Soybean, (Glycine max), also called soja bean or soya bean, is an annual legume of the pea family (Fabaceae) and its edible seed.
Food experts in New Zealand have found a way to utilise soybean curd, also known as okara, a by-product of soybean milk processing that results in tons of wastes every day.
It was a long struggle for Queen bee Enterprises to process okara, a by-product of soybean milk that is usually disposed as waste into flour.
The Department of Science and Technology-National Capital Region (DoST-NCR) facilitated industry dialogues and brainstorming sessions between Queen bee Enterprises and experts from the Polytechnic University of the Philippines to come up with a solution to process okara wastes into soy flour which may later be used in producing pastries, specifically pancake premix. This process will lead to repurposing waste materials coming from different products and creating added value, benefitting both the company and the consumers.
The project is one of the many R&D initiatives under the Collaborative Research and Development to leverage Philippine economy (cradle) program, which is under the bigger science for change program managed by the office of the undersecretary for research and development of the DoST. The DoST-NCR funded the said project titled “Development of Optimum Dehydration Process and Characterization of Soy-Residue for By-Product Utilization” to process okara wastes.
The project aims to determine the optimum dehydration process parameters for soy residue and characterize the physicochemical, microbiological and functional properties of wet and dried okara generated from soymilk production. Dried okara derived from these tests will be optimized for food application. The Manilla Times