soybean Archive

How to Make Tahu from Coconut Milk

The original “tahu” made from soybean milk is a favorite snack food to both children and adults. However, a substitute material like coconut, can also be used in making “tahu”. The use of agar-agar (gulaman) and whole coconut milk produced rich, creamy, and milky-white product similar in appearance and taste with that of soybean milk [&hellip

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Livestock Feed Rations

In preparing feed rations, a volunteer should consider: the nutrient requirements of the species, the breed of the animal, the feeding and management practices of the farmer, the cost of available feeds, the nutrient values of all available feeds, and the probable feed to gain ratio for the animal with the ration. These considerations are [&hellip

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Soybean Production Guide

Soybean is an important crop because of its high nutritional qualities. Soybean has a high protein content of 40% by weight, 32% carbohydrate, 20% fat, 5% minerals and 3% fiber, and other trace substances. It is used as sources of protein in human food such as soymilk and tofu or soybean curd (taho and tokwa), [&hellip

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Soybean coffee maker “Healthy Rich” targets to export 2,400 boxes of the protein-rich coffee product to Malaysia

The soybean brewed coffee “Healthy Rich” is targeted to be exported to Malaysia by2,400 boxes but this needs aid to beef up production to meet brisk demand for the protein-rich product. Manufacturer of the Healthy Rich brand MGSK (Makabagong Gabay sa Kalusugan) produces 2,400 boxes of 3-In-1 soybean brew in a month. This capacity, however, [&hellip

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Understanding the soybean

There is more to the soybean than just the simple bean we know. Soybean was a wild plant growing from five to six feet tall with large physical structure and few seeds and primarily used as forage crop. It was the Chinese that domesticated it. Called “Wu Ku” in ancient China, soybean was considered as [&hellip

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AdSoy: Cereal meal and hot beverage in one nutritious blend

Filipinos are becoming more health-conscious, thus the conclusion of a study conducted by Kantar Worldpanel, a leading provider of research-based information on shoppers’ purchase and usage behavior in several countries. The study, which covered 2,000 households in urban areas, showed that in the past 10 years (2001-2010), Filipinos were increasingly becoming health-conscious, with 93 percent, [&hellip

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Tokwa Making

Tokwa or dry soybean curd. An improved production technology is introduced to come up with instant dry soybean curd, superior in quality compared to the fresh form. The technology uses MgSO4, as coagulant which increase the yield of fresh soybean curd. The instant soybean curd has a good texture upon rehydration and its storage life [&hellip

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Miso (Soybean)

Miso (Soybean) The preparation of miso (which comes in 3 kinds) depends on the length of time it is fermented and stored. Materials: Wooden box 60 x 30 x 5 cm. pressure cooker or casserole * grinder A. White Miso ½ kilo soybeans 1 kilo rice 300 grams salt starter (A. Oryzae) B. Average Salty [&hellip

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