Valorization of Soybean By-Products in Food Systems
Summary
Global soybean processing generates substantial volumes of by-products, notably okara (the insoluble residue from soymilk and tofu production) and soybean hulls. Once viewed as waste or low-value feed, these materials are increasingly recognised for their rich protein, dietary fibre and bioactive profiles. Recent advances have focused on compositional analysis, processing technologies and novel food formulations that elevate these by-products into ingredients for human consumption. Strategies include microbial fermentation, enzymatic treatments and physical modifications to improve solubility, nutritional quality and functional properties. Valorisation not only mitigates environmental burdens but also creates economic opportunities across supply chains, from small-scale producers to industrial processors. Emerging applications range from high-protein flours and prebiotic fibres to functional additives in bakery, dairy alternatives and meat analogue products. Continued research emphasises sustainable protocols and cost-benefit analyses to guide scalable, market-responsive innovations that align with global demands for circular, plant-based food systems.
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Valorization of Soybean By-Products in Food Systems publication trend
The graph below shows the total number of articles in valorization of soybean by-products in food systems across all publications each year (not limited to Nature Index journals).
Technical terms
Okara: The insoluble residue remaining after aqueous extraction of soybean during tofu or soymilk production, rich in fibre, protein and minerals.
Isoflavones: A class of plant-derived phenolic compounds with antioxidant activity, commonly found in soy products and implicated in health benefits.
Dietary fibre: Indigestible plant components—soluble or insoluble—that contribute to gut health and modulate metabolic responses.
Prebiotic: A substance that selectively stimulates the growth or activity of beneficial microorganisms in the gastrointestinal tract.
References
- The nutritional and economic potential of tofu dreg (okara) and its utilization for high protein food products in Indonesia. Journal of Agriculture and Food Research (2024).
- Comprehensive analysis of soybean (Glycine max L.) by-products: Nutritional value, phenolic composition, and bioactive properties. Food Bioscience (2024).
- Valorization and food applications of okara (soybean residue): A concurrent review. Food Science & Nutrition (2023).
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