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Effect of Okara and Biovalorized Okara Biscuits Consumption on Postprandial Circulating Amino Acid Concentrations: A Crossover Randomized Controlled Trial

OBJECTIVES: Soymilk or tofu production results in considerable okara (soybean pulp) generation. Although okara has a high protein content and contains all essential amino acids, its low water solubility and anti-nutrient presence reduces its protein digestibility. Okara fermented with Rhizopus oligo...

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Detalles Bibliográficos
Autores principales:	Lee, Delia Pei Shan, Leong, Genevieve Xin Yin, Liu, Xiangning, Kim, Jung Eun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2022
Materias:	Energy and Macronutrient Metabolism
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193909/ http://dx.doi.org/10.1093/cdn/nzac057.013

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