Abstract
Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 gDCW/gokara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 gDCW/gokara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6- and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility.
Highlights
Okara is a by-product from soymilk or tofu production, and usually used as feed stocks, fertilizer, or directly discarded as waste (Li et al, 2012)
Pure culture of R. oligosporus and A. oryzae were purchased from MBRIO Biotekindo, Bogor, Indonesia
The presence of isoflavones was associated to this antioxidant strength
Summary
Okara is a by-product from soymilk or tofu production, and usually used as feed stocks, fertilizer, or directly discarded as waste (Li et al, 2012). For the latter, large quantities of okara produced per annum will lead to environmental problems (O’Toole, 1999). Either liberation of phenolic compounds or the production of small molecular peptides will lead to a higher radical scavenging activity of the fermented cereal/grains (Chang et al, 2009)
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