Okara: a soybean by-product with interesting properties in nutrition and health

  1. Alejandra García-Alonso 1
  2. Inmaculada Mateos-Aparicio 1
  3. María Dolores Tenorio-Sanz 1
  4. María José Villanueva-Suarez 1
  5. Araceli Redondo-Cuenca 1
  1. 1 Department of Nutrition and Food Science Complutense University of Madrid Madrid, Spain
Libro:
Phytochemicals in Soybeans: Bioactivity and Health Benefits

Editorial: CRC Press, Taylor and Francis Group

ISBN: 9780367466619,  9781003030294

Año de publicación: 2022

Páginas: 259-284

Tipo: Capítulo de Libro

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Resumen

The environmentally friendly disposal of these residues is a major challenge for the industry. Okara is the residue of soybean milling after extraction of the aqueous fraction used for producing tofu and soy drink. Most of the articles are aimed at a better understanding of this by-product with a high interest in its nutritional composition, the presence of bioactive compounds, and its use as a potential new ingredient. The statistical data on production worldwide of okara is easily available. The production worldwide of okara is estimated to be more than four million tons, most of which is produced by Asian countries including Japan, Korea, China, and Singapore. In general, in the process soybeans are first soaked in water to allow complete hydration of the protein and other components. The amount of water that is added, the time, and the temperature of this step will depend on soybean variety which depends on the climate, soil composition, agricultural methods, among other factors.