Purpose -African yam bean (Sphenotylis stenocarpa), bambara groundnut (Vigna subterranean), pigeon pea (Cajanus cajan) and lima bean (Phaseolus luunatus) are some of the minor grain legumes found in Nigeria. Their utilization has been very limiting because little is known about their nutritive value. The proximate, minerals and antinutritional factors of two collections of African yam bean, lima beans and pigeon pea, and one collection of bambara groundnut seeds grown in south-western Nigeria were studied. Design/methodology/approach -Dry seeds of two collections of African yam bean, pigeon pea and lima beans, and a collection of bambara groundnut were collected from Oyo and Ondo States in south-western Nigeria. The legumes were sorted, milled and stored in polythene bags at 4˚C. Findings -The crude protein in the legumes was in the range of 22-37 per cent, crude fat 1.47-4.96 per cent, crude fibre 1.92-7.21 per cent and ash 3.33-5.61 per cent. K, Ca and P were in the range of 0.15-0.52 per cent. Iron content of the seeds was very low. The antinutrients, tannin, phytic acid and trypsin inhibitor were very high when compared to those of cowpea, groundnut and soybean. Originality/value -It therefore implies that consumption of these legumes will require processes that will reduce their antinutritional factors.

Yogurt was processed by inoculation of cow's milk and soymilk with freeze‐dried culture of Lactobacillus bulgaricus and Streptococcus thermophilus. The processed yogurt samples were evaluated for chemical microbial and organoleptic properties using an existing commercial yogurt as control. The moisture content of the yogurt samples ranged from 83.3% in cow's milk yogurt to 91.9% in soymilk yogurt. Soymilk yogurt was significantly high in protein (6.6%). Fat and ash were highest in cow's milk yogurt: 6.5% and 0.6%, respectively. There was no significant difference (P < 0.05) in the magnesium content of all the yogurt samples. pH ranged from 4.1 in cow's milk yogurt to 5.4 in soymilk yogurt. The total viable count was highest in cow's milk yogurt (1.1 × 105). The major bacteria isolated in all the yogurt samples were L. bulgaricus and S. thermophilus. Soymilk yogurt compared favorably well with commercial yogurt in overall acceptability. Soymilk yogurt is a good alternative to cow's milk yogurt. PRACTICAL APPLICATIONS Chemical and microbial properties of yogurt processed from cow's milk and soymilk established the context and contents of choosing yogurt as healthy food for the people. Soy yogurt can be adopted as substitute to cow's milk yogurt especially by the low income earners due to its cheaper raw materials, and as protein supplement at household level. Soy yogurt requires boiling at 100C, cooling (45–50C), inoculation with culture, fermentation (6–12 h), mixing, addition of fruit flavor, and is served in cups. It can be stored in the refrigerator at 5C for 72 h or at ambient temperature for 24–48 h. The utilization of soy yogurt as household food/drink is a result of its nutritional compositions, absence of cholesterol, high protein content and its raw materials being accessible within the household resources and can also be processed with simple processing technology.

This work was carried out in collaboration between all authors. Author HAA designed the study in conjunction with author SHA while author EOF carried out the laboratory work, analyzed the results and wrote the first draft of the manuscript. Author HAA supervised the study while author SHA provided some literature and technical assistance. All authors read and approved the final manuscript.

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Purpose -In Nigeria, soymilk and fried soy-cheese are common street-vended foods sold in market places, motor-parks, streets and schools. Many processors of these soy-foods are women using the soy-food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and critical control points (CCPs) in the processing of locally processed fried soy-cheese from different areas in Oyo State, South-West Nigeria. Design/methodology/approach -Soy-cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy-cheese were collected for microbial analysis. CCPs were analyzed. Findings -Higher microbial load was recorded in the coagulant samples ( 10 6 Cfu/ml) and in the fried soy-cheese displayed for sale ( 10 3 Cfu/ml). Pathogenic micro-organisms: Staphylococcus aureus, Bacillus cereus and Escherichia coli were characterized from the collected samples. Coliforms were present in samples collected. Originality/value -The paper shows that these processors need to be trained in food safety practices to reduce health risks associated with consumption of these locally processed foods.