December 07 - 11, 2014

1. Introduction

Due to its wider range of geographical adaptation, unique chemical composition, good nutritional

value, functional health benefits and Industrial applications soybean is an important world

commodity. The dominant position of soybeans and their products is primarily associated with their

high nutritional quality especially with respect to protein and amino acids. Soybean products can

largely replace milk and other sources of animal protein, which are expensive and not readily

available, as suitable substitutes for high quality protein. Soybean first introduced to Ethiopia in

1950s and five varieties (Clarck-63K, Cocker-240, Davis, Williams and Crawford) were in use.

Table 1. Nutritional composition data of some released soybean verities

Unit Williams Clark-63k Crowford Davis

Moisture % 9.31 9.07 9.44 7.97

Crude Protein % 30.6 27.86 33.51 28.25

Ether Extract % 20.7 20.67 19.48 21.55

Crude Fiber % 5.25 0.43 5.11 5.44

Ash % 5.5 5.5 5.55 5.44

Salt as Nacl % 0.38 0.38 0.36 0.36

Me for Poultry Rcal/kg 3504 3499 3436 3583

T.carbohydrate % 28.64 30.47 26.91 31.11

Aspartic % 3.63 3.4 4.18 3.44

Threonine % 1.26 1.16 1.37 1.21

Serine % 1.64 1.54 1.83 1.6

Glutamic % 6.77 6.15 7.86 6.34

Glycine % 1.28 1.3 1.38 0.91

Alanine % 1.38 1.27 1.62 1.57

Valine % 1.38 1.24 1.54 1.33

Methionine % 0.43 0.45 0.51 0.45

Isoleucine % 1.27 1.14 1.41 1.22

Leucine % 2.31 2.12 2.6 2.22

Tyrocine % 1.12 1.05 1.27 1.09

Phenylalanine % 1.43 1.33 1.61 1.4

Ustidine % 0.83 0.76 0.92 0.77

Lysine % 1.72 1.83 2.18 1.93

Arginine % 2.07 1.94 2.59 2.03

Cysteine % 0.26 0.26 0.24 0.21

Tryptophan % 0.49 0.42 0.39 0.41

Source: Pawe Agricultural Research Center

Though the crop play a vital role in food/nutritional security globally, it is underutilized in Ethiopia.

Aiming its wider use at national level, Agricultural and Nutritional Research Laboratories Directorate

of the institute developed a research project entitled "Enhancement of Agricultural Technologies

through Development of Alternative Products" where most of the activities are related to soybean. As

an initial step for implementing the project, a short term training was held at Agricultural Quality

Research Laboratory (AQRL) from December 07 - 11, 2014 for head quarter researchers and lab

assistants of the directorate.

Objectives:

To initiate researchers/lab assistants at AQRL in food processing related research

activities

To capacitate the staff in soy processing and product development which will help to

implement activities in project two

To prepare for other trainings of a wider group

2. Trainers

No Name Profession Center

1 Roman Getachew Food processing expert Jima Research Center

2 Aselefech Maru Food science lab assistant Melkasa Research Center

3 Yohanes Nigusu Food Science Researcher Melkasa Research Center

4 Bilatu Agza Food Science Researcher EIAR Head Office

3. Trainees

No Name Profession Center

1 Anchinesh Mamo Lab assistant EIAR Head Office

2 Zemed Zewdu Lab assistant EIAR Head Office

3 Bekelech Melaku Lab assistant EIAR Head Office

4 Legesse Shiferaw Researcher EIAR Head Office

5 Girmay Tsegaye Researcher EIAR Head Office

6 Aytenew Abite Researcher EIAR Head Office

7 Samuel Mesfin Researcher EIAR Head Office

8 Yibrah Amare Researcher EIAR Head Office

9 Umer Asrat Researcher Pawe Agricultural Research Center

10 Gelila Asaminew Researcher EIAR Head Office

4. Processing and Product Development

4.1 Soy milk preparation

Whole soybean

• Healthy and unbroken seed

Sorted and cleaned with potable water

• To remove any spoilt beans or impurities

Boiled in water for 10 minutes

• To reduce beany-taste

• To destruct antinutritional factors

• To reduce strength of the bean

Hot water discarded

• To make ready for soaking at room temperature

Soaked in water at ambient

temperature for 12 hours

• To reduce beany-taste

• To destruct antinutritional factors

• To reduce strength of the bean

• Bean to water ratio of about 1:3

Washed and hulls removed

• A by product in soybean processing and can be used as animal feed

Rinsed with water and blended using

juice machine

• Water to bean ratio of about 1:9

• This water is added during and after blending

Cooked at 100 oC for 20 min

• Time before boiling is not considered

Filtered using cheese cloth

• To separate the milk from the residue, usually called okara

The filtrate boiled for 10 min

• For better taste and microbial safety

4.2 Soy cheese preparation

Coagulant is added to boiled milk and kept until the curd occur on the upper layer. Vinegar/acheto is

used to coagulate the cheese, with coagulant to milk ratio of 1:20 (5% of milk volume).

4.3 Soy products prepared from Okara

Soybean Cake

Biscuit የአኩሪ አተር ወጥ

5. Taste Evaluations

More than 26 untrained consumers in head office of EIAR are invited to taste 14 prepared soya dishes.

They tasted all the food types and requested to rate on a 5-point scale, ranging from (1) dislike

extremely to (5) like extremely on over all acceptance of the specific product. According to the

analysis result, the average over all acceptance of the products were 94.5% (ranging from 91 to 96%)

or 4.7 out of 5, thereby indicating that all the products had a high acceptance among the consumers

who evaluated the product(Table 2). They also requested a full training on soybean processing and

product development to be arranged as soon as possible.

Table 2. Product Evaluation

No Product name

Dis

like

extr

emel

y

(1)

Dis

like

Moder

atel

y

(2)

Nei

ther

Lik

e/D

isli

k

e (3

)

Lik

e

Moder

atel

y

(4)

Lik

e

Exte

rem

ely

(5)

Out

of

100%

Tota

l

num

ber

of

resp

onden

t

s

1 Soybean milk (የአኩሪ አተር

ወተት)

7* 19 95% 26**

2 Soy cheese (የአኩሪ አተር አይብ

በነጭ)

7 19 95% 26

3 Soy cheese green (የአኩሪ አተር

አይብ በጎመን)

5 19 96% 24

4 Biscuits (የጾም የአኩሪ አተር ኩኪስ) 9 17 93% 26

5 Biscuts (የፍስክ የአኩሪ አተር ኩኪስ) 3 17 97% 20

6 Soy cake (የጾም የአኩሪ አተር ኬክ) 7 14 93% 21

7 Soy cake (የፍስክ የአኩሪ አተር ኬክ) 4 14 96% 18

8 Soy bread (የአኩሪ አተር ዳቦ) 5 20 96% 25

9 የአኩሪ አተር ፍርፍር 7 15 94% 22

10 የአኩሪ አተር ጥብስ በካሮት 2 5 12 91% 19

11 የአኩሪ አተር ጥብስ በእንቁላል 1 4 14 94% 19

12 የአኩሪ አተር ጥብስ በቀይስር 6 12 93% 18

13 የአኩሪ አተር ወጥ 5 19 96% 24

14 የአኩሪ አተር ስጋ 4 16 96% 20

Total score 94.5%

*Total number of respondents who reply 4 (Like moderately)

**Total number of respondents participated in the specific product evaluation