National University of Singapore’s (NUS) food scientists have developed a new healthy probiotic drink using okara, the residue that is created during the production of soy milk and tofu.

Scientists claim that the new drink contains live probiotics, dietary fibre, free isoflavones and amino acids and is quickly absorbed by the human body, while promoting gut health.

NUS Faculty of Science, Food Science and Technology Programme project supervisor Liu Shao Quan said: “Okara has an unpleasant smell and taste. It smells fishy, tastes bland, and has a gritty mouthfeel.

“NUS Food Science and Technology Programme PhD student Vong Weng Chan initially conceived the idea to produce a drink from okara using fermentation process.”

“Our breakthrough lies in our unique combination of enzymes, probiotics and yeast that work together to make okara less gritty and give it a fruity aroma while keeping the probiotics alive. Our final product offers a nutritious, non-dairy alternative that is eco-friendly.”

The drink has been produced using a zero-waste process. It retains high counts of live probiotics to better deliver health effects, even after storing it at room temperature for nearly six weeks.

NUS Food Science and Technology Programme PhD student Vong Weng Chan initially conceived the idea to produce a drink from okara using fermentation process.

Chan said: “Fermented soy products, such as soybean paste and miso, are common in Asian food culture. When I was young, my grandparents explained to me how these fermented foods are made. The fermentation process was like magic to me. It transforms bland food into something delicious.”

Under the guidance of Liu Shao Quan, Chan developed a recipe that converts okara into a fruity and refreshing beverage.

Prior to coming up with an ideal combination, she experimented with ten different yeasts and four different enzymes.

NUS researchers have filed a patent for their technique and are also focusing on different enzymes and microorganisms to refine their recipe.