Promoting Home Prepared Soy-dishes for Fighting Protein-Energy Malnutrition: Evidence from Demonstration Training

Abstract

Malnutrition is a persistent problem in developing countries, and protein-energy malnutrition is the worst form of malnutrition associated with lack of energy and proteins. Malnutrition at the early stages of life can lower child resistance to infections, increase child morbidity and mortality, and decrease mental and cognitive achievement. Worldwide the most important step in the treatment of protein energy malnutrition is to correct nutritional imbalances. Increasing the amount of protein in cereal staple foods is the ideal solutions to problem related to malnutrition. Several studies reported that, increased protein content in soybean fortified cereals and tubers, which makes significant contribution towards the alleviation of protein-energy malnutrition. Soybean can be utilized mainly as fermented (e.g., sauce, miso, natto) and non-fermented (e.g., oil, milk, tofu, flour) foods. Therefore, this paper aimed to revise the contribution of home-prepared soy-dishes to combat protein-energy malnutrition.