Scientists at Makerere University are developing a new variety of soybean designed to tackle Uganda’s persistent malnutrition crisis.
Prof. Phinehas Tukamuhabwa, a crop science researcher at Makerere University, explained that while the team has been breeding soybean for years, the new variety under testing will be climate-resilient and have reduced anti-nutrient factors—substances in crops that inhibit nutrient absorption. The goal is a soybean product easily digestible by both children and adults.
The three-year study brings together experts from the Food Science and Nutrition Department, the Pediatrics Department, and the College of Agriculture. Once the soybean passes initial testing, it will be processed into a supplement paste for stunted children in Busoga to evaluate its effectiveness in curbing malnutrition.
Ezekiel Mupere, head of the Pediatrics and Child Health Department, said children in the study will be divided into three groups: one receiving a highly processed supplement with minimal anti-nutrients, another taking a less processed supplement alongside their regular diet, and a third receiving only their usual diet. All participants will be monitored over three months for growth milestones, disease occurrences, and overall health improvements.
Dr. Harriet Babikako, a child health expert, highlighted the potential impact, noting that if successful, the soybean supplement could be a game-changer in reducing Uganda’s stunting rate, which currently affects about 26 percent of children under five.
She emphasized that stunting has long-term consequences on learning, future employability, and overall health.
“Soybean is a multi-nutrient food rich in protein, calcium, iron, and vitamins,” Dr. Babikako said. “It offers a more affordable and accessible alternative to milk and meat, helping communities improve children’s growth and combat iron deficiency.”
