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Jankovic Et Al 2013 Bioactive Proteins and Energy Value of Okara As A Byproduct in Hydrothermal Processing of Soy Milk by 7f6rv6n2rr is a document available to read on EtoBox.
This study evaluates the nutritional properties of okara, a byproduct of soy milk production, focusing on its bioactive proteins and energy value across six soybean varieties. The findings reveal that okara has a higher content of trypsin inhibitors compared to soybean, which enhances its nutritional profile, while also indicating its potential as a functional ingredient in food products due to its low energy value. The research highlights the importance of hydrothermal cooking in optimizing the nutritional
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