effects of okara on rat growth, cecal fermentation, and serum lipids

Okara, a soymilk residue, was characterized and used as a supplement to enrich dietary fiber in rats. Okara comprised 49% total dietary fiber, of which only 0.55% was soluble, protein (33.4%), fat (19.8%), and ash (3.5%). Okara as a diet supplement had no influence on food intake, but the growth rat...

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Bibliographic Details
Published in:European food research & technology 2007-09, Vol.225 (5-6), p.925-928
Main Authors: Préstamo, Guadalupe, Rupérez, Pilar, Espinosa-Martos, Irene, Villanueva, María José, Lasunción, Miguel Angel
Format: Article
Language:English
Subjects:
Acid production
Biological and medical sciences
Diet
Dietary fiber
Fermentation
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Lipids
Nutrition
Okara
prebiotics
Proteins
Rodents
soybeans
Soymilk residue
Tofu byproduct
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Summary:Okara, a soymilk residue, was characterized and used as a supplement to enrich dietary fiber in rats. Okara comprised 49% total dietary fiber, of which only 0.55% was soluble, protein (33.4%), fat (19.8%), and ash (3.5%). Okara as a diet supplement had no influence on food intake, but the growth rate and feeding efficiency were lower in the okara-fed group than in the control group. Okara increased fecal weight and moisture. In okara-fed rats, in vivo colonic fermentation of okara resulted in a lower pH, but a higher cecal weight and higher total short chain fatty acid production, compared to controls. There were no significant differences (P
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-006-0497-4