Ibrahim Suleiman The Faith and Cultural Champions Almanar Women Association has organised its monthly sensitisation workshop on...
Ibrahim Suleiman
The Faith and Cultural Champions Almanar Women Association has organised its monthly sensitisation workshop on soybean processing, aimed at educating women on improved nutrition and income-generating opportunities in Zaria.
The workshop trained women on how to process soybeans into a wide range of nutritious food products capable of improving the health of mothers, babies, and the general public.
Speaking during the programme, the Programme Officer, Hajiya Safiya Ishaq, explained that soybeans are highly nutritious and suitable for people of all ages, particularly pregnant and breastfeeding women.
Hajiya Safiya noted that many people wrongly believe soybeans are meant only for animal feed or limited food items. She said the workshop demonstrated how soybeans can be processed into more than ten different food varieties, making them valuable for both household nutrition and economic empowerment.
During the practical session, participants were taught how to prepare Awara (soy cheese) using an improved method, as well as soy milk, soy meat in liquid and powdered forms, and vegetable soup made from soybean residue that is often discarded.
She explained that the soy products can be used to improve infant feeding, support the dietary needs of pregnant and breastfeeding mothers, and provide affordable protein for families.
Beyond nutrition, Hajiya Safiya highlighted the income-generating potential of soybean processing, encouraging participants to turn the skills into small-scale businesses. According to her, women can begin production with as little as ₦2,000, processing soybeans into Awara, soy milk, yoghurt, and vegetable soup for sale.
She urged participants to put the knowledge gained into practice, either for household consumption, income generation, or improving the nutritional status of their children.
Also speaking at the sensitisation workshop, Muhammad, an officer representing the Centre for Communication and Social Impact (CCSI), said the training exposed participants to new ways of utilising soybeans, including making cakes, milk, and soup—products many were previously unaware could be produced from soybeans.
He added that participants were particularly excited to learn that soybean residue usually thrown away can be reused to prepare nutritious meals, noting that the workshop would contribute to improved household nutrition, small-scale business development, and better child health.
Some participants described the training as practical and affordable, noting that the ingredients used are easily accessible and suitable for the entire family.
They also commended the sensitisation programme as timely and capable of improving household feeding practices.
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