Fermented Okara Gains Protein and Flavor
Researchers used oyster mushroom mycelium to upgrade soy food waste into a more nutritious, savory ingredient.
Updated on Nov. 12, 2026 in Nutrition
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Researchers from Nanyang Technological University, working with Japanese food manufacturer Ichimasa Kamaboko, fermented okara, the fibrous byproduct of soy food production, with oyster mushroom mycelium. The process raised the material's protein content by 27.7 to 30.2 percent and made it more umami and less sour, according to an electronic tongue.
Why it matters
Soy food production generates an estimated 1.4 billion tons of okara every year, which is often discarded or used as low-value animal feed. Turning this stream into a more palatable, protein-rich food ingredient could reduce waste while adding nutritional value to human diets.
Laboratory tests found protein in fermented okara rose 27.7 to 30.2 percent and glucose rose 2.6 to 6.4 fold compared with unfermented material, against a global okara output of about 1.4 billion tons a year. Bitterness and dryness increased in some samples, and the long-term feasibility of the process at commercial scale has not been established.
The players
Nanyang Technological University
A public research university in Singapore known for its work in food science, biotechnology, and sustainability research.
Ichimasa Kamaboko
A Japanese food manufacturer specializing in kamaboko, a traditional processed fish cake, and related seafood products.
The details
The team grew oyster mushroom mycelium directly on moist okara in a solid state fermentation process, testing preparations mixed with wheat bran and sawdust. The fungus breaks down proteins and insoluble fiber, releasing amino acids and glucose that change the material's taste and nutritional profile.
Timeline
Nov. 13, 2026: Coverage of the proof-of-concept study was published.
Health Landscape
The study extends the centuries-old fungal fermentation of soy foods such as tempeh to okara, a fiber-rich byproduct long limited to low-value uses. It positions upcycled plant waste as a potential source of protein in diets seeking more sustainable food systems.
For now, okara-based foods made with this process are not yet on the market, so consumers cannot change their diets based on this study alone. The results suggest that fiber-rich soy byproducts may one day offer a higher-protein option for everyday meals if production becomes economical.
The takeaway
Soy byproducts like okara contain nutrients that are usually wasted, and fungal fermentation offers one way to make them more useful in food. Readers interested in the nutritional value of plant-based protein can compare fermented and unfermented soy foods when choosing products.
Further reading
For more on how fermentation and whole-food ingredients affect dietary protein and fiber, explore our Nutrition coverage.
Source note: This article includes information reported by Asianscientist.
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