Solid-State Fermented Okara with spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity.

Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both and ) with the intention of releasing its untapped nutrients.