Okara, the soybean residue yielded during tofu and soymilk production, is emerging as a valuable functional ingredient within the food industry. Rich in proteins, dietary fibres and bioactive ...

Scientists have found that fermented soybean waste, or okara, could improve fat metabolism and mitigate effects of diet-induced obesity. An international team of scientists from Nanyang Technological ...

CHIBA, JAPAN (THE YOMIURI SHIMBUN) - Baked goods made using okara, a fibrous byproduct from the production of tofu, have found a niche market among pregnant women and mothers raising small children.

In her early twenties, while working at Cornell Medical College, Claire Schlemme was diagnosed with Hodgkin’s lymphoma, a cancer of the lymphatic system. Schlemme, who has a master’s degree from the ...

The Minister for National Development, Mr Khaw Boon Wan, has praised an effort by the Agri-Food & Veterinary Authority of Singapore (AVA) to recycle food. CIt is made from the byproduct of soy milk ...

IT was a long struggle for Queenbee Enterprises to process okara or soybean curd, a by-product of soybean milk processing that results in tons of wastes every day.