Review of assessment of soybean processing for sustainable food nutrition in north central Nigeria
1 Department of Agricultural Economics and Extension, Kebbi State University of Science and Technology, Aliero Kebbi State, Nigeria.
2 Department of Agricultural Technology, College of Agricultural and Animal Science, Wurno Sokoto State Nigeria.
3 Department of Agricultural Extension, University of Abuja, Gwagwalada Federal Capital Territory, Nigeria.
4 Department of Agricultural Technology, Umaru Ali Shinkafi Polytechnic Sokoto State, Nigeria.
5 Department of Biochemistry, Kebbi State University of Science and Technology, Aliero Kebbi State, Nigeria.
6 Department of Vacational and Technical Studies, Federal College of Forestry Mechanization, Kaduna, Nigeria.
Review
International Journal of Scientific Research Updates, 2022, 04(01), 215–222.
Article DOI: 10.53430/ijsru.2022.4.1.0113
Publication history:
Received on 13 July 2022; revised on 25 August 2022; accepted on 27 August 2022
Abstract:
The study assessed Soybean Processing for sustainable Food Nutrition among major crops produced in the North Central (Nasarawa State) the sample size was 92 respondents using well-structured questionnaires. The data of the survey was analyzed using descriptive, inferential and logit model. In the study, it was observed that soybean is meanly processing using traditional method 94.6%, the result indicated 26.6% of the respondents used both wet and dry method in soybean processing. Despite the problems associated with processing of soybean, the study showed that majority of respondents (45.7%) used soybean incorporated in other feed. The mean of processing methods was 0.50 out of 48 with standard deviation of 0.51, with standard deviation of 0.49 in Age and (Wald 0.000) income technique. It was recommended that processors should be assisted with credit facilities to enhance their productivity in soybean production and utilization.
Keywords:
Soybean; Major crops produce; Dry method; Wet method; Processing; Utilization
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