In Singapore, at least 30 tonnes of okara are generated daily and discarded as food waste or recycled as animal feed. Despite its richness in nutrients, the reuse of okara as human food is limited due to high amount of indigestible fibre and low palatability. RP has developed a cost-effective enzymatic and microbial method to transform okara into functional ingredients and showed the applications through the formulation of okara soy cheese series prototypes.
Okara contains the following beneficial nutrients:
50% insoluble fibre
20% proteins
10% unsaturated fats
Isoflavones
Vitamins and minerals
Our optimised, cost-effective treatment method preserves the nutrients in okara, at the same time converting the indigestible okara fibre into soluble and digestible fibre.
The functional ingredients developed from okara can be incorporated into food products to increase the nutritional quality including the soluble fibre content. These includes the growing market for vegan products. One potential application included formulation of soy cheese. With its solubilised fibre and richness in other nutrients, some potential application include soy cheese, energy bars, crackers, breads and noodles.
Provide a cost-effective plant-based functional food ingredients in line with an increasing trend in the plant-based food products consumption, from both Singapore and global market.
Provide functional food ingredients for the increasing awareness and demand for food products with Healthier Choice Symbol.
This technology is available for licensing and technology transfer.
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