Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara
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Date
2020-06
Authors
Mahmud, Nur Adilla
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
The production of soybean products has been increasing throughout the world and
there has been a corresponding increase in the quantity of soybean curd residue or
okara being thrown out. The dumping of okara has become a problem to be solved
due to its contamination to the environment. Okara is rich in fiber, fat, protein,
vitamins and trace elements. Okara has potential for value-added processing and
utilization which simultaneously hold the promise of increased economic benefit as
well as decreased pollution potential for the environment. In this study, the optimum
condition for enzymatic hydrolysis of okara on release of sugar was studied and the
total protein content of okara after fermentation by lactic acid bacteria (LAB) was
investigated.
Description
Keywords
Enzymatic Hydrolysis , Lactic Acid Bacteria , Fermentation , Okara