Chemical Composition of Okara (by-product of soymilk).
Abstract: Okara, the soybean residue from soy milk production, contains nutrients and functional components. The chemical composition of okara (by-product of soy milk) was studied. The proximate analysis was found to be 4.37% moisture, 33.64% crude protein, 21.08% total lipid, 4.67% ash, 18.58% crude fiber, 45.03% total dietary fiber and 22.03% total carbohydrate in okara. The ash contained 1183.0 K, 694.20 Ca, 232.90 Mg, 11.97 Fe and 109.60 Na (mg/100g) in okara respectively. The results showed that phenolic compound contents (mg/100g) were pyrogallol (11.94), oleuropin (31.80) and catechein (4.35) and E- vanillic (75.63) respectively. Our results suggest that could be used as a natural ingredient or supplement for functional food preparation.
Publication year 2018
Pages 117-129
Organization Name
Author(s) from ARC
External authors (outside ARC)
    ابتسام عبد المنعم جامعه القاهره
    ايمان رشاد محمد معهد تكنولوجيا الاغيه -وحده بحوث المطبخ التجريبى
    امام عبد المبدي عبدالرحيم جامعه القاهره
Publication Type Journal
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