Okara Valorization

7th Joint Call: Okara Valorization

The proposal aims to develop a sustainable valorization concept for okara, the soybean residue from tofu and soymilk production. By turning waste into value-added products, Okara Valorization seeks to achieve net-zero-waste soybean processing.
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Background

Soybean is one of the world’s most cultivated crops. Its processing generates large amounts of okara, an underutilized byproduct. Improper disposal creates waste and environmental burdens. Okara contains proteins, fibers, and bioactive compounds, making it a promising resource for food, health, and energy applications.

The project

  • Identify processing variables to improve okara quality and extraction yield.
  • Extract functional bio-based compounds and develop food prototypes.
  • Investigate anaerobic digestion for energy and fertilizer recovery.
  • Evaluate sustainability of valorization pathways.

The science

The project applies green technologies and cross-disciplinary methods:

  • Biorefinery approaches for protein, peptide, nanocellulose, and oil extraction.
  • Prototype development for food, feed, and cosmeceuticals.
  • Life cycle assessment of valorization chains.

The team

  • Dr. Aunchalee Aussanasuwannakul (Coordinator), Kasetsart University, Thailand
  • Dr. Andriati Ningrum, Universitas Gadjah Mada, Indonesia
  • Assoc. Prof. Dr. Siti Sakimin, Universiti Putra Malaysia, Malaysia
  • Professor Dr. Christoph Hugi, University of Applied Sciences and Arts Northwestern Switzerland, Switzerland

 

Contact

Dr. Aunchalee Aussanasuwannakul                 Email: aunchalee.a@ku.th 

Tags
SUSTAINABLE FOOD PRODUCTION