There is hardly any part of this world where you cannot see the use of soya beans. However, in different parts people prefer to consume soybeans in different manners. In some countries this is a great item to prepare bakes foods and in some parts you can see them as an important cooking ingredient. Countries where the use of meat is not very common, people rely on soya beans because they can be used as an alternative of animal protein.
Importance of soya bean and potential in Tanzania
Soya bean is an important crop due to its nutritional value and its wide utilization at household as well as industrial level. It contains 20% noncholesterol oil and 45% protein compared to 20 and 13% protein content in meat and egg, respectively. Soya bean-fortified products are considerably cheaper than other sources of high quality protein, such as fish, meat, milk and other protein-rich legumes. The cost of protein, when purchased as soya bean, is only about 10-20% of the cost of protein from fish, meat, eggs or milk.
Therefore, soya bean is suitable to areas where other protein sources are unavailable or too expensive. Essential amino acids in soya bean are isoleucine, leucine, lysine, methionine and cystine, phenylalanine and tyrosine, threonine, tryptophan and valine. The defatted soya bean cake
Soya In Mbeya
Potential districts for soya bean production in Mbeya region are Ileje, Mbozi, Mbarali, Chunya and Mbeya Rural. The limitation of soya bean production in Kyela and Rungwe districts is land scarcity. Farmers give priority on production of crops with ready market than soya bean. The estimated annual potential for soya bean production is 300,000 tonnes. The common variety grown in Mbeya is Bossier. Other varieties are Kaleya, Duicker, ex-Laela and Uyole Soya 1.