is not nearly as palatable as when groundnuts are used, in fact its presence is difficult 

 to detect and when added in amounts of 1 lb. soya to 5 lbs. of leaves, boys at Mwera 

 Hill in 1942 did not realize that anything had been added to the leaves. A mixture 

 of soya and groundnuts was tried, which although not as good as the full amount 

 of groundnuts was pronounced as being quite good. This practice could be adopted 

 to eke out scant supplies of groundnuts with no loss to the nutritive value of the diet. 



5. Soya Bean Milk and Cubd. 



Milk made from soya beans and the curd from the thickened milk are both 

 used extensively in Eastern diets. Although there seems little likelihood of African 

 women adopting such methods under village conditions yet there is a place for the 

 use of both products at training centres and schools. 



A method suitable for this country was in use at the Jeanes Training Centre 

 in 1942. The procedure is as follows: — 



The beans are soaked overnight and the skins removed by rubbing between 

 the hands and washing. The beans are then pounded until pulpy, mixed 

 with water in the proportion of one cup of pulp to three cups of water and the 

 mixture boiled for about 30 minutes. The liquid is strained off and salt or 

 sugar added to taste. The milk is then ready for a drink for young children or 

 for the other purposes to which cows' milk can be put. It should be stored in a 

 cool place. The pulp left over can be used straight away as the basis for soup 

 or may be dried and stored. 



Soya milk contains about the same proportions as cows' milk of fat and protein 

 but only one-tenth the amount of calcium, hence it must not be used as a substitute 

 for the latter in infant feeding unless extra calcium is given. 



Soya curd is precipitated from the milk in a number of ways using various 

 chemical agents. Any acid, however, such as vinegar, will produce a curd or the 

 milk will thicken naturally if left overnight in a warm place. The curd should be 

 stirred and an equal amount of boiling water added. After 10 minutes, it should 

 be drained through a muslin bag. 



The curd has the appearance of very soft cheese and can be used mixed with 

 vegetables in the oriental way. It could be used in this country either as an extra 

 food or with other ingredients as side-dishes. The curd is a food of relatively high 

 protein content, i.e., 10 per cent. Moreover the protein is in a form in which it is 

 almost completely digested (*), only about one twenty -fifth part remains undigested 

 as compared with about one-fifth part of the protein of other legumes. Thus the 

 curd provides a cheap source of good value protein of high digestibility. 



6. Fbesh Soya Bea^ s as an Fxtra Food. 



The green beans, either boiled for five minutes in their shells, then shelled and 

 reboiled or boiled for 25 minutes in their shells, have a pleasant flavour and crisp 

 texture. Children in Hawaii (*), are said to eat them with as much enjoyment 

 as they eat sweets. 



Other kinds of beans are already eaten in the country in this way, e.g., mikawe, 

 hence there should be little difficulty in introducing soya cooked in this way. 



7. Roast Soya BEA^;s as ax Extra Food. 



Africans very commonly eat roast maize, cimanga cokazinga, soya beans roasted 

 in the same way are palatable and are readily eaten by all who have strong teeth. 



Ref. 8; 23. 



226. Grewia w^oodiana K. Schum. (Tiliac). 

 Tensa, tenza (G), tesa, mtesa (Y). 



(*) Japanese foods commonly used in Hawaii. Hawaii Agricultural Experimental Station 

 Bulletin No. 68. 



62 



