MRA 5-Soybean Utilization for Human Nutrition

Marilyn Nash and Craig GundersenNational Soybean Research Laboratory

University of Illinois at Urbana-Champaign

December 4-5, 2014

Soybean Innovation Lab

Objectives

• Empower local businesses and organizations to operate self sustaining enterprises– Soy dairy systems

• Promote uses of soybeans for human nutrition– Increase access to high quality protein in foods– Expand use of locally produced foods

• Increase demand for soybeans

Soy Dairy

• Installations in central America, Africa, Asia– Anecdotal reports of successes and failures– USAID Africare Food Security Review

• Guinea installations– High demand for the soymilk– Consistent source of soybeans– Technical support– Inconsistent M&E

Soy Dairy

• Guinea installations– Objectives of the installation; site specific– Training in use of equipment– Basic literacy – Business capacity building– Marketing– Product diversification– Location, location, location

Soy Dairy

• Ghana (3) and Mozambique (2)• Site characteristics

– Soybean sources– Reasonable market or

customer access– Purpose for the system– Facilities and equipment– Capital investment

• Business plan

Soy Dairy - Accra, Ghana

• CSIR Food Research Institute• Mary Glover• Soybeans sourced ?• Soymilk, tofu, and later yoghurt• Markets

• Women as food decision makers• Local workers• Institutions: hospitals, schools, restaurants

Soy Dairy - Tamale, Ghana

• Nyankpala, 17 km west of Tamale• Flora Amagloh - SARI Center, SmartFarm• Soybeans sourced locally at harvest• Soymilk, later tofu and yoghurt• Markets

• University for Development Studies, Nyankpla Campus and Tamale grocery shops

• School feeding program, 742 basic schools

Soy Dairy - Agona, Ghana

• Ashanti, Awurade Akwa Pure Soya Milk• Prof. Joseph Kwame Osei• Currently in soymilk production• Soybeans grown on site

and in northern Ghana• Soymilk and tofu-expansion

to meet demand• Markets: Schools, hospitals,

Health conscious elite

Soy Dairy - Mozambique

• Mocuba, WINNUA• Asa Maria Tham • Currently in maize processing• Soybeans source is local• Soymilk and tofu-expansion to meet demand• Markets

• Schools and hospitals direct contracts• Winnua shop in Mocuba

Soy Dairy - Mozambique

• Namaacha (near S. Africa) - Shokoti• Rui Costa – Alnutri beverages linkage• Currently juice and oil processor• Potential bottling capacity• Soybeans source being located• Soymilk, tofu, and yoghurt• Brand concept - Saud Vital = Vital Health• Markets – mystery NGO in the works

Soy Dairy - Mozambique

• Ghana systems in transit• Installations end of January

• Mozambique systems ready for shipping• Installations end of February

• Trainings by Malnutrition Matters/WISHH• Date collection initiated post-training• Frequency of reporting

• Minimum of quarterly

Soy Dairy

• What is success?– Product Volume, Product Portfolio, Profitability,

Community Benefits….• What are key management inputs?

– Oversight, Staffing Decisions, Marketing Implementation, Customer Identification….

• What are necessary supports?– Training (Repair, Maintenance, Employee,

Management), Education, Literacy, Product Use…

Soy Dairy Measurements

Soy at Home Processing

• Three villages with 150 homes each• Mozambique• Access to local soybeans• Low technology soy ingredient processing

• Soymilk• Soy flour• Tofu• Roasted & cooked whole soybeans

Soy at Home Processing

• Identify the level of training needed to allow adoption of soy processing….• To promote improved protein access in the home• To promote small scale village product markets

• Small group trainings on processing soybeans• Protein and nutrition education• Education, processing and cooking instruction• Education, instructions, and hands-on work

Soy at Home Processing

• Partner with IITA• Identification of the sites• Material development• Survey development• Trainings • Surveys pre-training• Semi-annual to annual surveys post-training

Low Trypsin Inhibitor (TI) Beans

• Low processing or low trypsin inhibitor beans available from Kristin Bilyeu

• Research question: Will low TI beans allow for shorter cooking times for soybeans in foods?

Low TI Beans Analysis

• Low TI beans are shown to reduce heating times and temperatures in meal production

• Low TI beans were evaluated in poultry and swine diets

• Reduced cooking times of value when fuel is costly or limited

Low TI Beans Analysis

• Collaborating with FSHNDr. de Mejia

• NSRL processing low TI and regular soybeans into cooked whole soybeans, soymilk, soy flour and tofu

• Raw beans and processed products analyzed for levels of TI when reduced cooking times used

• Deliverables– Literature review– Methods for producing soy products– TI analysis methods– FSHN lab work in December and January– Results and reporting

Low TI Beans Analysis

NSRL Activities

• Soy Dairy• Ghana and Mozambique

• Soy Small Scale Processing• Mozambique

• Low TI bean processing and analysis

National Soybean Research Laboratory

Research, Outreach and Education Supporting Soybean Production and Nutrition