School of Graduate Study Department of Chemical Engineering

In our country soybean is being used in industrial level by a very few companies for
example in FAFA food complex the company uses defatted soy flour in fortifying its
baby foods products like: FAFA, FAMEX, DUBE, CERIFAM. The other company is
Health care manufacturing plc, produces Soybean oil from soybean and they sale the soy
meal as a feed especially for chicken feed. In addition to these products they produce
baby food called FAMEX fortified with defatted soy flour. But this company is new as
well as the first in producing soybean oil locally there is no as such established researches
they made. There is also a company called Royal Plc. that produces soy milk curd called
TOFU in a small scale home processed type who delivers for super markets in small
quantity. This company is also new company with a new product for our country, which
shows a bright future in developing our eating culture to nutrition focused food
preparation.
Regarding research institutes, Agricultural research institutes focus on getting different
brides, which can resist disease and have high yielding. In Ethiopian health and nutrition
research institute there is one research made on’ Bioavailability of iron from soybean –
fortified wheat flour (Dubbie) in rats’ by Urga et al., 1999. The rest of the researches
made are conducted by agricultural research centers based mainly on the agronomy of
soybean to adapt our countries soil and environment.
1.2 The scope of the study
In this research by studying the some quality status of our local soybean and by further
processing it in to soy flour and soy protein concentrate (SPC) and making different
experimental tests in evaluating the quality of the soy flour and SPC of two different
varieties will be ready for extrusion cooking process. Then, the SPC and soy flour will be
extrusion-cooked will be ready for further analysis to evaluate the effect of extrusion
cooking on different quality parameters of the extrudates and to compare the differences
between products of the two varieties.
Therefore, within this thesis some very important quality characteristics of four of local
soybean based products, that is, Full fat soy flour, Full fat Soy protein concentrate,
- 2 -