Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with Aspergillus spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota.
<div> <div> <div> <p>Brewer’ spent grain (BSG) is the largest by-product of beer production, generating over an approximate 38 billion kg annually. While the majority of BSG gets repurposed as animal feed, its usage unfortunately remains very limited. Due to the impressive nutritional profile of BSG, many studies have investigated its incorporation in food products. However, its substitution at high levels tend to bring about undesirable sensory changes. This paper looks at solid-state fermentation as a tool to enhance the nutritional profile of BSG. The consumer acceptance of fermented BSG- fortified bread was investigated, to understand the market value for fermented BSG food products compared to its unfermented counterpart. Of the 8 koji starters studied, M-1 (Aspergillus oryzae) brought about the greatest nutritional profile enhancement in terms of total phenolic content and crude protein content, with an optimal fermentation time of 4 days. No change in total dietary fibre content was observed after fermentation. From the sensory evaluation, fermented BSG-fortified bread had the best nutritional profile while having the poorest consumer acceptance. Despite the fact, this study highlights that fermentation may yet be an important tool in bridging the gap of BSG incorporation in food. </p> </div> </div> </div>
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