Vol. 12, Issue 9 (2023)

Author(s):
HC Yadav and Vandana

Abstract:
Okara is a significant residue created during the processing of soybeans and has a strong nutritional profile. The nutritional makeup of okara is affected by the processing circumstances, variety, pre-treatment, post-production treatments, and processing techniques. It is used as a crucial industrial ingredient in a number of food preparation businesses because of its high quantity of fibres, lipids, proteins, and bioactive components. A number of techniques, such as fermentation, enzymatic processing, chemical processing, biotransformation, and high-pressure microfludization, can be used to enhance the prebiotic potential and nutritional profile. Due to its prebiotic potential, okara is a promising therapeutic option to prevent a range of metabolic diseases as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The functional, therapeutic, and industrial applications of okara are discussed in the current review along with how processing, especially drying, affects okara quality.