Researchers at Nanyang Technological University in Singapore have demonstrated that fermenting okara—the soybean pulp left over from making tofu and soymilk—with mushrooms can turn it into a more flavorful and protein-dense food. The lab-scale experiments suggest a simple biological process could upgrade a common food-processing waste into something more appetizing.
Okara is produced in large volumes and is often discarded despite being rich in nutrients. By using mushroom fermentation, the team found a way to improve both the sensory qualities and nutritional profile of the byproduct, potentially making it more attractive for human consumption.
Because the demonstration was carried out only at laboratory scale, the practical impact remains to be tested in larger settings. The findings, reported by Phys.org, point toward a possible route for reducing food waste, though commercial viability is still uncertain.