Overview
Scientists affiliated with Nanyang Technological University, Singapore (NTU Singapore) have developed and demonstrated a laboratory-scale fermentation technique designed to convert okara, a nutrient-rich byproduct derived from the production of tofu and soymilk, into a food ingredient characterized by enhanced flavor and increased protein content.
Research Context
Okara is identified as a byproduct from the processing of soybeans for tofu and soymilk. The research focuses on transforming this material.
Approach
The method employed by the NTU Singapore scientists involves a fermentation process. This fermentation technique aims to modify okara. The study was conducted at a lab-scale.
Findings
- The fermentation method transformed okara into a more flavorful food ingredient.
- The fermentation method also resulted in okara with increased protein content.
Why This Matters
The demonstrated lab-scale fermentation method suggests a potential avenue for transforming a soybean byproduct, okara, into a more valuable food ingredient. This approach addresses both flavor and nutritional aspects, specifically protein enrichment, of the byproduct.