Soybean whey enhance mineral balance and caecal fermentation in rats.

Background: Soybean whey, a by-product of tofu manufacturing, is currently discarded by the food industry. However, it contains valuable compounds such as non-digestible oligosaccharides (NDO), which promote the growth of beneficial lactic acid bacteria in the colon, and are therefore recognized as prebiotics. Acidic fermentation of NDO in the caecum appears to be related with an increase in mineral absorption.

Health-promoting effects of a dietary fiber concentrate from the soybean byproduct okara in rats.

Okara (a byproduct of the soy milk industry) is rich in proteins (24.5-37.5 g/100 g of dry matter (dm)), lipids (9.