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Okara (food)
''Okara'' or Soy Pulp is a pulp consisting of insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu. It is generally white or yellowish in color. It is part of the traditional cuisines of Japan, Korea, and China, and since the 20th century has also been used in the vegetarian cuisines of Western nations.
Okara is the oldest of three basic types of soy fiber. The other two are soy bran (finely ground soybean hulls), and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy protein, also called "soy protein isolate").
==Production==
Okara is a food by-product from tofu and soy milk production.〔David B. Haytowitz and Ruth H. Matthews for the USDA Human Nutrition Information Service December 1986 (Agriculture Handbook No. 8-16. Composition of Foods: Lugumes and Legume Products ).〕 In 1983 it was estimated that the annual yield for okara in Japan was approximately 70,000 metric tons.〔Applewhite, Thomas H. (editor) (1989). (''Proceedings of the World Congress on Vegetable Protein Utilization in Human Food and Animal Foodstuffs'' ). The American Oil Chemists Society. ISBN 093531525X〕
Due to its high moisture and nutrient content, okara is highly prone to putrefaction,〔 and this has limited its commercial use.〔Soy20/20. Spring 2005 (Okara: Overview of Current Utilization )〕
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