Abstract
Okara, which is a soybean curd refuse, causes trouble on disposal because it readily undergoes decomposition. In this study, the effect of quicklime in delaying putrefaction of okara was investigated. The results revealed progressive putrefaction of the untreated okara on the following day after incubation at 30°C. The okara mixed with 1 and 20o quicklime began to rot on days 3 and 10, respectively. After 1 week of the treatment, apparent degenerate symptoms, like wet and viscous state and turning brown in color, were seen in both untreated and 1% quicklime-mixed okara. On the other hand, the progress of putrefaction was not observed in okara treated with 3 or 5% quicklime. These okara retained freshness at least within 2 weeks of the treatment. In conclusion, the treatment of 2-5% quicklime is discovered as an effective method for restraining okara-putrefaction. This is the first report on the study of quicklime used to prevent putrefaction of okara.
