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!