Okara flour and bakery products from soybean meal

Food material: Soybean meal
Products from research: Okara flour and bakery products (Puffed snacks and crispy waffles)

Researcher: Dr. Aunchalee Aussanasuwannaku and team, Institute of Food Research and Product Development, Kasetsart University
Adopter: Father Ray Foundation
Sponsor: Dow Thailand Group (Dow)

Soybean meal is a waste from the production of tofu and soybean milk. In terms of managing soybean meal, it is typical for small factories to dispose of soybean meal mixing with general food scraps. For large factories, soybean meal is often sold as animal feed and fertilizer at a low price, although soybean meal still has nutritional values, especially protein.

Soybean meal or by-product from soy milk and tofu processing is preserved and processed through hot air, grinding, and sieving to produce okara flour. It is the process of producing okara flour which is used to produce bakery products. The research found that soybean meal or “okara” is rich in dietary fiber, protein, fat (40%, 30%, and 20% dry weight respectively), minerals, and phytochemicals. In addition, okara flour has a high price and is popular among people who concerned about their health. However, soybean meal is easily perishable because it has a moisture content of nearly 80% by weight. If soybean meal is stored for a long time, it will easily develop rancidity. Therefore, soybean meal must be carefully stored before processing it into okara flour.

Dow Thailand Group (Dow) sees the importance of this research. Therefore, the result of this research is utilized with the aim of reducing food waste. In collaboration with the researcher and the NRCT, technology transfer regarding the okara flour production process was initiated to the Father Ray Foundation, which is well-equipped with equipment, skills, knowledge, and experience in baking. The only equipment lacking is a hot air dryer to produce okara flour. Dow therefore donated a hot air dryer to the Father Ray Foundation.

Project “Okara waste reduction from community and industry by recycling into high-value flour used as food ingredient”

Supported by the National Research Council of Thailand (Fiscal year 2021)

Researcher

Dr. Aunchalee Aussanasuwannaku and team
Institute of Food Research and Product Development, Kasetsart University
50 Ngamwongwan Road, Ladyao, Chatuchak, Bangkok 10900
Tel: 02 942 8629-35 Email: aunchalee.a@ku.th