Innovative bioeconomic ways to reduce okara waste in soybean food products

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Mera has developed a series of full-fiber soybean processing plants that (mobile processing systems) that uses whole soybeans, water and energy to produce soy beverages. The problem is that although Mera Group has developed this exceptional processing device, they do not have the capability to evaluate important nutritional factors contained in their innovative soy beverage containing okara, high in nutrients and functionality. Okara (soy pulp) is a byproduct/leftover from the soy beverage industry with high dietary fibre, mostly used as animal feed or for disposal onto fields, posing a significant environmental issue and imposing disposal/management costs on soy beverage producers. Okara can be used as a bioeconomic/bioproduct ingredient in food meeting Canadian market demands and opportunities. We will use Mera's products (soy beverage) generated by this processing system to carry out this research at Carleton University. This project aims to address the research priorities on product development and bioeconomic themes by: 1) product development using okara in novel soy-yogurt and kefir (fermented beverage) formulations using Mera's existing technology; 2) measure nutritional quality; 3) evaluate product functionality including antioxidant activity; and 4) rheological study viscosity and texture characteristics. This challenge can be addressed in a close long-term partnership between Mera group and my team (Farah Hosseinian) at Carleton University. This proposal will help Mera to improve the quality of their soybean beverages products, using their existing novel food processing devices.