The study was conducted to assess the adoption of improved technologies
(innovations) in soyabean processing and utilization in Tafawa Balewa Local
Government Area of Bauchi State, Nigeria. Three villages were selected from the
study area and fifteen farmers from each village were selected, using simple random
sampling technique. Twenty soyabean innovations in processing and utilization were
selected for the study based on the local diet of the farmers and ease of fortification.
An interview schedule was used to collect data on socio-economic characteristics,
sources of information on soyabean improved technologies and level of adoption of
soyabean improved technologies of the respondents. Descriptive and multiple
regression statistics were used to analyze the data. The results revealed that some
socio-economic characteristics significantly influenced soyabean innovation adoption
(P<0.05 and P<0.01) both positively and negatively. These included: age (+ve),
educational level (-ve), farm size (-ve), social participation (-ve) and awareness (-ve)
while other four factors were not significant. Among the farmers selected for the
study, those who had only primary and secondary education were the majority with
40% and 44%, respectively, 13% had tertiary education, while 2% had only quranic
education. The results also showed that many farmers (64%) acquired information
from friends/neighbours followed by extension contact (55%) and a few (42%) from
radio/television. Out of 20 soyabean innovations, only six were adopted. Soya
daddawa had the highest adoption of 78% followed by soya cheese (67%), soya kunu
(29%), soya milk (28%), soya pap (22%) and the least adopted was soya vegetable
soup with 4%. The level of adoption in this area seemed to be very low due to lack of
adequate information and limited understanding. To increase protein food intake,
adoption of soyabean improved technologies should be encouraged. Efforts should be
made by extension workers to create more awareness on the importance of these
innovations and on methods of processing. This way, consumption of soyabean can be
enhanced to help reduce problems of malnutrition in both children and adults.