Oyster Mushroom Mycelium Lifts Okara Protein to 30% in NTU Lab Study

Researchers at Nanyang Technological University, Singapore have successfully fermented okara, a byproduct of soybean production, with oyster mushroom mycelium, significantly increasing its protein content to between 27.7% and 30.2% by dry weight. This process also improved the taste of okara from sour to umami, making it more appealing for use in food products for people.

The study, done in collaboration with Japanese food manufacturer Ichimasa Kamaboko, utilized solid-state fermentation to break down the plant fibers in okara into simpler sugars and amino acids, increasing nitrogen levels and glucose concentrations. While the findings show promise in turning okara into more valuable food ingredients, further research is needed to assess energy requirements, storage stability, aroma profiles, and overall commercial viability of the fermented okara product.

Overall, the research presents a promising approach to utilizing okara, which is often discarded or used as low-value animal feed, in creating nutritious food ingredients. By optimizing fermentation parameters and evaluating scale-up feasibility, there is potential to transform okara into a more valuable and sustainable resource for the food industry.