WIT Press

Assessment Of Hazards In Local Soy-cheese Processing: Implications On Health And Environment In Oyo State, Nigeria


Free (open access)





Page Range

37 - 44




315 kb

Paper DOI



WIT Press


S. B. Fasoyiro


This study was carried out to assess the hazards associated with the processing of soy-cheese in Oyo State, Nigeria. Soy-cheese is a cheese-like product from soybean, rich in nutrients and often eaten as a substitute for meat. Soy-cheese processing is an important source of income generation for many women processors in south-west Nigeria. Thirty local processors were interviewed using structured questionnaire. Information obtained from the processors include: types of waste generated, means of disposal, types of hazards processors are exposed to during processing, any previous training in food safety. The processing operations were also observed for possible hazards and their sources. Results of the study show that hazards in soy-cheese processing include physical, chemical and occupational apart from microbial types. Both liquid and solid wastes were generated during the production process. Almost all the processors (96.7%) disposed solid waste by bush burning causing environmental pollution. Processors were often faced with the challenge of cuts, burns, smoke and free radicals during processing which has its health implications. The study is expected to bring a follow-up training in educating the local processors on the implications of their activities on health and the environment. Keywords: soy-cheese, processors, hazards, environment, health implications. 1 Introduction Soy-cheese is a popular product from soybean which is cheese-like in taste. In the Orient, it is called tofu while in Nigeria, it is called soy-warankashi. It is rich in protein and fat and it is highly digestible (Kale [1]). It has been used as meat and cheese substitute in both rural and urban areas of south west Nigeria. Local


soy-cheese, processors, hazards, environment, health implications