Oct 1, 2021 · With the growing popularity of bio-valorized foods, the possibility of reintroducing okara, a food waste, into the food chain through fermentation has already been confirmed in …

Soybean and even okara have been applied with new technologies, such as high‐pressure microfluidization and fermentation of soybean waste by Lactobacillus delbrueckii subsp. and …

Nov 22, 2017 · Singapore food scientists have turned wasted okara, the by-product of soymilk and tofu production, into ‘a nutritious and tasty food ingredient’.

Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or …

As a waste product, okara is costly and time-consuming to dispose of. Discover how whole bean soya solves this issue for food producers.

Public health practitioners may help address the issue of food waste by encouraging the use of “waste” such as okara through work with consumers and companies. These efforts may lead …

Oct 1, 2021 · This review highlights the evolution of okara from waste to value-added food, its bioactive compounds profile, various treatment methods, in the view of its integral use as a bio …

Dec 15, 2015 · Okara, an agricultural waste product that is generated in abundance by the soy industry, has tremendous potential for use as renewable biomass rather than being disposed …

Aug 1, 2021 · The utilization of major edible soy-waste (okara) remains a challenge due to its poor digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors.

Sep 9, 2020 · Is Okara Waste in Japan? Although okara is edible, there was the Japanese trial result saying “Okara is waste” in 1999. That was because okara is the residue that produced in …