The preparation of soy-bean foods for use in rural communities of the developing world.
Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-bean-based food in Nigeria and in many parts of the developing world, especially for use in the prevention of kwashiorkor. Since 1975, soy bean has become a main source of daily dietary protein in many parts of Nigeria as a result of the successful incorporation of soy-bean products into almost all traditional Nigerian foods. This is a review of previous work in Nigeria on eliminating the beany flavour, bitter taste, and flatus factors in soy-bean milk and cooked soy-bean paste preparations.
Kay
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Department of Chemistry, National Chang Hwa University of Education, Taiwan.
D003906:Developing Countries; D005511:Food Handling / Q000379:methods*; D006801:Humans; D009549:Nigeria; D012424:Rural Population; D013025:Glycine max