Zero-waste okara drink
The okara drink, made using a patented zero-waste approach, contains live probiotics, dietary fibre, free isoflavones and amino acids that improve gut-health
Food Science and Technology Programme Ph.D student, VONG Weng Chan and Prof LIU Shao Quan have given okara – the residue from the production of soy milk and tofu, and is usually discarded – a new lease of life using a patented zero-waste process, using a unique cocktail of enzymes, probiotics and yeast to turn it into a refreshing drink that contains live probiotics, dietary fibre, free isoflavones and amino acids. By encapsulating these nutrients in a beverage, they can be easily absorbed into the body, and promote gut health. This tasty fermented drink can be stored at room temperature and has a shelf life of six weeks.
Weng Chan (left) and Prof Liu have filed a patent for their recipe that turns okara into a nutritious beverage
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This article first appeared on NUS News on August 27, 2018.