Use of soybeans and its recipes in Africa - Musobwa, Joffrem Iragi
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Over the centuries, man has begun to develop processing techniques resulting in different products with new physicochemical properties. Nowadays, these different artisanal processing methods have been improved, following the scientific progress that has been made in the field of agri-food and have been integrated into industrial processes allowing for more and better production, Responding in this way to a market that is becoming more demanding, to alleviate the health problem that man knows, scientists have given a method of transformation of soy in recipe to circumvent the disease of…mehr

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Produktbeschreibung
Over the centuries, man has begun to develop processing techniques resulting in different products with new physicochemical properties. Nowadays, these different artisanal processing methods have been improved, following the scientific progress that has been made in the field of agri-food and have been integrated into industrial processes allowing for more and better production, Responding in this way to a market that is becoming more demanding, to alleviate the health problem that man knows, scientists have given a method of transformation of soy in recipe to circumvent the disease of malnutrition, so we had approached this theme with interest while developing different points allowing man to understand the utility of soy.This module will guide foreign girls who do not know how African women in general and Congolese women in particular use soya in their cooking. Soy contains a large amount of protein which is beneficial to health. It is the richest seed in the plant world in terms of protein.
Autorenporträt
Herr Joffrem Iragi Musobwa ist Apotheker, Assistent an der istm Shabunda und Apotheker der Gesundheitszone Shabunda.