ReviewFood science & nutrition2023
Valorization and food applications of okara (soybean residue): A concurrent review.
Review in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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Who cites it
22 citing papers in PubMed.
- Effects of Thermal Pretreatment and Spontaneous Fermentation on the Quality Characteristics of Okara Flour.Food science & nutrition · 2026Article
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Valorization of Dried Okara Hydrolysate for Polyhydroxybutyrate Production by Newly IsolatedBioengineering (Basel, Switzerland) · 2026Article
- Global soybean trade dynamics: Drivers, impacts, and sustainability.Innovation (Cambridge (Mass.)) · 2026Review
- Production of uncommon carotenoids and lipids by red yeasts utilizing agri-food residues and waste cooking oil.Applied microbiology and biotechnology · 2026Article
- Oral administration of soybean okara extract reduces osteoarthritis pain and progression in rats.International journal of medical sciences · 2026Article
- Advancing solid-state fermentation with culinary fungi for nutrient-dense, minimally processed, whole-foods and resilient food systems-a narrative review.Frontiers in nutrition · 2026Review
- Assessing the ability of bovine mesenchymal stem cells to grow on okara-based scaffolds derived from soy milk waste.Frontiers in nutrition · 2026Article
- Bibliometric Analysis of the Scientific Productivity on Functional Properties and Enzymatic Hydrolysis of Proteins from By-Products.Foods (Basel, Switzerland) · 2025Review
- Review
- Oyster Mushroom (Foods (Basel, Switzerland) · 2025Article
- Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber.Foods (Basel, Switzerland) · 2025Article
- Valorization of Legume By-Products Based on Polyphenols and Protein Contents for Potential Nutraceutical Applications.Antioxidants (Basel, Switzerland) · 2024Article
- Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts.Foods (Basel, Switzerland) · 2024Article
- Exploring the Potential ofJournal of fungi (Basel, Switzerland) · 2024Article
- Effects of different amounts of okara on texture, digestive properties, and microstructure of noodles.Food science & nutrition · 2024Article
- Cellulase production under solid-state fermentation byHeliyon · 2024Article
- Ultrasonication coupled to enzymatic hydrolysis of soybean okara proteins for producing bioactive and bioavailable peptides.Current research in food science · 2024Article
- Impacts of Ultrasonic Treatment for Black Soybean Okara Culture Medium Containing Choline Chloride on the β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2023Article
- Extraction of protein from apricot kernel oil press cake (AKOPC) through innovative techniques and the formulation of supplemented yogurt.Food science & nutrition · 2023Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.