Students at Kiambu National Polytechnic (KINAP) have developed a preservative-free soya bean yoghurt, offering a nutritious alternative to traditional yoghurt.
The innovation was showcased during KINAP's three-day TVET exhibition under the theme "Skills and Innovations in TVET" The event provided a platform for students to demonstrate how vocational training can drive real-world solutions in food security, health, and entrepreneurship.
Soybeans are a rich source of plant-based protein, containing all nine essential amino acids.
The students' yoghurt innovation aligns with global trends in plant-based diets and sustainable food production.
