Okara , soy pulp , or tofu dregs is a pulp consisting of insoluble parts of the soybean that remain after pureed soybeans are filtered in the production of soy milk and tofu . It is generally white or yellowish in color. It is part of the traditional cuisines of Japan , Korea , and China . Since the 20th century, it has been used in the vegetarian cuisines of Western nations.
11-652: [REDACTED] Look up okara in Wiktionary, the free dictionary. Okara may refer to: Okara (food) , soy pulp in East Asian cuisines Okara, Pakistan , a city in Pakistan Okara District , the highest-level administrative division with the name Okara Tehsil , a lower-level administrative division Okara railway station Okara Cantonment , adjacent to Okara city Okara Park ,
22-409: A granola product, as an ingredient in soysage , as an egg replacement in vegan quiche, and as an ingredient in pâtés . In Japan, there have been experiments with incorporating okara into ice cream . Most okara is used as animal feed , especially for farms in vicinity of soy milk or tofu factories. The product is used as an ingredient in pet foods. Okara is sometimes spread on fields as
33-552: A natural nitrogen fertilizer. It adds tilth to the soil. Likewise, it can be added to compost to add organic nutrients and nitrogen. When not considered foodstuff, it may be deemed 'soybean curd residue' (SCR). Some 800,000 tons of soybean curd residue is disposed annually as tofu production byproducts in Japan. As mass waste, it is a potential environmental problem because it is highly susceptible to putrefaction . The protein in SCR
44-826: A sports stadium in New Zealand Gabriel Okara (1921–2019), Nigerian writer See also [ edit ] Okarvi Ocara , a municipality in Brazil Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Okara . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Okara&oldid=1255584703 " Categories : Disambiguation pages Place name disambiguation pages Disambiguation pages with surname-holder lists Hidden categories: Short description
55-432: Is a food by-product from tofu and soy drink production. In 1983 it was estimated that the annual yield for okara in Japan was approximately 70,000 metric tons. Due to its high moisture and nutrient content, okara is highly prone to putrefaction , and this has limited its commercial use. Okara that is firmly packed consists of 3.5 to 4.0% protein, 76 to 80% moisture and 20 to 24% of solids. When moisture free,
66-592: Is also eaten as red oncom by the Sundanese people on Java in Indonesia after fermentation by Neurospora . Okara is eaten in the Shandong cuisine of eastern China by steaming a wet mixture of okara that has been formed into blocks of zha doufu (also known as xiao doufu or cai doufu ). The product is sometimes used as an ingredient in vegetarian burger patties. Additional uses include processing into
77-514: Is conducive to digestion and absorption of okara nutrients, and it further improves the nutritional value. It can eliminate the bean's odor, increase the amount of edible fiber, free amino acids, sugars, fatty acids, vitamin B12, vitamin B2, and flavoprotein . Most okara worldwide is used as feed for livestock — especially hogs and dairy cows. Most of the rest is used as a natural fertilizer or compost, which
88-656: Is different from Wikidata All article disambiguation pages All disambiguation pages Okara (food) It is called dòuzhā or dòufuzhā in Chinese , okara in Japanese , and biji or kongbiji in Korean . Okara is the oldest of three basic types of soy fiber. The other two are soy bran (finely ground soybean hulls) and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy protein , also called "soy protein isolate"). Okara
99-501: Is fairly rich in nitrogen. A small amount is used in cookery. In Japan it is used in a side dish called unohana which consists of okara cooked with soy sauce , mirin , sliced carrots , burdock root and shiitake mushrooms. Okara can be used to make tempeh , by fermenting with the fungus Rhizopus oligosporus , using a tempeh starter. It can make press cake tempeh using ingredients such as brown rice, bulgur wheat, soybeans and other legume and grain combinations. Okara
110-436: Is of better quality than from other soy products; for example, the protein efficiency ratio of SCR is 2.71 compared with 2.11 for soymilk. The ratio of essential amino acids to total amino acids is similar to tofu and soymilk. Nevertheless, it remains a challenge to current processes to commercially extract the proteins and nutrients from SCR waste. Antinutritional factor Too Many Requests If you report this error to
121-653: The gritty okara contains 8 to 15% fats, 12 to 14.5% crude fiber and 24% protein, and contains 17% of the protein from the source soybeans. It also contains potassium, calcium, niacin . [?] Most of the soybean isoflavones are left in okara, as well as vitamin B and the fat-soluble nutritional factors, which include soy lecithin , linoleic acid , linolenic acid , phytosterols , tocopherol , and vitamin D . Okara contains some antinutritional factors : trypsin inhibitors (mostly destroyed by cooking), saponins , and soybean agglutinins , which cannot be easily digested. Fermentation (by proper species of bacteria) of okara
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