A great deal of okara (800kt) is produced each year in Japan, but the
most is treated as industrial waste. Nowadays, people do not eat okara
which is easily putrefied and has rough taste. However, okara contains
several kinds of functional substances, dietary fiber, soybean protein
and isoflavone etc. These substances are useful for prevention of lyfe-style
releted disease.
About 97% of soybean which is used in Japan is imported. We must use more effectively okara occurred during procession of soybeans.
Therefore, the usage of okara as food materials is expected.
We made this homepage for effective use of okara as food materials for
prevention of lyfe-style related disease.
Laboratory of Biochemistry on Food, Department of Food Science and Nutrition,
Mukogawa Women's University, 6-46, Ikebiraki-cho, Nishinomiya, Japan
Phone/Fax 81-798-45-9879
senjuoka@mwu.mukogawa-u.ac.jp
Effective Utilization of Okara
