Agromisa 
Interdev Agroalimentaire  

Ground roasted soybeans as a nutritious side-dish

	Type de fiche	Expériences/Etudes de cas
	Date(s) de l’expérience	1991 - 1998
	Partenaires	Agromisa(Pays Bas)
	
	Zone géographique	Asie du Sud-Est; Indonésie; Flores
	Mots clés	SOJA

	Echelle d’action	Province/District

Contexte
Flores is one of the smaller islands of Indonesia, with a relatively long dry season. Many peasant farmers produce maize and rice for home-consumption, and malnutrition is widespread
Problématique / Objectifs
Time involved in preparing the quantity of soybeans required for family home-consumptionStorage after processing, without spoilingTasteRemoval of bitter taste and of trypsine-inhibitor
Description/Mise en oeuvre
Soybeans are soaked in water for 4-6 hours. This removes the bitter taste of the beans. If the product remains bitter, one can also remove the hulls of the soybeans after soaking. Water is brought to boiling point and than the soybeans are cooked for 10-15 minutes to remove trypsine inhabitor.After cooking the beans are dried on a flat sheet of iron, over a low fire, for 2 hours. The beans are then ground and roasted.Roasted soybean meal can be stored for 2-3 months in an airtight container, or in a tin, as long as it remains dry. (Water content below 3%)Excess soybean meal is sold locally in a mixture with rice meal, in bags containing 400 g. (1/3 soybeans, 2/3 rice-meal). This mixture is a good weaning food.
Enseignements
Soybean is nutritious, as it contains both proteins and fat. However, these characteristics also contribute to the easy spoilage of a lot of soybean products, once the beans have been processed. Therefore Fr. De Graaff has been looking for methods of preparation of soybean that are not too time-consuming for local households while processing their own soybeans, while at the same time the product should not be spoiled by moulds or rancidity within weeks or even days

Auteur : Rob Witte
Saisie le : 25/10/2001
Fiche validée