Consumption of Soya Bean Milk as an Alternative to Dairy Milk in Boarding Secondary Schools in Bauchi Metropolis

Abstract

This study investigated the consumption, acceptability, and nutritional potential of soya bean milk as an alternative to dairy milk among boarding secondary school students in Bauchi Metropolis. A descriptive survey design was adopted, involving 345 students selected from four boarding secondary schools. Data were collected using structured questionnaires and observation checklists and analysed through descriptive statistics. The findings showed that dairy milk remained the preferred option, with 34.8% consuming it daily compared to only 17.4% for soya bean milk. Awareness of soya bean milk was moderate, as 60.9% of students indicated familiarity while 39.1% were unaware of its nutritional benefits. Consumption was affected by irregular supply (reported by 59.5% of respondents) and sensory factors such as taste, aroma, and appearance. Although existing evidence indicates that fortified soya bean milk can provide comparable nutritional benefits, including adequate protein and higher iron content, preferences were shaped by limited exposure and inconsistent sensory appeal. Economic perceptions also played a role, as some students viewed soya bean milk as less accessible or less desirable than dairy milk. The study concludes that while soya bean milk has strong nutritional potential as a cost-effective and locally available alternative to dairy milk, its acceptance and consumption among boarding students remain constrained by limited awareness, irregular availability, and sensory concerns. The study recommends ensuring regular supply of soya bean milk in school feeding programs, integrating it into daily menus to increase familiarity, improving its sensory qualities through fortification or flavour enhancement, and implementing nutrition education programs to enhance awareness and informed acceptance among students.