Biotransforming Okara into Nutritious Food Ingredient

Date:22 Nov 2017

Country: Singapore

Application

• Food ingredient for meat substitutes: The biotransformed okara can be used in plant-based meat products.
• Nutritious additions to baked goods: It can enhance the nutritional value of baked products by adding soluble fiber and improving digestibility.

Description

Researchers at the National University of Singapore (NUS) have developed a biotransformation process to turn okara, the byproduct of soymilk and tofu production, into a nutritious food ingredient. Using natural microorganisms and enzymes, the process enhances the nutritional value, flavor, and digestibility of okara. The fermented okara, rich in soluble fiber, is suitable for use in food products like baked goods and meat substitutes. This sustainable, waste-free process offers an eco-friendly solution to food waste and promotes gut health.

 

 

Pathway Description:

The process used involves biotransformation of okara through fermentation. After steaming and cooling the okara, a microbial starter, similar to that used in tempeh fermentation, is added. The mixture is allowed to ferment in a clean, enclosed space for 1-2 days. This process breaks down insoluble fibers, increases soluble fiber, and enhances flavor, making the okara more digestible and nutritious.