AI Summary

Scientists at Nanyang Technological University in Singapore have shown in a lab‑scale experiment that a mushroom‑based fermentation process can convert okara—the moist, fiber‑rich byproduct of tofu and soy milk production—into a more flavorful, protein‑enhanced ingredient. The study notes that okara’s high moisture, coarse texture and sour taste currently limit its use, leading producers to discard it as waste or feed it to animals. By fermenting okara, the researchers aim to improve its sensory qualities and nutritional profile, potentially creating a higher‑value food component from a material that would otherwise be wasted.

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