Abstract

BackgroundOkara is a significant agricultural waste manufactured through tofu and soymilk processing. The high protein content (>35%) and extractability (>80%) of okara render it a promising candidate for application as a functional ingredient in food fortification. However, raw okara decomposes decisively, necessitating prompt handling and preservation since its unfavorable moisture content (70–80%) renders it prone to deterioration. Scope and approachOkara has been utilized as an inexpensive substrate in microbial fermentation (MF) processes that convert it into several value-added products. The practice of okara MF provides new possibilities to design more bioprocessing with improved nutritional, sensory, and genetic development goals for extending the number of exciting secondary metabolites (SMs), enzymes, and functional ingredients. However, there is a paucity of data summarizing existing okara protein functionality features associated with recent advances in analytical strategies. Key findings and conclusionsMulti-omics can investigate protein properties, functional expression, and the interaction of significant functional annotations, including amino acids and carbohydrate metabolism. Using bioinformatic analytical tools, the protein structure, potential bioactive peptides, and potential ligand conformations can be anticipated, and okara bioactive peptides may be investigated as prospective drug production candidates. This study explored the prospective technologies for microbial protein production, their benefits, the constraints associated with their advanced analysis, and the perspectives for their implementation on a larger scale. The content documented in this manuscript could assist in developing okara MF as improved nutritional properties in a cost-effective production strategy.

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