Investigations of Amino Acids Profile, Fatty Acids Composition, Isoflavones Content and Antioxidative Properties in Soy Okara

摘要

Soy okara powder was evaluated for protein content, oil content, in vitro digestibility, amino acids profile, fatty acid composition, isoflavones content and antioxidative properties. Besides, okara powder was also assessed in terms of meeting the daily requirement of essential amino acids. Dry okara contained 31.06 % protein and 8.62 % oil content and exhibited 48.5 % in vitro protein digestibility. Branched chain amino acid e.g., leucine was the most concentrated essential amino acid (3.37 g/100 g), followed by phenyalanine (3.03 g/100 g). Methionine was the least concentrated (0.52 g/100 g) essential amino acid. Concentration of genistein (57.9 mg per100 g) was found to be higher than daidzein (33.0 mg per 100 g). Single serving of okara (6 g protein) was the most efficient in meeting the daily demand of aromatic amino acids (phenylalanine + tyrosine). Total phenolic content, ferric reducing antioxidative power and free radical scavenging activity was found to the magnitude of 0.65 mg GAE/g, 0.248 mmol/100 g and 5.21 % DPPH reduction, respectively. The study exhibited the nutritional and the nutraceutical value of okara.