Would you try this umami-flavoured fermented soybean product?

MSG is commonly known for adding an umami boost to food, but what if there was an ingredient that could deliver a rich taste alongside high protein content?

Scientists at #NTUsg developed a potential food ingredient by fermenting okara, a nutrient-rich soybean by-product from tofu and soymilk production. The researchers fermented okara with oyster mushroom mycelium, which is the fine, root-like network of a fungus. The process made okara taste better and increased its protein content to between 27.7 and 30.2 per cent by dry weight.

These findings point to a potential way to turn okara, an underutilised food by-product, into a more nutritious and flavourful ingredient, supporting #sustainable #FoodProduction.

https://ntu.sg/Mushroom-Fermentation-Method

#NTUsgResearch #Sustainability #FoodScience