Food Security
HARNESSING THE NUTRITIONAL AND INDUSTRIAL BENEFITS OF SOYABEANS
— AS : FOOD, EDIBLE OIL, FIBRE AND FUEL. —
Lack of massive and commercial agricultural production and Processing of Soybeans is a critical agro infrastructural deficit . Considering the humongous economic advantages of the various value chain developments.
— In ’19/20 marketing year USA exported Soybeans of about 45MMT (USSOY) ( Just about Nigeria’s import of wheat 47mmt yearly ) while within same period China imported 15MMT Soybeans from USA.
— In ’19 Brazil exported about $32bn of Soybeans. While at the same period the entire budget of Nigeria was $35bn. Brazil is economically stronger in Sugar and automobiles production.
From the aforementioned analysis efforts must be geared towards aggressive commercial production of Soya beans. Soybeans incidentally thrives best in the Geninea Savanna (Benue trough )/ The Rain forest ecological zones. of Nigeria.
FOOD
Nutritionally, a large percentage of the world’s population today is undernourished due to Inadequate diet Principal of which are protein , vitamins, minerals etc
. Population projection indicate that this number will be on the increase especially in Nigeria with growth rate of about 2.3%
However, R&D in Food Science have devoted efforts to ensure availability of dietary supplement from Soya beans. SOYBASED BEVERAGES. – Soy milk possesses certain characteristics that makes it highly desirable as dietary protein supplement it is inexpensive and can be economically available to people of low income. It can be made available in dry form and reconstituted when required the dry form can be stored for extensive shelve life without refrigeration. .other Soybeverages are Yoghurt, Carbonated Soy drinks etc. Furthermore, in today’s diet and nutritional conscious world a high protein, low Carbohydrate substitute for cow’s milk is in demand. In addition, soy milk provides an acceptable substitute for those allergic to cow’s milk. Therefore R&D efforts have been directed towards developing a stable, nutritious and palatable Soybean beverage.
Nutritionally, Nigeria is challenged with Protein deficiency amongst children and adults especially children under 5 years, Adolescent girls and women of reproductive age resulting in malnutrition and other health hazards like stunted growth, underweight and infections.
Dietary intake of an average Nigerian is less than 1kg of Soy foods per year while it is over 50 kg per person per year in USA . Which is very evident in the deference in life expectancy. SOY FOOD is relatively unpopular in Nigeria despite the nutritional advantage.
SOY EDIBLE OIL
Soybeans oil can be produced to meet regulated amount of High Oleic content ( C17H33CooH , 9-Octadecanoic) which contains no trans fats ( Unsaturated free fatty acids and cholesterol ) which makes it to maintain the characteristic oil of valueable food ingredients .
FIBRE
SOYBEAN fibre are essentially the dry powder used mainly in Food Processing industries as thickener for wide range of Food Processing such as in Tomatoes paste production, Yoghurt and beverages.
An area where Soy fibre is employed is in Tomatoes paste production this takes over 20% while Sugar, Acid Food, colour etc takes as much as 30% then Tomatoes concentrate.( economic consideration ).
Milk Yoghurt consistency could be improved by using Soy fibre ás thickener .
FUEL
SOYBEANS BIO-DIESEL – IN the advanced climes such as USA, EUROPE AND OTHERS The conventional soy oil is used as Bio diesel for auto mobiles as renewable clean burning disel a replacement that can be used in existing engine without any modification.over 9 billion litres of biodiesel feedstock (USSOY ) is available in the huge market.
Conventional biodiesel is made from Crude vegetable oil soy, Canila or Corn oil etc.
CONCLUSION
— Aggressive /Massive commercial Production and Processing of Soybeans must be embarked on as a viable option for the current mono export commodity presently in vogue.
—- Improving on the HUMAN DEVELOPMENT INDEX (HDI) especially in the Nutritional thematic area through “HUMAN CAPITAL DEVELOPMENT ” in Food Processing Technology in Nigeria is a critical issue, currently Nigeria is ranked 158th out of 189 countries of the world in HDI. This will help in eradicating the gruesome poverty ravaging the country.
— Bio diesel fuel is awaiting exploitation Soybeans ,Corn oil, Canila could come to the rescue.
■–In USA policy Agriculture is termed “Critical Infrastructure”
NIGERIA SHALL BE GREAT
At WUFAS AGR0Net, We are Competent and Reliable Food Processing Technologists into Human Capital Development Consultancy in Food Processing Technology enhancing Global Competitiveness and International Best Practices for the startups, teeming youthful population, unemployed graduates, propreneurs and other Food handlers Through our Entrepreneurial /Empowerment Demonstrative Seminars in FOOD PROCESSING TECHNOLOGY. Detailing Ethics of Food Processing Technology and practical demonstrations in various classes of Foods eg Beverages, Oil Extraction, Cereals Technology, Milling etc Check out our Facebook page “WUFAS AGRONET ” for our free online lectures /expositions
Contact us today. 08034064270, 08157784430. Email : wufasagronet @gmail.com
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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