Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara

dc.contributor.author	Mahmud, Nur Adilla
dc.date.accessioned	2021-08-02T02:39:19Z
dc.date.available	2021-08-02T02:39:19Z
dc.date.issued	2020-06
dc.description.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.	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/13905
dc.language.iso	en	en_US
dc.publisher	Universiti Sains Malaysia	en_US
dc.subject	Enzymatic Hydrolysis	en_US
dc.subject	Lactic Acid Bacteria	en_US
dc.subject	Fermentation	en_US
dc.subject	Okara	en_US
dc.title	Enzymatic Hydrolysis And Lactic Acid Bacteria Fermentation Of Okara	en_US
dc.type	Other	en_US

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