💡Tofu byproduct gets better flavor and fiber

By Research, University, Food

💡Tofu byproduct gets better flavor and fiber .

With the aim of reducing food waste, Professor Liu Shao Quan and his research team from the Food Science and Technology Programme at the National University of Singapore’s chemistry department have developed a biotransformation process for okara.
They used a combination of natural microorganisms and enzymes to convert it into a high-value food ingredient with better nutritional value and enhanced flavor.
Futurity

http://www.futurity.org/okara-soybean-byproduct-1592022-2/

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