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Journal of Tropical Pediatrics 1998 44(4):251-252; doi:10.1093/tropej/44.4.251
© 1998 by Oxford University Press
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The Preparation of Soy-bean Foods for Use in Rural Communities of the Developing World

Theodore Kay

Department of Chemistry, National Chang Hwa University of Education Taiwan

Theodore Kay, National Chang Hwa University of Education, Chang Hwa 50058, Taiwan

Since the beginning of 1970, there has been a great breakthrough in the popularization of soy-beanbased 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.


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Am. J. Clinical Nutrition, December 1, 2000; 72(6): 1424 - 1435.
[Abstract] [Full Text] [PDF]


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