A well-structured 25 items questionnaire was designed and used by the researchers to assess the knowledge and practice of preservation of soybean cake among its producers in Bauchi State (North East) and Kano State (North West) Nigeria. The questionnaire was validated and administered randomly to the respondents through verbal interview. Cronbach’s Alpha statistical tool was used to determine the reliability of the instrument and was found to be 0.815 which shows that the instrument was highly reliable. The data obtained were presented in tabular form and analyzed using frequency and percentages. The results obtained showed that 60% of the respondents were between 20 – 24 years of age, predominantly female (96.7%) with SSCE as the highest educational qualification (33.3%). The results of the research also revealed that soybean cake producers from Northern Nigeria had little knowledge on the natural preservation of the cake and are not actively involved in the practice of its preservation. At present, the best and common method being used at home in the preservation of the cake is refrigeration (46.7). The inclusion of Entrepreneurial studies in the secondary and tertiary school’s curriculum/programmes and the evaluation of spices such as Cinnamon, Turmeric, Ginger, Pepper, Garlic etc for their antimicrobial effects against food borne pathogens in an effort to discover natural and safe preservatives were recommended.