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Soy cheese (tofu) skewer is a ready-to-eat meal, sold as street food in many cities of Cameroon and locally known as “soybean soya”. It is a rich source of plant proteins being produced locally for commercial purposes. This practice is considered as a job and source of revenue for individuals who partake in it and food for consumers. The aim of this study was to determine the current level of knowledge on the production conditions and the consumption habits of soy cheese skewers, commercialized in the streets of the West region of Cameroon. The survey consisted of using questionnaires to interview producers and consumers. Producers and consumers were randomly chosen to participate in this study. Results showed that about 81.63% (40) of producers were females, the majority had at least secondary level of education (57.14 %), the main age group 31 and 40 years (34.69%). The production conditions varied from one person to another, but the main steps were the same and included sorting, soaking, washing, draining, grinding, filtration, heating, coagulation, pressing, slicing, frying, stewing and packaging on skewers. Spices were mainly used for flavouring (100%) and the storage of unsold leftovers was done mostly at room temperature (65.31%) for less than 1 week (75.51%). Consumers of soy cheese skewer were of different age groups, gender, educational level, marital status and cultural background. Most often, it was purchased from the street (87.2%) at the price of 50 XCFA (87.66%). Many consumed it for its taste (75.32%) and very few for its nutritional value (8.44%). The texture appreciated by consumers and producers was tender (72.09%). The production and consumption of soy cheese skewer involves a series of steps whose application conditions vary from one producer to another, which may lead to variability in the products proposed to consumers.
Solefack et al. (Sun,) studied this question.