Post on 21-May-2018
fri@ghana.com
WORKSHOP ONWORKSHOP ONSOYBEAN SOYBEAN
PROTEIN FOR PROTEIN FOR HUMAN HUMAN
NUTRITION AND NUTRITION AND HEALTHHEALTH
ACCRA, GHANA 28th September 06
OVERVIEW OF THE OVERVIEW OF THE SOYBEAN INDUSTRY IN SOYBEAN INDUSTRY IN
GHANAGHANA
*Dr. W. A. Plahar*Dr. W. A. Plahar
DIRECTOR, CSIR-FOOD RESEARCH INSTITUTE, P.O. Box m.20, Accra, GHANA. Tel: +233 (0) 21519100; Fax: +233 (0) 21 777647; E-mail: fri@ghana.com; waplahar@hotmail.com W: www.csir.org.gh/fri.html
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Soybean Introduced in Ghana in 1910Soybean Introduced in Ghana in 1910Used by local farmers iUsed by local farmers in the Northern sectorn the Northern sector
BimbilaBimbila,,NakpanduriNakpanduri,,KaragaKaraga, , TilliTilli, , BawkuBawku
In their traditional foodsIn their traditional foodsMain problem facing farmers at the timeMain problem facing farmers at the time
Loss of seed viability in storageLoss of seed viability in storage
HISTORICAL BACKGROUNDHISTORICAL BACKGROUND
2
Late 1960s and early 1970sLate 1960s and early 1970s
Soy research intensified by CSIRSoy research intensified by CSIR--Crops Research Institute Crops Research Institute and the UG Agric Research Stationand the UG Agric Research Station
Aimed at improving human and animal nutritionAimed at improving human and animal nutrition
Attempts failed:Attempts failed:Poor knowledge of soy utilization at household levelPoor knowledge of soy utilization at household levelWeak industrial base for soy processingWeak industrial base for soy processingProduction package unattractive to farmersProduction package unattractive to farmersNo market for the cropNo market for the crop
3
1975 and 19771975 and 1977
Major soybean campaign launched in support of the Major soybean campaign launched in support of the growing poultry industry in Ghanagrowing poultry industry in Ghana
Initial farmer response was positive and remarkable Initial farmer response was positive and remarkable increases in production recordedincreases in production recorded
Again utilization base was low and knowledge on Again utilization base was low and knowledge on processing was inadequateprocessing was inadequate
4
Late 80Late 80’’s to the 90s to the 90’’s:s:Public/Private partnership approach was adopted to launch a massPublic/Private partnership approach was adopted to launch a massive ive campaign on soybean production and utilization under Min. of Agrcampaign on soybean production and utilization under Min. of Agric.ic.
An interAn inter--sectoralsectoral National Committee on Soybean Production and National Committee on Soybean Production and Utilization formedUtilization formed
Min. of Agric., Min. of Health, CSIR AgricMin. of Agric., Min. of Health, CSIR Agric--based Institutes, based Institutes, Universities, Food Distribution Corp., Farmers, and IndustriesUniversities, Food Distribution Corp., Farmers, and Industries
Policy formulation, planning, monitoring and evaluation of soybePolicy formulation, planning, monitoring and evaluation of soybean an production, marketing and utilization in Ghanaproduction, marketing and utilization in Ghana
Research policiesResearch policiesGrain and seed productionGrain and seed productionProcessing, Marketing and DistributionProcessing, Marketing and Distribution
PUBLIC/PRIVATE PARTNERSHIP PUBLIC/PRIVATE PARTNERSHIP APPROACH APPROACH
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Thrust of the promotion driveThrust of the promotion driveSimultaneous promotion of production and utilizationSimultaneous promotion of production and utilizationProduction of oil for human and cake byProduction of oil for human and cake by--product for product for animal feedanimal feedPromotion of household utilization technologiesPromotion of household utilization technologies
6
MoFAMoFA-- Women in Agricultural DevelopmentWomen in Agricultural DevelopmentReceived training at IITA onReceived training at IITA on
Soybean processingSoybean processingHousehold utilization of soybean in traditional dishesHousehold utilization of soybean in traditional dishes
Organized Training programmesOrganized Training programmesSchool teachersSchool teachersNutrition Officers of the Ghana Health ServiceNutrition Officers of the Ghana Health ServiceCommunity Health Nurses at Child/Maternal Health Community Health Nurses at Child/Maternal Health Centres and Kwashiorkor ClinicsCentres and Kwashiorkor ClinicsHouseholdHousehold--level demonstrations for farmlevel demonstrations for farm--familiesfamiliesTV demonstrationsTV demonstrations
7
CSIRCSIR--Food Research Institute:Food Research Institute:VarietalVarietal characterizationcharacterization
Nutritional compositionNutritional compositionAntiAnti--nutritional factors & their relative thermal nutritional factors & their relative thermal labilitylabilityRelative ease of processingRelative ease of processingSuitability for specific food usesSuitability for specific food uses
Development of Appropriate Technologies for Development of Appropriate Technologies for production of soyproduction of soy--based weaning foods and other based weaning foods and other high proteinhigh protein--energyenergy
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CSIRCSIR--Food Research Institute:Food Research Institute:International collaboration on product and recipe International collaboration on product and recipe development, quality evaluation and promotiondevelopment, quality evaluation and promotion
Food Research Institute,Food Research Institute,International Institute of Tropical Agriculture,International Institute of Tropical Agriculture,MoFA Extension,MoFA Extension,Home Science Dept. of the Univ. of GhanaHome Science Dept. of the Univ. of GhanaCote dCote d’’Ivoire.Ivoire.
Technical, analytical and consultancy service to soy Technical, analytical and consultancy service to soy processing enterprisesprocessing enterprises
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MoFA and the NARSMoFA and the NARSInvolved inInvolved in
Adaptive ResearchAdaptive ResearchProper agronomic practicesProper agronomic practicesVarietalVarietal improvement programsimprovement programs
NyankpalaNyankpala Agricultural Station of the CSIRAgricultural Station of the CSIR--CRICRIVarietalVarietal trials in collaboration with the International Soybean trials in collaboration with the International Soybean Program (INTSOY) of the University of IllinoisProgram (INTSOY) of the University of Illinois
Later joined byLater joined byGrains and Legumes Development BoardGrains and Legumes Development BoardGhana/CIDA Grains Development Project of CRIGhana/CIDA Grains Development Project of CRIUG Research Station, UG Research Station, KpongKpongUSTUST
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Currently, Promoted under the MoFA Food Crops Currently, Promoted under the MoFA Food Crops Development Project (Development Project (Soybean CommitteeSoybean Committee))R&D InstitutionsR&D Institutions
CSIR CSIR –– Crops Research Institute (CRI)Crops Research Institute (CRI)CSIR CSIR –– Savannah Agricultural Research Institute (SARI)Savannah Agricultural Research Institute (SARI)CSIR CSIR –– Food Research Institute (FRI)Food Research Institute (FRI)KNUST KNUST –– Technology Consultancy Centre (TCC)Technology Consultancy Centre (TCC)MoFA MoFA –– Agric. Engineering Services Dept. (AESD)Agric. Engineering Services Dept. (AESD)
ProducersProducersFarmers Groups RepresentativesFarmers Groups RepresentativesSeed Growers AssociationSeed Growers AssociationABA Seed GrowersABA Seed GrowersGrains & Legumes Development Board (GLDB)Grains & Legumes Development Board (GLDB)ICOURICOUR
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ExtensionExtensionMoFA MoFA –– Women in Agricultural Development (WIAD)Women in Agricultural Development (WIAD)MoFA MoFA –– DADUsDADUs
NGOsNGOsADRAADRAFOSADEPFOSADEP
ProcessorsProcessorsFeed Millers Association RepresentativesFeed Millers Association RepresentativesRatkiaRatkia Holdings Inc.Holdings Inc.
ExportersExportersGhana Export Promotion CouncilGhana Export Promotion Council
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Soybean Production in GhanaSoybean Production in GhanaCurrently concentrated mainly in the northern partsCurrently concentrated mainly in the northern parts
Mean acreage under soybean cultivation per farmer Mean acreage under soybean cultivation per farmer of 3.4 acresof 3.4 acres
minimum of 0.5 acreminimum of 0.5 acremaximum of 80 acresmaximum of 80 acres
Southern sector production still at the rudimentary Southern sector production still at the rudimentary stagesstages
Except for Except for EjuraEjura Farms Farms -- about 300 acresabout 300 acres
Few satellite farmersFew satellite farmers
SOYBEAN PRODUCTION, STORAGE SOYBEAN PRODUCTION, STORAGE and PROCESSINGand PROCESSING
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Soybean Storage & Marketing in GhanaSoybean Storage & Marketing in GhanaGrowing demand for soybean for industrial purposes and Growing demand for soybean for industrial purposes and to some extent for household utilization to some extent for household utilization
Soybean production and marketing offer significant Soybean production and marketing offer significant opportunities for farmers to earn a living, without opportunities for farmers to earn a living, without requiring large capital investmentrequiring large capital investment
Farmers generally have no constraints to storageFarmers generally have no constraints to storage
Extent of insect infestation during storage very negligibleExtent of insect infestation during storage very negligible
Over 95% farmers do not practice any form of Over 95% farmers do not practice any form of pretreatment prior to storage.pretreatment prior to storage.
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A B C D E F Approx. 80%
Soybean Producers
NGOs/ Govt Institutions
Agent
Processing Companies
Itinerant W ho lesalers
W ho lesalers
Household & M icro Processors
Retailers
Animal Feed & H uman Consumers
V illage level W ho lesalers
Com. Agent
Soybean Marketing DistribSoybean Marketing Distribution Channels in Northern Ghanaution Channels in Northern Ghana
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North South
> 90% <10%
Techiman Ejura Ejura Techiman, Nkoranza,Wenchi Kumasi Kumasi Accra
Unidentified Dawadawa, Soyflour, weanimix, Ice Lolly, Tubani
Largely sourced from producers in Northern Ghana and Ejura farms
Itinerant Wholesalers
Oil processing and Animal feed industries, Clinics Retailers
Micro scale Processors/Clinics
Consumers
Agents
Soybean Marketing distribution channels in Southern Ghana Soybean Marketing distribution channels in Southern Ghana
Existing Soybean Processing TechnologiesExisting Soybean Processing Technologies
Household and MicroHousehold and Micro--scale processingscale processingVery simple, requiring unsophisticated and Very simple, requiring unsophisticated and locallylocally--available machinery and facilitiesavailable machinery and facilitiesSome methods highly inappropriate and inefficientSome methods highly inappropriate and inefficient
Relatively largeRelatively large--scale processingscale processing55%55% -- Animal feed production and oil extractionAnimal feed production and oil extraction20%20% -- Soy flour and High protein foodsSoy flour and High protein foods15%15% -- High protein foods onlyHigh protein foods only5%5% -- Soymilk and Soy flour Soymilk and Soy flour 5%5% -- Soymilk and Soy curdSoymilk and Soy curd
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HOUSEHOLD UTILIZATION OF SOYBEANHOUSEHOLD UTILIZATION OF SOYBEAN
HOUSEHOLD PROCESSINGHOUSEHOLD PROCESSINGSimple methods developed and promoted for household Simple methods developed and promoted for household production of soyproduction of soy--products:products:
FullFull--fat soy flourfat soy flourSoy gritsSoy gritsSoybean pasteSoybean pasteSoymilkSoymilkMaizeMaize--soy blendssoy blends
Household techniques involve the use of available equipment Household techniques involve the use of available equipment and facilitiesand facilities
Processing parameters effective in producing high quality Processing parameters effective in producing high quality intermediate products based on which various recipes are intermediate products based on which various recipes are developeddeveloped
HOUSEHOLD UTILIZATION IN GHANAHOUSEHOLD UTILIZATION IN GHANA
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HOUSEHOLD UTILIZATION OF SOYBEANHOUSEHOLD UTILIZATION OF SOYBEAN
RECIPE DEVELOPMENT AND PROMOTIONRECIPE DEVELOPMENT AND PROMOTIONOver 50 recipes developed and promoted under two Over 50 recipes developed and promoted under two projects: IDRC/IITA and USAID/SAFGRAD soybean projects: IDRC/IITA and USAID/SAFGRAD soybean projectsprojects
Collaborating Institutions:Collaborating Institutions:CSIRCSIR--Food Research InstituteFood Research InstituteUniv. of Ghana Home Science DepartmentUniv. of Ghana Home Science DepartmentMoFA MoFA -- ExtensionExtension
Recipe formulations based on household food Recipe formulations based on household food consumption patterns obtained through surveysconsumption patterns obtained through surveys
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RECIPE DEVELOPMENT AND PROMOTION (Contd.)RECIPE DEVELOPMENT AND PROMOTION (Contd.)
Participatory approach adopted in Participatory approach adopted in promotion through field demonstrationspromotion through field demonstrations
Household utilization covers:Household utilization covers:Whole soybean productsWhole soybean productsSoybeans in Ghanaian stews and soupsSoybeans in Ghanaian stews and soupsSoybeans in Ghanaian staple foodsSoybeans in Ghanaian staple foodsSoybeans in pastry productsSoybeans in pastry productsSoybeans in local Ghanaian snack foodsSoybeans in local Ghanaian snack foods
Nutritive values of products and recipes Nutritive values of products and recipes establishedestablished
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COMMERCIAL PROCESSING OF SOYBEANCOMMERCIAL PROCESSING OF SOYBEAN
Name of Name of Company Company
YearYearestablished established
Location Location Main Main products products
Scale orScale orProd./ Yr (MT) Prod./ Yr (MT)
1.1. FatecoFateco2.2. MayJustMayJust Industries Industries 3.3. Golden Mills LtdGolden Mills Ltd4.4. ErmaksErmaks IndustriesIndustries5.5. Sisters of the EastSisters of the East6.6. TringoTringo LtdLtd7.7. Dodo FoodsDodo Foods8.8. SydalsSydals companycompany9.9. Dominion Pty LtdDominion Pty Ltd10.10. DarkrubyDarkruby EnterpriseEnterprise11.11. DelabacDelabac Ltd.Ltd.12.12. Premier Food Ind.Premier Food Ind.13.13. AsasepaAsasepa IndustriesIndustries
1991199120002000199919991996199620012001199519951994199420002000200120012000200020012001
----
PokuasePokuaseTemaTema
PokuasePokuaseDomeDomeAccraAccraAccraAccraAccraAccra
AshiamanAshiamanAccraAccra
OdorkorOdorkorAccraAccraTemaTemaTemaTema
Oil & cakeOil & cakeSoyflourSoyflour & HPF& HPFOil and cakeOil and cakeSoyflourSoyflour & HPF& HPFSoymilk & CurdSoymilk & CurdOil and cakeOil and cakeSoyflourSoyflour HPFHPFExtruded mealExtruded mealOil & cakeOil & cakeSoymilk & flourSoymilk & flourSoyflourSoyflour & HPF& HPFVarious productsVarious productsVarious productsVarious products
750750115.2115.2360.0360.02.52.5
smallsmall--scalescale1,000.01,000.0
5.05.0mediummedium--scalescalemediummedium--scalescale
smallsmall--scalescalesmallsmall--scalescale
----
Greater Accra RegionGreater Accra Region
COMMERCIAL SOYBEAN PROCESSINGCOMMERCIAL SOYBEAN PROCESSING
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COMMERCIAL PROCESSING OF SOYBEANCOMMERCIAL PROCESSING OF SOYBEAN
Name of Name of Company Company
YearYearestablished established
Location Location Main Main products products
Scale orScale orProd./Yr (MT) Prod./Yr (MT)
14.14. R.A.K. R.A.K. NketiaNketia15.15. EdoilEdoil CompanyCompany16.16. MienamMienam IndustriesIndustries17.17. RatkiaRatkia HoldingsHoldings18.18. Golden Web LtdGolden Web Ltd
1996199620002000199919992000200019941994
KumasiKumasiKumasiKumasiOffinsoOffinsoKumasiKumasiKumasiKumasi
Oil and cakeOil and cakeOil and cakeOil and cakeOil and cakeOil and cakeOil and cakeOil and cakeOil and cakeOil and cake
500 500 –– 1,0001,000----8,400.08,400.0--
Ashanti Region
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COMMERCIAL PROCESSING OF SOYBEANCOMMERCIAL PROCESSING OF SOYBEAN
Name of Name of Company Company
YearYearestablished established
Location Location Main Main products products
Scale orScale orProd./Yr Prod./Yr
(MT) (MT) 19.19. Holy Family HospitalHoly Family Hospital20.20. ADRA Enterprise ADRA Enterprise 21.21. KunsuKunsu EnterpriseEnterprise22.22. YedentYedent AgroAgro--processing processing
VenturesVentures
198819881996199619961996
--
TechimanTechimanTechimanTechimanKintampoKintampo
SunyaniSunyani
High High protprot. foods. foodsHigh High protprot. foods. foodsHigh High protprot. foods. foods
High High protprot. foods. foods
24.024.01.201.200.500.50
--
Brong-Ahafo Region
Northern RegionName of Name of Company Company
YearYearestablished established
Location Location Main Main products products
Scale orScale orProd./Yr (MT) Prod./Yr (MT)
23.23. BosbelBosbel Oil MillOil Mill 19951995 TamaleTamale Oil an cakeOil an cake 14,40014,400
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Novelty and inertia to changeNovelty and inertia to changeCannot be cooked and eaten like any other beanCannot be cooked and eaten like any other bean
Long cooking timeLong cooking timeUnpalatabilityUnpalatability or or beanybeany/rancid off/rancid off--flavourflavour
The egg and Chicken ScenarioThe egg and Chicken ScenarioNo utilization, cultivation diesNo utilization, cultivation diesNo beans on the open market, utilization diesNo beans on the open market, utilization dies
Inadequate Knowledge of appropriate processing Inadequate Knowledge of appropriate processing techniquestechniques
CONTRAINTS AND CHALLENGESCONTRAINTS AND CHALLENGES
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Constraints and Challenges (Contd.)Constraints and Challenges (Contd.)Presence of antiPresence of anti--nutritional factorsnutritional factors
Heat labile factorsHeat labile factors such as such as trypsintrypsin inhibitors, inhibitors, LipoxidaseLipoxidase enzymes, enzymes, GoitrogensGoitrogens, , PhytatesPhytatesHeat stable factorsHeat stable factors such as Flatulence factors, such as Flatulence factors, SaponinsSaponins, , IsoflavonesIsoflavones, ,
Then the BIG BLOWThen the BIG BLOWSoybean Soybean PhytoPhyto--estrogens and the issue of impotenceestrogens and the issue of impotence
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Nutritive ValueNutritive ValueHigh content of good quality proteinHigh content of good quality proteinHigh content of essential minerals and vitaminsHigh content of essential minerals and vitaminsGood source of essential fatty acidsGood source of essential fatty acids
Economic benefitsEconomic benefitsCash crop of high economic value to farmersCash crop of high economic value to farmers
Industrial raw materialIndustrial raw materialOil IndustryOil IndustryLivestock and poultry industryLivestock and poultry industry
ATTRIBUTESATTRIBUTES
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NUTRITIONAL COMPOSITIONNUTRITIONAL COMPOSITION
Proximate composition of soybean varietiesProximate composition of soybean varieties
Component Anidaso Bengbie Salintuya Nakpanduri
Moisture % 12.7 9.7 10.8 9.7
Fat (%) 17.6 21.5 21.1 16.6
Protein (%) 45.8 43.9 41.2 47.9
Ash (%) 5.4 6.2 6.9 7.1
Carbohydrate (%) 31.2 31.8 32.8 32.4
Energy Kcal/100g) 466.2 496.7 489.0 468.7
1Values are means of triplicate determinations expressed on dry weight basis
Ref.: Annan and Plahar, (1994)
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Selected mineral content of soybean varietiesSelected mineral content of soybean varieties
Mineral (mg/100g) Anidaso Bengbie Salintuya Nakpanduri
Calcium 269 307 305 336
Phosphorus 667 799 798 830
Iron 9.9 9.1 9.8 11.8
Potassium 1872 1758 1269 1396
Magnesium 205 220 182 225
Manganese 1.9 2.4 1.6 2.8
Zinc 2.2 2.0 3.0 2.7 1Values are means of triplicate determinations expressed on dry weight basis Ref.: Annan and Plahar, (1994)
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Quality and fatty acids Quality and fatty acids composition of soybean oilcomposition of soybean oil
Highly digestibleHighly digestibleHigh in polyunsaturated fatty acids High in polyunsaturated fatty acids –– LinoleicLinoleic and and LinolenicLinolenicNo cholesterol problemNo cholesterol problem60% of oil composed of essential fatty acids60% of oil composed of essential fatty acidsSaturated Saturated …………………………………………………… 13%13%
PalmiticPalmitic (16:0)..(16:0)..………………………………………………………… 9%9%StericSteric (18:0) (18:0) ………………………………………………………………. 4%. 4%
Unsaturated Unsaturated ………………………………………………. 86%. 86%Oleic (18:1) Oleic (18:1) ……………………………………………………………….. 24%.. 24%LinoleicLinoleic (18:2) (18:2) …………………………………………………………. 54%. 54%LinolenicLinolenic (18:3) (18:3) ………………………………………………………… 8%8%Omega - 3 fatty acid
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Quality and amino acids Quality and amino acids composition of soybean proteincomposition of soybean protein
Amino acid FAO Ref. Soybean Cowpea Maize
Isoleucine
Leucine
Lysine
Met. + Cys
Phe. + Tyr.
Threonine
Tryptophan
Valine
40
70
55
34
61
40
10
50
45
78
64
26
81
39
13
48
38
70
68
23
78
36
11
45
37
125
27
35
87
36
7
48
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Limiting amino acids content of soybean, cowpea Limiting amino acids content of soybean, cowpea and maizeand maize
0
10
20
30
40
50
60
70C
ompo
sitio
n (m
g/g
prot
ein
Lysine Met. + Cys Tryptophan
Limiting amino acid
FAO RefSoybeanCowpeaMaize
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Nutritional Quality of SoyNutritional Quality of Soy--Cereal BlendsCereal Blends
RationaleRationaleMutual complementation of the limiting amino acidsMutual complementation of the limiting amino acids
50
7783 88
0
20
40
60
80
100
% S
core
0% 15% 20% 25%
Level of soy supplementation
PROTEIN QUALITY OF MAIZE-SOY BLENDS
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Nutritional Quality of SoyNutritional Quality of Soy--Cereal BlendsCereal Blends
Protein content and net protein valueProtein content and net protein value
10
5
14.611.3
1613.3
17.515.3
02468
101214161820
% P
rote
in
0% 15% 20% 25%
Level of supplementation
EFFECT OF SOY SUPPLEMENTATION OF THE CONTENT AND NET VALUE OF PROTEIN
Protein contentNet protein value
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ANTIANTI--NUTRITIONAL FACTORS IN SOYBEANSNUTRITIONAL FACTORS IN SOYBEANS
Heat labile factorsHeat labile factorsTrypsinTrypsin inhibitors,inhibitors,LipoxidaseLipoxidase enzymes, enzymes, GoitrogensGoitrogens,,PhytatesPhytates
Heat stable factorsHeat stable factorsFlatulence factors,Flatulence factors,SaponinsSaponins,,IsoflavonesIsoflavones,,
DESTROYED DESTROYED
THROUGH THROUGH
ADEQUATE ADEQUATE
HEAT HEAT
TREATMENT TREATMENT
and and
OTHER OTHER
PROCESSING PROCESSING
TECHNIQUESTECHNIQUES
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Relative Thermal Relative Thermal LabilityLability of of TrypsinTrypsin Inhibitors in Inhibitors in Soybean VarietiesSoybean Varieties
0
5
10
15
20
25
30
0 5 10 20Time of boiling (min)
TIA
(mg/
g sa
mpl
e)
Salintuya
Bengbie
Anidaso
Nakpanduri
40
CONCLUSIONCONCLUSION
The soybean is a The soybean is a nutritional powerhousenutritional powerhouse capable of capable of solving the proteinsolving the protein--energy malnutrition problems in energy malnutrition problems in GhanaGhanaIt has a great potential in the development of three It has a great potential in the development of three key sectors of the economy key sectors of the economy –– Health, Agriculture Health, Agriculture and Industryand IndustryIt is highly versatile with a fairly wide utilization It is highly versatile with a fairly wide utilization basebaseThere is however the need for more R&D and There is however the need for more R&D and extension work if the full potential of the MIGHTY extension work if the full potential of the MIGHTY BEAN is to be realized in GhanaBEAN is to be realized in Ghana