Abstract:
Soya bean is an important legume used in fortifying cereal-based complementary foods for
children. Despite its high protein content, it also contains anti-nutrients which makes the
proteins unavailable. The objective of the study was to assess knowledge of consumers on
anti-nutritional factors and their perception of how it could be processed out of soya bean
as well as the efficacy of heat, sprouting and acid treatment in the removal of protease
inhibitors in soya bean. The study was conducted in two phases; a survey and a laboratory
experiment. Two hundred (200) open and close ended questionnaires were administered to
weaning mothers (with babies from 6 to 24 months) in four selected health facilities within
the Greater Accra region of Ghana. Three separate experiments were conducted for each
of the above treatments to evaluate the effect of heat, sprouting and acid treatment on the
removal of protease inhibitors in soya bean. The experimental design was a 2 x 3 fullfactorial
experiment laid out in a completely randomized design (CRD) for each of the
experiments. The heat treatments were control, boiling and roasting. The sprouting levels
were 0, 2 and 4 days while the acid soaking levels were 0, 12 and 24 hour The study
revealed that the weaning mothers were not aware of anti-nutrients present in soya bean
although they knew of its nutritional and health benefits. The most common method of
processing used by consumers was roasting. It was also observed that most of the
respondents (65.7%) did not process soya bean but rather purchased them from local
processors within their respective communities. It was therefore recommended that
education on anti-nutrients and how they could be processed out of soya bean should be
intensified by all stakeholders. Future research into the levels of anti-nutrients in soya bean
products sold on the Ghanaian market should be carried out.
Jenguma produced a higher protein content (48.55%) than Anidaso (45.79%). While
Anidaso produced a highly significant protein content with the heat methods, Jenguma
produced a highly significant protein content for sprouting and acid treatments. The invitro
protein digestibility of soya bean treated with heat, sprouting and acid increased
significantly (p<0.05) compared to the unprocessed one. Also, IVPD in Anidaso was better
compared to Jenguma.
