University of Nigeria Research Publications

TANKO, Yahaya Salihu

Aut

hor

PG/M.Sc./87/5659

Title

The Utilization of Soyabean (Glycine Max (L) Merril) and its

Contribution to the Nutritional Status of Low-Income Families in Benue State; (A Case Study of Gboko L. G. A.)

Facu

lty

Agricultural Sciences

Dep

artm

ent

Home Science and Nutrition

Dat

e March, 1991

Sign

atur

e

TOPIC

THE UTILIZATION OF SOYABEAN (GLYCINE MAX (L) M B R R I ~ ) AND ITS CONTRIBUTION TO THE ATUS US LOW-INCOME FAMILIES I N BENUE STATE.

( A CASE STUDY OF GBOKO LOCAL GOVERNMENT AREA)

MALLAM, YAHAYA SALIHU TANKO, a Postgraduate mtudent in the

Department of H o m e Science and Nutrition ha8 ratiofmotorfly

completed the requirements for the degree of blaster of

Science (M-SC,) in Human Nutrition. 'Ihe work embodied in

h i s t h e s i s is original and has not been submitted in part

or f u l l for m y other diplom or degree of t h i s or any other

Univereity,

MARCH 1991

APPPOVAL PAGE

T h i s project i a hereby approved by:

(ii> (Project Supervisor)

This .,..*.**..*..... day of ..........*... 199t

'Pa qy dear w i f e , Jumaai Acho with love

A C X B O L U G D G ~ S

I have the pleasure of expressing my sincere grat i tude to

the invaluable cor~tr lbut ions of my supervisors, Professor D.O.

Nnanyelugo and D r . A. I. Ihekoronye towards the completion of thio

Project . Profeseor Nnanyelogo remained staunch and indefatigable

i n h i s support and advice. H i s valuable professional contributions

a r e highly appreciated.

I wish to thank Dr . (Hrs.) A.C. Uwaegbute f o r her valuable

ass is tance t o me on the cod* of the questionnaire and inter-

p re ta t ion of the Computer Print-out. I appreciate with thanks

the moral support of Dr. I.C. Obizoba (11ead of ~ e p a r t n e n t j through-

out the period of this project. I a l so express my g ra t i tude t o

M r . Edimonyen of mimd Science Department f o r h i s un t i r i ng

ass is tance during the Laboratory m a l y s i s carried out i n the course

of this Project. I t1~an.k M r . Ebi and Fel ix a l so f o r t h e i r

ass is tance during the Laboratory Analysis of some samples. I wish

t o thank Messrs, Onova and Ugor of the Pathology Laboratories

at Otukpo and Gboko General Hospitals r e s p e c t i v e f o r t h e h

ass is tance on blood analyeis of the aelected subjects in the two

towns.

The mothers who brought t h e i r children f o r anthroparoetric

measurements and the families who co-operated in the individuai

and household food intake measurements a l l deserve tkuks .

I would not f a i l to thank the three students of the Hi@er

National Diplma of the Departanent of Caterr* and Hotel

Management, Benue State Polytechnic, Ugbokolo, W e , Flora,

and Beekombo who worked with me during the eurvey etudy.

I wish to thank Meteera. m a , Ebilma and Ayah for typing

the Project write-up.

Pinally, I owe immenee gratitude to b my wife and the

children whose co-operation and patient have contributed t o

the sucoeseful completion of this Pmject.

( v i i )

IBSIPPICT

T h i s study examinee the patterns of u t i l i sa t i an , the nutr i t ive

value of eoyahan, u W c e l composition, its ooet uompaEOd with other

foods, as well cu its nut r i t ional emtribut ion to the die t of the

people of Banue State,

Structural queationnoire w m used t o obtain infoxnuation on

socio-economic, demorgraphic, infant feeding practices, child

mortality, storage and u t i l iza t ion of sqyabean in 150 houaaholde

randonly selected throughout Qboko Local Cove~lrnant m a of Benue

State, A 7- weighed food intake wae oonducted in children,

Blood a a ~ p l e of adult# were taken and analysed. Apthropor~etric

measuremente and c l in ica l observations were conducted on met~bers

of the hou~leholds, A s e a e o a ~ l m e t eurvey baaed on wet and dry

seaaons uae done at (bob, Tmdav, Vaaune and Gaxagbom fo r

a period of 12 months. Chemical ansilyeis of the beans was carried

out*

Soyabsan cons~lptfon in Woke Inca1 W v e a u ~ a t orea was

independent of the level of educational qualifications 6f the

oonsumcsre, thou& it was found t o be more popular aerang the low

than the high mome groupa, Energy, protein, iron and thiamin

intakes by a l l groupo were at least 9& of the FA0 require-

ments, Soyabean oontributed not leva than 2596 of the t o t a l

protein intakbe of the houaeholda, The 19-e w a s fowld t o be

popular in infant f seding, About 8796 of the households introduced

aoyabean in to the d i e t s of t h e i r infants at about 12 nonths and

above.

About 896 of ahildren of both low income aad hi* incons w i t h i n the

~grer of 1 - 9 yeam were severely malnnurished using weight f o r

height ao nutritional index. Blood ample malysi8 ra*.aled that

people from the eoyabem-eating zone of Cboko have higher platma

protein than those from the non-soyabean-eating %one of Otukpo in

the same state. Chemical analysis of the sopbean seedr a d food

diehes showed that a l l have hi& rrutrients* ~ ~ d . ~ t ~ o o k p h e n o ~ d n

aad iwrance of oJinary methods of preparation were oonstroints

limiting the ut i l i ra t ion of sopbean. Bere was no signifioant

storage problem, although weevil infeahtion wa implioated ss mild

storage problem, while rodent and nwuldnesr were ocdaeional storage

problems of soyabeau.

ACKNOWLEDGEMENT

ABSTRACT

TABLE, OF CONTENTS

LIST OF TABLES

LIST OF PLA'rISs

LlST OF FICUHES

CHAPTER ONE

1 1NTRODUCTION

1.1 S t a t e m e n t o f P r o b l e m

1.2 S i g n i f i c a n c e o f t h e S t u d y

1.3 O b j e c t i v e s o f the S t u d y

CHAPTCH TWO

LZTYRATIIHE REV1 ICV

H i s t o r i c a l Uackyround o f S o y a b e a n U t i l i z a t i o n

Soynt>ean p r o d u c t i o n i n N i g e r i a (Benue S t a t e )

P r o p e r t i e s o f S o y a b e a n

F a t t y a c i d c o m p o s i t i o n o f S o y a b e a n

~ n t i n u t r i t i o n a l f a c t o r s i n S o y a b e a n

i . T r y p s i n i n h i b i t o r

i i . H e m a g g l u t i n i n

i i i . p h y t i c a c i d

i v. Go i t r o g c n

S o y a b e a n U t i l i z a t i o n

S o y a b e a n p a s t e

Soyabqan F l o u r

R l e n d e d f o o d s w i t h S o y a b c a n

x i v

x v i i

x v i i i

CHAPTER THREE

MATERIALS AND METHODS 0 .

Area Surveyed ... B a s e - l i n e d a t a c o l l e c t i o n

Sample c o l l e c t i o n

~ u e s t i onna i re based s u r v e y 0 . 0

Authropometr i c Measurement ..- Weight Measurement ... Heigh t Measurement

C l i n i c a l O b s e r v a t i o n s

Weighed f o o d i n t a k e Su rvey -.. Market Su rvey . . . Chemical a n a l y s i s of Soyabean and i t s food p r o d u c t s -.. M i s t u r e C o n t e n t .. . E t h e r E x t r a c t

Crude P r o t e i n

Crude F i b r e . . . Ash C o n t e n t

C a r b o h y d r a t e

M i n e r a l s . -. Blood Ana lys i s .-. T o t a l P r o t e i n ... A 1 bumi n . 0 . .

Haemoglobin S s t i m a t i o n o m

D a t a and S t a t i s t i cal Ana lye i s ... Ques ti onnai re 0 . .

Weighed food i n t a k e

Market Survey

( x i

PAGE

CH,\Prl'SR FOUR

RESULTS

Household S u r v e y

Soc io-economic b a c k g r o u n d o f t h e r e spo t ide r~ t s

P r c p a r n t i on and Consumpt ion P a t t e r n

Soyatjean S t o r a g e

Soyabaan U t i l i z a t i o n

S o y a h e a n i n i n f a n t f e e d i n g

Marke t S u r v e y

D i e t a r y S t u d y

N u t r i t i o n a l s t a t u s o f t h e S u r v e y Sample

Dlood a n a l y s i s o f t h e S u r v e y Sample

D I S C U S S I O N

Houstthold Survey

~ o c i o - e c o n o m i c backyround -. . p r e p o r a t i o n and con sump ti or^ P a t t e r n .. . Soyabean S t o r a g e .. Soyahcan p r o c t ? s s i n g , h a r d - t o - c o o k a n d br:dny f l a v o u r phenomenon o f p r e p a r e d yoyabean m r a l s ( u t i l i z a t i o n ) . . I -

Soyabcan i n i n f a n t f e e d i a g .. - Chemica l a n a l y s i s ... ~ a r k e t S u r v e y . . . D i e t a r y S t u d y . .. ~ u t r i - t i o n a l S t a t u s o f t h e s w v e y .. Blood a n a l y s i s o f t h e s u r v e y s a m p l e ..

( x i i )

SUMMARY AND CONCLUSIONS

SUGGESTIONS F O R FUHTIiER WORK

( x i i i )

L I S T OF TABLES

Table la

T a b l e l b :

T a b l e 1 C :

T a b l e 2:

Toble 3 :

T a b l e 4 :

t a b l e 5:

' r . l b l e Ga:

T a b l e 6b :

T a b l e 6c:

T a b l e 7a:

T a b l e 7b:

T a b l e 7c:

T a b l e 7d:

T a b l e 7 e ;

T o b l e 8a:

T a b l e 8b'r

T a b l e 8c:

Fatty Acid Composition of SoyabMn O i l

Age d i s t r i b u t i o n , sex, o c c u p a t i o n , a n d e d u c a t i o n a l q u a l i f i c a t i o n o f t h e r e s p o n d e n t s (%) ...

PAGE

I 6

O c c u p a t i o n o f h u s b a n d o r head of h o u s e h o l d , m o n t h l y i n c o m e , a n d a m o u n t s p e n t o n o t h e r d ~ p e n d e n t s i n t h e h o u s e h o l d s (%) ... C o o k i n g f a c i l i t y , f o o d s o u r c e , w e a k l y e x p e n d i t u r e o f f o o d , a n d m e a l s t a k e n p e r d a y by h o u s e h o l d s ( 7 6 ) ... Ma,jor f o o d s e a t e n by h o u s e h o l d s a t d i f f e r e n t t i m e ( 5 ) ... A 24- h o u r d i e t a r y r e c a l l b y t h e d e p e n d e n t s (%) ... F r e q u e n c y o f c o n s u m p t i o n o f S o y a b e a n (%) . . S o u r c e o f s o y a b e a n I % ) -.. q u a n t i t y consumed f r o m t h e home-grown soyabc?an (%). . . . Weekly e x p e n d i t u r e o n s o y ~ b e a n s (%)) .. . Form o f s t o r a g e o f s o y a b e a n (%) ... S t o r a g e c o n t a i n e r s u s e d f o r s o y n b e a n (%) . . S t o r a g e p r o b l e m s o f e o y a b a a n (%) -.. S t o r a g e p e r i o d o f s o y a b e a n (%) 0.

K e e p i n g o f f w e e v i l s f r o m s o y a b e a n ( 5 ) .. . P r e f e r r e d s o y a b e a n d i s h consumed by t h e h o u s e h o l d (%) - . . C o o k i n g t i m e o f s o y a b e a n (%) ... A d d i t i o n o f s u b s t a n c e t o q u i c k e n c o o k i n g of ' s o y a b e a n (%) ...

( x i v )

T a b l e 9b:

T a b l e 9c :

T a b l e l o b :

T a b l e 1 0 ~ :

T a b l e ZOd:

T a b l e l l a r

T a b l e l l b :

T a b l e 12ar

T a b l e 12b:

Tab l e 13 :

T a b l e lit:

~ a b l f ? 15:

Tab l e 16a:

T a b l e 16b:

- - o r p a s t e (%)

Form o f soyabean b e f o r e u s e f o r p r e p a r i n g food ( 5 ) Method o f removal o f t h e s e e d c o a t o f soyabean (%)

Soak ing t i m e o f soyabean (9) Frequency of u s e o f soyabean f l o u r and p a s t e (%)

p r e f e r r e d u s e o f s o y a b e a n f l o u r o r

p a s t e ( % I

Frequency o f p u r c h a s e of cooked soyabean p r o d u c t s (%)

Reason f o r r a r e / o c c a s i o n a l p u r c h a s e o f coohod soyabean p r o d u c t s

Age o f i n t r o d u c t i o n o f soyabean i n i n f a n t s weaning f o o d s (%)

Reasons f o r l a t e i n t r o d u c t i o n o f s o y a b e a ~ ~ i n i n f a n t s ' wean ing foodu (96) ... O t h e r weaning f o o d s g i v e n t o i n f a n t s (%)...

pear son*^ c o r r e l a t i o n c o e f i c i e n t s (%) ... Chemica l compo i s i t o n o f soyabean seed, and o f some soyabean t r a d i t i o n a l d i s h e s / lOOy o f e d i b l e p o r t i o n -.. N u t r i e n t i n t a k e of c h i l d r e n 1-9 y e a r n

compared w i t h FA0 r e q u i r e m e n t s .. . ~ o n t r i b u t i o n of soyabean t o t h e n u t r i e n t i n t a k e o f c h i l d r e n 1 - 9 y e a r s o l d ... N u t r i t i o n a l s t a t u s of t h e s u r v e y sample . N u t r i t i o n a l i n d e x : w e i g h t o f o r H e i g h t (7;). . N u t r i t i o n a l s t a t u s o f t h e s u r v e y sample . N u t r i t i o n a l i n d e x : Weigh t f o r a g e (%) ...

PAGE

TABLE

T a b l e l 7 a : A n a l y s i s o f b l o o d s a m p l e o f 1 0 p e r s o n s f rom Gboko town ...

T a b l e 17b: A n a l y s i s o f b l o o d sample o f 10 p e r s o n s from Otukpo town - . .

(xvi )

Soyabean, a megber of the family l e ~ o c e a e , sub-fwily

papilonaoew, and the genubt Glycine sax (L) Plerril, has iri

recent timee been receiving attention aa a Bourne of food

capable of extending th available protein supplies. Conae-

quently, in teres t in the production, pmceasling and ut i l iza t ion

o f the crop bse been growing,

B i e r l a is a country which l i k e most developing countries

of the world is facing a food o r i e i s which is highly manifesked

in the groeely inadequate protein intake. The widespread

ru t r i t iona l deficiencieer are common with depresming ecunomkc

si tuat ion, hence, the krtroductioa of soyabean i n the dietary

gettern of oamunitiea of developing country ia of part icular

irnpostance in Nigeria. Bowever, because soyabems have m a n y

conetrsinter for i t e wider u t i l iza t ion , the home scale prooessing

methods being introduced i n Nigeria may pose long term problem

fo r uoe where communities are not familiax with limitations of

soyabeaae as a crop. Serious and concerted efforts must be made t o

a l levia te t h i s problem because increased avai labi l i ty of: animal

protein cannot be ewily achieved and so cannot be a solution to

our present predicament.

It is apparent that adequate dietary souxcea of cheap

grotein i s needed t o correct both the iarnount and quality of

pmtein In the d i i t s of Nigerians, since animal products, part i -

culasly milk, are not ueually available. Ale0

-

they may too

cost ly f o r t h e i r wider use; hence it is necessaxy t o consider

the poes ib i l i ty of usin6 other available iand l e s s expensive

sources d p r o t e i n of vegetable o r ig in euch as th soyabeans.

Prote ins of vegetable or igin , axe lmown t o have low biological

value. However, soyabean prote ins have a biological value a h o a t

siuilar t o that of anfrral protein (~ameron, 1978). It i s know

that from an acre of land, the prote in y i e l d from soyabean i s ,

more than tht of beef (~gundipe , 1986).

In Nigeria, under the present alrcumstancea of awareness

in ee l f -~uf f ic iency in food production a d u t i l i z a t i o n ; a d in

the awarenese of the nu t r i t i ona l value of soya%ean, i t i t l gradually

being incorporated i n to the dietu. The produotion and u t i l i z a t i o n

of soyabean have u p t i l now been ratkr r e s t r i c t e d due to the

absence of conventional food use in many areas. T rad i t imn l ly

we have associated soyabean production ,with Benue S t a t e mc!

r e s t r i c t e d a reas of Kaduna and Plateau Statea. A t a t h e , moat

Nigerians were erroneously believing tha t t h i s crop would g m w ,

best only i n these zones. It is now qui te obvious tha t t h i s

appaxent erituation waa due to the f a c t t ha t some t r ad i t i ona l

food uses f o r the orop had serwsd-aa the impetus f o r f u u e r s .

Secondly because of e a r l i e r contacts and fami l ia r i ty with the

crop, more fanners were encouraged by the then Cmundnut Eoiud

to growth* crop f o r export i n these zones.

Recent e f f o r t s by reeearch groups in d i f fe ren t research

institutes, under the auspices of the Nationally co-ordinated

Peeearoh Project on Soyabeane, have in f ac t developed var ie t ies

which are well adopted t o different eoologioal zones. Tkase

efforts, have clsasly obown tha t the potential f o r the production

of th ie crop i n Nigeria is f a i r l y widespread. Agronomic packages

have aleo been developed to ensure eff icient and profitable produc-

tion. This is by no means saying that a l l the answers to the

probleae of soyabeans have been found, but at least, a sound

foundation is being laid. The ef for t s referred t o above have

r e e u l t e d h some signifioant achievements with impact on the

eoonomfcs of production of the crop.

Despite th i s obvious in teres t and the f a c t that soyabean i s

ammenable to large scale cultivation,~mechanization and chemical

weed control, production does not appear to have .expanded sub-

atant ial ly . The t o t a l national output still f a l l s short of the h

200,000 tonne8 mark (~efaga , 1985). A major bottle-neck t o i t a

widespread w a i l a b i l i t y through aommeroial cultivation would

appear to be the absence of nechanised harvesting f a c i l i t i e s .

Presently noat produoera have had t o r e ly on mannual labour f o r

hameeting with the attendant escalation in cost of production.

Secondly, the labk of expansion of rsuppliee would appear

to be a function of rsupply and demand economics, Because of a

lack of development of looal EWd uses f o r t h i s produce, it has

not been poesible t o increase output. Where i n i t i a l enthusiaum

hae been aroused, inabi l i ty to s e l l has served to dempen the

ihitial intereat , ,

While there erre several o i l m i l l s a e t up to handle the

crushing of eoyabeans f o r the production of o i l and residual .

aake, many of these have been i d l e because of inadequab,e supply

t o just i fy the e f f i c i en t u t i l i za t ion of ins ta l led capaoity.

The l ivestock feed industry i e not in a posit ion to u t i l i z e

available whole aoyabeen becawe of lack of f a c i l i t i e s t o process

and e l h i n a t e the inherent toxic and anti-nutri t ional components

which have been oonsistently shown t o s ignif icant ly impair

nutrient u t i l i za t ion .

The answer t o the pmblems o f soyabean u t i l i za t ion it:

Nigeria w i l l appear t o r e s t on developing uses f o r the comodity

which w i l l In turn create their own demand f o r the orop ao a

baaic raw spaterial-.

The opportunities f o r the u t i l i za t ion of soyabeaxis a re ulany

and varied aa gathered f m m well developed food and re la ted

industr ies inthe United States of m e r i c a and South East Asia.

In Nigeria, Benue S t a t e d i l l r e n a b the largest producer

of raoyabean, with a lmos tq l l t he crop coming from Cboko Local

Government Area of the State. It is the rea l iza t ion of t h i s

tha t the Benue State Government decided t o t3et up an ki,.p-8lliud

Industry par t a€ which serves as a m i l l f o r extracting o i l from

soyabean, and f o r producing other i n k s t r i a l soy abem products

when f i l J y operational. The.6overnruent has also carnulenced campaign ,

to farmers for increased soyabean production and ut i l ixat ior ; by

dis t r ibu t ing to f-ers the improved var ie t ies of 'soyabean, ilrrd

- 5 -

granting l o w e to them f o r soyabetan cultivation, These measures

are intended to boost arvyabean produotion with a view to promoting

f t e ooneurpgtion in order to improve the n u t r i t i o n d status of

the people, paxticularly the low-hame families. ,

1.1 Qtsteaent of the Problem

(a) Soyabean was not oonsumed by sane people in Gboko

b o a 1 Coverarnent Uea because they believed it

could cause, certain nut r i t iona l diseases such ss

goitre , kwarahiokor, maramaus, diabet is , etc.

(b) Most people were i gwran t about the nut r i t iona l

value of wyabean and the dishes p r e p m d local ly

from the beans.

(c) Igaoraaar about a wider c u l i m q methob of prcspaxa-

t ion of dishee from soyabean was l imi t ing i t 8

u t i l i za t ion by people in the Local Govemm@nt

(d) Pmtejn frw dmal erouroe which was the aain source

of protein of the people from the local governant

area was quite sqens ive a d inadequate, anii even,

other leguminous crops apart from eoyabean were

fairly expensive in the local i ty; hence, there were

observable cases of protein energy malnutrition in

a a e people, par t icular ly among childxen, pregplant

and the lacrtating women frola the low-incame faai l iee .

1.2 gignificance of the Studyr

DaPleetio u t i l i z a t i o n of soyabean h w 'been small, and

usually l imited t o the eoyabean growing areas in the

e ta te . Sever& food produots made f m r ~ soyabeim and i ts

t r ad i t i ona l useta asl found elsewhere w e not known t o many

people in Brnue Btata. This study when completed would be

- of rignific&ce t o p e o p l e from both the soyabean-growing,

and non-sayabean-growing areas who hi ther to have not known

reme reaipes and msthoda f o r preparing same food ymducts

from soyabean, It w i l l enable people t o knw about some

valuable nu t r ien ts contained in soyabean and some dishes

loca l ly prepared from the beane with a view t o encouraging

then t o consume nore of than t o h p m v 8 t h e i r m t r i t i o n a l

status, The study would attempt to educate people on same

methods of approach in ~oyabesul u t i l i z a t i o n and this would . :

oleas cer ta in igaorant views peogle hold for the beans.

Again, the study would attempt t o br ing t~ focus the

nu t r i t i ona l s ta tue of people in Gboko Local Government

Area of h n u e State. . 1.3 The Objectives of the Study am;-

(i) To sssese pat tern of consumption of soyabean ic Cboko

Local Cove~nment Lr'ea of Benue State.

To b t e r m i n e some nutr ients in soyabean and the

contribution of loyabsran to the nu t r ien t i takes

of the peo@e in Gbbiw Local. Governiuont Area,

- 7 -

(iii) To onslyee slow traditional dishes prepared fram

Soyabean.

(iv) To s s s e e s the nutritional s-tatus of a sub-sample of

the popula t ion inae lec ted towns of the area of survey.

' 1 \ r a - 1u -

CXAPfJ'?5m TWO

Soyabean, Glyoine (I,) Herril waa introduoed to

Nigeria in 1908 (~zedinaa, 196k). The first problem to be

overoome was germination of the imported seed. Uter a

suaeessful croppbrw at ~ama-su in 1928 the crop waa tried at

Yanlev in Benue State whioh eventually became the multi-

plication oentre for it (AXBLS (~Bu) Extension Bulletin No,

21), l?he farslerra in the area soon took t o its cultivation.

That was why Bsnue State produced 100); of th tormage

of soycrbems exported iu the eaxly s ix t i ee , the period w h e n

almost all of the crop produced was eqorted because framers

did not know how t o usat it.

The history of the soyabsan is therefore quite fascinat-

ing, It is a story of a little round bean with W i n d f o r

ages But which value i s only recently being appreciated

( ~ @ i p e , 1986), For example, as early as 1804, nyabeans

were bmught into the U, S. A. , but it wbs juat after

the Second World War that the crop i s being seen \a the wonder ?

crop ( @ e m , 7986). Same wropean countrias, especially

Britain, stasted iaporting soyabeans from Maucharia iu 1908

to supplement short supplies of cotton seed and flax s e d s

used for livestock and o i l .

Goyabe~a, f o r l a g h s ~ been a very important food i n

molly oriental dietee It b e been ther win source of protein

f o r a11 of Esst Asla, pwticulaurly the vegetarian Pluddhiat.

It i s mggested t&at the crop ww dmeeticated in Northetat

China by. tbe eleventh cen- B.C., very much later than

previous estimates which suggested dweatication earlier

thsn 2,800 B . C ~ (~ob lsy , 1979). Today, the U.S.Ae i a the

prinoipal world produoer of sogabem, followed competitively

by Brazil and thirdly, eblna.

It is encouraging that Bigerla also pow8 swim aoyabeim,

though in amall quantities. This proveer that the .,EOP is not

totally alien to th ia oountry ( ~ l g e r i a ) .

The produotion of soyabean h a Nigeria r-a f m ~ 20,000

t o 100,000 tans annually ( ~ a n y e l u ~ & Uekommye, 1988).

But it haa the potentials a d p r o s p e c t for increased

production. 6094 maemh gzoup~ under the auspices of the

Hationally co-ordinoted Iteiaete;rch Project on soyabeans, euch

ae Ins t i tu te of Trogiaal &ricultur.e (IITA), Inet i tute of . dgricultursl Peseoxch (IILW), and the National G r a i n

Production Campany at 2ariia and Mokwa have developed new

improved varietiee of eoyabean. The International Ins t i tu te

of Wpical Bgriculture hagt released wch variet ies as

T U 536 - 02D, TGX 297 - 192C, TCX 306 - 036~ and TGPll 3 4 , - while fns t i tu te of Agricultural Pesearch has re leami

Samsoy 1 and SiMaoy 2, and ~ 3 5 1 (M.A.N.B. vkMalr& ; i v 1987).

the

desirable qualities, snd able ta thrive w e l l in the l o w

rrltitude h a d southem part8 o f the country, thereby

aacountlng for an inareaoed growth rate of 2.44 i n a ~ u a l

soyabeen production in. Nigeria (280 year book, 1905).

This inorease, in view o f IOnanyelugo and Ihekoronye (1988),

is quite insi(plUicaat in the light of Nigerian population,

and coa tdud that an a national per capita, confiwption

barsia, eoyabean in Nigeria can still be considered to be very

The 98131 soyabean growing area in Nigeria i a irl,t;hin

the Southern Cbinea Savannah zone where rainy preaoon of

five months or more discourages f i e cultivation of ground-

- nuts end cowpea (&haye cjt. a.1,' 1975). !tWs area .- --

include,'Bmue State, the Abu ja area, Southern part of

Kaduns srnd Plateau States. $

Estimate in aoyabean balance sheet ahowed that about

8% of the produce io used aa seed for subsequent

agrioultural production, while about 1% i s estimated as

mate, fntenstats export (in ~ igex is ) outaide the two

mjor groduoing statee (banue & plateau) i a eethatsd at

7% (0lo;yide e t al; 1972).

In Benue State, soyabean production suffered during 6

the Nigerian Civil W a r (1967 - 1970), because the exit

part for it, Port-3brcourt, was not accesljiible to the

marketing board ooncerned. The ma.xketiag board dl %I. not buy, I

olld f a e r e saded up with alot of soyebeau in their hande,

tono.in 1968-69 (Minisatry of ~ g ~ i c u l t u r e and National

Resources Publication, M p r k u r d i , Benue State, 1987). 2rices

offered were ale0 very poor - 6 0 per ton in 1967-68'

(P.A.O. Year Book 1985). It waa only after local demand

becare noticeable that production remned, Benue State

remained the major producer of soyabeaa i n Nigeria with

a h o a t a l l of the crop coming from Oboko Local Government

Area, where the crop i s produced i n small holdings of 1-2

heotsrrea per fmaer . Under tbp resen t circumstances of

awarfsnes0 in self-mf f iciency in food groduc t ion and

util isaticm, the demand f o r soyabean has unfolded, and is

estimated at about s i x timee the supply. There is there-

f a e l i t t l e likelihood that there w i l l be a soyabean glut.

The indus t r ia l demand in RrPnue State alone i s 70,000 metric

&one per year (H.QC.N.X., YdaLurdi 1988). The r u s t of the

country*^ demand aloro~t doubles that much, and everybody *

lookaup t o Baue State t o meet almost a l l of that &etuld.

The ooyabean is' pretrtin-oil p a h legcane s i m i l a r t c p

the poundnut (Araohis hypogeal but d i f fer& from protein

etarch legumes suoh ae oovpea ( ~ i g n a unguiculata~, pigem

- ~ b t e r r a n e a l (Ayernor, 1977). The eoyerbean i a an

excellent sourae of arajor nutrient& !#re-~tatuse seed i s

ouapoered of three major aoapoaeate; the hu l l (@A), the

ootyledon (98/6), and the hypoootyl (2%). The seed ooat

aantakns very l i t t l e nu t r i en t material except far calciun

about 35% (Smith & Cirole 1972). The outer layers of the . , ,

cotyledons were a l so found t o contain more Iayprin inh ib i to rs

the inner layer. The p r o b a t e canposition of a ture

soyabean expreslsed as percentage of dry weight i s a a follows

( ~ e l s a n e t a1 1971) r Protein (NX 6.25) 4%, o i l 2W6, t o t a l

carbohydrate 396, vh 596, and cnde : r ib re L;~:. v

Constituents of major i n t e r e s t f o ~ food application

a r e prote in and o i l which are 4296 and 2% respectively,

AS can be soea f r o m the f igures above, about one-third of

the soyabean i s carbohydrate, which include various

polyeaccharides atachyose, faff inose and sucrose

( ~ w a 8 n u . a . 1967). The balance of the materials present

in s o y a b e ~ i s described aa aeh which includes ~;a;ul;r alnerols.

- Soyahan has a l o t of high p u d i t y protein. It~j

protein i e desirable not only from the point of view of

yie ld , but a l s o from a oommodity cost consideration when

compared with other food souroes. Soyabeans are praven t o

have a t o t a l d i s m s t i b l e nu t r ien t s percentage of 91.9%;

mino m i d pat tern of aoyabean protein i s close to the

optimum qual i ty recommended by the FAO. But the protein i s

samewhat def ic ien t in ~e th io r l i ne which i s one af tho eight

B s sen t i a l m i n o acids, i.e. the sulphur- containing amino

acid; while i t ha8 high lyi'sine which cereal prote ins are

generally def ic ien t (smith a d Girdle, 1 9 7 2 ) ~

&s *red .centah methienine, t$e f ortif ic;lt i .n 6f soyoban

with cereal a t the rate of 25% seyabew t o 7571 cereal w i l l

su~plernent each ather a d osnrstitute a well-halamed mine .

a c i l cenknt (@itla & Cisele 1972).

@e saya'bem oil i a very hi.& qulity because it

cantdns a large prepartion of unsaturated f a t t y a&&

(J)anbert, 1950; Amell e t al, 1961) ; see table nsx% $a;@,

v

+

i

I

1 4

3

Fatty Acid Cangonition of Soyabeul QJ ( I

m b e r t , l9';01

sa.&ted ~ c i i l e&) ~nsatuated &ids ($1 -- -- - -dP R=$.e

Lauric 0.0 - 0.2 Dodecenoio o

Myristic 0,1 - 0.4 Bcxtradepnsic 0,OS-0. a&

Palmi t i c 6.5 - 9.8 Hexadecenoic Palmitole t i c 0,42-1.40

17

Soy-abean o i l is h i a l y d i g e s t i b l e eal oeatains ne . . okeleatsral, The o i l i s corn)ssed of a b w t 95% unsaturated

and lpj saturated f a&ty acidso but Ce6 sf scoyabeul eil

is composed laf essential fatty ac ids - the Lineleic,

l i n o l e n i c , and i~~00hfilen.b ( S m i t h and Cirsle l)72), The

presence of lare ameuntrj of l ine le io acid i n soyaban I

has been b p l i c a t e d i n Ute doveleperat ef the undesirable

lewers the linolenic acid cwitent,

.

- 1'8 - Soyabeaa o i l is priraarily used for o wide va r i ew of

food produot~ such asr- frying fa te , mayonnaise, salad o i l ,

maswins, salad dreseing, cooking o i l , 'eto (ogundipe 1986).

&at from it@ role in the protein - e n e r a balance, , soyabean oarbohydreate is a lso important f o r i ts role in

the functional properties of food. ,Such functions include

edhesion, binding, etabilising, thickening, gelling, anti-

stall*, shaping., &c. (ogundipe , 1986).

lowever, cebahydrate6 assume m o t her h p o r t a c e

leguues because, of the presmce of oligosaccharidee l ike

rafflnose, stachyorae, and verbascose which when conshed in

large quantit ies cuuee tbe produotion of in tes t ina l gas 1

which subseqwnotly leads t o flatulence. 'he production of

the undesirable gaa is due to the f w t tha t human beings

have no capubility t o digest the polysaccharides which are

consequently fermented by micro-organisms (liackie , 1975,

It should be noted that the flatulence problem' i s

much wore pronounced in cowpeas than i n soyabean because

of the near absenoe of verbascose and etarch in soyabeans

(YAO Year Book, 1982; Ogundipe, 1986) . %is reduction i n

the incidence of flatulence makes soyabean much rnorc usefhl

and acceptable in infant feeding than other l;eg;umes. gut

from this, l e s s sugar in aoyabesm rnw also have sgecisrl

nut r i t ive value in the control of diabetes ( ~ i c k l e e t al, 1979).

-I 19 - Soyabeaa ia better than most of tb other food i t e m

in .inerala and rits.lin ctau~bsition ( ~ w d i p a , 1986).

PWtk acid present in whole eoyabeana o m chelate divalent

ions euch as calcium, iron, and zinc and lower their avail-

ability.

(i) Trypain Inhibitors

Soyabean Trygain Inbibitore are present in

Trygain inhibitar (TI) depresses growth and causes

hypertrophy of the pancreas i n animals,

(300th fi a. 1964). It reduces digest ib i l i ty of

protein, thereby lower in^ the nutritive value,

inoreastee the sulphur m i n o rerquirenlent

(&&is et 81, 1975, l[aksde e t a l , 1973)- !mypsin

inhibitor i e inactivated by heat. Moist heat is

more effective than dzy heat (Raakis, 1969.

Boiliag for 20 minutes w i l l inactivate most trypsia

inhibitor. The rate of denaturation increases with

rioin& temperature, 4bout 1 OO'C atmospheric

erteam for 15 minutes w i l l inactivate 95% o f the

( i i ) ~ema&lutinin t

sqyabeaw oontain a protein vhich agglutinates

red blood c e l l s , and thus oalled Hemagglutiain -

croyabeane it makes up t o 1-396 of the protein

( m e r e t t 'al., . 1975; Uener ' e t al., 1953).

It i e easily destroyed by heat ( ~ i e n e r , 1958).

I Soyabean Bemagglutinin does not affect the

nutr i t ional quality of soyabean protein (~u rns r

Soyabeam oontain 2% ghytio m i d which

decreaees the avai labi l i ty of divalent cations

such as ualcium, a i m , and iron by farming an

ineoluble protein ccanplex tha t axe not readily

hroka down and m y pass througfi the digestive

tract unchanged. The poor avai labi l i ty t o anha la

of aino preaont in soyabeans i s at tr ibuted t o

phytic m i d (Davles e t al., 1975).

Ph;rtb w i d docbe not in ter fere with the bio-

avai labi l i ty of minerals added to soyabean foods

( ~ e h o , 1988). Therefore mjneral supplementation

of soya baaed infant fomula aad baby foods

is an effective way of increasing the mberal

blo-availability of these products ( ~ s h o , ? 988)

(iv) m i t r o m n t I

There i a an unknown component in soyabeas - vfiich oan oause enlargement of the thyroid glmd

+ (goitre)-'in animals and human bein- (MC Csyrison,

1933; Sherpbss e t sl, 1939; Milgua e t ?

It aan be pa r t i a l ly destxoyed by heat.

problem can be eliminated by supplementing the

aoyabean milk with iodine. In the United States,

it i s recommended that soya based infant for~lu lar

be supplemented with 5 - 75 micrograms of iodine/

100 kilogtans' of foxmula.

Man has learned t o avoid circumstances under

which theae anti-nutritional factors would cause

hazard by:-

(i) utilizing var ie t ies and strains low in these

biologically active substances;

( i i ) t h r o v h what has been described as %afety

in Nuniberefil whioh in essence means tha t @@the

wider the variety o f food intakes, the

p e a t e r i s the number of different chemical

subskvlces consued and lea8 i a the chance

tha t any m e chemioal w i l l reach a hazardous

l e v e l in the d ie t# ;

(iii) through what i s called Nsafety through

Technology~, which implie@ that owc ueurtl

proceasing methods like, soaking, blarrohing, 6

ckying, heating, and roastiug eliminate or

reduce the w t i v i t i e e of tkene substances t o

non-toxic level. Infact, safety i s assured ,

Therefom, raw soyabeans cranaot be consumed by

huaans, oatt le , rwhsurte, poultry, e t c . ~ they have t o

be groaesegd or cooked t o get r i d of anti-nutritional

factare. Y& hcme use, boiling is essential

8oyabean can be uaed for livestock feedrir and f o r

preparing vaxioucs diohes . Despite i t e high nutzi t imal

value, the soyabean b e been traditionally consumed as

ZluliQ&n food anly in Pbina, Japan, Indonesia and Xorea

(0sh0, 1986). The use of soyabeans in the hme offerr

r pract ical approach t o improving the d ie t s of those who

need more and bet ter quality protein.

Soyebean acceptance in human nutr i t ion has not ye t

&ned ground8 in NimrI.8 because o e ~ t a i n factore have nude it

rathex unpopular ra el lo, 1985). !!!he author contended that

of these factars include:-

the u n p l e a w t beany flavour of t h i s legume vwiety;

the t b e factor probletm i n i t s preparation f a r food, and

unavailability t o ~ ~ a a y people i n some parts of the

country. Aacording to Osho, 1988, &.Ogydige, 1986,

Wnrerle, 1970, 1971, the basic concepts in houe

( I ) reduce the long cdoking time required t o

tenderize the beans.

( i i ) inactivation of the l i p o x i d a a e , ~ enzyme present b

in the bean that causes the beany flavour and

odour'in most o f the foods?

trypsin inhibitor, hemagglutinin and phyytic acid

( iv) t o enare high groteia yield at the and of

proceesing.

I n the h a e proceeeing of soyabean f a r consw~ption

with t o t a l or p a r t i a l elimination of a l l tb above, two

methods are adopted:-

( i ) the wet method which produces paate and

(ii) the dry method which producee flour.

2.4.1 Soyabean Pastes

The peate af eroyabsan i s got when the seeds cu'e blanohed;

i.e, boi l f o r 20 - 25 minutes and then dehulled. The dehulled

beans sre ground wet in to paate and uaed as desired, or the

paste can be mtored by freezing f o r 5 days.

Soyabean paste can be used f o r soup, akara, moi-aoi, m i l k ,

*u, e t c - Oeho, 1988,

2 , 4 4 Joyabean Flour (Full f a t ) t

soyabean f lour is got when clean dxy soyabean seeds are

. boiled (blan&&) f o r about 20 minutes, and then dehulled and

drained off the wgter, The drained beans are dried in the sun

f o r 2-3 days a f t e r which they are ground into fine-flour in

a m i l l and stored in &-tight containers, and used from time

t o t h e as desired, I

Soyabem f lour could be used in preparing Eba, h l a ,

Pounded-yam, Pastries, Bread, Cookiea, Biscuits e t c - Osho, 198b. ,

!I%eblanche&dri& aoyrrbeevls can be stored, as their keep- 1

i

I ing quality i s better thm the flour am3 can tbreforts be-

ailled when needed (~sho, 1988).

Soyabeans can be used in similar manner like other

food main lergumssl such as the cowpeas are uti l ized without

conplicated processing techniques, mole ~oyabeans can be

eaten af te r appropriate cooking of the seeds.

Experiments eleo eon e t al, 1971) had shown that cleaned

scyisbean o w be greoooked (blanched) in boiling; water for

20 - 30 minutes t o Rupress 'the charac'teristic beany flavour

in o o o k d soyabeans, The bland t a s t e of soyabeans produced

in this wa;y i s related t o the inactivation of enzymes,

eapeoislly Upoqgenaee mzyme which acrtrc on the soyabean

oil. T h i ~ en- inactivation cwplcately prevent8 the

formtion of any bit ter , beany or painty flavour ( ~ e r r i e r ,

1975). Blanching dtlso destroysa trypsiTl inhibitors,

hmagglutiarins, and other anti-nutritional factors present

in raw beans in general.

The eoyaboan being a protein oil seed does not break-

douo easily info a wwh af te r boiling. Thus dehulled

ootyledona can be boiled to soft texture with the tissue

r e u d n i n g intad;. Qpropriately cooked dehulled soyabeans, 1

M e e d taste meaty (~erxier, 1975). his quality is

.. . - 25 - l J . I 1

s d v o n t ~ o u . f o r simple forms of u t i l i za t ion such a s eating ' I .

dbiied seeds similar t o dbiled cowpeas especially in " I la I 1 I

armbination with stapple foods auch a s r i ce , garri, boiled

yam, etc. The solid i n t e r c i t y of boiled soyabeans i s a L l 1

property which enables t h i beans t o be canned as whole 0 1

beans or dehulled cotyleddns. ' .

. 2.4.3 Blended foods with soyebeans : I

Another good physical property af soyabew i s that

i t can be processed in to powdery foxme (flour) though it

contains a high level of o i l (i.9. i t does not '*f o m pas t e I l ike groundnu.t).. This quality enable0 i t t o be used in dry *

pbwdery form8 in blending with major stagple foods such as

maize, r i ce , sorghum, ya~rs, cassava, potato, etc. Adequate

research in product development has been done i n t h i s area #

( ~ r e s s a n i e t al, 1974,Ayenor e t nl , 1977)

i n o l u d i n ~ research a t Nigeria's Ins t i tu t e of Industrial

Research, Oshodi , On the baais of nutr i t ional supplimentation and

complimentation, processes and prodrcts that aim at

blending nutr i t ious soyabeans with other stapples, were

expeated to contribute significantly t o nutr i t ional

improvement i n many developina countries,

On the basis d t h i s principle many dishes are

prepared locally f r m aoyabeana, viz:-

This blends eoyabean f lou r with cassava flow: o r ym

(mala) , soyabean f lou r with maize f lw (0 jaakpa) , aaya f lour with riaa f lour (tuwon chinkaps), etc.- Belle, 1982-

Enriohed eoyabean flaur paps

This blends eroyabean f lou r with guinea corn f lour in

cold water, and boiled water added l a t e r t o f o m pap

~ o i a b e a n anriohed porridges r

T U B ueee the above (2) pr inciple , but o t h r stapple

cereal flour i s used i n place of sorghum (guinea corn

or akamu)- Bello, 1982. a

Soysrbean moi-rnoi z

This is a padding made from the blend of soyabecul

paste with t ha t of m y stapple cereal in r a t i o 2:1,

Appropriate qual i ty of palm o i l is added, red pepper,

onions and salt are also added t oe t a s t e . bnd fo r

maximum nut r i t ion crayfish o r egg (boiled) can be

added before tlrt mixtme i s boiled over water i n a

steamer (pudding) Osh4 1988.

BLasa or Soyabean AWa;

This uses the pr inciple of blend* soyabean p a t e I

with maize f lour or cassava or guinea corn f lour l i n

r a t i o 231. Red pepper, onion and e a l t are added t o .

t a s t e and then mixed in l i t t l e quantity,of cold water

t o form paate, The paste is portioned up and f I i e d

in o i l '+ Osho, 1388.

- 6

Them are made u s i w al l sor ts of vegetables osnd !

condimentsf along w i t h soyabean f lour as the thickener,

Fenaented aoyabean ( l ike maggi) 4

This i s prepared from d e a n bhul led soyabean seeds

which had been blanched for 20-25 minutes, The dehulled

seeds are cooked thorou&ly fo r about 2 hours when the

beans would havs beoorne so f t and t a s t e like boiled ground-

nute. !Phe cooked bean is b a e d while hot, spread evenly *

in ei ther a basket or calabash which inner wall has been

w e l l lined with clean dry banana leaves ar any wide leavea.

The baeket o r calabash is covered with same of the clean

leavera and a tray; aud the container kept i n a warm

place for 2-3 days to fennent . On the fourth w, the fermented soyabean is removed

and a l i t t l e e a t added and i t3 ground i n to paste.

This i s used as seaeon- for vegetable, okra or any.

type of soup or stew-dsho, 1988.

A l l tbe above dishee havs been in common use in the

looali* where eoyabeans are cultivated in Nigeria. Ma.ny

sesearchers have doaurnented them, and some have reoeived

product development.

~ 1 s ; in looal use i s the soyabean milk. And the use

of i t i s encourtaged by a l l writers and research groups era

alternative to ' the cost ly oonventianal cow m i l k . ,

Aa a rule, both soyabean milk and aoytabean flour are

acceptable i n the preparation of weaning foods for children.

Soyabean m i l k . 2 ~ more p o p l a r than eoyabean flour in

Nigeria. .

A considerable body of data obtained with human

subject6 may be found in the l i te ra ture pertaining to the

3ffeotivenem of eoyabeaa milk ae replacwent f o r cow or .

hurpan milk i n the nutr i t ion of infanh and young children.

Muoh af the ea r l i e r work has been reviewed by Janes (1944) I

Theoretically at least , the essential amino aoids provided by

the protein of soyabean milk should sa t i s fy thE, repuirements

of infanta t o the saaw extent as aow, ox human milk when

rrdPPSaiotered at the s m e level o f protein intake. soyabean

milk suitably fo r t i f i ed with vitamins and minerals compwes

favourably with cow or fnunan milk (Kay et a1 , 1960), Pormon,

(1961).

A 1 1 tke e ight d i s t r i c t s of Gboko Local Government Area

were surveyed. The D i s t r i c t s were Tombo, Nyamatsor, Mbadada

(Y andev ) , Gboko ( ~ b a y i a n ) , Wanune ( ~ b a k o r ) , Mbagan, Mbat i av

and Ishorov,

Gboko Local Government h e a was spec i f ica l ly chosen for

the study because i t was the l a rges t producer of aoyabean in

Bmue S ta te , and a l s o it was the area soyabean cul t ivat ion

w a s f i r s t introduced t o farmers a f t e r8 ~ c o e s d u l trials at

Yandev seed multiplication centre, About th ree-~uar te rs of

soyabean produced i n Benue Sta te came from Gboko Local '

Qovernment Area.

Gboku Local Government Area i s almost centra l ly located

in the s ta te . It ha& a population d 197,602 who are

predorminantly farmers, Most members of the cornunity famed

f i l l - t ime and supy leuen ted their income with various pe Lty

trades. The area i s rural (except Gboko town ) and is within

the Guinea Savanna Zone with wet (Nay - october) and dry

(~ovember - April) ae&sons, correspanding t o seasons of

plantha ('Uan:) and h a v e s t i n g ( 'Plenty, ) respectively . '

- 30 - b e hundred and f i f t y families were asleated randomly

throughout the whole rural se t t ing

@overn;~lent h a , Cboko town being

and oopmopolitm had more f a d l i e s

Baseline Data Collbctionr L C - .

ampris ing the Local rn

t im 1axgeet settlement

selected for the survey.

JL v i s i t wars paid t o Qbako town and Yandev to obtain

background infomation on the village; in the Local

Government Area. A validated questionnaire was used fox the

a tudy . The General Hospitals Gboko and Otukpo Pathology

fsboratoriea were used dang with the Beseqrch Laboratory

of the Department of Born Soiance and Nutrition of

Urdvereity of Nigeria, Naukka f o r same of the chedca l

analyeidl dnvolved in the study. I

3.2-1 serple Calleotiont

The main aoyabean varriety i n common use . . in the s t a t e wae used in every par t of ths survey (see

plate f o r the two var ie t ies ident if ied); and was

purchased from Gboko m s F n market. b l y s i s of the bean

wara done t o deterraine i ts nutrients. f!monly consumed

food producte made from soyabean in different vi l lages 6

in the loca l i ty were identified. The author prepared

. sane of the dishes himself m d subjected some t o

ilaboxsctory analysis for the i r nulzient compononta. ,

Blood eslrnplers were taken from ten subjeots

randonly seleoted fro@ th mea of survey fo r m a l y ~ i s

of t o t a l protekn, albumin, Haematocrit and Haemoglobin

number, Blood samplee of ten subjects fmm Otukpo i n .

the same ata te were taken fo r same analysis t o serve

as a control or reference basis f o r comparison.

3-2.3 Questionnaire Based Surveys

A validated questionnaire was administered on a

t o t a l of one hundred and f i f t y households. mese were

ra,ndanly eelected througfiout the Local Government Area.

One repreeentative of a household wao tho respondent to

the questionnaire. Infomatiw t h a t was sought with

the questionnaire included; . (a) General Socio-economic infomation i n c l u d i n ~

demographic characteristics and child mortality

data.

(b) General food purch@sing and consusoption pattern,

inoluding weekly expenditure of food, and twenty-

four hour dietaxy recall .

(o) Soyabean u t i l iza t ion , atorage, pxocessina and

Vhe nutr i t ional etatus of members of a haur~ehald preeent I

a t the time of interview was asrsessed using theanthropometric

procedures as outlined by Je l l i f f ee (1966). ! h e parameters

meaeured were height and weight. Also th sexes and ages of

the

( A )

subjects were reoorded.

Weight 13easurementr

The mbjects were weighed with min imum clothing an

using a partable multi-puqoae weighting scale (c.M.s.

Wsighte, Ltd., Laadon, U.K. ). Measurements were made t o

the newest O.lku. Where an unco-operative child was

enoountered, the laother was weigh63 alone f i r s t , arid then

weight later carrying the child. !Phe difference i n the

two measurements was recorded as the child'e weight.

( i i ) Height Measurement r

A portable l ivotoise height guage W 6 used t o

measwre height t o the nearest O.lcm. !The subjects were

made t o stand ever on the f l a t f o r t piece attached to the

and were measured without sheers. M with a m hanging

freely at ths side of the body. 'Phe hand was positioned

40 that the lower border o f . the orbi t was in the same

horizomtal plane as the external auditory meatus. . - L

3.4 Cllnical Observationst

While conducting the personal interview,. I carefully .

abservel the eyes @f the eubje&s f @r :sidps of Vitvain A

deficiency, the &in,.md mouth for abxolsoalities caused by I i

! v i h i a aonplex deficiencicse, the teeth, the neck for w y

enlargement as a sign of goitre, and any ulceration or

raahee of the skin a s a sign of poor p n e r a l health caye,

Weighed Pood Intake Surveys

A '/-day weighed food intake survey was conducted on a

group of people within the survey group (the 150 households).

A total of ten houecsholde were randamly aelected f o r the

exexciee.

WeiFdrt sr of a l l ingredients for the prepamtion of meals

we- taken uslng Way Master Dietary, Scale (c ,M,~, Weights

Ltd., lkmdon). The quality o f foods consumed W~LB noted.

me individual amounts of food eaten a t each meal was

weighed taking into account p la te wastes and leftovers, A11

elzacke eaten between m e a h were +&en into account.

Pereanal market survey wapr carried out during thb rainy

aeaean ( ~ ~ o t o b e r ) oad dry seasan (~ovember-fipri.1) to

deternine changes in prices of soyabeian in r e l a t i on t o other

legumes camonly oonaumed by tbe people in the locality,

bfudu (2 kg. measure) wsls used f o r measuring the pains, and

then weighted, using the Way Master Dietazy scale, I

3.7 @hQloicrol Am;lysie~ of Soyobean and Pte Pood Producixr

The eoyobean vaziety dn copMnon u ~ e i n the prea (yellow

eeed type) oa well urr the Local food produots muds from the

banr ware analyeed f o r aoioture, ether extraat ( fu t ) ,

orude protein, soluble corbolydrate, ?ah and cruds fibre.

The sample wae a l so analyed for. minerals such ae Calcium,

Phosphorus, paaeaium, Iron md zinc. .

3.7,,1 Moisture Conknta

m e hot air oven drying method as deslcribed by

Two graamom of eaah of tbaanplssr was dried 8 - 12 hourre

$n en air-oven rr t 8 0 ~ 0 t o o oonstont uai&t. Deteminatione

we- carried out in duplicate, The moisture contm'c was

. coloulated by difference using the s t d a r d AOAC (1984)

methods and sxpre~sed ae a percentage.

The f a t oontent of tb aaaplee was determine& by the

eoxhlrst extraction aethod, eoxteo ayertcsm (tI.1. 1043

%trwtion uni t) waa used with petroleum s p i r i t as eolvent.

l f t e r extrwtion, the iaolvent was recovered, the container

a d the e r t r a t e d f a t dried in the oven to remove any

remainiag solvent and then clooled i n a desiccator.

The container oontadning tb extracted f a t was weighed.

Tba fat uas then washed off froat the container and the

container wars dried in the oven and aw&ighed,

,

,

- *

The

differenoe in weight between the container with extracted

&id f a t andthe container only a f t e r drying gave the

weight of fat extructed. The percentage weight of f a t ma

thus oaloulated as deacribed by A.O.A,C, (1984)~

3.7.3 Cmde Protein

The mior01Kjsldohl method as deacribed by Joslyn

(1970) wae u e d , Samples of 0126 materials w;LI3 digested

using concsnt ra t~d eulfurio acid. Potassium m l f a t e and

mercuric oxide were added a s caialyst. Digested s ~ l p l e ~ were

d ie t i l l ed in to boric acid using sodium hy&oxide/sodium

thioaulfate eolution, The obtained d i s t i l l a t e was t i t r a t e d

ogscinst 0.01 1 hydrochloric acid to obtain the t i t r e value.

T h i s t5 t re value was used i n calculating the"ber.aentage crude

protein i n the eample.

14rs crude f ib re content of tls samples w a s determined

us&^ procedure l a i d down in the Fe r t i l i ze r and Fted S t u f f

Begulations as desaribed by Pearson (1976).

About I(: of . o i l extracted using eoxhlet

extraction method wae weighed i n t o a rimless 600 m l beaker.

0 wag added in to beaker, the beaker was 100 rl af 1.25, H2S

connected t o a condenser, and brought t o a boi l over a heater

fo r aboui 30 minutea. This qas disconnected and filf&red through

suction csihg a buckmr funnel and a f i l t e r flasko The residue -7

. was collected in to the flask, About 100 a1 of l.29$& HaOH was

added and the f lask conaecteh to a condenser &d brought to a

boi l over a heater for another 30 minutes, T h i s was / I f i l t e red using a dr ied weighed sintered glass crucible with

I c s l i t e 545, wing euction. Themsidue waei washed raeverd

tiaecs with hot dirstilled water u n t i l the reoidue wola free:

of the HrCM, The residue waa then rinsed with 1% HC1 u n t i l

neutral t o litmua paper. The residue was washed three times

with diethyl ether and f ina l ly with petroleum s p i r i t .

!l?he rsslidue was dried in the oven, transferred into

the hesicoator and weighed. Finally, the residue (sample)

was c-ed and t rmsfer red Into a muffle furnace s a t

at 540°c CWd abed f o r 1 hour, It was tranvforred into

the deeiccator t o a001 and weighed, The difference in

weight gave the weight of f ibre, The percentage was thus

calculated,

3.7.5 Ash Contents

!The aah oontent of the samples was determined according

t o the method described by AOAC (1984) using 2 g 01 the

samples. 2 6 of the samjle were weighed in to a s i l i c a dish

which W a s p*viou?ly . heated w d cooled before weighing.

The dish aad the oontmt, were heated i n a muffle furnace

at 540'~ f o r about 3 houra t o burn to ash. The sarnplee were

cooled in a $e@$ocatm and reweighed. The difference between

the weight of b s h plua aoh and the weight of dish alone

gave the weight of ash. The figure obtained was usnd t o

calculate . the percentage ash,

Carbohydrate was found by difference per 600 m.

Values fo r crude protein, f a t , smde f ib re and ash were

added wad aubtxaated from 100. Ther r a i n i n g value i e

the oubobydrate oontsnt per 100 gm.

3.7.7 Mineral C~ntents

which emplaya a, mixture of n i t r i c acid acid a d perchloric

m i d ww used, To determine minerals, 2 of each ample

was weighed i n t o a 250 m l beaker, 20 rnl oonceatrated n i t r i c

acid and 5 m l perohloric acid we= added. Them were digested

oc~oordingly in a fume cupboaxd over a low heat heater u n t i l the

digeete were c l ew. With a 190 m l volurrretrio flask the digests

were m a d e up t o 100 ml volume using deionized water. The

preperatian wahl then used f o r t h e a&dysis of .the minerale

(oalcium, ~ ~ ~ d ~ ~ e s i u m , phosphorue, iron, and zinc) utning

Atmic Pbsorptian Speatrophotometxy method.

. Calciumr prepbat ion of the Calcium Standad ( o t d l

Using CPloiurn l i t r a t e

Stock solution was prepared w i t h calcium ni t ra te . The

aoncentratian was 1000 u$ml calcium. E 2 o m tbia stoak the

working standard ww prepared in seven 50 ml volumetric

flasks. The f lasks were numbered 1 to 7. 0, 0.1, 0.2, 0,3,

0.4, 0.5, 0.6 m1 of the stock were added into the seven flask8

respeotively. 10 ml stxan'tium chloride was added i n t o each

flask and made up t o the marL with deionized watar, ULth the . .

atornio absorptian epeotrophotaneter the standarde were read

as directed by the in~trumtmt handout. A

readings war drawn. This i s known ae the

!

graph showing the

standard curve.

2 m 1 fran the sarnple solution was put in a 50 r n l

volumetrio flaok. 10 a1 etontiuu~ chloride was oleo crdded.

!&is wae made up t o the mark with deionized water. Atouic

Absorptian speotrophotaneter w a s used t o read the

Mameeiirmr Preparation of the Magnesium St=-

Using Magnesium mlphatec

stock eolutian was prepared with magnesium aulphate. The

concentration wae 1000 u&l magneeium. From this etock the

working etrrndard war prapaxcbd in @even 50 ml volumetrio f lvske.

me flaeke were numbered 7 t o 7. 0 , 0.1, 0.2, 0-3, d.4, O * S ,

0,6 a1 of tbe stock were added in to the sev& flasks reespect-

ively. 70 ndrs strontium chloride was added in to each flask and

pprrde up to the laarrk with deionized water. With tk atomic

absorption epeotrophotameter the standards wex* read as directed

by the ineturaent handout. A graph showing the r e a d m e was

drawn, TWe is known aa the standard curve. W p l e stocrk

solution was prepmared and the absorbence read as in calcium.

Phaphorust Perparation of Phosphorus Standard

Uring Sodium Diphosphate 6-

Stock solutian was prepared with sodium diphosphate. The

omcentration was 1 000 ug/ml &phosphorus. From t h i s stock the

working standard was p x e ~ e d in seven 50 ml volumetric flasker.

!Phe f lasks veret numbered 1 t o 7. 0, 0*1, 0*2, 0.3, 0.4, 0.5 and

0.6 Idl of the etock wre added In%o tha sevcaa kloeks respectively.

Z

10 m l strontium uhloride was added in to each f lask and made

up t o the mark with dcioized water. With the atomic

absorption spectxophotmeter the standards were read

as directed by the inratrument h~Wdout. A graph show in^

the readinga was dxaun. Thie isknown as the standard curveo

Sample stock solution waa prepared and the absorbenca read

as in calcium,

Iron; Prepmation of Iron Standard Using Ferous Sulphate

stock solution uas prepared with ferous sulphate.

The concentration wee 1000 ugfml iron. mom t h i s stmk

the working standard wae prepared in seven 50 ml volumetric

0.4, 0.5 and 0.6 ml of +he atobk were added i n t o the eeven

flasks respectively, A 10 ml strontium ohloride was added

in to each flask and made up t o the mark with deionized water.

With the srtmic absorption spectrophotcmeter the standard^

were r e d .as -birected by the ine trunent hmdout. A graph

showibg the readinas were drawn: This is known as the s t snddd

ourvs, Sample etock solution was prepared a s in calcium and

absorbence read,

Zinct Preparation of Zinc Standard Usina Zinc Sulphate

Stock solution was prepared with zinc sulphate,

The concentration was 1000 u&l zinc. porn t h i s stock,

the working standard was prepared in seven 50 m l volumetric I

flasks. The flasks were numbered 1 t o 7. 0, 0.1, 0,2, 0,3,

- yo - 0.4, 0.5 a d 0.6 m 1 of the stook were added i n t o the seven

f lasks reepectively, A 10 m l strontium chloride was d d e d i n t o

each flbcsk and made up t o the mwk w i t h deiuniwa water. W i t h

the atomic absorption spectrophotcmneter the standards were

read. 4 graph showing the readings was drawn. This is known

as the standard CuJFW4 Sample stock aolutian was preparstd and

absorbence read as in calcium.

, 3.8 Blood w l y e i r s r

/ blood was drawn from a vein of the l e f t hand at the lower

end of a m towards the elbow using a syringe. he laboratory

pa*ologists fn tb two hospi ta ls (General Hospital, Gboko

and Otukpo) carried out the exercise on the volunteere. The

blood vaa used f o r analysing t o t a l protein, albumin and f o r

h?auo&lobin s s t i aa t ion as described by wootton e t a l , 1964.

3.8.1 Total Proteins

b iure t method waa employed. 4 m l of Biuret reagent was

adde4 t o each of 1 a1 of blood ( t e s t sample (T), Blank

or oontrol which was vater (B), and the standard protein

eolution (s) , prepared hroa Bovine albumin a t O.5gj1OO ml

aanoentratioa in o t e ~ t tube and capped. me mixture of each

of the three tubers was mixed thoroughly by swirling. mey were

allowed t o stand for 30 minutes at room teuqierature. !they we=

then read a t -540 APD i n the spectrophotometer t o obtain the

opt ioal d ~ n s i ~ q ( ~ o o t t o n e t ali .19643.

&gab+ = w e t msthodaaa used on the blood jlanoa ssmple as

ia the t o t a l protein. But i n this case, the plasoaa rsample wats t reated

by adding 1 ml'of a known concentration of sodium sulphite

T -

(8a2sOg) ~ e 1 u t i . n pal ocatrifla& ~ n t l y f e r 10 minutes.

& tke ~~r dew QOUB~UB phase was t rmsferred t o a

tube w k e d f o r es t iaa t ien ef albumin,

k 181 @f liullet selut ien were added ts the above t e s t

saq le (T), a d t e atax&t$d pretein s o l u t i w (s), a d t o tbe

water, m d the blank s e l u t i w (3). The three tubes containinz

the mixture were w q e l in a 37 '~ water-bath f a r 10 mirnates,

The mixture ef each habe was mixed thor@ughly..by swirling,

They were then allewed t e stand and oeel f o r 30 minutes at

reom temperature. The celeurs were then cem~)md a t 5'40 nm

@r with Alfard 625 greenlight f i l t e r In the spectrephotometer

t o determine the albumin ( ~ o e t t o n e t 21, 1$64).

3.8.3 Haenmglsbin Estimation:

Cy~metthaernsglabin method was used. In this

aethed, a l i t t l e bleod simple was added t e a knem measure

ef Drabkin sslutien. The haemeglebin in the sample was

cenverted by the actien ef Nrricyanide i n Drabkin t e

methaemeglebin. This was l a t e r ( a f t e r 10 minutes)

oenverted t e cy;uynethaemo~lobin by the action sf potassium

cyanide which were al l centained i n the Drabkin s o l u t i ~ n .

The aaleur s f the t e s t sarnyle, the coleur of the

standard solution ef o y ~ e t h a e m o ~ l ~ b i n were a11 read , .

each i n turn.in abserptieaeter, prom the readhq-s the *

haemeglsbin was determined,

In nsnnal wcunen i t i s 12 - 14, whereas i n normal

man i t i s 14 - 18.

- 42 1.

Haemtoori t (puked Cell V O ~ I + ~ - P C Y ~

The ea tba t ion of haematocrit is often a valuable

guide for diagnosing certain blood disorders; e.g.

anaemia, laalnutrition, e tc.

The Haematocrit method was used- Blood was drawn

from a vainous tube as a egun at 10,000 revolutionrs f o r

5 minutes, using spun tube. This resulted i n the

emtimation of a l l trapped plasma. The @pun tube wrre .

placed in to tb egecially designed scale where the PVC

was read as o percentage.

Tha nomiial ranm of packed c e l l ie33 - 3i3j in human subjects (Wootton e t al , 1964).,-

Data and S t a t i ~ t i c a l Analysis:

Data generated from the household survey qb~e.ctstion-

naire was anslyeed using the computer system available

at the University of Nimria Computer Centre. A

s t a t i s t i c a l package for social sciences (SPSS) wm used

fo r canputi& means, ~rtandazd error of the mean for

most of the variableta, correfation co-efficient and

aaalyaie of varience on the data obtained during the

survey. L

Data was ' f i r s t punched an cards and was stared on

the computer direct occees devise using a batch

operation and was analysed in an hte r rac t ive mode \

@thxo~o~re t r io Inalysis t

Data obtained from the anthropuaetric aeasurernent.~

was analyeed fo r means, standard deviation for most of

the variables, correlation co-efficient;and analysis

of vaziance us in^ the ccnnputer system.

The anthropmetric measurement was assessed us*

the HCBS values of height f o r weight ( ~ t / H t ) and

weight f o r am ( ~ t / a g e ) for young children and

adoleeoenta. The cut - off points were those recommended

Inthropcmetrio Womal Hoderate Severe index Maluntrition Maluntrition

Mortality data wae sxpres~ed as the number of the

ahildrcan who died before the age of f ive years.

Metropolitan l i f e s t a t i s t i c s (1975) values of weight fo r

height was w e d f o r the adult male aad female.

Weighed P o d Intake a

The quality af food consumed expressed as raw food

weight wae' calculated fram the proportions of the I

different igredients in the recipe. Where necessary,

water omversion factare were use4 ro axrive at the

raw food w e w t from the cooked w e r i g h t consumed;

(theas water faotcre were previously determined by

averaging fepeated measurements of raw and cooked

foods). The nutrient intakes were calculated using

food ccmpoeition tables (platt , 1975). Where values

were not available in tha food composi$ion tables,

analysed values were used.

PlIarket Index I

W k e t index values were oalculated as coat in

4.1.1. Sooio - eoonamio background of the rsepandenb&r

Table la. Shows the age distribution,eax, occupation,

and eduoabn;rl levcle of the respondents. The age range

revealed that 4% of the respondents were below the age of

20 years, 1% were between 20-30 y e a s , l&$ were between

31-45 yeara, 3096 were between 46-55 years, 5% wem 56-60

yuors, while 2$ were above 60 yeam.

Mom male (67%) than female 036) rcaponded.

A greater percentage of the rcsporuients were farmera

(m) followed by Civil sammts - 1%; 17% ware traders;

while 10% were full t h e housewivats.

The occupation of the hobends, or heads o f households

were 5546 farr~ers; 11% traders; 21% Civil Servants8

3$ skifled workers such as marchanioa, craf tsma, etc.

and 1% unskilled workers ; while 2j6 were unemployed. 0

Table Age distribution, Sex, Occupation, and

educational qualification (%I of the

respondent B

Age distribution:

Years ._

I * ( 2 0

2. 20-30 3 31-45

4. 46-55 5. 56-65 6. ). 6

Sex of Heapondentar

1 Male 2 Female

67 33

Occupation; 2k 1 11

2. Housewife 10

3 c iv i l Semice ' 19

4. Go

5. Others - Educational ~ u d i f i c a t i o n t

1. None

5 Poat-Secondary 17 6 . 0 t hers 2

I

Table SC t

income, and m a u n t ~ a n - o > ~ e ~

dependants in household (94).

Oceupatipn of husband or head of householdt

1. 3wming 55 2. Trading

3. Civil Service

4. Ski l l ed worker 3 . 5. Unekilledworker 1

6, Unemployed 2

Head of family monthly irroarp.1

luno-.t (r) 2i ' 1 - 1 0 0 1

101 - 130 29

Amount spent on other dependants in the family.

aount (H) 2 6 s Bone 23

50 3 #

50 - 100 20

101 150 4 151 - 200 -

- >200 -

In table 1b above, family incaore data showed, t h a t I$:

of the households in Cboka, Ihca l Government Area e m e d up

t o WlOO; 23DA ea;med between W01 - M30; 27'96 earned between

#131-#l80; l54d between #181-~"250; 1% between W251-36350; 1196

earned between Y3514580; while only 5% indicated they aarmed

abave %500; i.e. between N01- 26800 in a month.

Other d e t a i l s utf %he secio-eoon@mic data are s h m . i n

Appendix 1. Alpendix 1 shows t h a t the percentage of l i v in8

children, frem birth t o 26 years in the households were 1%;

fer respondents w i t h 1-2 children; 15% f o r those with 3-11

children; 236 for those with 5-6 children; '&A f o r 7-9 chi ldren

6% for 9-1 0 j an3 2b f o r 1 1-1 2 children; while none respundem c

shewed 31$. b l a ~ i n qpend ix 1, mortali ty data showed t ha t

in Gboke Local Govermnt Area 6% of the resyondenks l o s t

no chi ld under 5 years of age, lyb l o s t 1-2 children; '&

h& l o s t 3-4 children; yh hail l o s t 5-6 children; while 1%

had l o s t e i t h e r 7 o r 8 children.

4,1,2 Weyaration and Consumption Pattern:

On the average, t b s i z e of a household was 9 yersom I

(s.E.M. 2 6.23) in Gboko . area. The dis t r ibu t ion of adul ts

a re shown i n Appendjx 2e

In table -2, g rea te r ' number of people i n Cbeko Local

Government Area used open f i re with tr iyod s t d as cooking

f a c i l i t y , Yh used Kerosine Stove, 88/6 used e l e c t r i c p lus Gas

Cooker; while 436 used Kerosine Stove l l u a oyen f i r e . 5

Table 2s Cooking f a c i l i t y , food source, weekly expend1 ture on

food, and meals taken per day by the households Bl Coaking f a c i l i t y *

1. Open f i r e 80 2. Kerosine Stove 9

5. No respondent 1

P o d Source:

'1. Nose t l y home-produced 6 1

2. Half home-produced, half purchased 23

3, Mostly purchased 15

Weekly Ex-penditure on Foedl

2. Hl 4 5 - 1 4 4. 2416 - a20 - 10

5. 2x21 -PnS - 5 6. #2C - 2438 - 11

7. > W3O - 37 8. Nd respordent- 1

Mealrr taken per d a y by the households:

1 . Breakfast 6

3. Super 6 7

4. Snacks I 8

5. B/fast + Lunch t Super + snacks 66.6 .-

Food was mostly home produced i n Cboko, 6196 of the house-

hold; 23/46 purchased half and prpduced h a l f , while 150/6 of t he

households purchased most of t h e i r food (!liable 2). The weekly

expenditure on food d a t a a l s o shows i n Table 2 t h a t 11% of

t h e houseaolds in the a r e a spend #I - %, 1196 between 1;6 - Y10, I& spen4 between #I1 - #Is; 1Qk between &I6 - k20,

96 s l e n t between #21 - W Z ~ , 11% between 4426 - X30, while

3% of t h e households spent above #30 weekly on food. Also

i n Table, g r e a t e r percentage of t h e households (LC.@) i n

the area of Gboko a t e th ree meals d a i l y i l u s occasional

sn:acks, 69d atc breakfds t , 74~6 a t e lunch, 6% ai,e supe l* ; w h i l e

18); a t e snacks.

Uata on Table 3 shows the major food ea ten by t t ~ e var ious

households at d i f f e r e n t times. The major foods were ym,

and r i c e as shown by the r e l a t i v e l y lower p e r c e n t a ~ e of thvse

who d id n o t consider them as t h e i r major foods. However,

cassava, Garri, Cowpeas, Sernovita and Pota toes were consumeu,

7 ; l n k i n ~ next t o yam. Soyabeans ranked next t o selnovita arid

pota toes as major foods,

Table 3s Ma,ior ~ o o d s eaten by households a t d i f f e r e n t times (%I:

Food

- Yam .

Rice

Cassava

r e r i

lilaizef2ap

Bread & Te

lot la jor rood

12

32

4 1

6 L

7 7

85 I

Pigeon Peas 93

semovita

Cowpeas

- Potatoes

Soyabeans I

1 Okra

Plan ta in

Lunch A l l t he

Tbe +suite of the 24 - hour dietary recall airs shown

featured prominently i n the d le t of tb. respondents; with

7s14, 4996 a ~ d 3796 of the respondents that canemed them

respectively the previous day to the interviw. Among the legumes

coneumed, groundnutr, cowpear, and Soyabean meals were prominent i n

the people's diet the previous day. P a h oil consumption was

found to be hi& because about 7296 of the households a te it the

previous day*

The coneumption of aninid product8 by the hourseholda was

high r e 5% and 49% conwed meat md f i s h respectivsly, while

milk and eggs were 11% and 1% respectively. Green leafy

vegetables and onions were also prominent i n the d ie t of the

housaholda the previous day.

With regard6 to the frcpuency of consumption o f animal

products, data i n Appendix 3 showed tha t about 4% of the

household8 conrsumed f i sh once i n a by; meat conwnp"coon was

41% in r days whilb' the egg pnd poultry croncd~ption were

relat ively low - 18% and 6% rerpectively in a day. k t aa

much as 2% of poultry uae consumed during ferstivplo,

Table 4: A 24-hour dietary recall by the respondentar (%l Food moue

Staxch root

Tubers and f r u i t a

Cereals

Food Itsme Percentage of Re sponde*

Yam (~iosaorcsa spp,) 70

Cassava ( ~ a n i h o t eaculenta) 1

Plantain (Muso eapienhm)

Rioe (0ryza satin) 49

Pap/Maize (m Soya) 17

Semovita ( ~ e a , I=) 1 1

Bread (wheat meal) 7

Biscuit (Wheat meal) 4

1Uwon &wa (t~aru meal) 20

Soyabem meal ( ~ l y c i n e ~nax) 24 . Soyapap ( Clycine m-ax) 2

Cowpear (~igna &guiculrta) 3 1

Pigran Pear (~ajonue ~ a j a n ) 3

Soyabean Moi-Moi (G. Mi& 27

Cowpea nioi-aoi (I* unguiculat a) 12

- 57 - recall by the seapandents (76 ) Contd.

Food Group Food Items Percentage of Respondent8 rn

lainroL Produoto Meat 53

Fish 49

O i l Seed

Palm O i l

Vegetable o i l

Coconut o i l

n . 1 ~ s d EWE^ itr rill us v a l m i a )

Diko at (Irvingia pbonensia)

m t s (pawpaw, maago, oranges)

Green leafy vegetables

litter leaf (verona amigdalina)

Oni onr C~ll iul l l sepa)

Beverages (~ lcohol io Md Tea non-alcohollo)

~aunnvita/sof t drink.

Others (palm wine, beer, whisky, brandy stc.)

On how frequent eoyabean was consumed among the houstsholdar,

the data i n Table 5 shows that about 31% of the households ate

soyabeans da i ly , while more than 3% of the hauseholds a t e

soyabean more than twice weekly.

.. Chi IB~W analyois w a n Further applied t o osP;Lyee the

influence of income on woyabean oonlaumption. It was found out

that soyabean wm popular among the lower income groups (P@.OS),

Cowpeas and groundnuts were popular among al l incorna poupe.

Chi s ~ U a r 0 analysis was applied t o analyac the infl,uence of

education on woyabtan consumption. It w a s found that tire

consumption of ~oyabean was independent of educational qual i f icat ions

of the conoumers i n Gboko Local Government &ma. Also Chi raguare

analysis showed that animal product consumption was independent

on educational l eve l , but wae popular among the high income groups

(P<O. 05).

Soyiabean consumption among the households was more than

that of any other legume during dry.season.

Table 5:. Frequency of consumption of soyabeGns (~&~

No response

Daily

Four t i u e s / ~ e e k 3

Five times/week 1

Six times/week I

Less than twice/week 2

Occasionally 2 6

Never 5 ---. * ----.. --

I Data i n Mpendix 4 showed t h a t abou 5% of the households

consumed aayabeans d u r i n ~ dry season. Cowpeas consumption within

the same season waa 21%; Bambara groundnut was I s , while ground-

nut was 1%. During ra iny season, soyabean consumption was l e a s t

(4%) among t he popular legumes consumed by the householas. Cround-

nut toped the consumption of l e ~ u m e s d u r i n ~ ra iny season with 5%

of the households e a t i n g i t during the searon.

On why the consumption of soyabean was g r e a t e r l u r i r i ~ ; dry

season, the da ta showed g r e a t e r p e r c e n t a ~ e (42~) ol' the r u s p o n d c ~ ~ l s

ind ica t ing t h a t s o y a k a n w a s cheaper st t h e season.

Soyabean Storage.

Table 6a shous the eource of soyabean t o the hauaeholdrs.

The data i n the tab le ahowa that 65% of the houssholQs grew

t h e i r rrrayobeane f o r use, while a few purchased f r an the Local

l p ~ ~ k e t o i n tb area f o r use. With regard8 t o how much of the

eoyabsan that war grown was consumed, a greater percentage

of the householde indicated tha t they a t e about half and sold

half (4994, while ia l i t t l e percentage sold a l l they produced

(s; md 1% atored same of the grain@ mainly f o r p l a t i n g

during the following plant ing seasan.

On the weekly expenditure on eoyabsans i n Gboko; it was

found t h a t t h i s woe mainly during the dry season ( ~ c t o b e r - bpr i l ) , the barreat p e ~ i o d ( t ab l e 6c). Most of the

rerspondsnts spent over %25 weekly for the purchaee of

laoyabean f o r home use. A s shown i n t ab l e 6c o feb retapon-

dsnte spent well over #3O.OO weekly during dry scaeon f o r

the purohase of soyabean f o r both storage and family

consumption. 8246 of the hauaeholde ('lablo 6c) indicated

that thsy did not purohase eoyabeaas durine: the w a t ereason.

Table

Home grown

Both hame grown and purohaed 16

G i f t 6

Table 6bt Sant i ty consumed From the home grown eoyabean (')6)

Eat a l l

Eat half and sell half 49

Store (for planting) 19

No r e a p ~ ~ e 18

Table 66: Weekly expenditure on Soytabeans (%l, pry Ssecson Wet Seaoon

Above 30

Table 7a shows that most of tb households letortd the

soyabeans in the ~ e e d form (91%)~ and it waa further confirmed I

that jute bag^ were uraed (table 7b) mostly as oontainerrr fo r the,

The storage problems of ~loyabean waa idcsntifird as mostly

weevils, and t o some extent rodents, alp demonatrated by the data

in Table ?a where 4% of the householde implicated weevils as

stor- problems and 31% implicated rodents. A few of the house-

holds did point t o decay (1 1%) a8 pazt of the storage problems

of soyabeanr. On the storage period of soyabaans, Table 7d shows

tha t 4996 of the haueeholds indicated s t o r i n g aoyabesm f o r one year,

21% indicated 3 4 months storage, while % stored above one year, . When questioned about w h a t was usually added t o stored soyabeians

t o keep off weevila a able 7.); 6@6 of W houmaeholds did point

out that nothing was added, while a few i n d i ~ a t e d adding powdery

a& (11%) t o stored aoyabsans t o keep off weevils.

of - 6 4 - Table 7gt ,~onn/a torage of Soysbecln (%)

Pods 1

Seeds 91

Seed in pods with trees - ~ m ' t atore 8

Table 7br Storage contarinere used f o r Soyabeans ( % l .

Table 70; Storage Problems of Soyabean (!A").

1, Hone 13 4. Germination 1

2. Weevil 4 3 . Mould 1

3. Rodents 3 1 6. Decay 11

Table 7dt Storage Period of Soyabean (%).

1. IVO stor- 2 5. 1 year 49

2. 1 week 2 6. More than 1 year 7

3. 1 m a n 6 7. No response 13

4. 3-4 months 2 1

Wble 7s Keeping off weevils from Soyabean (St/ol.

1. HO respons 4 5. Clay pot - 2, Use Nothing 6 8 6. ~ s h 11

3. Keroeine 7 7. Palm o i l - 4. Crrppphor 1 8. Vegetable o i l -

. . 9. Other6 9 , .

Information obtained on the preferred food products

from soyabean a re shown on Table la . A g r e a t e r p e r c e n t a p ,

8% of the households indicated t h e i r preferen&+ f o r

soyabean made i n t o *ara ( t r a d i t i o n a l cake), A good

number of the respondents, 45a/o, indicated t h e i r choice of

fermented soyabean (dawadawa), However, a s much as 34% of the

respondents indicated t h e i r choice of soyabean moi-moi-

a pudring of soyabean paste; while 3% indica ted t h e i r

choice f o r boiled soyabean seeds with oil/stew. some (16%)

indica ted t h e i r choice of roas t soyabean with corn.

On f m l y choice of food i n considerat ion of ~oyabeans ,

many of the respondents indicated t l la t t ~ i e i r ch i l a ren l iked

soyabean akara because i t is tastjr, while s u e indica ted t h a t

soyabean cake, f ermen ted and moi-moi were nourishing. Some

f a n i l i e s (14%) indicated they added some cowpea f l o u r Lo

soyabean pas te before using i t f o r e i t h e r akara o r moi-mi i n

order t o increase p a l a t a b i l i t y , arid a l so to enable t h e paste i i

t o bind w e l l . Others (10jj) indica ted t l la t t l +y did not add

any other f lour . The popular ingredients used i n preparing

e i t h e r t h e cake o r moi-moi were palm o i l o r groundnut o i l ,

s a l t and pepper, though a .'few m3.the respor,dent;s indica ted t h a t

they i n addi t ion added crayf ish , onions and smetimes

cubes. When questioned as tq t h e i r reasone f o r ad&ng the

indredients , good t a s t e , f l avour and colour ranked highest.

Tdble 8a: Prefer red Soyabean d i s h consumed by t h e household (O/I)

Boiled seed and ea t en with o i l / s tew 30

Hoast seed'and ea t en with o r without corn 1 C

Make i n t o aka ra 8 0

Soyabean Eba

Soyabean pounded yam ( ~ o y a b e a n i n pounded yarn) 9

Soyabean fermented as dawndawa 45

~ l l t he above 6

Others d

15

Table bb; Cookin8 time of ~oyabean (YQ

O - 30 Minutes b

30 - 60 minutes 27

90 - 110 minutes 13

More than 180 minutes

Don't know -- * 1 1 -

Table 8c: @ i t i o n of subst:mces t o quicken co‘ok- in^ of soyabeans (o/;)

Akanwn ( P o t a a h / ~ a l t ~e t r e ) 3

Soaking 8

Mail

- 0 t h e r s - No response - 6 --

With regards t o cooking time, t a b l e 8b, 11% of the

respondents could not e s tirnate t l ~ e cooking time. However,

3Y/u i nd ica t ed be tween 60 - 90 minutes depending on whether the

soyabean was boi led a s seed o r steamed, AS high as 7& of the .

respondents i n d i c a t e d t h a t they d id not add anyth ing t o redu-,?

tho cooking tirne able bc\. However, gu/o w i d t l e y added tthkanwu'f

( ~ o t r a n t r o n a l , &I soaked, and I!% added n a i l when b o i l i n g the seeds.

With r ega rds t o t h e p repa ra t ion of soyabean f l o w and/or

p a s t e , almost a l l respondents ivd ica t ed t h a t they used pub1. i~

~ r i n d i n g ; machine - See Table 9s. However, some hou~eholdv ('$)

i nd ica t ed t h a t they used s tone t o gr ind soaked soyabean i n t o pas te

f o r making akara and moi-mi. A / 1 t h e respondents lie 9b. )

who prepcared a k ~ a , moi-moi arid fcroiented soyabean claimed

t h a t they dehulled the seed coat p r i o r t o prepara t ion . hut ,

5% of t h e respondents who prepared akara and ~noi-rnoi c-dimed

they soaked

bel'ore they

respondents

rohsted the

used it,

soyabean overnight arid dehulled the seed by hand

used i t - See Table yc and 9d; while 51% of t h e

who prepared fermented soyabean indicated t n a t they

Table ?a: Method of gr inding soyabean i n t o f l o u r o r paste (~61 l u b l i c grinding rnachine 93

E l e c t r i c blender - P i s t l e and mortar - Stone 7

Others - No response - --

m b l e 3b z Form of Soyabenn before use f o r p repa r ing food (%;1 Wi Lh .- Without 32 Seed coat Seed Coat ~w~c;ponse~ . -

Boiled Seed 25 28 4 7

Roasted Soyabean 17 18 65

Soyabean Cake - 7 0 30

soyabean Moi-Moi - L6 SL

Soya Eba 3 24 73

Soya Pounded Yam 1 17 8 2

s o y a - ~ g i 1 15 84

Fermented Soya - 44 5 6

Others 2 10 88

Table 9c:

Table 9d:

- 69 -

Method of d e h u l l i n ~ Soyabem A!L --- ~ l n d b e a n l i s h t l y m d w i r u l o w 27

Soak beans and remove by hand 49

Soak beans and gr ind l i g h t l y , then remove skin by hand 13

Roast b a n s and &rind l i [ ;hl ly and winnow 5 1

Others 3

-

Soaking time f o r Soyabcan ($1 - Less than 5 minutes 6

5 - 15 minutes 5

15 - 30 minutes 15

More than 30 minutes 1 '1

Over n ight 52

The frequency of use of soyabean f l o u r o r pas te are

shown i n t ab le 1Qa. The d a t a i n the t a b l e shows that soyabean ,

f l o u r is more o f t en used than the pas te i n Gboko, T h i s i s

I f u r t h e r confirmed by the da ta on Table lob , which shows t h a t

4% of the households prefer red t o use soyabean f l o u r r a t h e r

than the paste. - Qn t he frequency of purchase of soyabean products, a

g r e a t e r percentage of the households, 4976 able l O c ) , s a i d

t h a t though they d id not knou how t o cook o r yrepare much of

the soyabean food products, and would have loved t o e a t of ten ,

complained t h a t they could not buy t h e cooked iterris from the

vendors because they were no t hygienica l ly @repared, hence

t h e purchase of such products w a s occasional. Most house-

holds t h a t a t e t h e cooked products prepared themselves.!Pable 10d,

Table 10a:

Table 10bt

Frequency of use of soyabean flour and paste (U/;I)

Never

F lou r - .-- Paste -.

Daily 17 3

Once' a week 2 1 5

2 - 3 time a week 19 7

Once o r twice a month 24 I;:

Others 2 .1

No Response -- 12 70 -

Preferred u s e of' Soynbcan f l o u r o r p a s t e ( ~ h ) ~ --

No response 7

Soyabean PL- 8 0

Soyabean Pas te -" 13

Table 10c: Frequency of Purch,lse o f Coc~kcd sayabca l Products fi '

- No response - Daily

2 - 3 times a week More t1la.n 3 tiw a week I c

Occasionally 4 9

Never 2 1

Unhvg.ienic prepara t i on by Vendor's I$

Make i t myself 5 1

Others - 10 -

4.1.5 soyabean i n i n f a n t f e e d i n g .

In format ion on i n f ,-.t f e e d i n g p r a c t i c e s was a l s o s o u g h t

f o r i n Gboko Local Gove~nmcnt Area (surveyed ~ r o u p ) . Tilble

I l a shows the age of i r i t r o d u c t i o n of soyubean i n wewillla; food:;.

As shown in t a b l e I l a , on ly 5'$ of' t h o ~lou:.:t.kiolds i n t ~ : o d ~ ~ c r d

soyabean bcf o r e t h e ace of six illon ths. I t W,LS obsur.vc.rl Lr!<.. t

abL)u t 8 7 j of t h e households i n t r o d u c e d s a y j k d in the u i e t s

of t h e i r i n f a n t s a t abou t 12 111or1tl.l~ srtd ,ibove, As t o ut1.y

soyabean was i n t r o d u c e d l a t e i n i n f a l t s l wctlllirig f mds ,

babies were t o o young ( [ r d b l c 11 b) t o c a t tl:e 1cp;un:c.s

e a r l i e r t h a n 12 inoriths of a:l;e. AS shown on table 1 l b ,

a b o u t 1 &/o of t h e r e s p o n d e n t s coniplairled t i ~ i t esrly ~ ; C ) Y ~ L L I V ~ I I I 11

t h e dicts of t h e i r bab i e s caused t!le~n i l i d i g e ~ t i ~ n . The

responden ts . who gave soyabean bci 'o~ e 1 .) ~nou tki:; m(i l c d t i ? ~ t hey

o f f e s e d soyabean mi lk ~ n o s t l y , whi le thost. who int roduct-d

t h e bean a f t e r 12 months said t h e y 0 t ' f ' ~ :k t i i i a:; C ~ L C ~ L b;l

o t h e r f arni ly rnernbers,

Table I l a : &e of In t roduc t ion of soyabean i n i n f a n t s

Weaning foods (%)

0 - 6 months 5

7 - 12 montho 5 0

13 - 18 months 23

19 - 24 months 5

Over 24 months 9

Never 4

No response 4 -

Table llb: Reasons f o r l a t e introtiuctiori of soyabean in i n f a n t s ' weaning foods (:I)

lnd ige s t i b l e 16

Causes d i a r rheoa 13

TOO young 53

Child does n o t l i k e it 8

0 t h e r s 2

No response 8 "-

-. 74 -.

. Frequency of b teas t f e e d i n ~ and incorporation of animal products

t o in fan t s weaning foods are shown in Alpendix 5a and 5b, r e s p c t i v e l y .

Other weaning foods given t o i n f an t s are shown i n Table 12. Mashed

Yam (43%), other milk f omu la r (49"h), comniercial baby cereals ( 310/0),

Pap + Milk + S u e r - 25 o/,, pap and milk (2%), were found t o be

common wean in^ foods among the households. It was observed t h a t

apar t from soyabean, illy very l i t t l e cowpeas was used i n the

in fan t s ' weaning foods among the legumes. It was a l s o found t h a t

the use of f r u i t s and vegetables i n i n f an t s1 weaning foods was

low, while the use of o t t l ed baby foods and beverages were

negligilhle i n the i n f an t s1 weanink; f ooda among the households

in Gboko Local Government Area.

Using ?earsonts cor re la t ion co-e I f icim-1;, the el'fect of fanlily

monthly income on incorporation of animal products t o in fan t s *

weaning foods was assessed (see Table 12b). It was found t ha t

a negative low cor re la t ion exis ted between f a u l y monthly income

and incorporation of animal products such a s meat, f i s h , eggs and *

poultry i n t o i n f an t s d i e t s ( ~ > 0 . 0 5 ) . However, a very low posit ive

cor re la t ion exis ted between family monthly income and baby milk

formular incorporation i n t o in fan t s* d i e t s (?> 0.05) - ~ , b l c 12b

When asked i f they would l i k e t o bqy and feed t h e i r in fan t s

inexpensive commercial b~)y formulrsr made from soyabean, 81% of

the households indicated t h e i r y i l l i n m e s s t o do so. The 11% who

indicated otherwise preferred t o feed t h e i r children with f r e sh

foods of t r ad i t i ona l make such a s mashed yam, and soyabeans, pzp

and milk, e t c ; while vo t h a t d id not respond f e l t t h a t the cvm~nercial

baby foods they had been used t o were just enough f o r h e i r children.

Table 12ar Other wean in^ foods given t o infants (%I

1, starchy root8

Tubers and fruits

2. Cereals

3. Animal product '

4. Legumes

5. F r u i t s and Vegetables

6. Miscellaneous

Mashed Yarn ( ~ i o s c o r e a el?,)

Cassava ( ~ a n i h o t esculenta)

Cocoyan ( ~ o l o c a s i a esculenta)

Garri ( ~ a n i h o t esculenta)

Pota toes ( ~ ~ o r n e a ba t # ~ a s ) -- P l a t a i n ( ~ u s a sapie turn)

Rice (0ryza s a t i v a )

Bread

Corn f l a k e s (zea ma s) ? l a i n pap (zea -f ma=

l a p + Sugar

Pap + Milk

Pap + Milk + Sugar

Coinmercial baby c e r e a l

Other milk formular

Cowpeas

breed Vegetables

Prui t s (mango, pawpaw, banana, oranges)

Bot t led baby foods

Beverages C.

Table 12b: Fearson's Corre la t ion Co-ef f i c i e n t s P. Corr. Coef. - .-

I. Family monthly income Vs Purchase o f meat -?i%P

3 tt Va Purchase of eggs -0.0406

( 150) , r=o. 310

4 . ~t U s h u c h a s e of pou l t ry -0.0738

(150)

. m b l e 13 shows t h e chemical composition of soyabean by

proximate ana lys i s . With regards t o whole uoyitbeiin seeds t h a t

had been well d r i e d i n the sun, value obtained f o r crud:: p r o t e i n

was 420/0; while the dehulled seed which w a s roasted f o r one hour

0 a t a temperature of 110 C had a crude p r o t e i n value of 38. @b.

- The whole seed of t h e sun d r i e d bean had 19% f a t ; 21.48/0

carbohydrate, 6. SW$I mois&ure and 6.6Q6 crude f i b r e . blm0St

s i m i l a r r e s u l t s were obtained f o r the dehulled and roas t ed

soyabean f o r f a t 17. O w , carbohydrate 2w.50)/0 and S . ~ C P / ~ f o r

crude f i b r e .

mble 13: Chemical corn~ogitiuQpf_- seed, and ~f some soyabesn traditional dishes/iO~g of edible port ion.

Seed given 2 types of treatment

Undehulled aun- dried soyabean seed

Dehullad 0: roasted soyobean seed

Traditional Sova- - d -

bean dishos

Moisture YQ

Aah % - 5- 50

9.50

4.50

1-05

2 12

1,22

1-78

1: 11

1.00 -

Fat % - 19-00

17-00

23-60

19020

19.12

19-10

6.22

2,40

3 * 67

Cnrbo- hydrate

%

Crudo- fibre

3:

6-60 , .

5- 90

* Values are means c.f .several determinations.

- 78 - , I .

T&le 13 (Cant,)

Chemical cornpositim of soyobann seed, and o f some zyabonn traditional dishes/lOOg of edible portion, .

Minerals ( m g )

* Values are me2ne of 'several determinations

1.

2+

3.

4,

5.

6.

7,

8,

9.

Seed given 2 types uf treatment

Unclehulled sun- dried aoyaboan seed

Dehulled & roasted aoycbean seed

h-aditioncal Soya- bean dishes

Fermented soyabean

S o p b o ~ mi-Moi

Soyabem Akara

SoyabeM DPnwm

Soyobenn Guguru

soyobean k=rmu

Soyabetul l l i l k

I

Zinc (mg)

135

135

1 25

1 25

160

110

115

125

115

Calcium (ma)

203

202.5

XM

1 3

90

95

100

95

50

Iron (mg)

7-5

7.5

5

6

6

6

6

7

6

~hosphb- rua (rug)

23 4

235

165

l k 5

100

150

160

Mcrgnes- ium (mg)

198

, 197.5

90

76

56

5 8

80

13

60

5

28

i P - me t r ad i t i ona l soyabean dishes harl values ranging between

1% and 84.4% moisture, crude prote in 5.21% - 336.036, ash

1% - 4.5%, f a t 2.4% - 23.C%, carbohydrate 14.0wA - 57.4& and

crude f i b r e between 0.5WL - 2.8%.

We calcium content of undehulled soyabean was 203m6,

phosphorus was 234ag, magnesium content was I9bing, i rc l , and s i n c

were 7.5mg and 135rng, respectively. Sirriilax r e s u l t s were obtained

f o r the dehulled s a q l e , The calcium content of the t r a d i t i o n a l

disheo was between 50 - 200mg, phosphorus 13mg - 165111~~ magnesium

5mg - 9Omg, i ron and z inc content were between Smg - 7mg: and

118w - 16Omg/100g of edible protion, respectively.

lr .3 Market Survey t

The monthly pr ices of some common food ite111s expressed i n

kobo per 4.2 M J and 20g of prote in from A p r i l t o September (wet

season), 1381, and from October, 1968 t o March, 1989 (dry sesuon)

i n Gboko Local Cavemen t Area a r e shown i n ~ppend lx 7a and 7b

r s s lec t ive ly . It was observed thd t apar t frum cab6ava, corn and

sorghum, legumes were the cheapest source of p o t e i n i n both

seasons with p r ices ranging from 30K - S2QL f o r 20g of protein

in wet season and 30K - 9OK i n dry season. soyabean was observed

t o be the cheapest among a l l the legumes i n t e r m of' energy and

prote in cos t i n both seasons. Animal products (mest, f i s h and- milk)

were very expmsive i n terms of both energy and prote in cost 1

throughout the year (1988/89), two seasons. Fish was the cheapest

amongst t h e animal products.

Piguresi 3 and 4, iare the wet and dry seas?n

p r i m change8 of ployabeam and some common food items fn v

Cboko Local Covemmcnt Area, with reference t o gpril and

October, 1988 prices uorresponding with the beginning of

wet and dry aeasona. The prices of most food iteas were

higher than the April, 1988 pr ices tlhoughaut the months of wet

season except oassava and cow which were lower than the Apr i l

prices. Soyabean, groudnut and yam prices f e l l below

the April pricea between August and September, the l a s t

monthe of the wet season. Prices of most f o d crops were

lower than the October, 1988 pr ices throu&out the months of

the dry season, except cowpeas and groundnut which were

s l igh t ly higher and increased further towards the beginning

of wet seaaon. The prices of animal products (meat and fish)

were high and f a i r l y s t ab le throu@out the two seasons.

d l

1. FISH 2 . G . NUT 3 . COWPEAS 4 . YAM . 5. P, PEAS 6. SOYABEAN 7. CORN '

8 . C A S S A V A

e

1

iPR. MW JUN. JUL. A UG. SEPT. MONTHLY FLUCTUATION IN PRICES OF ' SOME

FIG.3 COMMODI TIES DURING W E T SFASON t bl GBOKO L, G. A .

KEY 9PI

1- FIS t i 2 . G-NU T

* 3. COw PEAS 4. P. PEAS 5. SOYA BEANS 6. YAM 7. CORN 8 . C A S S A V A

I I I I I

N OV. bEC. I

JAN1 FEB. MAR. FIG( 4 MONTHLY FLUCTUATION IN PRICES OF

SOME COMMODITIES DURING DRY

SEASON IN GBOKO L . G. A .

Table 14 shows t h e r e s u l t s of t h e ' / d a y n u t r i e n t i n t a k e

o f -the s e l e c t e d h ~ u s e h o l d s i n Gboko Local Government Arcn.

I n r e s p e c t cf enorgy and p r o t e i n i n t ake , t h e fol lowing

observa t L n s w e r e made 8 @

Chilclron wi th in 1 - 3 y e a r s o l d m e t 98.4% of t h e i r requi ro-

m a t f o r energy (FAO, 1985), wh i l e c h i l d r e n w i t h i n 4 - 6 and

7 - 9 y w s o l d met and exceeded t h e F A 0 requirement f o r

energy, Chi ldren o f t h e t h r e e c a t e g o r i e s (1-3, 4-6 md 7-9

~ o U U ' S ) a l s o m e t and exceeded t h e F A 0 rec~mmsndat ion f o r

protein.

For t h e minerals , calcium i n t a k e was law i n t h e t h r e e

c a t e g o r i e s of c h i l d r e n because they were a b u t 209d d e f i c i e n t

of t h e i r F A 0 r e q u i r ~ m e n t f o r calcium, Xrcn in take6 w e r e

q u i t e adequrtte, because all t h e c a t e g o r i e s of c h i l d r e n

whose n u t r i e n t i n t - k e wne e tud ied m e t t h e F A 0 requirement.

Vitamin A i n t -kes were v e r y much above t h e F A 0

r o w m c n d a t i ~ n as most o f t h e c h i l d r e n had m c z e t han 130'1:

of t h e i r F A 0 requirement wi th c h i l d r e n 1-3 yea r s o l d consum-

ing more than 18% of t h e i r requirement. Thiamin i n t a k e s

wera adequate, A l l t h e c a t e g o r i e s o f chi ldrer . m e t and

e x c ~ e d e d t h e FA0 recommendation f o r thiamin. Ribof lav in

i n t a k e s i n most c h i l d r e n d id no t meet t h e FA0 requirement

for the vitamin.

Table 14s Nutrient Intake of children 1 9 years compared with FA() requirements.

Ago 1 - 3 Years

96 of FA0 Requirement

Protein (g) 17.12 2 2.80 110.4

Calcium (mg) 341 - + 46.10 75.7

himi in (mg) 0,60 - + 0.02 120

Riboflavin (mg) 0.54t0.8 78,3

Y i t c M i n A (m) 454 2 22.4 181.6

~ g e 4 - 6 Years

U/o of FA0 Requirement

Iron (mg) 12.1 k 2.02 121

Thimin (mg) 0.88 - 4 0.06 127.5

FA0 Requirement

Protein (g) 28.4 2 2.6 105.2

calcium (mg) 361 2 26,1

85 - The contributim of aoyabaans to the nutrient intake

af ohildrw 1 w 9 years old in Gboko I s shown in Table 15.

Soyabean oontributed between 5.9896 - 6.r3/u of the aaloric

intake of the children; and more than 2% of thE protein

intake. Soyabean oontributed about 5% of oaJcium intake,

Riboflavin intake in a l l the categories of children

- 86 - Table 15 z Contribution of ,Soyahom to the nutrient '

intake of children 1 - 9 years old, I

Age 1 - 3 Years

Protein (g) 4.2

Calcium (mg) 16.10

Iron (mg) 1.2

Thiamin (mg) 0.056

Riboflavin (mg ) 0.03 1

% intake

Thiamin (mg) 0,OO

IGbof lavin (DO) 0.02

Age 7 - 9 Yenrs

&ergy .w) 502

Protein ( g ) 6.6

Calcium (mu) 16,64

Iron (mg) 1.02

Thiamin (mg) 0.08

Riboflavin (mg) 0.025

$1 intake

5.7

- 87'-

4.5 Hutxitioaal Status of the Suww. Wn~le!

Weight and height measurement of 500 persons were made.

The age distr ibut ion of the survey ample are shown in Appendix

2+ The nut r i t iona l e tatus of the survey sample is shorn in

Table 16a Bnd 16b. The pesple surveyed were c l a se i f i td accord-

( ing t o t h e i r income, via., low, middle, and high income groups

based an the modified Udoji Salary Structure of 1973.

3 t was observed tha t 72.4% of the children l e s s than one

year *om the low incane families were nonnal 9.20h s l ight ly J

malnourished, 9.7% were moderately malnourished and the remaining

8.796 were severely malnourished based on t h e i r weight f o r height

measuremente ( table 16a). Using weight f o r age ( tab le 16b), 80.6%

of the l e s s than one year olds from the low income group were

norroal, while 17.296 were moderately malnouxished and 2.% were

severely malnouriehsd. Using w u h t iadex, 7 0 , s of children

1 - 9 years old fram the low incame groups were normal, 16,@j6

6 l igh t ly malnourished, while 4. f j% were moderately malnourished

and 8.456 severely malnourished+ On weight fo r age baais,

83.8%, 14.& and 1.8% of them were normal, -raoderatdy and

severely malnauriahed reapectively. For the middle and high

income poups as ouch as 1.896 of the children between 1 - 9

yearo were moderately malnourished f o r the i r weight fo r age,

while none was severely malnourished from the age groups auong L

the high incou~e obildren. For the i r weight f o r height majority

of the adolescents (more than 98k) frou the low, middle and

high income group'e were normal, and so also was the i r weight

f o r age nut r i t iona l indices ( 9%).

Table 164: Nutritional Statua of the survey sample. Nutritional index: Weinht for Heinht ($1.

Slightly Moderately Severely Low irlcome: ~ormal m o l - m o b m l -

nourished nourished nourished

L i yoar 72.4 9- 2 9-7 9.7

Adult Males 72-6 22 5- 4 C)

Adult Females 96-8

Middle Incomer

Adolescents 06. 8 8.2 500 a

Adult Females 94.6 5- 4 n rn

High Income;

Ribloscent s 94.6 3.4 2 - ~ i t u l t Males 94.8 5.2 - - Adult Fimoleq 98.6 1.4 C -

I

I 1

I Table 1 6bt , Nutritional Status of the survey sample

~ l u ~ & t / r n o ~ k i x t weight for Age {r

Low income : Normal

1-9 year8 83.8

Adolescents 96

~hlt hf es 98

Adult Females 100

Middle income :

1-9 y 8 ~ 6 90.2

Adult Males 97

Moderately Severely MalnavSshed Malnourished

H i ~ h income :

Adult Males 96.1 3.9 rn

Adult eme el& ' 97.2 2.8 C

With regardm t e the a d u l t male. from t h e low income group. 72.6%

and of t h e a d u l t mlam from t h e r i d d l e group

w e r e normal and . l igh t ly ma lnowhhed , reajmctively. In a l l ,*

t h e t h r e e inc- group. more t han 9% of t h e a d u l t females were

normal f o r both weight f o r h e i ~ h t and weight f o r age n u t r i t i o n a l

6.6 Blood urslvQip 03

The r e a u l t of blood analymia of some s u b j e c t s (adul ta)

in t h e aurvey a m p l e o f Gboko Ucal Government b r a i* mhown

i n t h e t a b l a 17al while t a b l e 17b .how. t h e coapara t ive r ~ a u l t

of blood analymia of aome ~ u b j e c t . from t h e non-survsyed w e e

at Otukpo i n t h e same Benue State .

Table 17ai halys i s of blood ample or 10 perswc from

subject Sex

- M

F

F

M

M

F

PI

B

F'

M

M = Male

F + Female

W t Weight

Total . Protein (g/lOhl)

14 - 18 g/100ml in normal a m

~ c r m ~ - Hermatocrit or lacket cell volume (PCV)

r 33 - 3896 in normal adult.

Normal T. Proteir, .~s 6 - 8g/?OQnl

Table 17bt Analysis of blooa s m p l e of 10 persons f r o m Otukpo town

Subject

--

T o t a l

P r o t e i n a/ 1 O O m l

The r e s u l t s i n both t a b l e s (17a & 17b) show t h a t a l l the

persons whose blood samples were ma lysed had- norrnid and hea l thy

blood, and indeed, they were phys ica l ly observed t o be hea l thy

ind iv idua l s . The plasma p r o t e i n (albumin + t o t a l p r o t e i n )

contained i n t h e blood of sub jec t s whose blood were analysed

* from Gboko town ('Table l7a) was genera l ly h igher than t h a t

of s u b j e c t s from Otukpo town. A l l the s u b j e c t s i n Table l7a

and t h e i r blood plasrna p ro te in ranging from 12 - 13.6 g/1001nl;

while those i n Table l7b from Dtukpo town had blood 11, ma

p r o t e i n ranging from 9.5 - 13 g /100~1.

DISCUSSION

5.1 Houeehold $urvey

5.1.1 Booio-mconac b.eLaround of tbs &wmndsntar

h the course of t h i s study, Lot of in te res t ing

obeervatione and resrults were obtained, Moot people i n Gboko

Looal Government Area sure fanners who l i v e i n karmlets

spread over w a t farmland, A few of such hamlets grew and

merged together to fonn what could be regarded as large vi l lages ,

although they did not possess f a c i l i t i e s and charac te r i s t ic

feature8 of mogt modern toms, they bad f a i r l y large

population with Gboko as the l a rges t and the headquarter of

the Local Government Area. About 26% of the respondents did

not have any formal education, Most of tlx respondents

were above 20 yews of age,

- A greater percentage figure of the respandents indicated

t h a t t h e i r family monthly income was about one hundred naira

(&100.00), but none of them claimed t o earn up t o m e thoueand

naira (#1000.00) in a month. It was not easy t o calculate the

manthly family inoome of the respondents ae most of them were

no salary oaroers, Nrranyelueo (1982) a l so encountered t h i ~

s w e prbblem, and t h i s i n a b i l i t y t o estimate income t o near' L

accuracy posed more problea when households were peoled

together and c lass i f ied according t o the socio-economic

var iables of the parents,

5.1.2 Preparation and Cwsumption Pattern:

Majacity af the households i n Gboko Local Covernrnent Area

a t e three rnaale dai ly , and t h e i r foods were mostly prepared on

open f i r e using t r iped stand. Snacks u m a l l y i'rults (mango,

, paw-paw and &ge) and alcoholic beveraees with reaot meat

were capunon among majority of the households, Yamr, followed

by r i c e m e the major plant food consumed by most hoseholds

in Gboko. ~ a e s a v d ~ a r i , maim, coupem, groundnut and soyabean

featured in t h e d i e t s of several households. i b s u l t s obtained

f h r a the 24-hour d ie ta ry r e c a l l confirmed this observation.

Most households indicated t h a t they consumed animal

products such as meat, f i ah , milk, eggs and poultry. 'l'he problem,

however, was the quanti ty consumed and I h frequency of consupt-

ion. Feeds of animal or igin are known t o be vexy eqensive i n

Nigeria ( Nnanyeluk3y 1982; Nnanyalugo e t al., 1985) m a the

r e s u l t s of market survey in this study confirmed this. It was

observed that thou& most households ate animal products, the

quanti ty eaten and the frequency of consumption was camporat-

ive ly low.

Soyabean was found to be a faabus legume among a l l income

groups and educational levels , but i t s consumptian and popularity

w a s more y i t h the lower income groups. Cowpeas and groundnut

were ahown t o be produced in a r e l a t i ve ly large quantity in Gboko

U c a l Government Area. 'Phis could be why they were p o p u l a

ar~ang al l income groups i n tb area. Ignorance of the culinary

methods, of preparation of soyabean made several people think

tha t i ts hard t o cook phenomenon could not be avoided i n the

the praparbtlon of aome dishes, - thereby l i m i t h g i t s

ut i l iza t ian . To worsen the problew the erroneous believe by

mme people tha t oonsluption of eoyabe& C& lpaLs one develop

goi t re and retard growth in infants de ter many people from eating

soyabean. Contrary t o t h i s believe, the analyt ical data an

eaysbean grown i n Nigeria as revealed by Oyenug+(1968) and

those from other par t s of the world reported by Block e t a l ,

1946 - 1947 Block e t al, 1956; Swamiriathan e t al, 1967; sZnith

e t al, 1972; eta., a l l pointed t o the f ac t t ha t soyabean was

an excellent eource of major nutrients. They a l l confirmed

i n the i r various reporte tha t the amino acids contained in

uoyabaan protein were close t o the optimum quality recommended

by FA0 1981. The presence of &on acids E.Brgirrlno and

GEis t id ine which were essent ial l o r growth in infants rtpor*,edby

Oyenuga ! o t al.; (1968) t o be present in soyabetln protein put

t o r e s t the fear tha t the bean could retard growth i n infants ;

rather, soyabean encourages growth i n infants, Again, the

faa tors f o r cauaing goi t re in the beans a d even t h e e-oalled

anti-nutri t ianal factors said t o be present in soyabean were

reported t o be eas i ly destroyed by soaking cmbined with .

heating the beme for a few minutes, Altcrecht et al., (1966).

Isincir and Yalca.de, (1969) reported tha t the trypsin inhibi tor

ac t iv i ty of soyabean milk, bread, and other products containing

raw soyabean was readily destroyed by cooking; which i n e f fec t

uaa the obvious t r a d i t i m a l method of proce~lsing the beans f o r

food of all sorts. *

- 97 - Soyabean aonsump t ion among

Cavernrnent Amtar was more in dry

the householb in Gboko b c o l

season during the harvest

time, when i t had the c h e ~ ~ p e a t price than any other l@gui~c

i n the area, Rance, soyabean was moat populm with majority

of the hauaeholds'than other legumes, and was most consumed

ia dry season.

5.1.3 Soyabean Storage:

The main storage container far soyabean was found t o be

j u t s bags. Mast of the respandents 91%, indicatrd they rjrtored

~oyabeans i n the seed form, It w a s found tha t ju te bags of

soyabean were stored i n dry rooms on raft , a d from time t o

time they were brought out of the s to re and poured out of the

sacks t o be dr ied by sun on mats, and would be bagged f o r further

storage. A l l these storage pract ices were aimed a t discowiging I

weevil infes ta t ion, the growth of mould on the beans and t o

oheck rodents, all which were implicated as mild atorage problems

of ~oyabean. Soyabeans were reparted by the rtxspondents and the

farmers in the area t o be less suecepdible t o diseaaes and i n se r t

in fes ta t ion both i n tb f i e l d and i n the storage sacks , a d hence,

nothing was used for keeping off any insec t s o r diseases from the

beans during storage by most of the respondents or households,

This f a c t -was supparted by the I I T A repor t (1983) t ha t post

harvest damage t o soyabean by in sec t s and other means were not

of consquence in Nigeria,provided the bean was stored dry in

ju te sacka for proper venti lat ion.

- yo - .. 5.1.4 Soyabean !?recessing, hard-to-cook and bany f lavour Uk~enmetnon

ef prepared -wyabean meals (u t i l i z a t i on )

Some researchers have a t t r ibu ted low consumption of legumes

t o the general laborious and time-consuming tasks of processing

legumes f a r human consumption ( ~ o l v o e t al., 1976, King e t a l , ,

1985). In the course of t h i ~ study most of the respondents

indioated the estimated cooking time f o r soyabean between 30

and 90 minutes depending an whether the soyabean was b u i l d a s

seed or steamedo Though same isf the respondents who prepared

cake auld moi-m~i from the beans could not estimate the cooking

time f a r the dAshes, the 30-90 minutes cooking time WLts

comparable t o the 40-60 minutes of moi-mcoi from cowpeoe (b:Piju lu,

1980) +d even l e s s than the cooking time of acme popular

lc,gmieo, l i k e pigeon peas. Nonetheless, reoearchers have come

a t with two methods i n the hone processing of soyabean f o r ,

consumption with t o t a l o r p a r t i a l elimination of, the long

cooking time, the unpleasant beany flavour, and the anti- @

a u t r i t i o n a l fac tors l i k e the try-psin inh ib i to r , hemagglutinin

and phytic ac id i n addit ion t o the use of the improved

v a r i e t i e s of t he beans. These are the wet and d ry methods which

produce paste and f l o u r from the beans ( ~ s h i o , 1988,~kinreltt, 1970,

and 1971). It t a a a l s o been shown that the convetional o r loca l

process in the preparation of soyabean dishes which involved

heating, steaming, baking ( toast ing) and other common means of

food preparation are ef fec t ive i n eliminating the ant i -nutr i t ional

e f f ec t s of raw soyabeans and the beany flavour of soya milk

be el lo 1989, Ihekormye and Wnanyelugot 1988; Omndipe, 1 9 0 7 ) ~

It was on t h i s bas i s tha t a l l reseamhers have ruled

against the consumption of any raw soyabean by e i t he r

human o r animal.

The time-consuming process i n the preparation of dishes

from e i the r the soyabean paste o r f l o u r according t o the

respondent8 was i n the process of making the f l ou r and even the

paste, whereby the beans had t o be dehulled a f t e r blanching

before the mil l ing ( a f t e r drying or d i r ec t l y ) at t i e public

grinding machine. This calls f o r l a b o u ~ s a v i n g technology.

I f soyabean f lour could be prepared on a la rge scale,

packaged and sold a t reasonable pr ice the consumption r a t e

could be increased.

None of the respondents indicated adding mything f o r

quick cooking of soyabean cake or moi-moi. This quick cook-

i ng of the cake and moi-moi may be as a r e s u l t of dehulling.

Yon e t a 1 (1973) have reported t ha t removal of need coat leads

t o decrease i n cooking time of legume. Sefa-Dedeh e t a l ; (1978)

reported t h i s reduction in cooking time a f t e r dehull ing t o be

due t o the removal of calcium-peotate, on ineolubl t complex

formed i n the middle lame18 of cowpeas and the the t e s t a of

soyabeans. Dehulling from nut r i t iona l point of view leads t o

loes of calcium (walker and Kochhar, 1982). However, r/I of

the respondents indicated .that they added Iakanwu (kodiwn

~esqui-carbonate) when boi l ing soyabean seed in ordec to

quicken the

improve the

may lead t o

cooking. This pract ice though has been shown t o

d i g e s t i b i l i t y of cowpeas prote ins (@.eleke, 1983)

loss ~f thiamin (Edi j a la , 1980).

The aoyabePn o i l which i s got through the ind~:~tsial

pxocere i e wed along with palm o i l f o r cooking some food

dishea in Cboko Local Government Area,

5.1.5 S a ~ a b e ~ in infant ;Pdedingt

In Nigeria, esveral researchers had ident i f ied the low

nu t r i t i ona l qual i ty of th t rad i t iona l weaning foods as a

problen (pashakin and Ogunahola, 1982; W i t a n and Tixndemebwa,

nede fiarn corn and a i l l e t tusd the so= maes, the predominantly

starchy adult s taples , Moreover, the prices of iulported babt

foods are much higher t b even tlr~ t rad i t iona l adul t foods, and

are therefore out of reach of many Nigerians rnajority af who have

lov yurchasing power. Thus other sources of protein f o r the

infants murt be sought far,

ElrsUltta from t h i s ratudy show tha t soyabem is extensively

u t i l i zed by the households in Gboko Local Government ~ I T ~ L in

infant feeding, par t icu la r ly among the low-income groups as

soyabean milk v i t h corn pap (and with l i t t l e sugar o c c a s i o ~ d l y )

f o r weaning the children, Their reason was t h a t the cmtbinatian

wars moh cheaper than tb commercial baby: food, a d t h a t it was

nauriehing, 5% of the households introduced soyabean i n infants

weaning food -by thc! age of one year. A few rnotbrs indicated

t h a t they d i d not feed their infants soyabean early in life

beoauss i t weed camtipat ion, while majority conaidered

children below one year to be too y o u & t o be fed soyabean. .

m6also This observation agTees with the reports of bcykroyd and , ,

- -

1 Q1 i

I)ougbty, (1982) th& in developing countries generally, le-s

are ra re ly introduced i n the c h i l d r e n ~ s die t a t an early stage

of l ife,

The study hals shovn t h a t soyabean contributes not l ees than .

2776 to the protein intakes of children 1 t o 3 years in the house-

holds in Gboko LocaJ Government Area, This observation egrees

with the reports of Nnanyelugo e t al,; (1985) in r their study of

nulzient intakes of children frm cowpeas tha t other legumes

par t icu la r ly soyabeans could contribute substant ia l ly greater

nu t r ien t than cowpeae to the nut r ien t intakes of children 1 to 2

yeara, The other weening foods found t o be given to children

in this study were masked y w , rice, aornmercial baby cereal and

garria These foods are nut r i t iona l ly inadequate and confirms

the report6 that weaning foods in Nipria are poor (~nanyelugo,

4981; Osuhor, 1980; Naimith, 1973).

In t h i s study it has been observed that one of the most

important constra ints t o the use of soyabean in the preparation

of del icacies l i k e 1~at-ara~4 b a l l s and moi-moi (which in fanta and

children cherish) is the labour involved i n such yrepmations.

baker (1983) noted th ia a l so as one of the most important

constrainatzr in th use of cowpew in the preparation of moi-

moi and akara. In the case of soyabean also, the l imited

awaraness of the culinary'methods of preparation and the hard-

t o cook phenomenon of t he pains have been iden t i f ied aa part

of the mJor constraints t o its use, Portunately, only very

few people in the huuseholds indicated abdcrahial problem, o r

-

f l a t u l e ~ c e ars p e t of the reasons f o r infrequent consumption

of soyabeans contrary to cowpeas. Ibis phenomenon h3c been

suggested to be due t o Oligoeaccharides such as raffinose,

atachyose, and verbascose (0laon e t al., 1979; Sosulski

e t a l , , 1983) i n cowpeaa. I n soyabean, the almost near-

absence of verbascose (blast e t a l e , 1972) and the use of

improved variet ies (~ymowitz and Collins, 1974) have helped

t o reduce or eliminate these oligosaccharides.

A s rrmch as 81% of the respondents indicated their willingness

t o purchase and feed their infants with cammercial baby,

farmula baeed an aoyabean if cheap, This therefore cal la f o r

the Eocszlmanufacturc of cheap weaning fooda brrrped on l o c a l I

food~tuf f s , if por;sibJe, as p a t of the national health

prograrmPe aa advocated by WHO (De Maeyer, 1976),

Chemical b a l y s i s r

The chemical composition of~,soyabean and that of

some tradi t ional food dishes from the legume su6gested that

they were very nutritious. The resul t s showed that the crude

protein content of soyabean ranged between 38.v0 and This

resul t was oomparable w i t h Oyenugals report (1968) in which

range of 3w4446 was given, and Ogundipe (1987) who gave a range

of 3836 - &%, P l a t t (1975) gave the value of crude protein

contained in soyabeans 3So/o,~ and t h i s was s l ight ly lower

fhan the rcoult obtained* ' h e carbohydrate content was

betwean 21.4% - 26.5%. his resu l t agreed with the 26.05%

reported by Oyenuga (1968), it compared favourably with Platt'pl

(1975) value of 2046, but lower than the 3% carbohydrate

santcnt fo r the bean obtained by Ogundipe, (1987) The Eut -

omtent waa between l7"/~-1% which agreed, with tha t of '~~tnugcct~ '

(1968) of 19.1%; although Lower than 28/0 o i l content reported

by Ogandipe (1987). The r e s u l t showed t ha t crude f i b r e content

range between 5.90%-6.60%. This was oomparable with the 5.71%

reported by Oyenuga (1968). ph by Ogundipe (1987), and s l i gh t ly

higher than 496 reported by P l a t t (1975). ' h e ash content was

found t o be 5.596 f o r dehulled seed and 9.5% f o r undehulled

seed, This was comparable t o the 5,0@6 reported by Oyenuga

(1968), !% reported for ash or mineral: by Kay e t a l * (1979)

and Ogundipe (1987)~ With regards t o various mineral content,

values obtained f o r calcium, phosphorus, i ron, zinc and

magnesium were much higher than the value of Oyenuga (1968)~

and P l a t t (1975'). men the calcium leve l which was, expected

t o be lower and Xochhart (1982) was not. These differences i n

mineral and other nu t r ien ts reported i n this study with other

s tudies may be as a r e s u l t of differences in s o i l where the grains

were cult ivated, maturity of the seeds at harvest a d may be

even due t o methods of analysis.

The t rad i t iona l dishes, fermented soyabean (daddawa),

soyabean moi~noi , soya taka-, soya danlcurwa contained 38.OF/o

21 *25%, 22,496 and 3l.lQj crude protein respectively. 'lhe

values f o r fermented soyabean was s l i gh t ly higher than t ha t

of the fermented locust which crude protein value was reported

by Leung (1968) as 36.5% and P l a t t (1975) a s 37',?,?, The crude

protein values f o r soyabesn ( ; u g u m , soya akamu, and soya rnilk

were 14.28j, 16.0@6 and 5.21% respectively, The crude protein

value f tar eoya ekPaDu ompwed f avourably w i t h the 19 16% reported

f o r tha mi l l s t ' pap eupplemnted with eoya milk by Oku and @a

(1977). The 5.21% cruds protein value obtained f o r soya milk was

camparable with the 3,5-4.($6 reported by Kay e t a l , (1960) and

Fomon (1 961) , but higher than P l a t t l s value of 3.4%. It was

shown that west of the t rad i t iona l soyabean dishes were made

froa, a combination of the leguminous beans and sorae cereals,

th6 milk and fewexited ~oyabean, azad have a l l proved t o h ~ v e rn

good nu t r i en t p rof i le , and their consumption u t m l d be

e n c w w e d

W k e t Surveys

It has been shown t h a t the qua l i ty and quatltity of the d i e t

of an individual i a influenced by h i s h e r purchasing power as

dtermined by his/her eocio-econanic s t a tu s (~nanyelugo et al.,

1985)e The poor bas a limited access t o expeneive animal

product6 a d as such vegetable protein sources such as

legume8 Form a very important p a r t of the d i e t of the poor

(Aykroyd and Doughty, 1982) because of t h e i r r e l a t i v e low

coat. Legumes have been described as r'poor man's meatql

a term which racognises both the* high nu t r i t i ona l value and

t h e i r low cost r e l a t i ve t o animal products (8ykro$d and

Doughty, 1982)~ Besulte from t h i s study show tL.at though

legumes a r e s t i l l r e l a t i ve ly cheap, the idea of b e h g a

,#poor nran's meatn'!does not hold much water. The reason is

t h a t the price o f p e ~ i n o u s seeds t h a t are consumed has a l so L *

r isen.

- .

It was, however, encouraging *-note t ha t cereals were. m

a lso r e l a t i ve ly cheap and since these legumes were eaten in

cambinbination with cereals, b e t t e r nu t r i t i on may be expected.

It has been shown tha t methionine leve l of legume protein can be

upgraded by complementation w i t h cereals (0ku and Eka, 1 9 7 7 ) ~ 1

5.4 Dietary Study:

Inf m a t i o n obtained from th i s ; s tudy showed that the general

d ie ta ry pat tern does not a l t e r s ign i f ican t ly except f o r the

more expensive animal feeds l i ke meat, eggs and poultry,

However, analysis of the weighed nu t r ien t intake data showed

e w e differences f o r various nutr ients .

Energy and protein intakes of children 1-9 y e w s old were

f a i r l y adequate compared t o recommendations of FA0 (1985).

651ergy intake was apparently not a probleru of the households

i n Gboko because of the h i& energy density of veaning foods

and the basic s taples , However, in terpreta t ion o.f adeyuecy of

energy intake of an individual must be done bearing i n mind the

a c t i v i t y level. I n t h i s case, children for thorn no separate

requiremnt estimates were given fo r d i f f e r en t a c t i v i t y l eve ls

were involved. I t i s known that i n technologically developing

econoq, children a r e far more ac t ive than t h e i r Western counter-

par t s a s they may be involved i n heavy works such as carrying

water, f i r e woods, bab i e s ,~e t c . , and walking lang distances

( ~ n a n y e l u ~ o e t al. , 1985). W i t h regards t o protein i n t i ke s , it

appeared t ha t children from the thouseholds met the FA0 require-

ment.

It was obsenrsd fibat the protein soprce of the chi ldrents

d i e t was rno~t ly lea fy vegetables/leguminous grains in coinbination

w i t h cereal which have been individually ra ted t o produce good

qual i ty proteins. However, Nnanyelugo ( 1980) not id t h a t when

the adequaoy of energy and protein intakes, in par t i cu la r , was (I

evaluated on the basis of age neglecting the correla t ion with

- the ac tua l body weight, the nu t r i t i on adequacy of the d i e t was

often unfavourable.

W i t h regards t o vitamin intakes, it appeared most children

met and eroeeded the PA0 requireuents f o r thiamin and vitamin A,

Adequacy of both vitamins have been reported by previous workers

(banyelugo a t al., 1985 , Ikems , Pa8) i n the d i e t of children t

fraor llnaolbra State. The ribeflavim intake waa below requirements

f o r children of a l l age groupa studied among the koueeholds.

However, there was no observable case of angular s t a n a t i t i s from

r ibof lavin &if&eienay. In takes of several nu t r ien t s may have

been lower or higher than have been reported in th..L, study

considering t he e r ro r s in food tables and losses due t o

preparation and cooking which were not taken into account in t h i s

study. For example, the thiamin intake w e mostly from leafy

vegetables and cerea l s and i t haa been shown that t h i s vitamin

i s great ly l o s t during the cooking process ( ~ d i j a l a , 1980).

Moreover, it was observed that most households cooked t h e i r

vegetables and r i c e half way and poured

before cooking t o the desired

away the cooking water

the minerals, the calcium intake w a s poor f o r the three

groups of children studied. This requl t i s s i m i l a r t o t h a t

obtained alaewhere in the neighbouring s t a t e of Allambra by

Nnanyelugo (1981) and Nnanyelugo e t al; ( 1 9 8 5 ) ~ Eowever,

calcium deficiency i t s e l f , has not been known t o cause r i cke t s

i n children i n the area, and vitamin D di f ic iency was unlikely

in the a rea since the children were exposed to adequate

sunlight. Iron intakes were found t o be adequate. However,

this does not guarantee the m a i l a b i l i t y of iron t o the body

because of the sources. Most of the i ron came from non-hwne

source, so, its ava i l ab i l i t y may be reduced,

5.5 Nutr i t ional st:itus of the survey sample:

W e i a t and height measurements when compared along

with weight and age of individuals e s s i s t heal th workers t o

dis t inguish between long-term, chronic malnutrition, . and

current m u t e malnutrition. I n chronic malnutri t ion, which

leads t o stunting, height and weight are reduced, but weight

i s normal f o r height. I n acute malnutrition, which leads t o

wasting, weight i s low f o r height.

Results from this study showed t h a t as much as 8.7% of

children less than one year from thz low income groug were

severely malnourished based on weight-for-height measure-

ments, while as much as 2.276 of the same-group of children

were malnourished based on t h e i r weight-for-age measurements.

of i n f l a t i on in Nigeria. For children 1 - 9 yeaxs old, it

was found t h a t as much as 8,4% were severely malnourished

from the low income group and the s i t ua t i on decreased with

increase in inoome. And using weight-for-age nu t r i t i ona l index . i t was found t h a t l.&b of the same group were severely malnourished

and t h i s decreased equally with increase in income, It was

discovered t ha t the nu t r i t i ona l s t a tu s of adul t males and

females were not as bad a s those of younger children,

y his i s s imilar t o observations of Nnanyelugo (1980) t h a t

many families, par t i cu la r ly those with malnourished children,

I had a monthly cash income which was barely adequate to meet 1 i I

the! cos tp f food, He a l so reported tha t poor d i s t r ibu t ion of 1

food witbin the family with children receiving too small a

pertion which he blamed on poverty, Atinmo (1983) had reported

t ha t i n t r a fami l ia l food d i s t r ibu t ion patterns may have a

dele ter ious e f f ec t on the vu'lnerable group. However, i t i s

s ign i f ican t t o note tha t as much a s 7.6% of children of 1-9

years old from the high income group were severely malnourished,

This s i t ua t i on may not sole ly be blamed on poverty. It was

observed tha t most of the children from t h i s group were

attending schools, while t h e i r mothers who were mostly b&g

time fanners and a few wprking c l a s s did not give t h e i r .

children adequate breakfast before going t o school; and

a f t e r school there were no good lunch and care usually from

the rpaida they were entrusted. , -

- 109 - Furthermore, as t k r e was no organised school meal

programme in a l l the schools within the l oca l government

children of this age group (1-9 years) a t e barely enough

breakfae t and lunch.

Blood analysis of the survey sample:

area,

a t

From the study, it was i n t z r e s t i ng t o f ind t ha t people

fram a o k o Local Government Area had more plasma protein than

thofie from Otukpo. This could be due t o more protein intake

from the d i e t s by Nople i n Gboko area. The consumption of

proteinous foods including soyabean by people from Gboko

oould be pa r t of tbs reasons f o r t h i s situation.

SUMMARY AND CONCLUSIONS:

The s t u d y h a s shown t h a t soyabean i s consumed by ,

a l m o s t e v e r y household i n Gboko l o c a l government area,

c u t t i n g a c r o s s a l l age g roups , and m o s t l y d u r i n g d r y

s e a s o n ( ~ p p e n d i c e s 4 and 6). I t h a s been shown t h a t

soyabean i s r i c h i n v a l u a b l e n u t r i e n t s . Also, t h e dishc.s

p r e p a r e d l o c a l l y f rom t h e legume were fdund t o be r i c h

i n v a l u a b l e n u t r i e n t s , t hough l i m i t e d r e c i p e s were

c u r r e n t l y a v a i b a b b .

There is growing a w a r e n e s s i n t h e n u t r i t i v e v a l u e o f

soyabean , a n d t h i s h a s r e s u l t e d i n s e v e r a l p e o p l e eat ing

one form o r t h e o t h e r of t h e d i s h e s p r e p a r e d from t h e

legume.

The p r o t e i n and e n e r g y c o s t o f qsoyabean w e r e founU

t o b e l o w e r t h a n t h o s e o f a n i m a l p r o d u c t s . n e c a u s e of

t h i s , a n d t h e p r e s e n t e c o n o m i c c r u n c h , many h o u s e h o l d s

substitub some s o y a b e a n r e c i p a s f o r some c o n v e n t i o n a l

oneg , t h e r e b y e n c o u r a g i n g i t s u t i l i z a t i o n which i n t h r ~

a r e a was f o u n d t o b e n ~ n i n l y c u l i n e r y . F o r exartit be,

t h e f e r m e n t e d s o y a b e a n (daddawa) h a s a l m o s t r e p l e c e d

t h e rnaygi c u b e s i n t h e t r a d i t i o n a l k i t c h e n s o f p e o p l e

i n Gboko l o c a l government a r e a , a n d t h i s t r e n d is g a i n i r l g

p o p u l a r i t y i n t h e e n t i r e Benue S t a t e . The ~ o y a b e a n m i l k

p r e p a r e d l o c a l l y arid u s e d i n c o m b i n a t i o n w i t h c o r n pap

as wean ing f o o d f o r i n f a n t s a n d c h i l d r e n h a s become

a common f e a t u r e w i t h a l m o s t e v e r y h o u s e h o l d i n Gboko

l o c a l government a r e a .

The s t u d y h a s shown t h a t s o y a b e a n c o n t r i b u t e s

f a v o u r a b l y t o t h e n u t r i e n t i n t a k e s o f p e o p l e i n t h e

a r e a as shown by t h o c o n t r i b u t i o n o f s o y a b e a n t o t h e

n u t r i e n t i n t a k e s o f c h i l d r e n ( T a b l e 15). T h i s was o f .

p a r t i c u l a r i m p o r t a n c e t o t h e low income Droups who by

t h e p r e s s u r e o f h i g h i n f l a t i o n o n f o o d c o m m o d i t i e s

s r w s o y a b & a n , c o r n and yam as t h e i r o n l y f o r t u n , . t e

o p t i o n .

The n u t r i t i o n a l s t a t u s o f t h e p e o p l e i n Gboko a r e a

as shown by t h e s t u d y w a s mos t ly normal w i t h s o m e c a s e s

o f modera te and s e v e r e m a l n u t r i t i o u ( f a b l e s 16a and 16b).

N u t r i t i o n e d u c a t o r s are needed t o h e l p e d u c a t e t h e

communi t ies on t h e u s e o f s o y ~ b e a n i n p r o p e r combina t ion

w i t h t h e l o c a l l y a v a i l a b l e c e r e a l s , f r u i t s and v e g e t a b l e s

which i r k s e a s o n t o improve on t h e i r n u t r i 4 ioni l l s t a t u s .

The hard- to-cook phenomenon of whole soyabean seed,

and t h e l a b o r i o u s t a s k of p r o c e s s i n g t h e beans limits i t s

c o n s u m p t i o n / u t i l i z a t i o n . A t t e n t i o n of c rop/ f ood s c i e n t i s t s ,

t e c h n o l o g i s t s , and n u t r i t i o n i s t s would be needed t o t u r - l ~ o u t

improved v a r i e t i n s t h a t would t a k e l e s y c o o k i r q t ime , d e s i g n

s i m p l e i t e m of t e c h n o l o g y f o r l o c a l p r o c e s s i n g a n d a l s o i l l

f o r m u l a t i n 9 i n f a n t food and deve lopment o f r e c i l ) o s

from soyabean .

SUCGE STIUNS FUR FURTI-IER WORK 8

The f o l l o w i n g s u g g e s t i o n s could be f o r f u r t h e r

i n v e s t i g a t i o n s :

(1) Improven~r-n t and s t a n d a r d i z a t i o n o f t h e a v a i l a b l e

r e c i P P e s and f o r m u l a t i o n o f more r e c i p e s t o h e l p

i n c r e a s e t h e consumpt ion of soyabean.

( 2 ) Deve lopment o f improved s o y a b e a n v a r i e t y w h i c h

w h o l o seed would take l e s s c o o k i n g t i m e , u s i n g

t h e t r a d i t i o n a l c o o k i n g method.

( 3 ) More d e t a i l e d a n a l y s i s o f a n t i - n u t r i t i o n a l

f a c t o r s l i m i t i n g t h ~ u t i l i z a t i o n o f s o y a h r a n .

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.. I

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Number of l i v i n ~ c;hil l rdn, mortal i ty ratos, nnd percentage

household size ( 9 ; )

Number of Living c h i l e e n

7 31 16 15 22 8 G 2 14

Mort-l i ty r'te (NO - of children w h a died under 5 years):

None 1-2 3-4 5-5 7-G 9-10 11-12 cbove 12

($1 69 29 . . a 3 1 1 C CI

Percent t0.r: t o u s ~ h o l d cizw of respondent :

1-3 4-6 7-9 10-12 13-15 16-18 19-21 above 22

(%I 3 17 35 22 9 4 4 7

Distribution of odu l t s cnd children in the houachold (96)

Adults:

None 1 2 3 4 5 6 7 8 9

Children 5-15 year6

None 1 2 3 4 5 6 7 8 9

(%I - 13 28 25 22 8 3 1 C C

Children under 5 years

F'requency o f consumption o f animal products

Locml Government F r a o :

Once 8: day

Every other dby

Twice a dcy

Thrice a day

Onco A week

Occrsionr l l y

Rprely

Diving f e s t i v e l s

NNO response

F i s h

43

15

8.5

1.5

7

9

6.5

9.5

c.

..

Poul try

6

2

10

8

to

15

1

27

- /

-

of con6umc.r~ of some common legumes in Gboko Loch1

M e n during wet r.nd dry scssons:

3cuabara Groundnut

Wet Seoeon

4

10

17

Dry Sesraon

50

17

53

21

19

- . Both Season No Response

25

7 1

16

64

7a

Frequency of Zrocst Feeding (%)

No rcspcnse 2

86 On demand

2-4 times a day 5

4-6 times 4 day 3

Mostly at niaht 2

Any other 2

Frequency of jairnal Products i n Wehning Foods ($1

Meat Fish Eggs Milk Poultry

No respcjnse 21 15 43 2 1 8 Daily 24 29 3 19 G

Lkery other drry 17 0 2 12 7 m i c e a day 11 14 1 6 13

3 times a rhy . 6 3 - 2 w

Once a week 11 12 15 17 8

3 timea a week 1 3 2 14 .. Occasionally n 16 24 5 52

Never 1 C 9 4 - Any other

APFENDIX 6 :

?sttsrns of Consumption of Soyobean (%I, i n ~ b o k o Local

Governm~nt mea. Boi led Soycbwn seed w i t h oil/~tew

Roasted ao . d (tfehullod) wi th corn

Soynbezn + oknmu ( soya-og i )

Scyabem uui-moi

Soyabean + i~ouncled ynm

1Wrmantad ;oyeberu? as dnddswa

A l l thc ~Love a -

APPENDIX 7 A :

Energy cost of 4.2 MJ md prctein cost of 209 ( i n kobo) of

some ccsmmcn foo? items i n Gbc~ku during w e t seoscm, 1988.

Food i t e m s Ener~y c c s t c.f 4.2 MI (kobo) i n wet sanson

:'icjecn r eas 60

Groundnut 00

Bmbara gr~:unclnut 1CO

Garri 50

Coasov~ 50

Yarn (fresh) 20C:

~orn/mni ze 5c

Sor~hum 50

i'ii ~8 100

~ish(8tlseu pu~k~re$h450

Ibat 500

Mi lk 5 m

150 150

50 6 C

50 50

5'30 5'30

5i1 CC

50 6c

loo 150

45c sco

500 550

580 6CQ

AFPENDIX 7 A (CONTD)

Protein cost (in kobo) of 2% of some common,fooJ items i n

Gboko during wet ser;.son 1980,

Food items

Soyabean

Cowpeas

Pigeon l e a s

Groundnut

D~nbara grounilnut

G a n - i

Cavsove

Y-.m (IFresh)

Corn/Mni zo

Sorghum

Rice

r'rotein cost ( i n kobo) in Wet Serson

Apr i 1 May June July Auy. Sept.

1980 198P 1980 1988 1968 1908

3 0 35 40 50 50 50 40 45 45 GO 6 0 45

25 30 40 45 50 55 60 65 65 50 45 3 5

00 80 95 loo 110 120

13 0 130 140 145 125 120

13 5 135 140 140 130 130

00 00 95 loo 95 7 5

30 35 35 40 3 0 3 0

35 30 30 3 5 3 0 30

GO 90 100 100 100 100

Fish(frcncn EIockerelh50 150 200 250 250 250

Meat 240 255 255 300 350 350

Milk

APPENDIX 7B

Energy Cost of 4.2 PJ -nd rotei in cost of 20g (in kobo) of

some ccmmon f cod i t e m s in Gboko during m y ser son 19fl8/189

Food i tems Energy Cost of k.2 W (kobo) i n dry se-

season ..- act.

i q D C

Soyabecn 50

Cowpeas 65

Pigeon Pees 50

Groundnu t 60

Bwbcre groundnu t 70

Gasri 25

Caseeve 25

Yam (Fresh) 3 5

C ~ r n / M a i ze 15

Sorghum 2(7

riice 150

~ish(froyen mackerel) 220

Elleat 200

Nilk 450

Qg 45c

Mar.

1989

40

6 o

45 60

120

25

3 0

45

50

3 0 200

140

250

3 50

3 5 6

Protein coat ( i n kobo) of 2Cg o f some conmon food i t e m 8

Gboko l l u r i n ~ dry season 19C(3/89,

Food i t e m s T'rotein Cost

oct.

1gC8

Soyabesn 3 5

Cowpeas 45

Pigeon Fee8 50

Groundnut 35

Bambara groundnut 90

G r t - s f 135

C ~ S 8 e M 140

Yam ( f r e s h ) 85

Corn/mai ze 30

Sorghum 30

Rice 85

~ish(frogen ~ a c k e r e l j 150

t4ea t ZCC!

Hi Ik 300

Novr

1988

3 0

40

45

3 5 80

120

145 80

30

32

80

160

250

3w

( in kobo)

Jan.

1309

3 5

45

40

45

70

115

13 0

75 3 5

33 8 8

200

350

450

Mar.

198 9

3 0

45 lo

45

75

~ I ; P ~ I x 8: Definit ion of t e rns

V e t o r dry milled bean (soyabean) mixed with water

onions and salt and deep f a t f r i ed ,

Fermented soyabean used as a seasioning in the sane

way fermented locust bean or m a g g i cubes a re w e d Y

Milled roasted corn, dehulled soyabean and groundnut

mixed with spices, salt or sugar, onions and pepper

and rmlled i n t o l i t t l e balls . It ie usually eaten

aa snack.

Roasted corn and roasted dehulled soyabean (so. ,.:-

times w i t h roasted groundnut) sa l ted a~? s p r i n k l e ~

with sugar usually eaten as anack.

This i s f r i e d (roasted) pulverised cassava meal,

Carr i is sauces. i n boiled w@ter and s e t s i n to a . milk pudding. It is usual ly eaten with s w p s ,

stews, and aauoes. It can a l s o be soaked in c o l l

cold water and consumed with nuts sugar.

Wet or dry milled bean mixed with water, o i l , spices

cmy-fish, onions and pepmr and steamed in aluminium

aups or banana leaves (a kind of puddw) .

APPFSlDIX 8 - CONTD.

Okpa: A kind of pudding prepared from Barnbara grmdnut

in the same way as moi-moi.

Pap (bkaorm) : A thick gruel made from wet sediment of mi l led

cereal grain which had been sieved,

APPENDIX 9

QUESTIONNAIRE ON M A M E 2 S l ' U l ~ ~ S , STQRAGE AND PROCESSING TECHNOLoGIk~S AS WELL AS CONSUMPI)ION/USAC~ PAZYPEBNS OF SBYA'BEAW IlJ

Case No. f----7 (2) Date /-7 Name of respondent:

Address : v

Occupatian of respondent: . 1. Trader 1-1 3, Civil Servant /131

5. Others 1-71 Education: 1. None /7 be W~.SC/CIX [-J

No. o f l i v ing ohildren 1-1 No, of children died before age 5 y e a r e [-I Occupation of hasband & head of households:

1. Farmer /-J 2. Trader 3. Civil Servant

ff 4. Skilled worker (6. g. Mechanic, ~ r a f tsman)

5. &skilled worker 6. Others /-/

- LJ" --

12. Family income (monthly ).

1. Less thon #€lo - /-f 2. b65-HI30 - /T -

7. bJ501-ti808 // 8. #h?1-~i000. 9. Above #¶COO. - 13. Mc w much 1u you s;xntl mcnthly on other depen?,ents on

t h e f s m i l y inccr,ic.; i . e . - -p .r t f r c m t h o s e l i v i n g wi th

t h e f -mi ly?

1. None / 2. bl... . . . .. . . L-

a. GEMERI L WFD CONSUIJ.fTICN 1-ATTERN : -. --- ... . -.. v

14. (a) Size o f hcus\jhold ( i . e e- ,t ing frcm s . m e r a t /- -

15. Ccoking f - c i l i t i e s : 1. Open fire (3 atore /c l?y s u ~ - p o r t

2. Kereeine c.okc:r f-[ 3. ~ e a / ~ l e c t r i c Ccokar r)* -.-- -

16. I s y ~ u r fcod: I. Mostly home p r ~ . ~ u c e d ? -- /--7

n . 3 . M i ~ t l y p u r c h ~ sed? r"'7 - 17. About how much do you spend on fcod per week?

18. Which m e a l ' do you t a k e each day?

oC thc? 3 rneala of t h e day?

Cassava --

Soy a-beat~ di s l l e n -..

81 How

1

a

1 Egusi - /-/ 2. OgScnc / -7 3. Green Veg /Iq - --

Other foods not listed

often dre you e - t Fish Wilk Eggs M e - t r c l t r y

4 Every other dny .. - - - -.. - -- 5 Cnce a week -.. -- -- -- -.

22: H,w o f t e n do ycu e - t soy-> be -ns (p.ny m e a l from Soya !3e;n)?

i Drily/-? -- 2. Twicu a week/--73. Three times P W J L ~

f-[ 4 . 4 ~ i a s /- 5. 5 tines /-r 6 . 6times r 7 -... - - -- - - -- --. ....

23': ~f never cr occ~ssion-lly, give reasons:-

TOG expoos ive .. - - - Takes too long to cook -- -- It Pauses constip- t icn -- - - N c t eaten in my p?: ce -- - -

Which kind of soy!^ he:m do e-t (or prefer t o use)?

Smn11 white shiny /117 2, Small shiny mi.1.k colorod- --

F a i r e l y large s h i n y m i l k colored f-[ 4. Hixtura - ---- Csn yco give one rc,.ecm for ycur choi. % GI soy:.bem

type above,

hss costly /*-I 2. Easy tc boil /17 _1

3. Tmste better /-/' 4 . Stores hetter /-(lj .("---L--

5. Any ~ t h c r --- .--

pigeon p i s /17 -

All the above /-/ . -

25: Which ather lsyun~its do ycu e-.t?

-

268 Whi h of the legumes do you eat more than you

eat soye-bems7

27: Which dc you use most during Dry Se9son !Jet Se.-sm *

i ) Scy; be-no ( h l l t p e s ) - - -

i v ) Cow peas

v ) Dambara Groundnut - -

28: Why do you u s e th-t/thoae ana(8) m e p t 7

(3) Dry Sewon (bb Wet Seoron 1. Cheaper (L I -- 2. Tentee b e t t e r -- -- 3. Easier t o prepcre -- -- 4. Accustomed to i t -- -- 5. Don*tknov .I - - - 6 . Other -- - -

291 Are the soya beans (1) Home grown 1-7 -

30' if they ore home grown, how much cf what ycu grow do

- (2) Erct half nnd sell hal f - / / (3) S e l l a l l of them - /-7 4. ether

SOYA UEXN STOWhGE:

31: Haw mny cups do you purchase er.ch week?

1. During dry seaeon - / ' / Curs

2. Durino w e t sec~scn - /-/ cups . . -,

Arc they easy t u f i n d i n the market?

Wet Season

Yes No

- - Dry Se-son - - Ccth Senscn - -

Dc you purchase Soya be-nu in bulk?

Yes

Wet Se2scn - Dry Se ascn - Buth Semon -

In w h a t form Rc you store soya bean&?

1. mu pods -- -2. s13eels /117 - 3. Seed in pad with the trees f-1 - Hew do yeu s t c r e soya beans

Pods Seeds Dehulled SeeAs

In t i n s - - _ - - - Jute R J ~ S - - - - re

i ' lns t i c bags - - -- - - P1 : . s t ic Jerry c?ne -- - - r-

Cl cy pots -- L e - - pl?in flour -- --. . --

What k inds <if problem dc you snccuntcr i n storing soya

bezns? (1) None /-/ 2. tieevils /-I' - 5. M ~ u l d - /I--r $- Decay - /-/ 7. Cther

- iba - 37: For hr*w long do you store soyw beans in the form

Fbda Seeds Dehull ed Saeds

Gne week - - - - One month - - - - hut 3 - 4 months - - -- One ye: r - - - - No s t o r v e - - - - Othor - 9 9-

3:: \h?t do you 3d.J t o keep o f f weevils?

1. Nothin!: - /-7 2. Kerosine - /-f' 3. C ~ ~ m p h a r f-f ..-

4. Clay pot - /-7 5 . Ash - /-/ 6 . Palm o i l - /-7 7. V0g. Oil /y 8. Other - -.- ---

E. SOYA BEAN CC OFKRY

39: HOW do you e - t soyv be-ns?

I. mil seeds rnil e ~ t with nil/etew /7 - 2. Ro-st -nd e r t with corn /-7 - 3. Mcke into ceke (Akcra) - /IC7 4. Soy- tieen Ebn - PI.7 5. Soya bebn -nd corn - soy? Orii I/-/ 6 . Snyn becn ~ n d mi-mci /-/ -- 7. S o y ~ been and y-m pounded /-7 f i . Soy? heon fermented r s d ~ w e d ~ w a /-I - 9. ~ 1 1 t11e +eve /-I

--L---

1C. O t l i e r _.A --.- .- - & . ...-.--- ..-- -.I-

4 ~ : Which 0 2 tho above soy. bean prep,-rations does your fxn i ly like best (in c.r?er of preference)?

( 1 l c t t -- (b) 2nd -I_.

( c ) 3. -* --,

( d ) 4th - --

. ,

-163 - Why'? Reasons 1st choice 2nd 3rd 4th

1. Tarst n - .I -

5. Nourishing . -3 - n

6, Others ? ?

How long does i t take t o b o i l soyabeans?

0 - 30 minutes

30 - 60 1,

6 0 - 9 0

90 - 180 11

More than 180 minutes

Do you add anything t o quicken the boilirlg 'of soyabean?

Yes No

Uhat do you add t o soyabeans for quick cooking?

In w h a t form do you use soyabean f a r t l ~ following

preparations? a) with seed coat (b) without coat

1, Boiled seeda - - 2. Roast soya & corn - (I

3. Soyabean cake - - 4, Soya moi-moi -3 - 5. Soya Eba n --

6, Soya pounded yam - w

7 soya-ogi - Z

8. ~ennenteQ-soya - - 9 Others - --

4. . H o w clcd you remove t h e seed ccat?

I. Grim1 bcms l i J h t l y an3 w i r m o / / - 2. Soak beans 2nd remove by h?nd 1-7 - 3. ScsP bdans m a g r i n d l i g h t l y , t hen remove s k i n

by han3 1 7 - B. Roast beans on8 gr ind l i g h t l y cnd winno /-7 - 5, C t h w /-\ -

47: Hcw long do ycu so:k SCYO beans befcre removing t h e

seed cc r , t ? - 1. 1.699 t han 5 minutes / / 2. 5-15 minutes /-/ - P

3. 35-3C. minutes /117 4, Ycrc t h - n 3r m i m l t e s /-T - -- 5. Over n i g h t /T 6. DL n o t sark /-7 - -

4e: How o f t e n do you use aoya f l o u r o r p r a t e ?

Dc i l y -- --

49 : If n c v t r o r r a r e l y , why n o t ?

I. Time cc.naurnirig 2. T m tedious to m-ke /-/ - - 3 , b;csicr tc buy /-/ 4 . Nc . t l ike:] by my fami ly --

5C: Whnt do y ~ u use f t r g r ind ing soyn be - n s i n t o f l o u r c r p: s t e ?

1. f i b l i c grjn4ing machine /-/ - 2. E l e c t r i c blen3cr /-I -- - 3. F i s t l s -nd rnort*.r ,rd-y -----

you prefer svya Seons f lour to scycbem psste?

52: If nc, why? - - 1. N L . ~ familiar w i t h it / / 2. IXm't l i k e it / / - CI

3. %es nct pro3uce gocd cnke /-r 4. Other - 53: If yes, how d:' y c . ~ clrinj the w y a beans?

% : How c ften dv you buy cc-ckkd/preprrerl m y v berns nroduct?

1. Dcily /-I 2, 2-3 t imea r week {-f .-c--c

3. Pcre then 3 t i m e s s week/I---1 --- 4. Occr ssion? l l y /117 5. Nevw /17 6. Other

.II---. - ---.I

55: If never, or ryre ly , why?

1, Mc.ke it myself /--7 2. Other -.- -- C---r-...-.ccII

FEEDING THE' YOUNG ONES: " F* -.-- 56: A t ~ h o t r g e dc you gige s t y a beano to your chi ldren? -

1. C-6 mc,nths / / 2. 7-12 months /----7

57: .Why d o n ' t you give it enrlier?

3. TCL ycung 1-1 4. Child does it liko it /-I - ...--rwI

- '166

,

58 : How ds you givu it?

1. S c ~ f t bo i l ed find mashed /-g 2. Remove skin , bcil 8 m3sh /-/ 3. As soyr: milk /7 - - - 4. Other / . /

P

59: What m e the major weaving fcods you g i v e to your ch i ld?

60: l a ) I f an inaxpensive cotrmcrci~l formuler for babies

msde from Soya l3ems which.h-:s been tested and ' .

found t o be adequate were nvai lnble would you l i k e

to givu i t to your baby?

b

- 147 - DETA I U D HOUSEtIOLD SURVEY _*I. i _II_

2. /-f Lock ting/~urshing mother __I

Household Code No. /-/ 3. No. in the Househ-ld being --- surveyed /--I - - ..-

Clinic.1 Examinrtion: Examine for

I. Wasting 7 l-7 -.. .... 2. Oedema r"7 - - r-7 3. Skin r a h -and/or scally

skin -. 4. Hrir chrnge

/"---7 /17 r-7 - -... r-7

5. Skin utcer ~Lz7 -l-.-c r-7 6. Angul3r Stom7.t ities /7 - -- r-7 7. Cheilosis r-7 - ...11.-.1111 7--7 p. Dent 51 cxios f-7 - - f f 9. Ditot's spot r-7 - IC-rr f 7 10, knem ia 1-7'

S - r-7 11. Goitre f -7 - -." r - 7 - 12. Any other (Specify) - ..-n..- 4. . . . . , .. . . .- . -.....- -- Have you' been sick in the 1 - st 6 montbs? For lexmple : - .

,

- 148 c

Have you been admit ted in t h e hospit--1 i n t h e l a s t 2 wceks? 1

1 a 2. /-/No - 1111-

~f yes, for hcw long /--7 !hat was t h e cumpl-lint?

1. /-/ D i ~ r r h o e a --- 2. /7 Fever - 5. // m h o i d f eve r 6. f-/ M h w (npac i fy) - -.-- - *re you On apec in l d i r t ? 1. /q yes 2. - /7

If yes, wh.zt s p e c i a l d i b t is t h - t ? - -

re Y O u on m y drug? - /7 yes 2. / No L-

i f yes wh* t v i t rmin is ths t? 1 - . .. - - .---I-_. t

3. Mid-frm circumsference /-/ crn

4. He-d circunlsf erence /-7 cm ,&* 4* ,In< ,# ,*. - 4 - 4 1

5. Cheat c i rcumsfermce / cm I ~ t ~ f i k r - i I I

6. Skin-fold th i ckness /-7 mm --

t

3. tI*;mcg l ub in / g/ lCOtn1 2. Albumin -- /17 g/ IC~ml I 4. t o t a l protein

DIETARY STUDY I

Meal be in^ rocmded:-

/I. 1-7 7..

ingredi

Lunch It- /-/ Snack -

< "

. en t s i n t h e zibove recipe