Abstract
Nitrogen Solubility Index (NSI) of okara was 38 which was only about half of soybean (71). Maximum protein recovery of 97.0% and 93.4% was achieved with soybean and okara flour from their respective fine fractions (<75 μm) in a three-step-sequential extraction. Recovery of protein from unclassified primary ground flour of soy and okara was much lower compared to their corresponding fine fractions (particle size <75 μm). Secondary grinding of coarse fraction improved the overall protein recovery to an extent of 3.3% in okara and to a much larger extent of 6.8% in soybean. Results showed that a two-step sequential extraction with respective solid-to-solvent (w/v) ratios of 1:20 and 1:10 was suitable in terms of protein recovery. Protein recovery from soy granules and okara flakes improved by 30.6% and 6.9%, respectively with the introduction of primary and secondary grinding steps indicating the benefits of the proposed approach for practical applications.
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