Unlocking the potential of soymilk industry waste (Okara): A comprehensive review on valorization and food applications

Okara, the residue generated during soymilk and tofu production, is a nutrient-dense byproduct often underutilized in industrial and domestic settings. Its composition includes approximately 50–60% moisture, 20–30% dietary fiber, 15–25% protein, 10–12% lipids and various bioactive compounds like isoflavones. Okara offers significant nutritional benefits, including antioxidant, anti-inflammatory, and cholesterol-lowering properties. However, its utilization is limited due to high moisture content, perishability, and coarse texture. Various methods are being developed to improve okara’s functional and sensory properties. Drying techniques, including freezedrying, vacuum drying, and spray drying, enhance its shelf life and usability. This review delves into the valorization of okara, emphasizing its potential in sustainable food applications. Okara’s incorporation into bakery products, gluten-free items, dairy alternatives, and functional foods highlights its versatility and economic value. By addressing these challenges, okara can be transformed into an eco-friendly, cost-effective ingredient, aligning with global sustainability goals and reducing food waste. Future research directions aim to optimize processing methods, expand applications, and foster consumer acceptance, positioning Okara as a valuable contributor to the circular economy.