History of Natto and Its Relatives (1405-2012 - SoyInfo Center

(INTSOY) of the University of Illinois, Urbana, Illinois,
USA. Research has focused particularly on problems at
the small-holder and community level... In 1985, IITA
started a programme to promote processing and utilization
of soybeans. It has collaborated with INTSOY in the
development of intermediate and home-level technology
in the areas of oil technology, soy milk production and
extrusion cooking.” IITA has installed a dry extruder made
by Insta-Pro International (Des Moines, Iowa) and is testing
it.
The major soybean producers in sub-Saharan Africa
are Zimbabwe (80,000 tonnes/year in 1986/87), Nigeria
(75,000), Zambia (35,000), and Zaire (30,000). “In Zaire,
soybeans are mostly used at the home level. In Zambia and
Zimbabwe, soybeans are processed into oil and animal feed.
In Nigeria, they are used in home consumption and to a
lesser extent as animal feed.”
Some governments are actively supporting soybeans.
Burkina Faso encourages soybean growing by buying them
directly from farmers. Zimbabwe sets a preplanting price.
Nigeria has developed a nationally coordinated approach to
soybean research and production involving farm research
institutions. The planning section in the Kenya Department
of Agriculture has recommended that 128,000 hectares in
Kenya are suitable for growing soybean as a second crop
after maize.
“There are still very few networks on soybean utilization
in sub-saharan Africa. In 1987, the Nigerian Soybean
Association was founded. In 1986 the National Oilseed
Development Company (Zambia) Ltd. was formed to assist
small-scale production of soybean. The Commercial Oil
Seed Producers Association is promoting utilization in
Zimbabwe. The Catholic community in Zaire has set up a
loose network of cottage industries.
In Africa, soymilk has great potential as a consumer
product, although there are presently only a few soymilk
factories in Africa: Vitalait is made in Burkina Faso and
Soyapro in Kinshasa, Zaire. “Possibly the most popular soy
food in sub-Saharan Africa is a beverage called Mahewu
which is manufactured by Nutresco in Harare, Zimbabwe.”
It is made from soy and maize. Popular soy-based infant
baby foods are Nutrend (made by Nestlé in Lagos, Nigeria)
and Cerevap (made by Victoria Associated Products [VAP]
in Kinshasa, Zaire). “There are several soy/maize breakfast
cereals available but they are less popular than the soy-based
infant food. They include Nutri-Plus Soy made by Nutresco,
Nutrima-10 [Nutrimax-10] by Smallette Foods (Ilorin,
Nigeria), and Country Morning by Nestlé (Lagos, Nigeria).
“Soy fl our, biscuits and cookies are also popular.
In Zaire, several cottage industries including the Bisoka
Company (Kananga, Kasai Occidental) use different
proportions of soy, wheat and sorghum fl our to produce
sweet cookies which are especially popular with school
children. Soy fl our also is a popular commercial item
© Copyright Soyinfo Center 2012
HISTORY OF NATTO AND ITS RELATIVES 390
in Zaire. The Centre de Développement Intégral grows
soybeans in Bwamanda and processes them in Kinshasa. In
1986 it produced about 450 t of soybeans. Of this, about 50
per cent was made into full-fat soy fl our. In Benin, the Centre
Horticole et Nutritionnel makes Farine Bébé.”
“The most widely consumed soy-based food at the rural
level in West Africa is made using fermented whole soybean
and is called ‘dadawa’ (in Hausa [northern Nigeria]), ‘iru’
(in Yoruba [southwest Nigeria]) or “soumbala’ (in Dioula
[also spelled Jula, Dyula and Joola, a Mande / Manding
language spoken in Burkina Faso, Cote d’Ivoire & Mali]).
Dadawa was traditionally made from locust bean seeds,
which are becoming scarce and are being replaced by
soybeans. Kafanchan, in Kaduna State of Nigeria, is the
processing and marketing centre for dadawa. From there, it is
transported by traders throughout Nigeria and to Cameroon,
Chad, Niger, Benin and Togo. Millions of West Africans use
a small amount of dadawa each day to add fl avour to their
stews (similar in taste to a beef concentrate or seasoning
cube). Dadawa may also be prepared at home. People in
remote areas of northern Ghana have been observed growing
soybeans in their compound gardens specifi cally for dadawa
production.
“Soybeans have been used as an aid to medicine in
missionary hospitals since early in the 1960s. In Zaire, the
Catholic community encourages production and utilization
of soybeans. A doctor with the Presbyterian community
near Kananga (Kasai Occidental, Zaire) asks mothers of
malnourished children to buy soybean fl our as a condition
for medical treatment.”
In Ghana, roasted soybeans are used in the home
preparation of tuubani; they are ground, mixed with water to
form a paste, then steamed inside a folded leaf. In Nigeria,
dawadawa and soybean paste are added to egusi (vegetable
soup), and ground soybeans are added to ogi. In Zaire,
people make roasted soy fl our, then add it to bouille or bidia
(a thick porridge). In Zambia, soy fl our is mixed with mealie
meal to make nsima, or added to cooked green vegetables to
make a relish.
“Approximately 40% of the edible oil consumed in
Zimbabwe is from locally grown soybeans. The LINT
Company of Zambia (LINTCO), a quasi-government
group, is helping farmers with production and marketing
of soybeans... A new soybean crushing plant in Makurdi,
Nigeria, with a capacity of 72,000 tonnes/year is scheduled
to open in early 1988.” It should lead to increased
demand for Nigerian-grown soybeans. Address: 1-2. IITA
(International Inst. of Tropical Agriculture), PMP 5320,
Ibadan, Nigeria; 3. Soybean Utilization Program Leader,
INTSOY, Univ. of Illinois, Urbana, IL 61801.
1251. Weingartner, Karl E.; Dashiell, K.E.; Singh, S.R.
1987. Soybean utilization in Africa. Tropical Grain Legume
Bulletin No. 34. p. 2-6. [5 ref]