Okara is the by-product obtained from soymilk and tofu processing, contains around 50% dietary fiber, 25% protein, and 10% lipids in dry weight basis as well as is a good source of vitamins, phyto-chemicals, and phyto-sterols (Li et al., 2012; Mazumder & Hongsprabas, 2016). The production of soybean and its products has been increasing throughout the world (Li et al., 2012). World total soybean production was around 217.6 metric million tons in the year of 2005-2007 and this value was projected to be around 311.1 metric million tons in 2020 (Masudaa & Goldsmith, 2009). This huge amount of soy processing consequently increase the quantity of okara waste, for instance, 1 kg of soybean can produce 1.2-2.0 kg of okara following tofu production (Grizotto et al., 2006; Guimarães et al., 2018). Total okara production in the world amounts to about 1.4 billion tons per year, and the bulk of which produces in Asian nations, including Japan, Korea, China, and Singapore (Kamble & Rani, 2020). However, soybean consumption