Enzymatic Hydrolysis And Yeast Fermentation Of Okara

Ramli, Saadiah (2020) Enzymatic Hydrolysis And Yeast Fermentation Of Okara. Other. Universiti Sains Malaysia. (Submitted)

Download (370kB) | Preview


The production of soybean-based product results in an insoluble residue called okara. This by-product that rich in protein, fat, and fiber nowadays was discarded as an agro-waste due to its poor properties such as easily putrefy and has high content of insoluble dietary fiber. To overcome this problem, a valorization of okara by the biological treatment could become one of the promising approaches to improve the nutritional value of okara. The objectives of this study were to determine optimum enzymatic hydrolysis condition on the release of total sugar by Viscozyme L and investigate the total protein content of okara after fermentation by Saccharomyces cerevisiae.

Item Type: Monograph (Other)
Subjects: T Technology > T Technology (General) > T1-995 Technology(General)
Divisions: Pusat Pengajian Teknologi Industri (School of Industrial Technology) > Monograph
Depositing User: Mr Firdaus Mohamad
Date Deposited: 02 Aug 2021 06:11
Last Modified: 02 Aug 2021 06:11
URI: http://eprints.usm.my/id/eprint/49540

Actions (login required)

View Item View Item