The Northern Crops Institute at NDSU recently hosted a soy nutrition workshop, that included participants such as culinary students from North Dakota State College of Science, dieticians and teachers who are involved with soy. Linda Funk, executive director of the Soyfoods Council, and staff from the North Dakota Soybean Council helped set up and also participated in the workshop.
The workshop began with a tour in the extrusion lab, where individuals saw first-hand demonstrations and discussions on making soymilk and tofu. Owen Oltman, NCI’s processing technician, led the demonstration.
“Coming here with this tour group of culinary students and dietitians, it was perfect to be able to see and ask questions about how soy milk is made and how tofu is made,” Funk said.
David Boehm, NCI’s technical manager, shared soy protein samples with the group after lunch. He discussed NCI’s TX-52 Twin-Screw extruder and the various products it can make. He shared samples of soy flakes, soybeans used for oil seed, soy puffs and soy powder.
Workshop participant Sue Doeden said she will share the information she learned with the cooking classes and food segments she teaches. “I will definitely start using tofu more in my cooking and baking. I realized there are so many ways that it can be used and be delicious,” she said.