From by product to food ingredient: Improving okara through fermentation

NTU Food Research Systems (NTU‑FRS) congratulates Prof William Chen on the publication of a new research article in Food Chemistry: X, titled “Taste characterization of okara and okara-derived substrates fermented by Pleurotus ostreatus mycelium”.

The study investigated the use of Pleurotus ostreatus mycelium to ferment okara and okara‑based mixtures as a way to valorise this underutilised agro‑industrial by‑product. The fermentation process increased levels of nitrogen, free amino acids, glucose, and flavour compounds, while taste analysis showed reduced sourness and enhanced umami and richness of okara. The findings demonstrate the potential of mycelium fermentation to transform okara into a more nutritious and palatable food ingredient.

Samarasiri, M.H., Chen, W.N., Kawaguchi, N., & Nakaminoto, T. (2026). Taste characterization of okara and okara-derived substrates fermented by Pleurotus ostreatus mycelium. Food Chemistry: X.

DOI: https://doi.org/10.1016/j.fochx.2026.104209