2017

Soybean Processing and

Recipes
MANUAL AND RECIPES FOR HOUSEHOLD USE
CATHOLIC RELIEF SERVICES TANZANIA/FARMER-TO-FARMER
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Acknowledgements
Thanks to Farmer-to-Farmer volunteers Kelly Higgins and Jane Leland for the work they
conducted with communities in Morogoro, Songea, and Njombe, helping develop household
procedures for safely processing and optimizing the nutritional value and palatability of
finished soy products.
Many initial recipes were developed through a workshop in Njombe in July 2015, arranged
by IITA through N2Africa project in collaboration with Catholic Relief Service (CRS) and Rural
Urban Development Initiative. These recipes have been adapted (soy milk) and combined
with additional recipes (lishe, soy beverage, soy meat, kebabs, initial soy processing)
developed by Kelly Higgins and Jane Leland.
Photos courtesy of Jane Leland, Farmer-to-Farmer Volunteer, and Mwantumu Omari,
N2Africa Business Development Officer.
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Contents
Introduction ............................................................................................................................... 1
Nutrition ..................................................................................................................................... 2
Soybean Initial Processing Method ........................................................................................... 3
Soy Milk ...................................................................................................................................... 4
Soy Lishe/Uji............................................................................................................................... 5
Ugali ........................................................................................................................................... 5
Soy Beverage (Roasted Soy Flour) ............................................................................................. 6
Soy Chapati ................................................................................................................................ 7
Soy Maandazi ............................................................................................................................. 8
Soy Doughnuts ........................................................................................................................... 9
Soy Scones................................................................................................................................ 10
Banana Soy Cake ...................................................................................................................... 11
Soy Meat .................................................................................................................................. 12
Soy Kebabs ............................................................................................................................... 13
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Introduction
The “meat of the field” is a name often
given to soy by farmers, and for good
reason. It contains more protein than
any other grain or legume and it is
among few plant-based foods that
offers a complete profile of all the
amino acids humans need for
adequate nutrition. Moreover, the
protein in soybeans is similar to animal
protein in digestibility and absorption,
meaning it is easily incorporated and
used within the body for growth,
repair, and maintenance. Children enjoy soy milk, which provides essential
nutrition for their growing bodies
Soybean has diverse potential in the
kitchen. It can be used in dishes the way the common bean is used (keeping in mind it is
best to avoid soybean contact with cold water for the sake of palatability). It can be
prepared to be eaten as one would peanuts. It can be processed into a milk or a meat
substitute, which keeps longer and is more easily carried. And, it can be ground into flour
versatile enough to be used in numerous other recipes. In fact, baked goods prepared with
flour from soy that has not been defatted (as is typical in household settings) tend to be
softer and moister than their conventional counterparts.
This manual aims to document the preferred method for processing raw soybeans and
common foods made from them, adapted for household situations with minimal equipment
and technology requirements. It can be used by extension agents as a training manual or
copied and distributed to households.

Ugali made with soy flour

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Nutrition
In Tanzania, children under five, women of reproductive age (especially pregnant and
lactating women), and adolescent girls are most affected by undernutrition. Undernutrition
is among the major culprits of childhood mortality and stunting. Poor nutrition begins in the
womb, so ensuring a healthy diet during pregnancy, weaning, and childhood are crucial to
preventing undernutrition for both mother and child.
Soybeans are high in protein, in addition to other important nutrients. It is, therefore, well
positioned as a potential remedy to undernutrition and stunting.
Ideally, a 3:1 or 4:1 maize flour to soy flour ratio is used when mixing. This optimizes the
nutritional benefits from both ingredients, which complement each other to make a very
high-quality protein. Furthermore, soy is best consumed together with foods high in vitamin
C (e.g. citrus fruit, leafy greens, papaya) to help absorption of nutrients in soy.

Maize meal (whole grain) Soybean meal

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Soybean Initial Processing Method

1. Sort; remove sand, stones, and broken beans

2. Boil whole beans for 30 minutes (this balances the

destruction of antinutritional factors with
maintenance of protein quality).

3. Drain water from beans and rinse with cold water

several times until sufficiently cooled for hand
dehulling.

4. Leaving them in water, dehull beans by manually

rubbing and squeezing them to separate the hulls, Draining boiled soybeans
which will float to the top (dehulling removes (step 3)
indigestible carbohydrates that can produce
uncomfortable stomach gas).

5. Sun-dry on mat 1-4 days depending on

weather, unless proceeding to make soy
milk or meat
.

De-hulling soybeans by hand (step 4)

Dried, de-hulled soybeans

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Soy Milk
Equipment
• Hand grinder or mortar and pestle
• Pot
• Sieve or cloth
• Bucket

Ingredients
• 2 kg raw soybeans (preferably, an improved variety,
e.g. Semeki, SB19 for best soy milk flavor)
• 6 L water
• Sugar
• Salt
• Flavoring (optional, e.g. vanilla)
Yields 6-10 L soy milk per 2 kg soybeans

Procedure
1. Process soybeans per initial processing
procedure through step 4 (do not dry)
2. Grind or crush beans
3. Heat water until boiling
4. Add ground beans and boil for 15 minutes Soy beans after grinding/mashing
(step 2)
5. Let sit for 20 minutes, until cool enough to
handle
6. Strain through sieve or cloth
7. Boil soy milk 15 minutes
8. Add sugar and salt to taste
9. If desired, add flavoring once cooled
NOTE: Spent bean grounds (okara or soy mash) can be
dried and used to fortify ugali, uji, or other doughs
(maandazi, chapati, bread); can be added to soups,
blended with fruits (bananas, avocado); can also be used
as animal feed

Squeezing remaining soy milk

from soy mash using cloth
(step 6)
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Soy Lishe/Uji
Ingredients
• 1 kg soy flour
• 3 kg maize flour, or 4 kg if soy oil
separates

Procedure
1. Prepare soy beans per initial
processing procedure
2. Grind dried soy beans into flour using
maize milling machine
3. Mix maize flour with soy flour
4. Use for making uji

Ugali
Ingredients
• 1 kg soy flour
• 4 kg maize flour

Procedure
1. Prepare soy beans per initial processing
procedure
2. Grind dried soy beans into flour using
maize milling machine
3. Mix maize flour with soy flour
4. Use for making ugali
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Soy Beverage (Roasted Soy Flour)

1. Follow initial processing procedure for whole beans.
2. Dry-roast prepared beans as minimally as possible until desired brown color or flavor
are achieved (longer for soy “coffee” than soy “chai”)

Dry roasting soybeans

* Ideally, roast only a portion of the beans to provide the desired color and flavor, using the
rest unroasted. This will minimize the degradation of proteins by heat.
3. Grind into powder/flour using a milling machine.
4. Add spices, if desired.
5. Use as an instant coffee/tea beverage, mixing by the spoonful into hot water to
desired strength.
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Soy Chapati
Equipment
• Mixing bowl
• Measuring cups and spoons
• Rolling pin and surface
• Frying/chapati pan

Ingredients
• ½ cup soy flour
• 2 cups wheat flour
• 1 teaspoon salt
• 1 cup water
• 1 egg, beaten
• ¼ cup oil

Procedure
1. Combine dry ingredients, mix thoroughly
2. Add oil, water, and beaten egg to mixture
3. Mix until smooth dough forms
4. Break off pieces to roll into desired size
5. Roll on floured surface
6. Heat some oil in pan on low heat
7. Add chapati, cook until both sides golden
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Soy Maandazi
Equipment
• Mixing bowl
• Measuring cups and spoons
• Rolling pin and surface
• Frying pan

Ingredients
• ½ cup soy flour
• 2 cups wheat flour
• ¼ cup sugar
• Pinch of salt
• ¾ teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1 tablespoon yeast
• 1 cup water
• Oil for frying

Procedure
1. Combine all dry ingredients, mix thoroughly
2. Add water until a smooth dough forms
3. Allow to rise 45-60 minutes
4. Roll out dough on floured surface
5. Cut into pieces of desired size
6. Fry in oil, turning occasionally, until gold in color
7. Remove from oil, allow to drain and cool before storing
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Soy Doughnuts
Equipment
• Mixing bowl
• Measuring cups and spoons
• Sieve for sifting
• Rolling pin and surface
• Glass or tin for cutting doughnuts
• Frying pan

Ingredients
• 1 cup soy flour
• 1 cup wheat flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon oil
• 3 tablespoons sugar
• 1/3 cup milk or water
• 1 egg
• ¼ teaspoon ground cinnamon or nutmeg
• Oil for frying

Procedure
1. Sift flours, baking powder, salt, and spices together
2. Combine egg, sugar, and oil; beat thoroughly
3. Combine dry mixture, egg mixture, and milk/water
4. Blend thoroughly; if necessary, add additional flour, but keep the dough as soft as
can be easily handled
5. Roll dough to ½ inch thick on floured surface
6. Cut into doughnut shapes using the top of a glass or tin
7. Fry in oil at moderate heat; turn as soon as doughnuts rise to the top
8. Remove when golden brown and drain
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Soy Scones
Equipment
• Mixing bowl
• Baking pot

Ingredients
• 2 cups soy flour
• 2 cups wheat flour
• ¼ cup sugar
• 1 ½ teaspoons salt
• ¼ cup oil
• 2 tablespoons yeast
• 1 cup warm water

Procedure
1. Dissolve yeast in warm water, let sit 15
minutes
2. Sift soy and wheat flour together
3. Combine yeast mixture, sugar, salt, and oil
4. Mix in flour mixture
5. Turn dough onto floured surface, knead until
smooth and elastic (approximately 10
minutes)
6. Place dough in a greased bowl; cover and let
rise in a warm place until it doubles in size
(approximately 1 – 1 ½ hours)
7. Once doubled, punch down and form into
scones, placing in a greased baking pot Baking with an oven constructed from
two inverted pots and blankets;
8. Allow to rise again until it doubles in size alternatively, hot coals may be used
(approximately 1 hour) on top instead of blankets

9. Place in a hot oven and bake 12-20 minutes

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Banana Soy Cake

Equipment
• Mixing bowl
• Measuring cups and spoons
• Baking pot

Ingredients
• 1 cup soy flour
• 1 cup wheat flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon or nutmeg (optional)
• 1 egg, beaten
• 3 tablespoons oil
• 1 cup water or milk
• 1 teaspoon vanilla flavor (optional)
• 3 bananas (very ripe), mashed

Procedure
1. Combine flours with salt, baking powder, and spices (if using)
2. Mix beaten egg, oil, water/milk, and vanilla (if using) into mashed bananas
3. Combine wet and dry mixtures, mix until dough forms
4. Place into greased baking pot
5. Bake in oven for about 1 hour
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Soy Meat
Equipment
• Pot
• Sieve or cloth

Ingredients
• 2 L soy milk
• 1 tablespoon lemon juice or vinegar
Yields ½ to 1 kg soy meat

Procedure
1. Bring soy milk to a boil
2. Lower heat to simmer, add lemon juice
while stirring, continue to simmer for
3-5 minutes until mixture coagulates
(process is complete when all the milk
turns into a clear, yellowish liquid and
solid white curds)
3. Take off the heat and allow to stand
for a few minutes, the curd will form a
large mass and gradually sink to the
bottom. Drained soy meat after boiling with
lemon juice (step 5)
4. Drain off whey, which is nutritious and
can be used in other dishes (whey contains protein, minerals, and vitamins)
5. Drain off remaining whey through sieve or
cloth and shape curds into desired
presentation (patties, rectangles, cubes,
sausage, or minced/ground)
6. Alternatively, place curds in a sieve lined with
cloth, fold cloth over the top, set a weight on
top and allow the remaining liquid to drain
for several minutes (this will achieve more
firmness in finished product)
7. Fry or roast with seasoning/sauce as if
cooking meat, or marinate before cooking.
Could also be smoked. Marinating soy meat (step 7)
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Soy Kebabs
Equipment
• Blender, or mortar and pestle
• Mixing bowl
• Frying pan

Ingredients
• 2 cups cassava fibers (prepared as
below)
• 1 cup soy flour
• ¼ teaspoon salt
• 2 onions (small), diced
• 1 carrot (optional), diced or grated
• 1 sweet pepper (optional), diced
• Hot pepper (optional), diced
• Water
• Oil for frying

Procedure
1. Peel and clean cassava
2. Use blender, or mortar and pestle, to process the cassava, separating the starch
from fibers
3. Mix cassava fibers with soybean flour
4. Combine remaining ingredients
5. Add water until ingredients hold together
6. Form into desired shapes
7. Fry in oil, removing when brown