Charles Nsubuga is the managing director of the SESACO Limited, which since its inception has been dealing in soya bean value addition.
Nsubuga has achieved a new milestone with the introduction of milk produced out of soy seeds, courtesy of SESACO, a local firm that has for decades been turning the seed into a multiplicity of consumable products.
He stresses they have successfully been producing different products from soy seeds, but the latest breakthrough is the production of soy milk and meat, whose local market demand has been growing steadily.
The two products are produced through an extrusion process, tasting exactly like animal meat and milk; but soy seeds and water are the only raw materials, they deliver more nutritional value to the consumers than those contained in animal products.
Soy meat, on the other hand, enhances the intake of zinc, calcium, micro-nutrients (omega-3 and 6) fats, proteins, fibre and magnesium.
Soy milk, a popular alternative option for more than four decades, was found to be the most comparable to cow’s milk in terms of overall nutrient balance.
It is also the highest in the protein of all the alternative milk options studied.
