ABSTRACT
Although the actual composition depends on the specific process, as well as soybean variety, according to van der Riet et al. (1989), fresh okara contains 76-80% moisture, 2.6-4.0% protein, and the remaining percentage for other solids. When dried, it contains 25.4-28.4% protein, 9.3-10.9% oil, 40.2-43.6% insoluble fiber, 12.6-14.6% soluble fiber, and 3.8-5.3% soluble carbohydrates. Therefore, okara contains high fiber content and appreciable amounts of protein and oil.
