Valorization and food applications of okara (soybean residue): A concurrent review

Abstract

Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. Okara is a major residue produced as result of soybean processing and has a rich nutritional profile. The nutritional profile of okara is affected by the processing conditions, variety, pre‐treatment, post‐production treatments, and processing techniques. Owing to the high fibers, lipids, proteins, and bioactive components, it is being used as an essential industrial ingredient in various food processing industries. The prebiotic potential and nutritional profile can be increased by various techniques, that is, enzymatic, chemical, biotransformation, high‐pressure microfludization, and fermentation. The prebiotic potential of okara makes it suitable as a therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara.

Extraction of protein from apricot kernel oil press cake (AKOPC) through innovative techniques and the formulation of supplemented yogurt

“…As functional components in food compositions, vegetable proteins represent a cost‐effective and flexible alternative to animal proteins. In terms of market price, land required, and environmental effects, animal proteins are costly (Asghar et al, 2023; Rai et al, 2016). Significant protein, water, and energy losses occur during the conversion of vegetable protein to animal protein.…”