history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
history of soy yogurt, soy acidophilus milk and other ... - SoyInfo Center
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with infants. References.<br />
Includes 67 Nigerian-style recipes. Soybeans are used<br />
mostly in the form <strong>of</strong> “<strong>soy</strong>bean paste” (fresh <strong>soy</strong> puree or<br />
gô) <strong>and</strong> homemade whole <strong>soy</strong> fl our. To make the paste: Soak<br />
<strong>soy</strong>beans overnight, dehull by h<strong>and</strong> <strong>and</strong> fl oat <strong>of</strong>f hulls, grind<br />
cotyledons with a small amount <strong>of</strong> water, use in a cooked<br />
preparation. To make fl our: Boil beans for 30 minutes, wash,<br />
soak in two times the volume <strong>of</strong> water for 12-24 hours,<br />
change water every 4-6 hours, sun-dry, grind.<br />
Soyabeans were introduced to Nigeria in 1908, <strong>and</strong><br />
most <strong>of</strong> the early research was carried out at the Moor<br />
Plantation in Ibadan. Germination <strong>of</strong> the imported seeds<br />
was a major problem, leading to the failure <strong>of</strong> early<br />
attempts to grow <strong>soy</strong>beans in Southern Nigeria. However<br />
subsequent trials in the Guinea Savannah belt proved<br />
successful. In 1928 <strong>soy</strong>abeans were successfully grown at<br />
the Samaru Experimental Station. This success encouraged<br />
the development <strong>of</strong> a programme which eventually resulted<br />
in the distribution <strong>of</strong> seed to subsistent farmers in order to<br />
establish <strong>soy</strong>abeans as a cash crop. A world shortage <strong>of</strong> oil<br />
seeds immediately after World War II accelerated the drive<br />
for increased <strong>soy</strong>bean production in Nigeria.<br />
A map (Fig. 1, p. 2) shows the main <strong>soy</strong>bean growing<br />
area in Nigeria, which is in the Southern Guinea Zone; here a<br />
rainy season <strong>of</strong> 5 months or more discourages the cultivation<br />
<strong>of</strong> groundnuts <strong>and</strong> cowpeas. Benue state is the main <strong>soy</strong>bean<br />
growing area, followed by the Abuja area in Niger State <strong>and</strong><br />
the southern divisions in Kaduna State. The crop is planted<br />
in small holdings <strong>of</strong> 1 to 2 hectares per farmer. The most<br />
common variety planted is the Malayan variety.<br />
Table I shows Nigerian <strong>soy</strong>bean production <strong>and</strong> market<br />
value from 1957-58 to 1972-73. The peak production<br />
year was 1962-63 (26,450 long tons); only 234 tons were<br />
produced in 1972-73. Address: Extension Home Economist,<br />
Ahmadu Bello Univ., Agricultural Extension <strong>and</strong> Research<br />
Liaison Services, P.M.B. 1044, Samaru-Zaria, North Nigeria.<br />
361. Ford, Barbara. 1978. Future food: Alternate protein<br />
for the year 2000. New York, NY: William Morrow <strong>and</strong><br />
Company, Inc. 300 p. Index. 22 cm. [40+ ref]<br />
• Summary: The author concludes that <strong>soy</strong>beans are most<br />
likely to be the protein source <strong>of</strong> the future. Chapter 2, “The<br />
Cinderella Bean” (p. 32-53) <strong>and</strong> Chapter 3, “Soybeans,<br />
Oriental Style” (p. 54-71) both discuss the benefi ts <strong>of</strong><br />
<strong>soy</strong>beans. Pages 37-38 note that <strong>soy</strong>beans were once called<br />
“haybeans” <strong>and</strong> their hay was called “haybean hay.”<br />
Note: This is the earliest English-language document<br />
seen (Oct. 2011) that which uses the term “haybean” or<br />
“haybeans.”<br />
The work <strong>of</strong> the USDA Northern Regional Research<br />
Lab. (NRRL) with <strong>soy</strong>foods is described at length. While at<br />
the NRRL she fi rst encountered “sufu.” In “Chinese markets,<br />
sufu is not called sufu but ‘bean curd’ or ‘bean cake.’ As<br />
soon as I saw sufu I realized it has an image problem–not<br />
HISTORY OF SOY YOGURT & CULTURED SOYMILK 154<br />
© Copyright Soyinfo <strong>Center</strong> 2012<br />
as unappetizing as natto, but distinctly unpleasant. Picture<br />
grayish chunks <strong>of</strong> some odd-looking material fl oating in a<br />
murky liquid, like biology specimens in a bottle, <strong>and</strong> you<br />
have a typical bottle <strong>of</strong> sufu.<br />
“Sufu looks so bad that my husb<strong>and</strong>, who has faithfully<br />
eaten a number <strong>of</strong> odd-looking sources <strong>of</strong> protein that I have<br />
purchased over the years, refused it. It took a little courage<br />
for me to tackle one <strong>of</strong> the grayish lumps myself but I fi nally<br />
ate one. To my surprise, it was good, rather like a tangy dairy<br />
cheese but with a distinctive, nonbeany fl avor <strong>of</strong> its own” (p.<br />
60-61).<br />
Chapter 6, “It Ain’t (Just) Hay,” is about alfalfa leaf<br />
protein <strong>and</strong> leaf protein concentrate. Research on leaf protein<br />
“really started during World War II, when British scientist<br />
N.W. Pirie suggested the use <strong>of</strong> leaves to augment dwindling<br />
meat supplies... Pirie’s proposal never got underway during<br />
the war because <strong>of</strong> the costs involved, but after the war he<br />
was given a laboratory where he carried out most <strong>of</strong> the<br />
pioneering work on leaf protein.”<br />
Chapter 9, “SCP: Promises, Promises,” is about<br />
single-cell proteins such as the bacteria Cellulomonas <strong>and</strong><br />
Pseudomonas (the champion, which can double its weight<br />
in 9 minutes). A probable culprit in SCPs is “nucleic acids,<br />
which have been shown to cause elevated uric acids in<br />
humans if used over an extended period <strong>of</strong> time. Raised uric<br />
acid levels lead to gout, kidney stones, <strong>and</strong> gallstones. Some<br />
bacteria contain from 15 to 16 percent nucleic acids, a fairly<br />
high level. Yeasts <strong>and</strong> fungi contain from 6 to 11 percent,<br />
still a high level. Algae have less.” It is recommended that<br />
humans not consume more than 2 grams (0.7 ounces) <strong>of</strong><br />
nucleic acids per day. Address: USA.<br />
362. Gaskin, Ina May. 1978. Spiritual midwifery. Revised ed.<br />
Summertown, Tennessee: The Book Publishing Co. 473 p.<br />
Illust. Index. 23 cm. [10+* ref]<br />
• Summary: The original 1975 edition <strong>of</strong> this pioneering<br />
book, by “Ina May <strong>and</strong> The Farm midwives” (380 p.) did<br />
not mention <strong>soy</strong>foods. However in this edition, the section<br />
titled “Taking Care <strong>of</strong> Yourself While You’re Pregnant:<br />
Nutrition” (p. 227-31) states: “You will need to increase your<br />
protein intake by about 30%. On the Farm, we are complete<br />
vegetarians, <strong>and</strong> our main source <strong>of</strong> protein is <strong>soy</strong>beans <strong>and</strong><br />
<strong>soy</strong> products such as <strong>soy</strong><strong>milk</strong>; <strong>soy</strong> <strong>yogurt</strong>; t<strong>of</strong>u (<strong>soy</strong>bean<br />
curd); hard, pressed t<strong>of</strong>u (more concentrated); <strong>soy</strong><strong>milk</strong> ice<br />
cream; <strong>and</strong> TVP–texturized vegetable protein. Soybeans <strong>and</strong><br />
<strong>soy</strong> products are very high in protein <strong>of</strong> a quality comparable<br />
to eggs <strong>and</strong> m<strong>other</strong>’s <strong>milk</strong> (the international st<strong>and</strong>ards for<br />
complete protein).<br />
“You can get plenty <strong>of</strong> protein for pregnancy by eating<br />
daily one cup <strong>of</strong> <strong>soy</strong>beans plus 12 ounces <strong>of</strong> <strong>soy</strong><strong>milk</strong> or<br />
<strong>yogurt</strong>, or ½ lb. t<strong>of</strong>u <strong>and</strong> a pint <strong>of</strong> <strong>soy</strong><strong>milk</strong>, or one cup<br />
hydrated TVP <strong>and</strong> a cup <strong>of</strong> <strong>soy</strong><strong>milk</strong> or <strong>soy</strong> <strong>yogurt</strong>, or one<br />
quart <strong>of</strong> <strong>soy</strong><strong>milk</strong> or <strong>soy</strong> <strong>yogurt</strong> <strong>and</strong> ½ cup <strong>of</strong> <strong>soy</strong>beans. We<br />
highly recommend a vegetarian diet for a healthy pregnancy