Soya bean is one of the most common food crops grown and consumed in many parts of Africa. Soy bean (Glycine Max) is classified as an oilseed rather than a pulse. It is a species of legume native to East Asia (China) and still remains a major crop there till today. Prior to its use for fermented food products, soybean was considered sacred for use in crop rotation as a method of fixing nitrogen. The bean on dry weight basis is 29% oil, 40% protein, 35% carbohydrate and about 5% ash. Its protein is heat stable, thus allowing it to withstand high temperature during cooking.
Soy bean was introduced into Nigeria in 1908; it was first planted in Ibadan, Oyo State. Initially the crop was cultivated for export with the support and encouragement of Groundnut Board. Nigeria presently produces about 500,000 MT of Soybean annually making it the largest producer of the product on the African continent. Soybean is a legume which is produced in most the middle belt of the country with Benue state accounting for about 45% of the total production in country.
There are numerous varieties of soya bean ideal for different climates and vegetation belt but the most common varieties are TGX 1448-2E, TGX 1485-ID and TGX 1835-10E. These varieties can be purchased from seed companies or from the Ministry of Agriculture where its viability, freedom from disease and pest is guaranteed.
Before sowing, the seeds should be treated with captan (at the rate of 1 sachet/8 kg of seeds) before planting for protection against soil-borne fungal diseases.) to keep them safe from soil borne diseases. Soybean seeds easily lose their viability. It is common for soybean, even when stored properly, not to germinate after 12 –15 months in storage. Therefore, use seeds that are not more than 12 months old to ensure good germination.
Sort out the good seeds for planting to ensure that they are free from insects, disease infestation, and weed seeds. Do not purchase seeds from the open market as the germination potential is not guaranteed.
Sow soybean by hand, planter, or by drilling. Plant 3 to 4 seeds/hole at a spacing of 75 cm between rows and 10 cm between stands. Alternatively, drill seeds at 50–75 cm between rows and 5 cm within rows.
For the early maturing varieties, a spacing of 50 cm between rows and 5–10 cm within rows is recommended because they respond better to narrow spacing than the late-maturing varieties. Do not sow seeds more than 2–5 cm deep. Deeper planting may result in loss of vigor or failure of seedlings to emerge.
Soybean matures within 3–4 months after planting and requires timely harvesting to check excessive yield losses. At maturity, the pod is straw-colored. It is recommended that soybean be harvested when about 85% of the pods have turned brown for a non-shattering variety but 80% for shattering varieties.
Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein. This versatile ingredient improves taste and texture of many common foods and often reduces the fat absorbed in fried foods. The taste of soy flour varies from a “beany” flavor to a sweet and mild flavor, depending on how it is processed.
Some of the machinery and equipment required for soy flour production includes Destoning Machine, Aspirator, Hammer mill (Wet Milling), Steam Jacketted Kettle for cooking & Blanching, Extractor – vibro sieve/Screen Filter, Cabinet Dryer, Holding /Processing Tank (Stainless Steel), Automatic filling Packaging machine, Cracker/Disc Mill, Weighing Machine, Generator and Project Vehicle.
There is enormous demand for Soy Flour in both Nigeria market and international market, as a result of its numerous and essential nutrients present.
Soy flour can be used to thicken gravies and cream sauces, to make homemade soy-milk, or add it to a variety of baked goods. Soy flour gives home baked goods protein boost.
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At Foraminifera Market Research (www.foramfera.com), we provide bespoke and up to date market research reports. Our reports are designed to assist start-ups to understand the legal and financial requirements of starting the business, the market trends vis-a-vis demand and supply, competition, risk identification and mitigation strategies.
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SOY MILK PRODUCTION IN NIGERIA; THE FEASIBILITY REPORT
SOY FLOUR PRODUCTION IN NIGERIA; THE FEASIBILITY REPORT
SOYA OIL AND CAKE PRODUCTION IN NIGERIA; THE FEASIBILITY REPORT
FULL FAT SOYA PRODUCTION IN NIGERIA; THE FEASIBILITY REPORT
SOYA BEANS EXPORT IN NIGERIA; THE FEASIBILITY REPORT
SOY-DAWADAWA PRODUCTION IN NIGERIA; THE FEASIBILITY REPORT
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