Enriching Nigeria Menu with the Use of Soya Beans

1.1 Introduction

Soya beans (Glycine max) are legumes known for their high protein content, essential amino acids, and significant amounts of vitamins and minerals. They are widely used as a source of plant-based protein and in various food products (Miller et al., 2008). Soya beans are not only nutritious but also adaptable to various culinary applications, which can enhance food diversity and appeal. Research indicates that incorporating soya beans into traditional dishes can improve their nutritional content without significantly altering taste or texture (Ogunlade et al., 2018). Additionally, the use of soya beans in food processing can lead to the development of new products, further enriching the Nigerian diet (Ita & Arigbede, 2008).

As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of terms.

1.2 Background of Study

In recent years, the Nigerian government and various non-governmental organizations have continued to advocate for the incorporation of soya beans into the national diet. Efforts have included public awareness campaigns, and support for soya bean processing industries (Umar et al., 2015). The growing recognition of soya beans as a key component of food security and nutrition strategies reflects a broader trend towards integrating diverse and nutrient-rich foods into the Nigerian menu.

In Nigeria, soya beans began to gain prominence in the 1970s and 1980s as part of a broader push to enhance agricultural productivity and nutritional quality (Adekunle, 2007). During this period, the Nigerian government, in collaboration with various international organizations, promoted soya bean cultivation as a strategy to address protein deficiency and diversify the country's agricultural base (Akinmoladun et al., 2013). Despite these efforts, soya beans initially faced challenges in integration due to limited awareness and acceptance among local communities (Ita & Arigbede, 2008). By the 1990s, research and development focused on soya beans increased, with numerous studies highlighting their nutritional benefits and potential to improve dietary patterns in Nigeria (Nwachukwu et al., 2011). This period saw the establishment of programs to train farmers in soya bean cultivation and promote its use in local food products. Initiatives aimed at incorporating soya beans into traditional Nigerian dishes, such as stews and soups, began to emerge, demonstrating the legume's adaptability to local culinary practices (Ogunlade et al., 2018).

Historically, Nigeria's diet has relied heavily on staple foods such as cassava, maize, and rice, which often lack essential nutrients (Nwachukwu et al., 2011). This reliance on a limited range of foods contributes to nutritional gaps and dietary imbalances. The introduction of soya beans into the Nigerian menu could address these deficiencies, given their high nutritional value and versatility (Akinmoladun et al., 2013).

Soya beans, native to East Asia, have emerged as a valuable source of nutrition due to their high protein content, essential amino acids, and significant amounts of vitamins and minerals (Miller et al., 2008). In Nigeria, where staple foods such as maize, cassava, and yams dominate the diet, there is a clear opportunity to enhance dietary quality by integrating soya beans into traditional meals. This legume's adaptability and nutritional benefits make it an ideal candidate for improving food diversity and addressing gaps in nutrient intake (Akinmoladun et al., 2013).

The current dietary patterns in Nigeria are characterized by limited variety and reliance on energy-dense but nutrient-poor foods (Danjuma et al., 2014). This dietary imbalance contributes to high rates of malnutrition, including protein-energy malnutrition and micronutrient deficiencies. Incorporating soya beans could mitigate these issues by providing a rich source of protein and essential nutrients, which are often deficient in the Nigerian diet (Ogunlade et al., 2018). Therefore, in Nigeria where the research was carried out, the activities that was conducted is to explore the potential benefits of soya beans in Nigerian diets, examining how their integration could address nutritional deficiencies and improve food security.

1.3 Statement of Problems

Investigation revealed that the integration of soya beans into the Nigerian diet presents both opportunities and challenges. Although soya beans are rich in protein, vitamins, and minerals, their adoption has been limited by various factors, including low awareness and acceptance among the population (Akinmoladun et al., 2013). Additionally, there is a need for greater understanding and promotion of the nutritional benefits of soya beans and their practical applications in traditional Nigerian dishes (Ogunlade et al., 2018).

Moreover, the infrastructure and support for soya bean cultivation and processing in Nigeria are underdeveloped, which hinders the widespread use of this legume (Ita & Arigbede, 2008). Efforts to improve the integration of soya beans into local diets must address these infrastructural and educational gaps to enhance their potential impact on nutritional improvement and food security (Akubor & Obasi, 2005). Hence, it is against this backdrop that this study aims to explore these problems in depth, identifying barriers to the effective use of soya beans in Nigerian cuisine and proposing strategies to overcome the issues.

1.4 Aim and Objectives of Study

The aim of the study is to assess the potential benefits of incorporating soya beans into traditional Nigerian dishes and identify effective strategies for their adoption. In achieving this aim, the following specific objectives were laid out as follows:

1. To examine the current state of soya bean cultivation and processing in Nigeria and identify challenges and opportunities for expansion;
2. To evaluate the nutritional benefits of soya beans and their potential impact on improving dietary quality in Nigeria;
3. To assess the level of awareness and acceptance of soya beans among Nigerian consumers and food producers;
4. To identify traditional and innovative ways of incorporating soya beans into Nigerian cuisine; and
5. To propose actionable strategies for increasing the use of soya beans in Nigerian diets, including policy recommendations and educational initiatives.

1.5 Research Questions

The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:

• What are the nutritional benefits of soya beans, and how can they address dietary deficiencies in Nigeria?
• How can soya beans be incorporated into traditional Nigerian dishes to enhance their nutritional content without compromising taste?
• What is the current level of awareness and acceptance of soya beans among Nigerian consumers and food producers?
• What are the challenges and opportunities associated with soya bean cultivation and processing in Nigeria?
• What strategies can be implemented to increase the use of soya beans in Nigerian diets, and what role should policymakers and educators play in this process?

1.6 Research Hypothesis

In order to pursue the objective of this study, the following generalized statements have been designed to guide and aids in obtaining the result for the experiment to be conducted. For this work, the null hypothesis will be represented with H0 while the alternative hypothesis will be represented with hypothesis H1.

Hypothesis One

• H0: Incorporating soya beans into traditional Nigerian dishes does not significantly improve their nutritional quality or consumer acceptance.
• H1: Incorporating soya beans into traditional Nigerian dishes significantly improves their nutritional quality and enhances consumer acceptance.

1.7 Significance of Study

The findings of this research will offer significant benefits to various stakeholders:

1. The Nigerian government will gain insights into how promoting soya bean consumption can contribute to national nutritional goals and food security strategies.
2. Health professionals will have access to data supporting the nutritional advantages of soya beans, aiding in dietary recommendations and public health initiatives.
3. Local farmers and agricultural enterprises will find new opportunities for cultivating and processing soya beans, potentially increasing their income and contributing to rural development.
4. Consumers will experience improved dietary diversity and nutritional quality, which will help address common nutritional deficiencies and enhance overall health.
5. Food industry stakeholders, including manufacturers and retailers, will benefit from knowledge on how to develop and market soya bean-based products, expanding their product offerings and market reach.

1.8 Scope of the Study

The scope of the research is focused on enriching Nigeria menu with the use of soya beans.

1.9 Limitations of the Study

During the course of this study, many things militated against its completion, some of which are:

1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
2. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet, questionnaire and interview).

1.10 Definition of Terms

In the study "Enriching Nigeria's Menu With the Use of Soya Beans," the following terms are defined:

Soya Beans:

Soya beans (Glycine max) are legumes known for their high protein content, essential amino acids, and significant amounts of vitamins and minerals. They are widely used as a source of plant-based protein and in various food products (Miller et al., 2008).

Nutritional Quality:

Nutritional quality refers to the content of essential nutrients in food, including proteins, vitamins, minerals, and other components that contribute to overall health and well-being (FAO, 2011). In this study, it pertains to the enhancement of the nutrient profile of Nigerian dishes through the inclusion of soya beans.

Dietary Diversity:

Dietary diversity is the variety of different foods and food groups consumed over a specific period, which is essential for meeting nutritional needs and promoting health (Haidar et al., 2018). Incorporating soya beans aims to increase dietary diversity in Nigerian diets.

Food Security:

Food security is the condition in which all individuals have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and preferences for an active and healthy life (World Food Programme, 2020). The study explores how soya beans can contribute to improving food security by diversifying food sources.

Food Processing:

Food processing involves the transformation of raw ingredients into food products through various methods, such as cooking, fermenting, and milling (Jolliffe et al., 2009). This study considers the role of soya bean processing in developing new food products and enhancing traditional dishes.