WISHH Perspectives

Go for Soy Foods Africa

WISHH and its partners have developed a series of educational and instructional tools to help African businesses learn about the benefits of cooking and baking with soy food ingredients such as defatted soy flour (DSF) and textured soy protein (TSP).

Thank you for visiting the Go for Soy Foods Africa page. WISHH and its partners have developed a series of educational and instructional tools to help African businesses learn about the benefits of soy food ingredients such as defatted soy flour (DSF) and textured soy protein (TSP). This page is designed for individuals and businesses that are interested in learning how to cook and bake with soy food ingredients, as well as those that are curious to learn about new soy food trends in sub-Saharan Africa. WISHH works with partners throughout sub-Saharan Africa to communicate the nutritive, functional, and economic benefits of soy food ingredients. To learn how WISHH improves access to quality, affordable protein please visit the WISHH Online Resource Center. If you are interested in learning more about the local availability and use of these products please contact WISHH supply chain partners in Ghana, Nigeria, and Uganda. 

Textured soy protein (TSP) can be used as a meat extender or meat substitute. TSP is made from soy flour or soy protein concentrate through an extrusion process. TSP contains 50-70% protein depending on whether it is made from soy flour or concentrate. The WISHH Soy Guide is an excellent resource to get you started on your next culinary adventure with TSP!

Soy flour can be used in breads, pasta, and other foods requiring flour. There are two types of soy flour, full-fat and defatted. The differing levels of oil content in these products affects their functionality and should be considered when replacing other flour types. The WISHH Soy Guide is an excellent resource to get you started on your next culinary adventure with soy flour!

Previous posts:

WISHH Represents U.S. Soy at Nutrition Security Roundtable

ASA’s World Initiative for Soy in Human Health Executive Director Gena Perry shared the benefits of U.S. soy during a nutrition security roundtable led by Edesia Nutrition in Rhode Island on Nov. 3. Edesia hosted the discussion and a plant

ASA/WISHH Updates Cambodian Ag Ministry at FAO World Food Forum

ASA’s World Initiative for Soy in Human Health program updated the Kingdom of Cambodia’s Ministry of Agriculture on WISHH’s aquaculture work while participating in United Nation’s Food and Agriculture Organization’s (FAO) World Food Forum in Rome in October. The 2023

WISHH, Soybean Organizations Take Stage at World Food Prize

ASA’s World Initiative for Soy in Human Health Program appeared on stage along with the United Soybean Board and the U.S. Soybean Export Council for a session attended by 1400 participants of the 2023 World Food Prize in Des Moines.