utilisation \u0026 processing of soybean in malawi

$: Utilisation \u0026 Processing of Soybean in Malawi$
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Utilisation & Processing of Soybean

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UTILISATION & PROCESSING OF SOYBEAN

Donald Siyeni

Hector Malaidza

Esnart Yohane

Chifundo Rambiki

Mary Kambadya

Jastus Chimtu

Edda Lungu

Getrude Phwanthe

Chitedze Agricultural Research Station

Department of Agricultural Research Services

Lilongwe, Malawi

Copyright© All rights reserved DARS Publications 2015

CARDESSA

ISBN:

3

FOREWORD

Soybean is one of the most important crops in Malawi. It is a versatile grain legume because it has a

variety of uses. Soybean is rich in protein, vegetable oil and essential minerals. The crop is good a

good biological nitrogen fixer and therefore improves soil fertility. Soybean is increasingly becoming

popular and serving as an alternative food and cash. National wide, the area of production as well as

productivity are predominantly increasing. Consequently, there is a significant expansion of the

Soybean industry within Malawi and booming of export markets. The domestic use has also grown

since the government put in some effort on soybean nutrition education. The crops faces various

challenges such short-lived seed viability, poor crop husbandry practices, diseases infections (such as

soybean rust) and erratic weather. The National Soybean Team responded to these challenges by

developing soybean varieties and associated messages to combat the challenges.

The recipe book contains valuable scientific information about crop management topics such as agro-

ecologies suitable for production, varieties, seed sources, land preparation, planting aspects, weeding,

crop protection, post-harvest handling and seed production under Malawi conditions. The appendices

contain extra information on soybean varieties released in Malawi and their botanical classifications.

Another reference document instrumental for soybean production is the “Guide to Agricultural

Production” developed by Ministry of Agriculture and Food Security.

This manual is carefully written to cover critical questions which farmers and practitioners

experience in their day to day activities. I believe that this guide will become essential source of ideas

and information for farmers, extension agents and researcher’s knowledge needs on soybean

production in Malawi.

I thank all development partners for their contribution towards the production of this manual. The

management of DARS applauds these efforts by the authors and hope that the messages in the guide

reach the intended audience as we strive towards a sustainable quality soybean production and

improvement to improved livelihoods in Malawi.

Director of Agricultural Research Services

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BACKGROUND

Soybean, Glycine max, has great potential as an exceptionally nutritive and very rich protein food. It

can supply the much needed protein to human diets because it contains (on average) above 40%

protein of good quality, and some essential amino acids, particularly glycine, tryptophan and lysine.

Soybean also contains about 20% oil with an important fatty acid lecithin and vitamins A and D.

Soybean is also fairly rich in phosphorous and calcium.

In Malawi, the utilization of soy beans varies among smallholder farmers; with some using it as a

source of income while others use it for house consumption. There are a number of products that

are made from soybean, namely; soy milk, sausages, soy coffee, soy flour and soy oil. This cookbook

provides you a range of recipes that prepares food for the table using locally available resources.

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TABLE OF CONTENTS

FOREWORD .......................................................................................................................................................... 3

BACKGROUND .......................................................................................................................................................................... 4

TABLE OF CONTENTS ............................................................................................................................................................. 5

RECIPES OF SOY BEAN PRODUCTS ................................................................................................................... 6

1.0 Soy Milk ........................................................................................................................................................... 6

3.0 Choco-Soy Milk ................................................................................................................................................ 8

4.0 Soy Cheese (Tofu) ........................................................................................................................................... 9

5.0 Soy Nuts ........................................................................................................................................................ 10

6 .0 Wheat-Soy Pancake ...................................................................................................................................... 11

7.0 Wheat soy vegetable pizza ............................................................................................................................ 12

8.0 Soy-Cassava Balls ........................................................................................................................................ 13

9.0 Soy Yoghurt ................................................................................................................................................... 13

10.0 Hot Soy-Drink ............................................................................................................................................. 14

11.0 Wheat-Soy Cake ............................................................................................................................................ 15

12.0 Soy Bread ..................................................................................................................................................... 15

13.0 High Protein Nsima ..................................................................................................................................... 17

14.0 High Protein Porridge ................................................................................................................................... 17

15.0 Cassava Leaves/ Soy Bean Relish ............................................................................................................... 17

16.0 Pumpkin Leaves/ Soy Bean Leaves .............................................................................................................. 18

17.0 Cassava Relish ............................................................................................................................................. 18

18.0 Cassava/ soy bean scones ............................................................................................................................. 19

19.0 Soy-Cheese Khebab (Steak) ......................................................................................................................... 19

20.0 Soy Pastry Pie ............................................................................................................................................. 20

21.0 Wheat-Soy Cookies ....................................................................................................................................... 20

22.0 Soy Stew ....................................................................................................................................................... 21

23.0 Soy- Gari ...................................................................................................................................................... 21

24.0 References .................................................................................................................................................... 22

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RECIPES OF SOY BEAN PRODUCTS

1.0 Soy Milk

INGREDIENTS QUANTITY HAND MEASURE

Soy beans

Water

Salt

Sugar

250 grams

1.8 litres

To taste

To taste

1 cup

6 cups

To taste

To taste

Method 1

1. Dry-clean soy beans by removing stones, chaff, dirt and other foreign matter

2. Wash and soak for 1 hour. Bring to boil for 20 minutes

3. Drain, and wash with cold water while rubbing to dehull

4. Grind beans into a smooth paste, add 6 cups of hot water and mix thoroughly

5. Strain the mixture through a muslin cloth and squeeze to extract milk

6. Cool the milk and boil for 10 minutes with salt and sugar added to taste

7. Cool and serve or store refrigerated

Method 2

1. Dry clean soy beans by removing stones, chaff, dirt and other foreign matter

2. Wash, soak in excess water for 8-10 hours at room temperature

3. Drain the steep water, add fresh water, bring to boil in water and boil for 20 minutes

4. Drain, and wash without dehulling

5. Grind beans hot into a smooth paste with 2 cups of

water. Add 4 cups of hot water and mix well

6. Strain the mixture through a muslin cloth or clean

white cloth and squeeze to extract milk

7. Cool the milk by boiling for 10 minutes with salt and

sugar added to taste

8. Cool and serve or store refrigerated

Method 3

1. Dry-clean soy beans by removing stones, chaff and

other foreign matter

2. Wash and soak beans in excess potable water for 30

minutes

3. Dry the water, and drop the soy beans into 1 litre

boiling water and boil for 10 minutes

4. Pour the beans and hot water into a blender and

grind into a slurry

5. Stir the slurry well and filter through a clean muslin

cloth, squeezing to extract as much filtrate as

possible

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6. Boil the extracted milk for 10-15 minutes and add salt and sugar to taste

7. Cool and serve, or keep refrigerated

8. -The resulting residue (okara) may be used in other recipes

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2.0 Soy Milk-Shake

INGREDIENTS QUANTITY HANDY MEASURE

Soy milk (chilled)

Honey

Vanilla

600 ml

75 ml

5 ml

2 cups

¼ cup

1 teaspoon

Method

1. Put all ingredients in a blender jar and mix well

2. Pour into a glass and serve. It may also be chilled before serving

3.0 Choco-Soy Milk


Soy beans

Cocoa powder

Water

Salt

Sugar

500 grams

45 grams

1.8 litre

To paste

50 grams

2 cups

1 Tablespoon

6 cups

To taste

2 Tablespoon

Method

1. Dry-clean soy beans by removing stones, chaff, dirt and other foreign matter

2. Wash and soak beans in 500 ml potable water for 30 minutes and dehull by rubbing

3. Drop the dehull beans into 1 litre boiling water and boil for 10 minutes

4. Pour the beans and hot water in a blender and grind for 3 minutes

5. Stir the slurry well and filter through a clean muslin cloth, squeezing to extract as much

filtrate as possible

6. Add the cocoa powder and blend for 3 minutes

7. Boil the resulting choco-soy milk for 20 minutes and add the sugar and salt to taste

8. Cool and serve, or keep refrigerated

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4.0 Soy Cheese (Tofu)


Soy milk

Vinegar

Lemon/ lime juice

2 litres

120 ml

3 beer bottles

6 tables spoons

Method 1

1. Soak soy beans in excess water for 8-10 hours at ambient conditions

2. Drain soak water and wash but not to dehull

3. Grind into slurry in a wet mill

4. Ad d water to dilute and filter or sieve through a fine sieve or muslin cloth

5. Pour milk in a container and heat to boiling. Add coagulant-lime or lemon juice and stir and

allow to boil until coagulated

6. Scoop coagulated milk into a colander lined with cheese cloth or into the cheese cloth bag

7. Leave to stand for 5 minutes to drain

8. Fold the size of the cloth over the curd (coagulated milk) and put a weight on it for about 30

minutes to squeeze out excess water and make the curd firm

9. Remove curd, cut into pieces and use as desired- fried, omelette, vegetable soup, etc

Method 2

1. Obtain soy milk as in method 1

2. Warm soy milk in a container, add vinegar and stir to mix

3. Place the container with the milk into a hot but not boiling water and heat for 15-20 minutes,

stirring occasionally until coagulation

4. Proceed as in step 6 of method 1

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5.0 Soy Nuts

INGRIENTS QUANTITY HANDY MEASURE

Soy bean

Water

Sodium carbonate

Vegetable oil

Onions

Salt

250 grams

1 litre

0.5 grams

Enough for frying

To taste

To taste

1 cup

1 litre

½ litre

Method 1

1. Clean soy bean by removing stones, and dirt

2. Soak in three times volume of water for 8-10 hours

3. Wash and dehull the soy bean

4. Mix dehulled soy beans with salt, sliced onions, seasoning and vegetable oil

5. Roast in oven present at 150 °C for 2-2 ½ hours while turning occasionally

6. Remove from the oven and cool

7. Package in moisture proof material or bottle

8. Eat as roasted peanuts

Method 2

1. Blanch soy cotyledons (dehulled) for 10 minutes by dropping them directly into 1 litre boiling

water containing 0.5 grams sodium bicarbonate

2. Drain the blanch water and spread the cotyledons on paper towel or other clean absorbent

to remove free moisture

3. Shallow fry in small quantities until brown and crisp

4. Salt to taste

5. Eat as roasted peanuts

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6 .0 Wheat-Soy Pancake


Wheat flour

Soy flour

Soy milk

Eggs

Baking powder

Vanilla

Salt

200 grams

50 grams

600 grams

120 grams

30 grams

10 ml

7.5 grams

2 cups

½ cup

2 cups

2 large

2 teaspoons

2 teaspoons

½ teaspoon

Method

1. Measure wheat flour and soy flour into a bowl, add salt and baking powder

2. Beat eggs, add soy milk and vanilla blend well

3. Add egg-milk mixture to the dry ingredients and mix until a smooth batter is obtained

4. Fry in a lightly oiled hot frying pan or skillet until golden brown

5. Sprinkle on sugar or spread jam on it, roll and serve (This is optional)

Yield = 6-8 pieces

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7.0 Wheat soy vegetable pizza


Wheat flour

Full fat soy flour

Vegetable oil

Yeast

Salt

Water

Filling:

Onion (chopped)

Tomato (puree)

Mushroom (sliced)

Pineapple (diced)

Green pepper (chopped)

Black pepper

Cheddar cheese

400 grams

100 grams

30 ml

10 ml

8 ml

200 ml

120

70 grams

200 grams

100 grams

40 grams

8 grams

300 grams

4 cups

1 cup

2 teaspoons

½ teaspoon

½ teaspoon or to taste

2/3 cup

2 medium

1 tin (small)

1 cup

½ cup

2 medium

½ teaspoon

3 cups

Method

1. Sift wheat flour and soy bean flour together and add salt

2. Add the oil, yeast and water and mix well (if a cube yeast is used, dissolve in water)

3. Mix to form dough and knead for about 5 min

4. Place the pastry in a floured mixing bowl and cover with a damp cloth. Leave it in a warm

place for 2-3 hours to rise to twice its volume

5. Roll pastry into a circle of 250 mm diameter and with a thickness of about 6 mm

6. Mix onion and tomato with a little water and spread onto pastry

7. Arrange the mushroom, pineapple and green pepper and pastry

8. Season with salt and black pepper and sprinkle with cheddar cheese

9. Bake the pizza for 15-20 min in a preheated oven at 220-230 °C

*Yield = 2 (medium large) * No. Of servings = 4

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8.0 Soy-Cassava Balls


Cooked and mashed

cassava

Soy paste

Egg

Margarine (melted)

Salt

Pepper

Flour

Vegetable oil

180 grams

50 grams

60 grams

15 ml

To taste

To taste

For coating

For frying

1 cup

¼ cup

1 egg

1 Tablespoon

To taste

To taste

For coating

For coating

Method

1. Mix mashed cassava and soy paste in a bowl

2. Add melted margarine, egg york, salt and pepper. Mix thoroughly

3. Mould into desired shapes, dig into egg white and toss lightly in flour

4. Fry in hot until golden brown

5. Serve as snack or with a sauce for main meal

*Number of servings = 1-2

9.0 Soy Yoghurt


Soy milk

Starter culture or

existing

Yoghurt

Sugar

Salt

1000 ml

2-4 Tablespoons

30 grams

1 grams

To taste

Method 1

1. Add the sugar and salt to soy milk in a metal pot or bowl

2. Heat the mixture to 45 °C

3. Add the local yoghurt (made from live cultures) or use yoghurt starter culture

4. Mix thoroughly

5. Cover it and keep it warm, at about 35-40 °C for 8-12 hours. It can be kept warm by

carefully insulting the closed pot heavy blankets. This is not necessary in a hot climate of

cover 35 °C. However, at below 35 °C on a warm sunny day, the closed pot can simply be

placed outside in the directly sun for 8-12 hours

6. Adjust incubation time for desired taste and consistency

7. Refrigerate finished product if not consumed the same day

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Method 2


Soy bean

Starter culture

Sugar

Citric acid

Water

400 grams

50 grams

80 grams

50 grams

1.8 litres

Procedure

1. Soak soy bean in about 3 litres of water for 8-10 hours

2. Drain, rinse and boil with for 8-10 minutes

3. Drain again and grind smoothly with 900 ml of water

4. Mix the slurry with 900 ml of water and filter

5. Pasteurise the milk at 120 °C for 15 minutes. Then cool to 37 °C, add starter culture and the

sugar. Mix well

6. Incubate at 37 °C for 16 hours

7. Harvest the soy yoghurt and the package

10.0 Hot Soy-Drink


Raw soy flour

Water

Sugar

------

------

------

4 tablespoons

2 cups

To taste

Method

1. Mix 4 tablespoons of raw soy flour with 2 cups of water

2. Boil mixture for 10-15 minutes

3. Strain liquid through a clean muslin cloth or clean white cloth

4. Add sugar to taste

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11.0 Wheat-Soy Cake


Wheat flour

Full fat soy flour

Margarine

Sugar

Diluted milk (optional)

Egg

Baking powder

Grated nutmeg or vanilla

500 grams

100 grams

480 grams

360 grams

300 grams

120 grams

75 grams

8 grams

5 cups

1 cup

2 cups

1 ½ cup

1 cup

2 eggs

7 teaspoons

½ teaspoon or to taste

Method

1. Sift wheat flour and soy bean flour together and add the baking powder

2. Cream margarine and sugar till fluffy. Add egg and nutmeg and blend well

3. Fold in flour mixture alternately with milk

4. Pour mixture into greased cake pans and bake in a moderately heated oven (180 °C or 350

°C) for 40-45 minutes

5. Turn out onto a cooking rack

Yield= 4-5 cakes

12.0 Soy Bread


Wheat flour

Soy flour

Sugar

Yeast

Vegetable oil

Grated nutmeg

Salt

Water

200 grams

50 grams

60 grams

20 grams

30 ml

8 grams

15 grams

375 ml

2 cups

½ cup

3 Tablespoons

1 Tablespoon

1 ½ Tablespoon

½ Teaspoon

1 Teaspoon

1 ¼ cups

Method

1. Dissolve half teaspoon of sugar in 3 teaspoons of lukewarm water and sprinkle in the yeast

2. To the rest of the water add sugar, salt, vegetable oil and yeast in a mixing bowl

3. Add grated nutmeg to the sifted soy and wheat flour and add the liquid ingredient

4. Mix until a firm dough is obtained; turn out onto a lightly floured work surface and knead

until smooth and shiny

5. Allow to rise in a warm area until double in size (1-1 ½ hours)

6. Punch the dough down gently, cut into two and shape into loaves

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7. Put loaves into greases pans and allow proof till ready for baking (i.e. almost double in size; 45

min-1 hour)

Bake in a hot oven until crust is light brown

If instantly yeast is used, add directly to flour

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13.0 High Protein Nsima


Soy bean flour

Mealie meal of flour from

cassava and/ or millet

Method

1. Mix nine parts of the mealie meal to one part of soy bean flour

2. Add water to the mixed flour to make a paste

3. Add the paste to boiling water and cook for 20 minutes

4. Add more mixed flour in the usual manner until desired thickness is achieved

14.0 High Protein Porridge


Soy bean flour

Mealie meal of flour from

cassava and/ or millet

Method

1. Add 2 big spoons of soy bean flour to one teacup of mealie

2. Add water to the soy bean flour/ mealie meal mixture and make a paste

3. Mix the paste well and add it to the boiling water in a pot

4. Cook porridge in the normal manner

5. Bring the porridge to a boil and cook for 20 minutes

6. Add salt and sugar to taste

15.0 Cassava Leaves/ Soy Bean Relish INGREDIENTS QUANTITY HANDY MEASURE

Pounded cassava leaves

1 onion (chopped)

1 big onion (chopped)

Soy bean flour

Salt

2 cups

1 teacup

To taste

Method

1. Pound the cassava leaves well

2. Cook cassava leaves for 1 ½ hours

3. Pour of any water that is left

4. Add onion, tomato and 1 ½ tea cup of water

5. Cook for 10 minutes

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16.0 Pumpkin Leaves/ Soy Bean Leaves


Pumpkin leaves

1 onion (chopped)

3 tomatoes (chopped)

Soy bean flour

Salt

1 teacup

To taste

Method

1. Remove veins and clean young pumpkin leaves

2. Cook for 10 minutes until soft

3. Add onions and tomatoes

4. Add salt to taste and 1 teacup of soy bean flour with 1 ½ teacups of water

5. Cook for 10 minutes

17.0 Cassava Relish


Cassava roots

Soy bean flour

2 onions (chopped)

Salt

Water

6 teacups

2 teacups

To taste

3 teacups

Method

1. Chop and wash the cassava roots and boil until tender

2. Cut up onions and tomatoes and add them to the cooked cassava roots

3. Make a paste from the soy bean flour by adding 3 teacups of water to 2 teacups of soy bean

flour

4. Add the paste to the cooked cassava root

5. Add salt to taste and cook for 10 more minutes

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18.0 Cassava/ soy bean scones


Cassava flour

Soy bean flour

2 eggs, beaten milk

Cooking oil

Salt

Baking powder

6 teacups

1 teacup

½ teacup

¼ teaspoon

3 tablespoons

Method

1. Sift the dry ingredients together

2. Add eggs and cooking oil to dry ingredients

3. Mix well then slowly add milk to make a hard dough

4. Roll out a dough and cut into circles and place them on a well oil bake at 200 °C for 20

minutes

19.0 Soy-Cheese Khebab (Steak)


Soy cheese

Tomatoes

Onion

Green pepper

Cooking oil

400 grams

140 grams

60 grams

50 grams

Enough for

frying

2 cups

2 medium

1 medium

1 medium

Enough for frying

Method

1. Cut soy cheese into cubes and deep-fat fry until golden brown

2. Slice onions, tomatoes and green pepper

3. Arrange the fried cheese and the sliced vegetables on clean khebab sticks or tooth picks

4. Serve on a bed of lettuce

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20.0 Soy Pastry Pie


Wheat flour

Soy flour

Margarine

Salt

Cold water

200 grams

50 grams

60 grams

4 grams (or to

taste)

30 ml

2 cups

½ cup

¼ cup

¼ teaspoon

2 tablespoons

Method

1. Sift wheat flour and soy flour together and add salt

2. Rub margarine into the flour with the finger tips until the mixture resembles fine gari

3. Sprinkle on cold water and gather dough to a firm ball

4. Roll pastry out and cut into round shapes. Put any desired filling in the centre of cut pastry,

wet the edges of the pastry with water, turn over and seal with a fork

5. Brush top with milk or egg and bake in a moderately hot oven for 25-30 minutes

*Yield = 15 pieces

21.0 Wheat-Soy Cookies


Wheat flour

Full fat soy flour

Egg

Sugar

Margarine

Baking powder

Grated nutmeg

175 grams

25 grams

60 grams

120 grams

120 grams

30 grams

4 grams

1 ¼ cups

¼ cup

1 egg

½ cup

½ cup

2 teaspoons

¼ teaspoon or taste

Method

1. Cream margarine and sugar until light and fluffy

2. Break egg into the mixture and beat in

3. Sift wheat flour and soy bean flour together and add baking powder. Mix well

4. Blend sifted flour and nutmeg into creamed mixture, and mix to form a soft dough

5. Cut into shape desired unto greased baking sheets and bake in a moderately heated oven

(180 °C or 350 °F) for about 15-20 minutes)

*Yield = 40 pieces

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22.0 Soy Stew


Soy paste

Meat

Tomatoes

Onion

Cooking oil

Salt

Pepper

100 grams

100 grams

240 grams

60 grams

75 ml

To taste

To taste

½ cup

4 small pieces

4 medium size

1 medium

¼ cup

To taste

To taste

Method

1. Prepare and cut meat into bite pieces

2. Season with salt and cook for 15 minutes. Keep the stock for subsequent use

3. Fry the cooked meat in hot oil, remove and put aside

4. Slice onions and grind pepper and tomatoes. Fry in oil

5. Add the meat and cook for 5 minutes

6. Mix the stock with the soy paste and add to the stew. Cook for 30 mnutes ans season to

taste

7. Serve with boiled rice or boiled yam etc

*Number of serving = 4

23.0 Soy- Gari


Fresh cassava

Soy milk residue

800 grams

200 grams

4 cups

1 cup

Method

1. Peel, wash and grate

2. Put in a small sack and put weights on to squeeze out water. Leave to ferment for 1-3 days as

desired

3. Sift the fermented cassava (to ever 4 cups of cassava meal, add 1 cup of soy milk residue

4. Mix well, fry and spread to cool

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24.0 References

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Department of Agricultural Research Services P.O. Box 30779

Capital City Lilongwe 3

Malawi

Tel: (265) 1 707 222 Fax: (265) 1 707 041

Website: www.dars.gov.mw

Graphic Design: Hector Malaidza

utilisation \u0026 processing of soybean in malawi

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