Nutrition experts have called for the inclusion of soybean to wheat flour in the production of staples such as bread, pasta, and noodles to tackle malnutrition, noting that the intake of Soybean in Nigerian diets was inadequate.
They also noted that Nigeria is the largest Soybean producing country in sub-Sahara Africa. The experts spoke during a Protein Challenge Webinar Series 7 with the theme: “Nigeria’s Protein Deficiency Challenge: Soybeans To Rescue”. A nutritionist and a member of the Nutrition Association of Nigeria, Mrs. Josephine Chukwunweike stated that children’s (usually between the ages 0 to 5years) growth is usually dependent on diet and way of life, not solely on genetics; adding that protein was a vital nutrient needed for development, upkeep and repair of all the cells in the human body.
She explained that soybean was very healthy and cheap source of proteins which should be added in the production of staples. Chukwunweike also urged the government to educate farmers on the appropriate methods in farming to increase the production of soybean in the country.
“It consists of more than 36 per cent protein, 30 per cent carbohydrates, and excellent amounts of dietary fibre, vitamins and minerals. It also consists of 20% oil, which makes it the most important crop for producing edible oil. A by-product from the oil production (soybean cake) is used as a high-protein animal feed in many countries,” she said.