l d i s m s t i b l e nu t r ien t s percentage of 91.9%;
mino m i d pat tern of aoyabean protein i s close to the
optimum qual i ty recommended by the FAO. But the protein i s
samewhat def ic ien t in ~e th io r l i ne which i s one af tho eight
B s sen t i a l m i n o acids, i.e. the sulphur- containing amino
acid; while i t ha8 high lyi'sine which cereal prote ins are
generally def ic ien t (smith a d Girdle, 1 9 7 2 ) ~
&s *red .centah methienine, t$e f ortif ic;lt i .n 6f soyoban
with cereal a t the rate of 25% seyabew t o 7571 cereal w i l l
su~plernent each ather a d osnrstitute a well-halamed mine .
a c i l cenknt (@itla & Cisele 1972).
@e saya'bem oil i a very hi.& qulity because it
cantdns a large prepartion of unsaturated f a t t y a&&
(J)anbert, 1950; Amell e t al, 1961) ; see table nsx% $a;@,
v
+
i
I
1 4
3
Fatty Acid Cangonition of Soyabeul QJ ( I
m b e r t , l9';01
sa.&ted ~ c i i l e&) ~nsatuated &ids ($1 -- -- - -dP R=$.e
Lauric 0.0 - 0.2 Dodecenoio o
Myristic 0,1 - 0.4 Bcxtradepnsic 0,OS-0. a&
Palmi t i c 6.5 - 9.8 Hexadecenoic Palmitole t i c 0,42-1.40
17
Soy-abean o i l is h i a l y d i g e s t i b l e eal oeatains ne . . okeleatsral, The o i l i s corn)ssed of a b w t 95% unsaturated
and lpj saturated f a&ty acidso but Ce6 sf scoyabeul eil
is composed laf essential fatty ac ids - the Lineleic,
l i n o l e n i c , and i~~00hfilen.b ( S m i t h and Cirsle l)72), The
presence of lare ameuntrj of l ine le io acid i n soyaban I
has been b p l i c a t e d i n Ute doveleperat ef the undesirable
lewers the linolenic acid cwitent,
.
- 1'8 - Soyabeaa o i l is priraarily used for o wide va r i ew of
food produot~ such asr- frying fa te , mayonnaise, salad o i l ,
maswins, salad dreseing, cooking o i l , 'eto (ogundipe 1986).
&at from it@ role in the protein - e n e r a balance, , soyabean oarbohydreate is a lso important f o r i ts role in
the functional properties of food. ,Such functions include
21 *25%, 22,496 and 3l.lQj crude protein respectively. 'lhe
values f o r fermented soyabean was s l i gh t ly higher than t ha t
of the fermented locust which crude protein value was reported
by Leung (1968) as 36.5% and P l a t t (1975) a s 37',?,?, The crude
protein values f o r soyabesn ( ; u g u m , soya akamu, and soya rnilk
were 14.28j, 16.0@6 and 5.21% respectively, The crude protein
value f tar eoya ekPaDu ompwed f avourably w i t h the 19 16% reported
f o r tha mi l l s t ' pap eupplemnted with eoya milk by Oku and @a
(1977). The 5.21% cruds protein value obtained f o r soya milk was
camparable with the 3,5-4.($6 reported by Kay e t a l , (1960) and
Fomon (1 961) , but higher than P l a t t l s value of 3.4%. It was
shown that west of the t rad i t iona l soyabean dishes were made
froa, a combination of the leguminous beans and sorae cereals,
th6 milk and fewexited ~oyabean, azad have a l l proved t o h ~ v e rn
good nu t r i en t p rof i le , and their consumption u t m l d be
e n c w w e d
W k e t Surveys
It has been shown t h a t the qua l i ty and quatltity of the d i e t
of an individual i a influenced by h i s h e r purchasing power as
dtermined by his/her eocio-econanic s t a tu s (~nanyelugo et al.,
1985)e The poor bas a limited access t o expeneive animal
product6 a d as such vegetable protein sources such as
legume8 Form a very important p a r t of the d i e t of the poor
(Aykroyd and Doughty, 1982) because of t h e i r r e l a t i v e low
coat. Legumes have been described as r'poor man's meatql
a term which racognises both the* high nu t r i t i ona l value and
t h e i r low cost r e l a t i ve t o animal products (8ykro$d and
Doughty, 1982)~ Besulte from t h i s study show tL.at though
legumes a r e s t i l l r e l a t i ve ly cheap, the idea of b e h g a
,#poor nran's meatn'!does not hold much water. The reason is
t h a t the price o f p e ~ i n o u s seeds t h a t are consumed has a l so L *
r isen.
- .
It was, however, encouraging *-note t ha t cereals were. m
a lso r e l a t i ve ly cheap and since these legumes were eaten in
cambinbination with cereals, b e t t e r nu t r i t i on may be expected.
It has been shown tha t methionine leve l of legume protein can be
upgraded by complementation w i t h cereals (0ku and Eka, 1 9 7 7 ) ~ 1
5.4 Dietary Study:
Inf m a t i o n obtained from th i s ; s tudy showed that the general
d ie ta ry pat tern does not a l t e r s ign i f ican t ly except f o r the
more expensive animal feeds l i ke meat, eggs and poultry,
However, analysis of the weighed nu t r ien t intake data showed
e w e differences f o r various nutr ients .
Energy and protein intakes of children 1-9 y e w s old were
f a i r l y adequate compared t o recommendations of FA0 (1985).
651ergy intake was apparently not a probleru of the households
i n Gboko because of the h i& energy density of veaning foods
and the basic s taples , However, in terpreta t ion o.f adeyuecy of
energy intake of an individual must be done bearing i n mind the
a c t i v i t y level. I n t h i s case, children for thorn no separate
requiremnt estimates were given fo r d i f f e r en t a c t i v i t y l eve ls
were involved. I t i s known that i n technologically developing
econoq, children a r e far more ac t ive than t h e i r Western counter-
par t s a s they may be involved i n heavy works such as carrying
water, f i r e woods, bab i e s ,~e t c . , and walking lang distances
( ~ n a n y e l u ~ o e t al. , 1985). W i t h regards t o protein i n t i ke s , it
appeared t ha t children from the thouseholds met the FA0 require-
ment.
It was obsenrsd fibat the protein soprce of the chi ldrents
d i e t was rno~t ly lea fy vegetables/leguminous grains in coinbination
w i t h cereal which have been individually ra ted t o produce good
qual i ty proteins. However, Nnanyelugo ( 1980) not id t h a t when
the adequaoy of energy and protein intakes, in par t i cu la r , was (I
evaluated on the basis of age neglecting the correla t ion with
- the ac tua l body weight, the nu t r i t i on adequacy of the d i e t was
often unfavourable.
W i t h regards t o vitamin intakes, it appeared most children
met and eroeeded the PA0 requireuents f o r thiamin and vitamin A,
Adequacy of both vitamins have been reported by previous workers
(banyelugo a t al., 1985 , Ikems , Pa8) i n the d i e t of children t
fraor llnaolbra State. The ribeflavim intake waa below requirements
f o r children of a l l age groupa studied among the koueeholds.
However, there was no observable case of angular s t a n a t i t i s from
r ibof lavin &if&eienay. In takes of several nu t r ien t s may have
been lower or higher than have been reported in th..L, study
considering t he e r ro r s in food tables and losses due t o
preparation and cooking which were not taken into account in t h i s
study. For example, the thiamin intake w e mostly from leafy
vegetables and cerea l s and i t haa been shown that t h i s vitamin
i s great ly l o s t during the cooking process ( ~ d i j a l a , 1980).
Moreover, it was observed that most households cooked t h e i r
vegetables and r i c e half way and poured
before cooking t o the desired
away the cooking water
the minerals, the calcium intake w a s poor f o r the three
groups of children studied. This requl t i s s i m i l a r t o t h a t
obtained alaewhere in the neighbouring s t a t e of Allambra by
Nnanyelugo (1981) and Nnanyelugo e t al; ( 1 9 8 5 ) ~ Eowever,
calcium deficiency i t s e l f , has not been known t o cause r i cke t s
i n children i n the area, and vitamin D di f ic iency was unlikely
in the a rea since the children were exposed to adequate
sunlight. Iron intakes were found t o be adequate. However,
this does not guarantee the m a i l a b i l i t y of iron t o the body
because of the sources. Most of the i ron came from non-hwne
source, so, its ava i l ab i l i t y may be reduced,
5.5 Nutr i t ional st:itus of the survey sample:
W e i a t and height measurements when compared along
with weight and age of individuals e s s i s t heal th workers t o
dis t inguish between long-term, chronic malnutrition, . and
current m u t e malnutrition. I n chronic malnutri t ion, which
leads t o stunting, height and weight are reduced, but weight
i s normal f o r height. I n acute malnutrition, which leads t o
wasting, weight i s low f o r height.
Results from this study showed t h a t as much as 8.7% of
children less than one year from thz low income groug were
severely malnourished based on weight-for-height measure-
ments, while as much as 2.276 of the same-group of children
were malnourished based on t h e i r weight-for-age measurements.
of i n f l a t i on in Nigeria. For children 1 - 9 yeaxs old, it
was found t h a t as much as 8,4% were severely malnourished
from the low income group and the s i t ua t i on decreased with
increase in inoome. And using weight-for-age nu t r i t i ona l index . i t was found t h a t l.&b of the same group were severely malnourished
and t h i s decreased equally with increase in income, It was
discovered t ha t the nu t r i t i ona l s t a tu s of adul t males and
females were not as bad a s those of younger children,
y his i s s imilar t o observations of Nnanyelugo (1980) t h a t
many families, par t i cu la r ly those with malnourished children,
I had a monthly cash income which was barely adequate to meet 1 i I
the! cos tp f food, He a l so reported tha t poor d i s t r ibu t ion of 1
food witbin the family with children receiving too small a
pertion which he blamed on poverty, Atinmo (1983) had reported
t ha t i n t r a fami l ia l food d i s t r ibu t ion patterns may have a
dele ter ious e f f ec t on the vu'lnerable group. However, i t i s
s ign i f ican t t o note tha t as much a s 7.6% of children of 1-9
years old from the high income group were severely malnourished,
This s i t ua t i on may not sole ly be blamed on poverty. It was
observed tha t most of the children from t h i s group were
attending schools, while t h e i r mothers who were mostly b&g
time fanners and a few wprking c l a s s did not give t h e i r .
children adequate breakfast before going t o school; and
a f t e r school there were no good lunch and care usually from
the rpaida they were entrusted. , -
- 109 - Furthermore, as t k r e was no organised school meal
programme in a l l the schools within the l oca l government
children of this age group (1-9 years) a t e barely enough
breakfae t and lunch.
Blood analysis of the survey sample:
area,
a t
From the study, it was i n t z r e s t i ng t o f ind t ha t people
fram a o k o Local Government Area had more plasma protein than
thofie from Otukpo. This could be due t o more protein intake
from the d i e t s by Nople i n Gboko area. The consumption of
proteinous foods including soyabean by people from Gboko
oould be pa r t of tbs reasons f o r t h i s situation.
SUMMARY AND CONCLUSIONS:
The s t u d y h a s shown t h a t soyabean i s consumed by ,
a l m o s t e v e r y household i n Gboko l o c a l government area,
c u t t i n g a c r o s s a l l age g roups , and m o s t l y d u r i n g d r y
s e a s o n ( ~ p p e n d i c e s 4 and 6). I t h a s been shown t h a t
soyabean i s r i c h i n v a l u a b l e n u t r i e n t s . Also, t h e dishc.s
p r e p a r e d l o c a l l y f rom t h e legume were fdund t o be r i c h
i n v a l u a b l e n u t r i e n t s , t hough l i m i t e d r e c i p e s were
c u r r e n t l y a v a i b a b b .
There is growing a w a r e n e s s i n t h e n u t r i t i v e v a l u e o f
soyabean , a n d t h i s h a s r e s u l t e d i n s e v e r a l p e o p l e eat ing
one form o r t h e o t h e r of t h e d i s h e s p r e p a r e d from t h e
legume.
The p r o t e i n and e n e r g y c o s t o f qsoyabean w e r e founU
t o b e l o w e r t h a n t h o s e o f a n i m a l p r o d u c t s . n e c a u s e of
t h i s , a n d t h e p r e s e n t e c o n o m i c c r u n c h , many h o u s e h o l d s
substitub some s o y a b e a n r e c i p a s f o r some c o n v e n t i o n a l
oneg , t h e r e b y e n c o u r a g i n g i t s u t i l i z a t i o n which i n t h r ~
a r e a was f o u n d t o b e n ~ n i n l y c u l i n e r y . F o r exartit be,
t h e f e r m e n t e d s o y a b e a n (daddawa) h a s a l m o s t r e p l e c e d
t h e rnaygi c u b e s i n t h e t r a d i t i o n a l k i t c h e n s o f p e o p l e
i n Gboko l o c a l government a r e a , a n d t h i s t r e n d is g a i n i r l g
p o p u l a r i t y i n t h e e n t i r e Benue S t a t e . The ~ o y a b e a n m i l k
p r e p a r e d l o c a l l y arid u s e d i n c o m b i n a t i o n w i t h c o r n pap
as wean ing f o o d f o r i n f a n t s a n d c h i l d r e n h a s become
a common f e a t u r e w i t h a l m o s t e v e r y h o u s e h o l d i n Gboko
l o c a l government a r e a .
The s t u d y h a s shown t h a t s o y a b e a n c o n t r i b u t e s
f a v o u r a b l y t o t h e n u t r i e n t i n t a k e s o f p e o p l e i n t h e
a r e a as shown by t h o c o n t r i b u t i o n o f s o y a b e a n t o t h e
n u t r i e n t i n t a k e s o f c h i l d r e n ( T a b l e 15). T h i s was o f .
p a r t i c u l a r i m p o r t a n c e t o t h e low income Droups who by
t h e p r e s s u r e o f h i g h i n f l a t i o n o n f o o d c o m m o d i t i e s
s r w s o y a b & a n , c o r n and yam as t h e i r o n l y f o r t u n , . t e
o p t i o n .
The n u t r i t i o n a l s t a t u s o f t h e p e o p l e i n Gboko a r e a
as shown by t h e s t u d y w a s mos t ly normal w i t h s o m e c a s e s
o f modera te and s e v e r e m a l n u t r i t i o u ( f a b l e s 16a and 16b).
N u t r i t i o n e d u c a t o r s are needed t o h e l p e d u c a t e t h e
communi t ies on t h e u s e o f s o y ~ b e a n i n p r o p e r combina t ion
w i t h t h e l o c a l l y a v a i l a b l e c e r e a l s , f r u i t s and v e g e t a b l e s
which i r k s e a s o n t o improve on t h e i r n u t r i 4 ioni l l s t a t u s .
The hard- to-cook phenomenon of whole soyabean seed,
and t h e l a b o r i o u s t a s k of p r o c e s s i n g t h e beans limits i t s
c o n s u m p t i o n / u t i l i z a t i o n . A t t e n t i o n of c rop/ f ood s c i e n t i s t s ,
t e c h n o l o g i s t s , and n u t r i t i o n i s t s would be needed t o t u r - l ~ o u t
improved v a r i e t i n s t h a t would t a k e l e s y c o o k i r q t ime , d e s i g n
s i m p l e i t e m of t e c h n o l o g y f o r l o c a l p r o c e s s i n g a n d a l s o i l l
f o r m u l a t i n 9 i n f a n t food and deve lopment o f r e c i l ) o s
from soyabean .
SUCGE STIUNS FUR FURTI-IER WORK 8
The f o l l o w i n g s u g g e s t i o n s could be f o r f u r t h e r
i n v e s t i g a t i o n s :
(1) Improven~r-n t and s t a n d a r d i z a t i o n o f t h e a v a i l a b l e
r e c i P P e s and f o r m u l a t i o n o f more r e c i p e s t o h e l p
i n c r e a s e t h e consumpt ion of soyabean.
( 2 ) Deve lopment o f improved s o y a b e a n v a r i e t y w h i c h
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( 3 ) More d e t a i l e d a n a l y s i s o f a n t i - n u t r i t i o n a l
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Turne r , R.H. and L i e n e r , I.E. (1975) . E f f e c t of scyabean hemagg lu t in in on t h e n u t r i t i v e v a l u e o f r a w soyabean. J . ~ g r i c , Fd. Chem. 23, 484 - 4 0 7 .
Walker, A.F. and Kochhar, N. (1982) . E f f e c t of p r o c e s s i n g i n c l u d i n g domes t i c cooking on n u t r i t i o n a l q u a n t i t y of legumes. Proc. Nutr. S ~ C . 41: 41 - 51.
Wickle, H.L., ~ o p k i n s , D. T. and Waggle, D.H. (1979) . Soy p r o t e i n i n human N u t r i t i o n . Academi. P r e s s , N e w York.
Y i l g u s , HIS., Hopkins, D.T. and Waggle, D.H. (1941). G o i t e r s i n rats caused by the consumption of l a r g e q u a n t i t y of soyabean meal, J . n u t r i . 22, 4 3 - 52.
Wootton, I . D . P . , Baker, F.T., Luckcock, E.D, and S l i v e r t o n , ROE. (1964). Micro-ana lys i s i n medis ,A B i o - chemistry . J,A. C h u r c h i l l Ltd.
Number of l i v i n ~ c;hil l rdn, mortal i ty ratos, nnd percentage
household size ( 9 ; )
Number of Living c h i l e e n
7 31 16 15 22 8 G 2 14
Mort-l i ty r'te (NO - of children w h a died under 5 years):
None 1-2 3-4 5-5 7-G 9-10 11-12 cbove 12
($1 69 29 . . a 3 1 1 C CI
Percent t0.r: t o u s ~ h o l d cizw of respondent :
1-3 4-6 7-9 10-12 13-15 16-18 19-21 above 22
(%I 3 17 35 22 9 4 4 7
Distribution of odu l t s cnd children in the houachold (96)
Adults:
None 1 2 3 4 5 6 7 8 9
Children 5-15 year6
None 1 2 3 4 5 6 7 8 9
(%I - 13 28 25 22 8 3 1 C C
Children under 5 years
F'requency o f consumption o f animal products
Locml Government F r a o :
Once 8: day
Every other dby
Twice a dcy
Thrice a day
Onco A week
Occrsionr l l y
Rprely
Diving f e s t i v e l s
NNO response
F i s h
43
15
8.5
1.5
7
9
6.5
9.5
c.
..
Poul try
6
2
10
8
to
15
1
27
- /
-
of con6umc.r~ of some common legumes in Gboko Loch1
M e n during wet r.nd dry scssons:
3cuabara Groundnut
Wet Seoeon
4
10
17
Dry Sesraon
50
17
53
21
19
- . Both Season No Response
25
7 1
16
64
7a
Frequency of Zrocst Feeding (%)
No rcspcnse 2
86 On demand
2-4 times a day 5
4-6 times 4 day 3
Mostly at niaht 2
Any other 2
Frequency of jairnal Products i n Wehning Foods ($1
Meat Fish Eggs Milk Poultry
No respcjnse 21 15 43 2 1 8 Daily 24 29 3 19 G
Lkery other drry 17 0 2 12 7 m i c e a day 11 14 1 6 13
3 times a rhy . 6 3 - 2 w
Once a week 11 12 15 17 8
3 timea a week 1 3 2 14 .. Occasionally n 16 24 5 52
Never 1 C 9 4 - Any other
APFENDIX 6 :
?sttsrns of Consumption of Soyobean (%I, i n ~ b o k o Local
Governm~nt mea. Boi led Soycbwn seed w i t h oil/~tew
Roasted ao . d (tfehullod) wi th corn
Soynbezn + oknmu ( soya-og i )
Scyabem uui-moi
Soyabean + i~ouncled ynm
1Wrmantad ;oyeberu? as dnddswa
A l l thc ~Love a -
APPENDIX 7 A :
Energy cost of 4.2 MJ md prctein cost of 209 ( i n kobo) of
some ccsmmcn foo? items i n Gbc~ku during w e t seoscm, 1988.
Food i t e m s Ener~y c c s t c.f 4.2 MI (kobo) i n wet sanson
:'icjecn r eas 60
Groundnut 00
Bmbara gr~:unclnut 1CO
Garri 50
Coasov~ 50
Yarn (fresh) 20C:
~orn/mni ze 5c
Sor~hum 50
i'ii ~8 100
~ish(8tlseu pu~k~re$h450
Ibat 500
Mi lk 5 m
150 150
50 6 C
50 50
5'30 5'30
5i1 CC
50 6c
loo 150
45c sco
500 550
580 6CQ
AFPENDIX 7 A (CONTD)
Protein cost (in kobo) of 2% of some common,fooJ items i n
Gboko during wet ser;.son 1980,
Food items
Soyabean
Cowpeas
Pigeon l e a s
Groundnut
D~nbara grounilnut
G a n - i
Cavsove
Y-.m (IFresh)
Corn/Mni zo
Sorghum
Rice
r'rotein cost ( i n kobo) in Wet Serson
Apr i 1 May June July Auy. Sept.
1980 198P 1980 1988 1968 1908
3 0 35 40 50 50 50 40 45 45 GO 6 0 45
25 30 40 45 50 55 60 65 65 50 45 3 5
00 80 95 loo 110 120
13 0 130 140 145 125 120
13 5 135 140 140 130 130
00 00 95 loo 95 7 5
30 35 35 40 3 0 3 0
35 30 30 3 5 3 0 30
GO 90 100 100 100 100
Fish(frcncn EIockerelh50 150 200 250 250 250
Meat 240 255 255 300 350 350
Milk
APPENDIX 7B
Energy Cost of 4.2 PJ -nd rotei in cost of 20g (in kobo) of
some ccmmon f cod i t e m s in Gboko during m y ser son 19fl8/189
Food i tems Energy Cost of k.2 W (kobo) i n dry se-
season ..- act.
i q D C
Soyabecn 50
Cowpeas 65
Pigeon Pees 50
Groundnu t 60
Bwbcre groundnu t 70
Gasri 25
Caseeve 25
Yam (Fresh) 3 5
C ~ r n / M a i ze 15
Sorghum 2(7
riice 150
~ish(froyen mackerel) 220
Elleat 200
Nilk 450
Qg 45c
Mar.
1989
40
6 o
45 60
120
25
3 0
45
50
3 0 200
140
250
3 50
3 5 6
Protein coat ( i n kobo) of 2Cg o f some conmon food i t e m 8
Gboko l l u r i n ~ dry season 19C(3/89,
Food i t e m s T'rotein Cost
oct.
1gC8
Soyabesn 3 5
Cowpeas 45
Pigeon Fee8 50
Groundnut 35
Bambara groundnut 90
G r t - s f 135
C ~ S 8 e M 140
Yam ( f r e s h ) 85
Corn/mai ze 30
Sorghum 30
Rice 85
~ish(frogen ~ a c k e r e l j 150
t4ea t ZCC!
Hi Ik 300
Novr
1988
3 0
40
45
3 5 80
120
145 80
30
32
80
160
250
3w
( in kobo)
Jan.
1309
3 5
45
40
45
70
115
13 0
75 3 5
33 8 8
200
350
450
Mar.
198 9
3 0
45 lo
45
75
~ I ; P ~ I x 8: Definit ion of t e rns
V e t o r dry milled bean (soyabean) mixed with water
onions and salt and deep f a t f r i ed ,
Fermented soyabean used as a seasioning in the sane
way fermented locust bean or m a g g i cubes a re w e d Y
Milled roasted corn, dehulled soyabean and groundnut
mixed with spices, salt or sugar, onions and pepper
and rmlled i n t o l i t t l e balls . It ie usually eaten
aa snack.
Roasted corn and roasted dehulled soyabean (so. ,.:-
times w i t h roasted groundnut) sa l ted a~? s p r i n k l e ~
with sugar usually eaten as anack.
This i s f r i e d (roasted) pulverised cassava meal,
Carr i is sauces. i n boiled w@ter and s e t s i n to a . milk pudding. It is usual ly eaten with s w p s ,
stews, and aauoes. It can a l s o be soaked in c o l l
cold water and consumed with nuts sugar.
Wet or dry milled bean mixed with water, o i l , spices
cmy-fish, onions and pepmr and steamed in aluminium
aups or banana leaves (a kind of puddw) .
APPFSlDIX 8 - CONTD.
Okpa: A kind of pudding prepared from Barnbara grmdnut
in the same way as moi-moi.
Pap (bkaorm) : A thick gruel made from wet sediment of mi l led
cereal grain which had been sieved,
APPENDIX 9
QUESTIONNAIRE ON M A M E 2 S l ' U l ~ ~ S , STQRAGE AND PROCESSING TECHNOLoGIk~S AS WELL AS CONSUMPI)ION/USAC~ PAZYPEBNS OF SBYA'BEAW IlJ
27: Which dc you use most during Dry Se9son !Jet Se.-sm *
i ) Scy; be-no ( h l l t p e s ) - - -
i v ) Cow peas
v ) Dambara Groundnut - -
28: Why do you u s e th-t/thoae ana(8) m e p t 7
(3) Dry Sewon (bb Wet Seoron 1. Cheaper (L I -- 2. Tentee b e t t e r -- -- 3. Easier t o prepcre -- -- 4. Accustomed to i t -- -- 5. Don*tknov .I - - - 6 . Other -- - -
291 Are the soya beans (1) Home grown 1-7 -
30' if they ore home grown, how much cf what ycu grow do
- (2) Erct half nnd sell hal f - / / (3) S e l l a l l of them - /-7 4. ether
SOYA UEXN STOWhGE:
31: Haw mny cups do you purchase er.ch week?
1. During dry seaeon - / ' / Curs
2. Durino w e t sec~scn - /-/ cups . . -,
Arc they easy t u f i n d i n the market?
Wet Season
Yes No
- - Dry Se-son - - Ccth Senscn - -
Dc you purchase Soya be-nu in bulk?
Yes
Wet Se2scn - Dry Se ascn - Buth Semon -
In w h a t form Rc you store soya bean&?
1. mu pods -- -2. s13eels /117 - 3. Seed in pad with the trees f-1 - Hew do yeu s t c r e soya beans
Pods Seeds Dehulled SeeAs
In t i n s - - _ - - - Jute R J ~ S - - - - re
i ' lns t i c bags - - -- - - P1 : . s t ic Jerry c?ne -- - - r-
Cl cy pots -- L e - - pl?in flour -- --. . --
What k inds <if problem dc you snccuntcr i n storing soya
bezns? (1) None /-/ 2. tieevils /-I' - 5. M ~ u l d - /I--r $- Decay - /-/ 7. Cther
- iba - 37: For hr*w long do you store soyw beans in the form
Fbda Seeds Dehull ed Saeds
Gne week - - - - One month - - - - hut 3 - 4 months - - -- One ye: r - - - - No s t o r v e - - - - Othor - 9 9-
3:: \h?t do you 3d.J t o keep o f f weevils?
1. Nothin!: - /-7 2. Kerosine - /-f' 3. C ~ ~ m p h a r f-f ..-
4. Clay pot - /-7 5 . Ash - /-/ 6 . Palm o i l - /-7 7. V0g. Oil /y 8. Other - -.- ---
E. SOYA BEAN CC OFKRY
39: HOW do you e - t soyv be-ns?
I. mil seeds rnil e ~ t with nil/etew /7 - 2. Ro-st -nd e r t with corn /-7 - 3. Mcke into ceke (Akcra) - /IC7 4. Soy- tieen Ebn - PI.7 5. Soya bebn -nd corn - soy? Orii I/-/ 6 . Snyn becn ~ n d mi-mci /-/ -- 7. S o y ~ been and y-m pounded /-7 f i . Soy? heon fermented r s d ~ w e d ~ w a /-I - 9. ~ 1 1 t11e +eve /-I
--L---
1C. O t l i e r _.A --.- .- - & . ...-.--- ..-- -.I-
4 ~ : Which 0 2 tho above soy. bean prep,-rations does your fxn i ly like best (in c.r?er of preference)?
( 1 l c t t -- (b) 2nd -I_.
( c ) 3. -* --,
( d ) 4th - --
. ,
-163 - Why'? Reasons 1st choice 2nd 3rd 4th
1. Tarst n - .I -
5. Nourishing . -3 - n
6, Others ? ?
How long does i t take t o b o i l soyabeans?
0 - 30 minutes
30 - 60 1,
6 0 - 9 0
90 - 180 11
More than 180 minutes
Do you add anything t o quicken the boilirlg 'of soyabean?
Yes No
Uhat do you add t o soyabeans for quick cooking?
In w h a t form do you use soyabean f a r t l ~ following
I. Grim1 bcms l i J h t l y an3 w i r m o / / - 2. Soak beans 2nd remove by h?nd 1-7 - 3. ScsP bdans m a g r i n d l i g h t l y , t hen remove s k i n
by han3 1 7 - B. Roast beans on8 gr ind l i g h t l y cnd winno /-7 - 5, C t h w /-\ -
47: Hcw long do ycu so:k SCYO beans befcre removing t h e
seed cc r , t ? - 1. 1.699 t han 5 minutes / / 2. 5-15 minutes /-/ - P
3. 35-3C. minutes /117 4, Ycrc t h - n 3r m i m l t e s /-T - -- 5. Over n i g h t /T 6. DL n o t sark /-7 - -
4e: How o f t e n do you use aoya f l o u r o r p r a t e ?
Dc i l y -- --
49 : If n c v t r o r r a r e l y , why n o t ?
I. Time cc.naurnirig 2. T m tedious to m-ke /-/ - - 3 , b;csicr tc buy /-/ 4 . Nc . t l ike:] by my fami ly --
5C: Whnt do y ~ u use f t r g r ind ing soyn be - n s i n t o f l o u r c r p: s t e ?
1. f i b l i c grjn4ing machine /-/ - 2. E l e c t r i c blen3cr /-I -- - 3. F i s t l s -nd rnort*.r ,rd-y -----
you prefer svya Seons f lour to scycbem psste?
52: If nc, why? - - 1. N L . ~ familiar w i t h it / / 2. IXm't l i k e it / / - CI
3. %es nct pro3uce gocd cnke /-r 4. Other - 53: If yes, how d:' y c . ~ clrinj the w y a beans?
% : How c ften dv you buy cc-ckkd/preprrerl m y v berns nroduct?
1. Dcily /-I 2, 2-3 t imea r week {-f .-c--c
3. Pcre then 3 t i m e s s week/I---1 --- 4. Occr ssion? l l y /117 5. Nevw /17 6. Other
.II---. - ---.I
55: If never, or ryre ly , why?
1, Mc.ke it myself /--7 2. Other -.- -- C---r-...-.ccII
FEEDING THE' YOUNG ONES: " F* -.-- 56: A t ~ h o t r g e dc you gige s t y a beano to your chi ldren? -
1. C-6 mc,nths / / 2. 7-12 months /----7
57: .Why d o n ' t you give it enrlier?
3. TCL ycung 1-1 4. Child does it liko it /-I - ...--rwI
- '166
,
58 : How ds you givu it?
1. S c ~ f t bo i l ed find mashed /-g 2. Remove skin , bcil 8 m3sh /-/ 3. As soyr: milk /7 - - - 4. Other / . /
P
59: What m e the major weaving fcods you g i v e to your ch i ld?
60: l a ) I f an inaxpensive cotrmcrci~l formuler for babies
msde from Soya l3ems which.h-:s been tested and ' .
found t o be adequate were nvai lnble would you l i k e
to givu i t to your baby?
b
- 147 - DETA I U D HOUSEtIOLD SURVEY _*I. i _II_
2. /-f Lock ting/~urshing mother __I
Household Code No. /-/ 3. No. in the Househ-ld being --- surveyed /--I - - ..-
Clinic.1 Examinrtion: Examine for
I. Wasting 7 l-7 -.. .... 2. Oedema r"7 - - r-7 3. Skin r a h -and/or scally
skin -. 4. Hrir chrnge
/"---7 /17 r-7 - -... r-7
5. Skin utcer ~Lz7 -l-.-c r-7 6. Angul3r Stom7.t ities /7 - -- r-7 7. Cheilosis r-7 - ...11.-.1111 7--7 p. Dent 51 cxios f-7 - - f f 9. Ditot's spot r-7 - IC-rr f 7 10, knem ia 1-7'
S - r-7 11. Goitre f -7 - -." r - 7 - 12. Any other (Specify) - ..-n..- 4. . . . . , .. . . .- . -.....- -- Have you' been sick in the 1 - st 6 montbs? For lexmple : - .
,
- 148 c
Have you been admit ted in t h e hospit--1 i n t h e l a s t 2 wceks? 1
1 a 2. /-/No - 1111-
~f yes, for hcw long /--7 !hat was t h e cumpl-lint?
1. /-/ D i ~ r r h o e a --- 2. /7 Fever - 5. // m h o i d f eve r 6. f-/ M h w (npac i fy) - -.-- - *re you On apec in l d i r t ? 1. /q yes 2. - /7
If yes, wh.zt s p e c i a l d i b t is t h - t ? - -
re Y O u on m y drug? - /7 yes 2. / No L-
i f yes wh* t v i t rmin is ths t? 1 - . .. - - .---I-_. t