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Adding Values to Agro-Industrial Byproducts for the Bioeconomy in Vietnam
Published in Anil Kumar Anal, Parmjit S. Panesar, Valorization of Agro-Industrial Byproducts, 2023
Son Chu-Ky, Nguyen-Thanh Vu, Quyet-Tien Phi, Tuan Pham Anh, Kim-Anh To, Le-Ha Quan, Tien-Thanh Nguyen, Hong-Nga Luong, Thu-Trang Vu, Tien-Cuong Nguyen, Tuan-Anh Pham, Thanh-Ha Le, Ngoc Tung Quach, Chinh-Nghia Nguyen
Soy milk residue (okara) is a by-product of the soy milk and tofu processing industry. Crude soybean meal is an insoluble white or yellow substance (depending on the type of soybean) obtained after filtration during soy milk production. Soybeans (Glycine max) have the highest protein content of all legumes (40–42%). They also contain 35–40% glucose and 18–20% fat. Each kilogram of soybeans made into soy milk or tofu will produce about 1.1 kg of bean residue, of which moisture is 76–80% (Liu 1997), moisture 70–90% (Urbanski and Lang, 2016). The relatively high water content creates favourable conditions for micro-organisms to cause rapid spoilage. Therefore, the use of bean residue in food processing is still limited; most of it is used as fertilizer and animal feed. However, the dry matter composition of soy milk residue contains about 27% protein, 10% fat, 42% insoluble fibre, and 12% soluble fibre (O'Toole, 1999). These ingredients can be added when processing food products but may result in unappealing taste due tothe denatured protein content. There have been studies to improve the functional properties of soybean meal protein by fermentation and the use of hydrolytic enzymes (Urbanski and Lang, 2016; Kasai et al., 2004).
Use of biostimulants obtained from okara in the bioremediation of soils polluted by imazamox
Published in Bioremediation Journal, 2022
Manuel Ortiz-Botella, Isidoro Gómez, Patricia Paneque, Pablo Caballero, Juan Parrado, Alfonso Vera, Felipe Bastida, Carlos García, Manuel Tejada
With a high content of organic matter (54%), fiber (56%) and proteins (29%), okara is a by-product of the manufacturing process of soy milk, tofu and its derivates. Orts et al. (2017) used okara as a source of organic matter in order to obtain a biostimulant by hydrolysis processes using a single enzyme (endoprotease). This biostimulant was used to bioremediate a soil polluted with the insecticide chlorpyrifos. Eighty days after applying the biostimulant to chlorpyrifos polluted soil, the insecticide had been degraded completely. Therefore, the results of this study indicated that this biostimulant was of great very use in the bioremediation of polluted soil. Okara, therefore, could be a good source for a new biostimulant obtained via a hydrolytic process using two different enzymes.
Influence of drying methods on the drying kinetics, bioactive compounds and flavor of solid-state fermented okara
Published in Drying Technology, 2021
Hui Shi, Min Zhang, Arun S. Mujumdar, Jichen Xu, Weiqin Wang
Okara is a by-product of soybean milk and tofu processing. Okara contains isoflavones and other phenolic substances, which have been reported to have great potential in alleviating menopausal symptoms,[1] osteoporosis,[2] anti-inflammatory,[3] etc. After solid-state fermentation, okara can promote the conversion of isoflavones, increase its antioxidant activity and improve its bad flavor and nutritional quality.[4,5] However, the solid-state fermented okara still contains high water content, which can easily corrupt product properties. Therefore, drying is necessary to extend the shelf life of fermented okara and facilitate further applications of fermented okara.