ABSTRACT

The practice and. utility of soybean was investigated. in Ikwuano rural counties of Abia State, Nigeria. Hundred. households were used. for the study. (4uestionnair, laboratory and. chemical analysis wee were used. for collecting data. Results showed. that majority (93.83/.) of the respondents have knowledge of Soybean while just 1o16 do not have such knowledge of Soybean. Forty-six per cent (4653%) of the households had eaten soybean. Forms of soybean consumed. by respondents including as Soup (36%), Weaning food (15%), .ticara (9%) and Moi Mdi (i2%) Four major processing methods adopted by the respondents are as follows: A Pick dama.es, Blanch 15 minutes, wash, dehull, dry, Roast and Mill. B = Pick damages, Cook 45 minutes, wash, dehull, dry Roast and Mill. C Pick damages, Soak overnight, dry, Roast and Mill. D = Pick danaes, Roast and Mill. Proximate composition of Soybean flour processed through the various methods adopted y the respondents indicated that sample A (41.9c$) had the highest protein value while sample B had the least (30.42%) and sample C were significantly higher than sample B, though the protein content between sample A, C, and D were comparable. The fat content of sample A, C and D were significant while sample B was not significant. There was slight variations in the Iron values of the samples0 There is need for further education on diversified methods of soybean use in the traditional food consumption pattern of the people.