Soya bean(Glycine max) are usually green but can be yellow, brown or black. The texture is so adaptable that soya beans are frequently processed into a variety of foods. It is consumed as an alternative to meat and it is the basis of soya milk, tofu, miso, tempeh and soya protein.
The benefits of consuming soya bean is its high protein content, vitamins, minerals and insoluble fibre. It has been used in the preparation of many soya base recipes.
Miso is a fermented soya bean paste that is used as a flavouring, popular in Asian cuisine and a good source of many minerals.
Tempeh is a specialty in Indonesia typically made by cooking and dehulling soya beans and forming a textured, solid ‘cake’. It is a very good source of protein, B vitamins and minerals.
Tofu is known as bean curd and is made from soya milk by coagulating the soya proteins with calcium or magnesium salts. The whey is discarded and the curds are processed. This is an excellent source of iron and calcium and a good source of protein.
In Nigeria soya bean is mixed with grounded crayfish to increase its protein content. It can be added in Pap or Custard and consumed most times as breakfast for all ages. It is now part of the key ingredients in our spice for cooking.