Enriching Nigeria Menu With The Use Of Soya Beans

Project and Seminar Material for Tourism and Hospitality

Enriching Nigeria Menu With The Use Of Soya Beans


The aim of this project is to enrich Nigerian menu with the use of soyabeans. Using semovita as control for soyabeans flour for the production of Amala, and using corn flour as control for soyabeans flour for the production of moinmoin. It is hoped that the findings would make these dishes from the above food materials known, accepted and included in the Nigerian menu in such a place like homes.

Attempts were made to review relevant literatures to provide information in all areas covered by this work. Different measures that were used are 50/50, 100%. The taste panels were requested to evaluate such qualities which include appearance, taste, colour, flavour, texture.

It was discovered that the dishes made from taste, colour, flavour, texture. It was discovered that the dishes made from these food commodities had flavour, looked colourful, palatable and presentable.

Table of Contents

  • Title page
  • Certification
  • Dedication
  • Acknowledgment
  • Abstract
  • Table of contents

Chapter One

  • 1.1 Introduction
  • 1.2 Background information
  • 1.3 Statement of the problem
  • 1.4 Aims and objectives
  • 1.5 Purpose of the study
  • 1.6 Significance of the study
  • 1.7 Scope and limitation of the study

Chapter Two

  • 2.0 Literature review
  • 2.1 History of soyabeans in Nigeria
  • 2.2 The need of soyabeans in Nigeria diet
  • 2.3 The importance of soyabeans in Nigeria diet.
  • 2.4 The processing of soyabeans grains for domestic uses.
  • 2.5 The need to increase and enrich menu

Chapter Three

  • 3.0 Methodology
  • 3.1 preparation of soyabeans flour

Chapter Four

  • 4.1 Analysis and interpretation of data/treatment of result
  • 4.2 Sensory evaluation
  • 4.3 Result and discussion

Chapter Five

  • 5.1 Summary of finding
  • 5.2 Conclusion
  • 5.3 Recommendation
  • Reference

Chapter One

1.1 Introduction

Soya beans have come to play a prominent role in our daily diet because of the nutritional value it contributes to various dishes.

Soya beans can be processed into many products such as milk, cheese which comes as an extract from soya milk and can also be used in making soya moin moin, soya beans Amala with soya Egusi/Ugwu soup.

Soya beans belong to the family edible seeds of the leguminous plants and the word is derived from the Latin word (legumes). It has been found that the biological value of its protein is known to be very high and much higher than those of other vegetable protein and from animal origin because it contains practically all the essential amino acids in fairly good amount for body needs.

Cereal proteins which constitute the major protein source for people in many developing countries are generally of a relatively low quality because they lack-adequate amounts of the essential amino acid especially lysine. How ever, they contain relatively low protein, and other sulphur amino acids.

Therefore, consuming a mixture of soya beans protein the nutritional quality of the protein from either source can upgrade the nutrition of the people who now subsist on protein deficient diets especially in Nigeria.

Realizing the importance of adequate consumption of high quality protein food is the maintenance of good health; effort should be made to utilize potentially good and cheap sources of proteins.

It is therefore necessary to investigate how soya beans could be put to use to complement the deficiency in the protein of our staple food like yam, cassava, maize e.t.c further more, with the difficult of obtaining imported food these days, the use of soya beans in enriching meal can break Nigerian menu monopoly and go a long way in saving substantial foreign exchange for Nigeria.

However, protein content is only one of the factors that make soyabeans a potential answer to inadequate nutrition. As with many food, soyabeans should not be considered as a sole sources of nutrition, but when combined with other foods, soyabeans especially as a protein sources can go a long way in upgrading the nutrition of million of people throughout the world.

Management of the hotel and catering industry can not deny that sales of food and beverages, which accounts for some percentage of income to the hotel has been declining due to exorbitant price which accounts from the meat prepared. Soyabeans products which are equally good nutritionally as those from animal origin and cheaper will go along way in reducing the cost of the food thereby increasing the patronage and profit margin of hotel industry.

  1. To show the quickest method of producing dishes from soyabeans.
  2. To promote the acceptability of soybeans supplement in strict vegetarian diet.
  3. To make Nigeria be aware of the improved recipe made from maize
  4. To document and update the new products obtained from soya beans.
  5. To produce cheap protein to the low income earner.
  6. To increase sufficient food of protein origin to the masses

1.2 Background Information

According to history, soyabeans was not recognized in Nigeria until recent years when compare with other legumes soya beans has the highest biological value. According to Iweje (2004), Soya beans is said to be native of Oriental countries though small in size, it gives complete protein.

It is found in America, Asia e.t.c, and these countries depend on it for oil making. These countries depend on soya beans not only for oil making but also the hay is used for live stock feed.

When soya beans were introduced in India in 2003, it was a failure until scientists looked into the weather of the area, the soil richness and was then corrected (I.A.D.P 2002).

In Nigeria, two sites were shown in 2000, but due to heavy rain and seed damage from pod sucking bugs the exercise resulted to severe and great loss. The two sites are IITA and Mokwa (IITA 2001). The Institute for Agricultural Research (I.A.R) Ahmadu Bello University (ABU) has to check on the sites.

The introduction of soya beans to Kwara state was on the 12th September, 1984 by a senior officer of the I.A.D.P and soya beans scientists from the university of Ife, institute of Agricultural resources and training (I.AR.T) and the international institute of tropical agricultural (IITA) (IADP 2000).

In conclusion, soya beans have no problem to its production as such that is the more reason why the knowledge of the production of soyabeans comes into existence for the benefit of the society.

1.3 Statement of the Problem

Soyabeans is an excellent source of protein both in quantity and quality, it still have some problems.

Soyabeans lack gluten and are low in starch and consequently they have very low binding ability. They are combined with high binding cereal e.g. Corn flour, semovita flour e.t.c. This combination not only produces very good cooking qualities but it also improves the nutritive value of the food.

Another problem of soya beans is flam’s. Flatulent is the generating gases in stomach or intestine after eating soyabeans. Flatus is a problems associated with nearly all species of bean. It is caused by fermentation of low molecular sugar (oligosaccharides) flatulence can be reduce after the soya beans must have been soaked and deloused before using.

1.4 Aims and Objectives

The primary aims of the research work is to enlighten the caterers and individuals on various standards recipes that can be developed using soyabeans flour in a unique manner that will maintain the nutritional value and also improve flavour and taste of it products like soya Amala, Soya moin moin.

  1. To shed more light on the different types of products that can be used in soyabeans like animal feed, babies food.
  2. To evaluate the level of acceptability of products made from soyabeans.

1.5 Purpose of the Study

The purpose of the study is aimed at enriching dishes from Nigeria stable foods. To consider the use of our local food commodities in producing variety of dishes which could be obtain from the use of stable foods.

  1. To produce attractive dishes which encourage good health and nourishment to the body.
  2. To make use of staple foods which are in season and reasonably cheap?

1.6 Significance of the Study

Hard times as regards to high cost of foods in the country have opened the eyes of many to see the benefit of soyabeans as a better substitute than most other legumes. The knowledge of processing and uses of soyabeans for different types of menu is very important at this period, when the government is stressing on the point of self-reliance.

When we consider the economic importance of soya beans to the nation as a whole both the nutritive value and the revenue generating aspects, one will find the means of how and ways in which soyabeans can be utilized.
According to Kipps (2003) the most expensive food constitutes are vitamins, Minerals, Protein and fat and soyabeans is very rich in all of these soyabean are relatively cheap. It is therefore very important to find out the various processing of soyabeans.

Soyabeans can be used for various things e.g. soya milk, soya cheese e.t.c.

Consumption of soya beans can also helps to prevent certain disease in people e.g. heart disease.

In conclusion, soya beans can be also be used by individual operators for the manufacture of paints, varnishes soaps, cosmetics, printing inks adhesive and glues (IADP2000).

1.7 Scope and Limitation of the Study

The research work was intended to emphasis on enriching Nigeria menu with the use of soyabeans. The study will also covers methods of processing these soyabeans flour, suggest food recipes that can be made from these flour and suggest the best proportion of combing the flour.

Certain factors that may hinder the expansion of this project work beyond the scope mentioned above are financial constrains, time constrains and also the problem of difficulty in retrieving some essential facts from respondents who may not willing to divulge certain facts concerning the production of soyabeans flour.

Chapter one of these projects will convey to the reader the origin, introduction, needs for the study and the areas of concentration.

Chapter Five

5.1 Summary of Findings

This project is enriching Nigeria menu with the use of soya beans.

The main reason is to introduce some of these dishes into our hotels, hospitals, institutions, homes and other catering establishment.

Soya beans have a very good advantage over other crops such as:

  1. It is relatively cheap when compared with other food,
  2. When using it in cooking it can be made to have excellent storage qualities in spite of its light fat content (18gm fat) 100gm soya beans.
  3. Menu that has developed from soya beans in this project can easily be reproduced.
  4. Above all the taste panel that was conducted shows that soya beans based food are palatable and acceptable, therefore soya beans has high utility potential both in hospitality industries (for examples hotel, hospital and in homes).

5.2 Conclusion

Many writers have testified to the usefulness and benefit of soya beans and why is it important to know the ways of using soya beans in the production of food. Reports also stressed on the point that, soya beans have benefit involved or included on the menu of great hotels and restaurant in planning a menu for a vegetarian. Soya beans cab is included for proper nutrition.

Also, because it is grown extensively and very cheap, it is consider well and good for all developing countries in the whole world so that it can chase away deficiency disease that can found in developing countries like Nigeria, Somalia. These diseases are malnutrition- kwashiorkor, marasmus e.t.c

Soya beans is a very nutritious plant because both the seed and the plant has been used because it contains protein but in different proportion. It contains almost all the nutrients like protein which is found in the first class protein such as egg, carbohydrate vitamin and mineral.

As regards the uses of soya beans it is highly commendable; in fact soya beans uses are numerous. This also shows the use of soya beans as one of the most useful stable food of our countries, especially developing countries like Nigeria also it can be prepared by various methods of cooking, baking, stewing, frying, and steaming e.t.c.

However, upon all the usefulness of soya beans yet it has problems of long cooking time. But certainly through studies it has been shown that this problem can be eradicated by the various tested methods like soaking it over night. Also by addition of artificial additives like essence to improve the flavor.

Toxins in soya beans can be reduced or removed totally by blanching in hot water or boiling and in fermentation.
A soya bean is a bean of health and vitality.

5.3 Recommendation

Soya beans is a beans of importance because of it’s food value, it contain protein oil and flexibility in use. It protein content is higher than vegetable and animal protein, and is of great value as human and animal food. Soya beans contain tyrosine inhibitor which is destroyed by heat. So it is always necessary to apply preliminary heat for good and safe products.

It is of great importance to know that soya beans alone in food preparation would not produce a good product except other food materials like semovita flour and corn flour which was used in the research work is incorporated to give it a bind effect. Since soya beans is wholly protein and fats therefore carbohydrate has to be added to it, to make it a complete meal or diet with the necessary body building tissue repairs and energy giving tendencies that is nutritious and needed by the body.

Soya beans can be utilized in the hotel industry through my findings in this project research so as to reduce purchasing cost of protein to maximize profit.

Therefore, Soya beans should be included in children’s menu especially those who are malnourished, diabetes patients who are to eat less of carbohydrate.

It should be encouraged in domestics use at home to enable the low class people have access to substitute plant protein which is cheaper than animal protein.

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Enriching Nigeria Menu With The Use Of Soya Beans


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