Affiliation:
1. Department of Home Economics Government College University Faisalabad Faisalabad Pakistan
2. Food Safety and Biotechnology Laboratory, Department of Food Science Government College University Faisalabad Faisalabad Pakistan
3. Department of Nutritional Sciences Government College University Faisalabad Faisalabad Pakistan
4. Department of Economics Kebri Dehar University Jigjiga Ethiopia
5. Division of Research and Development Lovely Professional University Phagwara India
Abstract
AbstractAgriculture 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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6 articles.
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