An attempt was made with participatory methodologies to improve the nutritional status and security of rural families and household at an affordable cost. The study was conducted in Mugali, Madanabhavi and Hosatti villages of Dharwad Taluka of Dharwad district. A total of 100 men and 100 women were selected randomly from these cluster villages. Nutrition knowledge regarding use of soybean and nutritional importance were assessed using a pre-tested questionnaire. Participatory training and exhibition on soybean use and recipes were carried out. Impact of nutrition education was assessed by interview method using questionnaire and nutritional status by body mass index. The results revealed that participatory training on soybean intervention was found to be useful and effective as the respondents could learn by incorporating soybean in different local recipes at their own. The percentage of normal subjects increased from 72.00 to 84.00 per cent in male and 51.00 to 69.00 per cent in female subjects. The knowledge index increased from 32.50 to 65.00 per cent among males and 27.50 to 80.00 per cent among females after the intervention. The farmers expressed that soybean could be processed into Dal and flour and packed to take it up as an income generating activity. The high protein content of soybean, the ease with which it blends in different regular recipes and its acceptability to the members made soybean flour more popular as it enhanced the dietary protein intake and brought about the reduction in malnutrition population. The different recipes of soybean were evaluated organoleptically and found that they were acceptable.
Nutrition education, soybean recipe, body mass index
