Dairy meal, enriched with vitamins and minerals with YEASAAC for maximum milk production.  Packed in 70kg bags. Manufactured by PROSOYA KENYA. 

Bakesoy  is our full fat enzyme active soya flour milled from cleaned raw soya beans. A yellow, non dusty flour with a slightly beany odour and flavour. Declared on labels as ‘soya flour’
bakesoy provides many benefits to the bread baker.



 UJILALA IS A Fortified Blended Food (FBF)

What are FBFs
FBFs are blends of precooked and milled cereals, fortified with micronutrients (vitamins and minerals).UjiLala has been developed in response to consumer demand for nutritious and more functional ingredients in their porridge, which historically comprises of starch. Consumers with children under age 18 recognize as important the fact that protein makes breakfast more nutritionally balanced and satisfying, provides long-lasting energy and can help sustain children’s energy and focus levels at school.


A fully fortified blended maize millet sorghum flour composite. In many African communities gruel or porridge made from the local cereals is made sour or partially fermented and used as adult and even baby food. This has always been the case for special cases such as expectant mothers, mothers who have recently delivered, recuperating patients, and lactating mothers, children aged between 6 months and 5years, and the elderly.
However, although meant for these special groups the gruel or porridge is normally prepared in enough quantities so as to be consumed by the entire household.


Soybean Chapati Recipe for high-protein diets

A fully blended fortified wheat based flour used to to prepare cakes and pastries
Soybean Chapati is a flat bread made with Soybean flour. Compared with whole-wheat whole-grain Chapati, it is high-protein, low-carbohydrate, but higher in fat
Soybean flour is not same as soybean powder. Soybean flour is made by grinding whole-grain raw dried whole soybeans. Soybean powder is made from defatted beans after oil has been extracted.

1. Mix soybean flour and salt. Make a mound. With a finger, make a well in the flour mound. Add warm water and start mixing dough and knead. If the dough is too sticky, add 1 Table spoon of flour. If the dough is too hard, add up to one Tablespoon of water (one teaspoon at a time) to get the right consistency.
2. Gather dough in to a ball. Cover with damp kitchen towel or a plastic film. Let it rest 20 to 30 minutes at room temperature.

Rolling dough
We need to make a 6" diameter cookie about the about the thickness of a Nickel (5¢ coin) to bake each bread.
The lack of gluten makes it very difficult to roll out dough. Traditionally, the dough is rolled out by hand without a rolling pin. For convenience I will use rolling pin in conjunction with two pieces of Parchment / wax paper.
1. Pinch dough to form it into a ball
2. Put down one wax paper. Use cooking oil spray to slightly grease the wax paper
3. Put the dough ball on the greased wax paper. Try to spread out patty as much as you like by hand.
4. Grease and put the second wax paper on top of the patty.
5. Use a rolling pin to roll out dough to form the round cookie of desired diameter.
6. Slowly peel-off the top sheet of wax paper. The exposed surface is skin surface.
7. Lift the dough cookie with the bottom paper in tact . Transfer the cookie on to hot griddle with skin surface down.
8. Slowly peel off the wax paper.
Bake the bread, repeat for the remaining dough.
It takes about 3 to 4 minutes to bake each side of the cookie. The cookie is baked in three steps.
1. Put the rolled cookie on the griddle with skin surface down. Use a turner to lift a corner to see that the underside has a few brown spots. It will take 45 to 60 seconds. Baste the top surface with water.
2. Turn it over and let it bake. Bake 90 to 120 seconds, you will notice steam bubbles trapped in the dough. Again use a turner to lift a corner to see that the underside has a brown spots. Baste top surface with water.
3. Turn it over. Press the bread with a clean dry rag as the steam bubble will get larger and larger merging with each other to encircle the whole area. It will take 45 to 60 seconds. read more



LisheboraTM is a fortified blended food (FBF). FBFs are blends of precooked and milled cereals, fortified with micronutrients (vitamins and minerals). Prosoya Kenya's research and development team of food, nutrition and flavour scientists works tirelessly to achieve the best taste, nutrition and cereal product performance. Prosoya Kenya Limited gives its customers the satisfaction and peace of mind as Prosoya Kenya’s products arrive only after undergoingg stringent safety and quality procedures.