Abstract
A great deal of okara is produced every year in Japan, but most of it is treated as industrial waste. Nowadays, people do not favor okara, which putrefies quickly and has a rough taste. However, okara contains several kinds of functional substances, such as dietary fiber, soybean protein and isoflavone. The effects of okara on blood cholesterol levels were investigated to show that okara may be used as a raw material for a functional food. When okara was given to rats fed a high- cholesterol diet, increases in plasma cholesterol level and accumulation of hepatic lipids were suppressed. Lowering of the plasma neutral fat level was not observed. Ingestion of okara over a period of more than 4 weeks was required to suppress the increase in plasma cholesterol.
