Abstract
“Okara” (OC), a by-product of the “tofu” industry, was fermented with Rhizopus oligosporus (a fungus for making tempeh) in order to improve it as a high-fiber, low-energy foodstuff. R. oligosporus cells proliferated to form a network in cavities within the soybean cells. The OC fermented with R. oligosporus (OT) contained more free amino acids, acid-soluble nitrogen, free sugars and inorganic hosphorus, and less fiber than the control. The fermentation resulted in degradation of some constituents of OC into low-molecular-weight materials and an improvement of their digestibility. Chemical analysis revealed that the dietary fiber content of OT was more than 50%, and its energy content half that of wheat flour. Also, the waterholding and emulsifying capacities, oil-absorbability and antioxidant activities of OT were higher than those of OC. These results indicate that OT could be useful as a high-fiber, low-energy food material.
