Composition, Nutrition, and Utilization of Okara (Soybean Residue)

Food Reviews International

Volumn 28, Issue 3, 2012, Pages 231-252

  Li, Bo ^a   Qiao, Meiying ^a   Lu, Fei ^a  

^a HENAN INSTITUTE OF SCIENCE AND TECHNOLOGY   (China)

Author keywords

composition; fiber; nutrition; okara; protein; soybean residue; utilization

Indexed keywords

FUNGI; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 84861607369     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/87559129.2011.595023     Document Type: Article

References (127)

1. Li, B., Zhang, Y., Yang, H. and Li, R. 2008. Effect of Drying Methods on Functional Properties of Bean Curd Dregs. J. Henan Inst. Sci. Technol., 36(3): 64-66. (Nat. Sci. Ed.)
2. Ohno, A., Ano, T. and Shoda, M. 1993. Production of the Antifungal Peptide Antibiotic, Iturin by Bacillus subtilis NB22 in Solid State Fermentation. J. Ferment. Bioeng., 75(1): 23-27.
3. Ahn, S.H., Oh, S.C., Choi, I., Han, G., Jeong, H., Kim, K., Yoon, Y. and Yang, I. 2010. Environmentally Friendly Wood Preservatives Formulated with Enzymatic-Hydrolyzed Okara, Copper and/or Boron Salts. J. Hazard. Mater., 178: 604-611.
4. Mateos-Aparicio, I., Mateos-Peinado, C. and Rupérez, P. 2010. High Hydrostatic Pressure Improves the Functionality of Dietary Fiber in Okara Byproduct from Soybean. Innovat. Food Sci. Emerg. Technol., 11(3): 445-450.
5. Van der Riet, W.B., Wight, A.W., Cilliers, J.J.L. and Datel, J.M. 1989. Food Chemical Investigation of Tofu and Its Byproduct Okara. Food Chem., 34: 193-202.
6. Redondo-Cuenca, A., Villanueva-Suárez, M.J. and Mateos-Aparicio, I. 2008. Soybean Seeds and Its By-product Okara as Sources of Dietary Fiber. Measurement by AOAC and Nglyst Methods. Food Chem., 108: 1099-1105.
7. Mateos-Aparicio, I., Redondo-Cuenca, A., Villanueva-Suárez, M.J., Zapata-Revilla, M. and Tenorio-Sanz, M. 2010. Pea Pod, Broad Bean Pod and Okara, Potential Sources of Functional Compounds. LWT-Food Sci. Technol., 43(9): 1467-1470.
8. Head, K.A. 1997. Isoflavones and Other Soy Constitutents in Human Health and Disease. Alt. Med. Rev., 2(6): 433-450.
9. O'Toole, D.K. 1999. Characteristics and Use of Okara, the Soybean Residue from Soy Milk Production-A Review. J. Agric. Food Chem., 47: 363-371.
10. Tadano, T., Yokoya, K. and Hirokawa, R. 1981. Studies on Pneumatic Drying of "Okara". Bull. College Agric. Vet. Med., Nihon Univ., 38: 149-154. [Nihon Daigaku Nojoigakubu Gakujutsu Kenkyu Hokoku]Food Sci. Technol. Abstr. 82-02-G0083
11. Wang, D., Li, B., Lu, F. and Nan, H. 2010. Analysis of Nutrient Component of Bean Curd Residue. Food Ferment. Technol., 46(4): 85-87.
12. Bourne, M. C., Clemente, M. G. and Banzon, J. 1976. Survey of the Suitability of Thirty Cultivars of Soybeans for Soymilk Manufacture. J. Food Sci., 41: 1204-1208.
13. Han, D., Liu, D., Li, R., Zhou, H., Qian, F., Jiao, S. and Ruan, R. 2008. Research Progress on Improving Activity of Dietary Fiber from Soybean Dregs. Food Sci., 29(8): 670-672.
14. Sun, Y., Wu, X., Wang, Y., Luo, Y., Liu, B. and Xu, W. 2009. Preparaion of Soluble Dietary Fiber from Soybean Residue. Food Ferment. Ind., 35(11): 92-95.
15. Si, F. and Wang, M. 2009. Producing Soluble Dietary Fiber from Bean Dregs through Enzymolysis. Nongchanpin Jiagong Xuekan, 35(3): 108-110.
16. Tu, Z., Li, J., Ruan, R., Liu, C., Wang, H. and Wu, D. 2007. Process for Increasing Soluble Dietary Fiber Content of Soybean Meals. Trans. Chin. Soc. Agric. Eng., 23(5): 246-250.
17. Liu, C., Liu, W., Wang, J., Ruan, R. and Liang, H. 2005. Influence of Instantaneous High Pressure Treatment on the Solubility of Dietary Fiber. Food Sci., 26(8): 110-113.
18. Liu, C., Xiong, H., Liu, W., Ruan, R. and Tu, Z. 2005. On the Possibility of Using Instantaneous High Pressure Treatment to Modify Physical Properties of Dietary Fiber in Soybean Dregs. Food Sci., 26(9): 112-115.
19. 2+ under Physiological Condition. Food Sci., 27(8): 170-173.
20. Zheng, D., Xie, Q. and Zhang, H. 2005. Research on Condition for Pretreatment of Dietary Fiber of Bean Dregs. Food Sci., 26(9): 340-346.
21. Lou, H. and Chi, Y. 2009. Optimization of Technology for preparing Soluble Dietary Fiber from Extruded Soybean Residue. Trans. Chin. Soc. Agric. Eng., 25(6): 285-289.
22. Wang, W., Zhang, H., Song, C., Yang, Y. and Zhang, L. 2010. Study on Soluble Dietary Fiber of Soybean Dregs Produced by Double Screw Extruding. J. Qiqihar Univ. (Nat. Sci. Ed.), 26(1): 59-63.
23. Liu, C., Dong, H., Zhang, R., Qi, X. and Zhang, L. 2009. Physico-Chemical Property Change of Soybean Dregs after Extrusion. J. Chin. Cereals Oils Assoc., 24(2): 55-58.
24. Yamaguchi, F., Otab, Y. and Hatanakab, C. 1996. Extraction and Purification of Pectic Polysaccharides from Soybean Okara and Enzymatic Analysis of Their Structures. Carbohydr. Polymer., 30: 265-273.
25. Mateos-Aparicio, I., Redondo-Cuenca, A. and Villanueva-Suárez, M.J. 2010. Isolation and Characterisation of Cell Wall Polysaccharides from Legume By-products: Okara (Soymilk Residue), Pea Pod and Broad Bean Pod. Food Chem., 122(1): 339-345.
26. Mateos-Aparicio, I., Mateos-Peinado, C., Jiménez-Escrig, A. and Rupérez, P. 2010. Multifunctional Antioxidant Activity of Polysaccharide Fractions from the Soybean Byproduct Okara. Carbohydr. Polymer., 82(2): 245-250.
27. Wang, Q., Huang, X., Nakamura, A., Burchard, W. and Hallett, F.R. 2005. Molecular Characterisation of Soybean Polysaccharides: An Approach by Size Exclusion Chromatography, Dynamic and Static Light Scattering Methods. Carbohydr. Res., 340: 2637-2644.
28. Ma, C.-Y., Liu, W.-S., Kwok, K.C. and Kwok, F. 1997. Isolation and Characterization of Proteins from Soymilk Residue. Food Res. Int., 29: 799-805.
29. Chan, W.-M. and Ma, C.-Y. 1999. Acid Modification of Proteins from Soymilk Residue (Okara). Food Res. Int., 32: 119-127.
30. Jackson, C.-J.C., Dini, J.P., Lavandier, C., Rupasinghe, H.P.V., Faulkner, H., Poysa, V., Buzzell, D. and DeGrandis, S. 2002. Effects of Processing on the Content and Composition of Isoflavones during Manufacturing of Soy Beverage and Tofu. Process Biochem., 37: 1117-1123.
31. Prabhakaran, M.P. and Perera, C.O. 2006. Effect of Extraction Methods and UHT Treatment Conditions on the Level of Isoflavones during Soymilk Manufacture. Food Chem., 99: 231-237.
32. Huang, X. 2003. Isolation and Identification of Isoflavones of Soybean Residues. Shanxi Food Ind., 2: 17-18.
33. Wu, D. and Jiang, H. 2001. Formation and Function on Isoflavones in Soybean Fermentative Food. Chinese Condiment, 6: 3-6.
34. Xie, J. 2009. Change of Content and Configuration of Isoflavones in Process of Soybean Residue Fermentation with Mucor. China Brewing, 5: 77-83.
35. Jiménez-Escrig, A., Tenorio, M.D., Espinosa-Martos, I. and Rupérez, P. 2008. Health-Promoting Effects of a Dietary Fiber Concentrate from the Soybean Byproduct Okara in Rats. J. Agric. Food Chem., 56(16): 7495-7501.
36. International Diabetes Federation. 2009. IDF Diabetes Atlas, 4th 7 International Diabetes Federation: Brussels23, 104
37. Franz, M.J. 2000. Protein Controversies in Diabetes. Diabetes Spectrum, 13(3): 132-141.
38. Xu, H., Wang, Y., Liu, H., Zheng, J. and Xin, Y. 2000. Influence of Soybean Fibers on Blood Sugar and Blood Lipid Metabolism and Hepatic-nephritic Histomorphology of Mich with STZ-induced Diabetes. Acta Nutr. Sin., 22(2): 171-174.
39. Villanueva, M.J., Yokoyama, W., Hong, Y.J., Barttley, G.E. and Rupérez, P. 2011. Effect of High-fat Diets Supplemented with Okara Soybean By-product on Lipid Profiles of Plasma, Liver and Faeces in Syrian Hamsters. Food Chem., 124(1): 72-79.
40. Wang, C. and Li, S. 1996. Influence of Okara Fiber on Lipid Metabolism and Hemorheology of Rats. Acta Nutr. Sin., 18(2): 168-174.
41. Préstamo, G., Rupérez, P., Espinosa-Martos, I., Villanueva, M.J. and Lasunción, M.A. 2007. The Effects of Okara on Rat Growth, Cecal Fermentation, and Serum Lipid. Eur. Food Res. Technol., 225: 925-928.
42. Matsumoto, K., Watanabe, Y. and Yokoyama, S. 2007. Prevents Obesity in a Diet-Induced Murine Obesity Model. Biosci. Biotechnol. Biochem., 71(3): 720-727.
43. Amin, I. and Mukhrizah, O. 2006. Antioxidant Capacity of Methanolic and Water Extracts Prepared from Food-processing By-products. J. Sci. Food Agric., 86(5): 778-784.
44. Yokomizo, A., Takenaka, Y. and Takenaka, T. 2002. Antioxidative Activity of Peptides Prepared from Okara Protein. Food Sci. Technol. Res., 8(4): 357-359.
45. Zhu, Y.P., Fan, J.F., Cheng, Y.Q. and Li, L.T. 2008. Improvement of the Antioxidant Activity of Chinese Traditional Fermented Okara (Meitauza) using Bacillus subtilis B2. Food Control, 19: 654-661.
46. Ge, F., Gui, L., Tao, Y., Zhu, L. and Huang, Y. 2010. DPPH Radical Scavenging Activity of Extract from Soybean Residue and Coordination Effect. Soybean Sci., 29(1): 113-117.
47. Huang, X., Wang, L., Li, S., Gao, X. and Zhu, L. 2006. Study on the Antioxidative Stability of Soybean Residue Extract. China Brewing, 4: 42-43.
48. Mannie, E. Organic Okara and Oat Fiber http://www.preparedfoods.com/CDA/Archives/ 228ce8000b69b010VgnVCM100000f932a8c0 (http://www.preparedfoods.com/CDA/Archives/ 228ce8000b69b010VgnVCM100000f932a8c0)
49. Taruna, I. and Jindal, V.K. 2002. Drying of Soy Pulp (Okara) in a Bed of Inert Particles. Drying Technol., 20: 1035-1051.
50. Wachiraphansakul, S. and Devahastin, S. 2005. Drying Kinetics and Quality of Soy Residue (okara) Dried in a Jet Spouted Bed Dryer. Drying Technol., 23: 1229-1242.
51. Wiriyaumpaiwong, S., Soponronnarit, S. and Prachayawarakorn, S. 2004. Comparative Study of Heating Processes for Full-Fat Soybeans. J. Food Eng., 65: 371-382.
52. Choi, J-H., Kim, M.H., Kim, J.H. and Choi, Y.C. 2010. Drying Characteristics of Bean-Curd Refuse. J. Taiwan Inst. Chem. Eng., 41: 157-161.
53. Cui, D. and Luo, L. 1997. Drying and Production of Soybean Residue. Modern Agric., 1: 37-37.
54. Wachiraphansakul, S. and Devahastin, S. 2007. Drying Kinetics and Quality of Okara Dried in a Jet Spouted Bed of Sorbent Particles. LWT-Food Sci. Technol., 40: 207-219.
55. Cui, G., Cao, Y. and Pang, S. 2005. Experimental Study of Okara Drying with High-voltage Electric Field. J. Taishan Univ., 27(6): 73-75.
56. Li, F.-D., Li, L.-T., Sun, J.-F. and Tatsumi, E. 2006. Effect of Electrohydrodynamic (EHD) Technique on Drying Process and Appearance of Okara Cake. J. Food Eng., 77: 275-280.
57. Li, B., Wang, D., Han, W. and Lu, F. 2011. Experimental Study on Bean Curd Residue in Microwave-vacuum Drying. Sci. Technol. Food Ind., 32(12): 318-320.
58. Wickramarathna, G.L. and Arampath, P.C. 2003. Utilization of Okara in Bread Making. Cey. J. Sci. (Biol. Sci.), 31: 29-33.
59. Suda, T., Kido, Y., Tsutsui, S., Tsutsui, D., Fujita, M. and Nakaya, Y. 2007. Nutritional Evaluation of the New Okara Powder for Food Processing Material. Foods Food Ingredients J. Jpn., 212(4): 8
60. Yao, X., Song, W., Zhang, Y. and Xiao, W. 2006. Application of Enzyme on Preparations in Bread Containing Soybean Dreg. Cereal Feed Ind., 11: 22-23.
61. Wang, Y. and Tang, J. 2000. Application of Soybean Fiber on Bread. J. Zhengzhou Inst. Technol., 21(3): 75-77.
62. Zhao, G. and Kong, J. 2009. Enzymolysis Bean Dregs Biscuit Development. Food Res. Dev., 10: 67-69.
63. Wu, J., Shang, Y., Li, X. and He, P. 2006. Study on the Crisp Bean Dregs Biscuit. Sichuan Food Ferment., 42(6): 32-35.
64. Zhang, B. 2007. Preparation of Sugarless and Bean Dregs Cake. Nongchanpin Jiagong Xuekan, 6: 94-95.
65. Wu, S. 2003. Preparation of Bean Dregs Cake. Food Ind., 24(6): 23-24.
66. Xie, W., Cao, L., Wang, Y. and Tong, Y. 2005. Development of the Extrusion Food of Soybean Dietary Fiber. Nongchanpin Jiagong Xuekan, 11: 37-39.
67. You, J. and Liu, D. 2004. Study on the Development of Fiber Food from Bean-Dregs/Poato-Dregs. Sichuan Food Ferment., 40(1): 44-46.
68. Yu, H. 2001. Development of SoybeanResidue Food. China Western Cereals Oils Technol., 26(1): 36-37.
69. Lu, H. and Li, M. 1998. Preparation of Fine Dried Noodle using Okara. China Western Cereals Oils Technol., 23(5): 48-48.
70. Sun, X. and Yang, Y. 2010. Study on Cooking Quality of Noodle of Okara Fiber. Grain Process., 1: 57-59.
71. Genta, H.D., Genta, M.L., Álvarez, N.V. and Santana, M.S. 2002. Production and Acceptance of a Soy Candy. J. Food Eng., 53: 199-202.
72. Kong, J. 2009. Study on the Steam Bun with Beans Dregs. Nongchanpin Jiagong Xuekan, 5: 44-46.
73. Li, J., Wang, Q. and He, M. 2005. Development of a Soybean Residue Fiber and Vitamin Drink. Sci. Technol. Food Ind., 26(9): 111-113.
74. Huang, W., Cao, L., Ma, Y., Wang, J. and Jiang, Y. 2004. Preparation of Nutritional Sausage with Soybean Fiber. Meat Ind., 9: 11-13.
75. Wang, Y. and Wang, J. 2003. Preparation of Okara Vegetable Slice. Guangzhou Food Sci. Technol., 19(4): 64-66.
76. Xie, W. and Li, B. 2009. Okara Nutritional Flour and Preparation. China Patent CN 101507509A,
77. Rotem, I. and Almog, N. 2009. Protein-rich Premix Powders Comprising Okara for Healthy Food Industry. US Patent 0317530 A1,
78. Larrauri, J.A. 1999. New Approaches in the Preparation of High Dietary Fiber Powders from Fruit By-products. Trends Food Sci. Technol., 10: 3-8.
79. Tian, S., Xie, S. and Pan, J. 2007. Preparation and Performance Detection of Soybean Dietary Fiber. China Oils Fats, 32(9): 64-66.
80. Li, L., Zhan, Y., Xu, K., Yang, W. and Ning, Z. 2007. Study on Bleaching Technology of Dietary Fiber from Bean Dregs. Food Res. Dev., 28(1): 113-116.
81. Huang, X., Qu, W., Wang, Y., Wang, C., Liang, S. and Zhang, X. 2004. Producing two Dietary Fiber from Bean Dregs through Enzymolysis. Food Ferment. Ind., 30(1): 25-28.
82. Tu, Z., Lin, R., Liu, C., Liu, G., Li, P., Zheng, M. and Jiang, G. 2008. Study on Production of High-activity Dietary Fiber from Soybean Dregs in Neurospora crassa. Food Ferment. Ind., 34(4): 68-70.
83. Jia, X. 1999. Decomposition Effect of Yeast on Phytic Acid in Okara. Shanxi Food Ind., 4: 33-35.
84. Yu, Y., Deng, Z., Li, J. and Liu, W. 2005. The Change of Components in Soybean Residue Fermented by Monilia sitophila Mont. Food Sci., 26(9): 147-149.
85. Lu, F., Wang, F., Zhang, J. and Xue, W. 2007. Study on Solid State Fermentation Conditions of Soybean Residue by Mucor. China Brewing, 9: 4-8.
86. Matsuo, M. 1989. Morphological and Physicochemical Properties and Composition of "Okara" Fermented with Rhizopus oligosporus. J. Jpn. Soc. Nutr. Food Sci., 42: 173-178. [Nihon Eiyo ShokuryoGakkai shi]
87. Matsuo, M. 1989. Morphological Compositional and Physicochemical Properties of "Okara" Fermented by Aspergillus oryzae. J. Agric. Chem. Soc. Jpn., 63: 1765-1770. [Nippon Nogeikagaku Kaishi]Food Sci. Technol. Abstr. 91-03-J0129
88. Matsuo, M. 1999. Application of Okara Koji, Okara Fermented by Aspergillus oryzae, for Cookies and Cupcakes. J. Home Econ. Jpn., 50(10): 1029-1034.
89. Sun, Y. and Dong, Y. 2007. Optimization of Bacillus natto Fermented from Soybean Dregs by Response Surface Methodology. Food Sci., 28(4): 208-211.
90. Tsai, L.-C. 2009. Preparation of Nattokinase from the Residue of Soybean (Okara), Master Dissertation, National Taiwan University.
91. Zhu, Y.-P., Yin, L.-J., Cheng, Y.-Q., Yamaki, K., Mori, Y., Su, Y.-C. and Li, L.-T. 2008. Effects of Sources of Carbon and Nitrogen on Production of α-Glucosidase Inhibitor by a Newly Isolated Strain of Bacillus subtilis B2. Food Chem., 109: 737-742.
92. Hayashi, S., Matsuzaki, K., Kawahara, T., Takasaki, Y. and Imada, K. 1992. Utilisation of Soybean Residue for the Production of β-Fructofuranosidase. Bioresour. Technol., 41: 231-233.
93. Xu, A. and Liu, X. 2008. Fibrinolytic Enzyme Produced by Neurospora sitophila from the Solid Fermentation of Soybean Residue. Food Ferment. Ind., 34(1): 77-79.
94. Zhu, P., Yang, P. and Zhou, H. 2009. Study on Fermentation Conditions of Fibrinolytic Enzyme Produced by Rhizopus sp. Yc1 Soy Residue. J. Anhui Agric. Sci., 37(32): 15971-15973.
95. Li, J. 2005. Study on Process of Soy Sauce Fermented with Bean Curd Residue. Food Ind., 26(5): 18-19.
96. Liu, H. and Shi, X. 2008. The Technique of the Bean Curd Residue Manufacture Soy Sauce. China Condiment, 12: 57-58.
97. Liu, X., Yin, L., Lu, F., Wang, F., Zhang, J., Xu, L., Li, L. and Cheng, Y. 2008. Study on the Fermentation Conditions of Okara Sauce. Food Ferment. Ind., 34(7): 111-114.
98. Hsieh, C. and Yang, F.-C. 2004. Reusing Soy Residue for the Solid-state Fermentation of Ganoderma lucidum. Bioresour. Technol., 91: 105-109.
99. Fang, J., Li, C. and Ke, L. 2008. Preliminary Study on Using Bean Dregs Powder as Nitrogen Sources in Submerged Culture of Mushroom. Edible Fungi of China, 27(3): 50-52.
100. Ding, Y., Jing, G. and Zhao, Y. 2008. Optimization of Selected Medium Components and Culture Parameters for Growing Lentinus edodes Mycelium on Soybean Wastes. Acta Edulis Fungi, 15(1): 62-64.
101. Ding, Y. 2008. Studies on Culturing Mycelium of Pleurotus nebrodensia Using Waste Material of Soybean. Edible Fungi of China, 27(2): 43-45.
102. Ohno, A., Ano, T. and Shoda, M. 1993. Production of the Antifungal Peptide Antibiotic, Iturin by Bacillus subtilis NB22 in Solid State Fermentation. J. Ferment. Bioeng., 75(1): 23-27.
103. Ohno, A., Ano, T. and Shoda, M. 1996. Use of Soybean Curd Residue, Okara, for the Solid-state Substrate in the Production of a Lipopeptide Antibiotic, Iturin A, by Bacillus subtilis NB22. Process Biochem., 31: 801-806.
104. Ano, T., Jin, G.Y., Mizumoto, S., Rahman, M.S., Okuno, K. and Shoda, M. 2009. Solid State Fermentation of Lipopeptide Antibiotic Iturin A by Using a Novel Solid State Fermentation Reactor System. J. Environ. Sci. Suppl.,: S162-S165.
105. Suntornsuk, W., Pochanavanich, P. and Suntornsuk, L. 2002. Fungal Chitosan Production on Food Processing By-products. Process Biochem., 37: 727-729.
106. Tan, T., Yu, J., Zhong, J. and Zhang, X. 2008. Very-high-gravity Brewing: Effects of Bean Curd Residue on Ethanol Fermentation from Concentrated Sweet Sorghum Juice. Abst. J. Biotechnol., 136S: 5435-5436.
107. Ohnishi, K., Yoshida, Y. and Sekiguchi, J. 1994. Lipase Production of Aspergillus oryzae. J. Ferment. Bioeng., 77(5): 490-495.
108. Hui, M. and Zhang, X. 1999. Production of Riboflavin by Eremothecium ashbyii T30 in Solid State Fermentation. Feed Res., 9: 5-8.
109. Zhang, X. and Liu, W. 1995. Improving Riboflavin Yield in Okara Solid State Fermentation. Microbiology., 22: 80-82.
110. Khare, S.K., Jha, K. and Gandhi, A.P. 1995. Citric Acid Production from Okara (Soy-residue) by Solid-state Fermentation. Bioresour. Technol., 54: 323-325.
111. Wang, Q., Chen, S., Zhang, J., Sun, M., Liu, Z. and Yu, Z. 2008. Co-producing Lipopeptides and Poly-γ-glutamic Acid by Solid-state Fermentation of Bacillus subtilis Using Soybean and Sweet Potato Residues and its Biocontrol and Fertilizer Synergistic Effects. Bioresour. Technol., 99: 3318-3323.
112. Yang, C.-M.J. 2005. Soybean Milk Residue Ensiled with Peanut Hulls: Fermentation Acids, Cell Wall Composition, and Silage Utilization by Mixed Ruminal Microorganisms. Bioresour. Technol., 96: 1419-1424.
113. Wong, M.H. and Tang, L.Y. 1996. The Use of Enzyme-digested Soybean Residue for Feeding Common Carp. Biomed. Environ. Sci., 9: 418-423.
114. Yang, C. and Gu, J. 1997. Study on the Active Okara for Feeding Egg Chicken. Feed Ind., 18(9): 26-27.
115. Wang, Z., Wang, L., Chen, Y. and Wu, Z. 2003. Contrast Trial of Substituting Dried Tofu Pulp for Soybean Meal in Dairy Diet. China Dairy Cattle, 2: 24-26.
116. Wang, Z., Jiang, W., Hu, Z. and Wang, L. 2004. Feeding Effects on Finishing Cattle by Substituting Soybean Meal by Dry Bean Curd Pulp. J. Yellow Cattle Sci., 30(6): 15-17.
117. Hermann, J.R. and Honeyman, M.S. 2004. "Okara: A Possible High Protein Feedstuff for Organic Pig Diets". In Iowa State University Animal Industry Report 2004, Swine, Ames, IA: Iowa State University.
118. Wang, F. and Nishino, N. 2008. Ensiling of Soybean Curd Residue and Wet Brewers Grains with or without Other Feeds as a Total Mixed Ration. J. Dairy Sci., 91: 2380-2387.
119. Qiao, J. and Zhang, F. 2008. Research on the Processing of Microbial Protein Feed by Mixed Culture Solid-state Fermentation. Feed Ind., 29(22): 21-24.
120. Mo, C. 2007. Study on the Production of Protein Feed by Mixed Bacteria Fermentation of Soybean Dregs. China Feed, 14: 36-38.
121. Pan, T., Zhang, D., Zhao, C. and Li, K. 2004. Study on Microbial Protein Production by Mixed Culture Solid State Fermentation on Soybean Waste. Chem. Bioeng., 6: 35-41.
122. Adachi, A., Hamamoto, H. and Okano, T. 2005. Use of Lees Materials as an Adsorbent for Removal of Organochlorine Compounds or Benzene from Wastewater. Chemosphere, 58: 817-822.
123. 2+ in Water by Bean Dregs. Environ. Protect. Chem. Ind., 28(4): 296-299.
124. Zhang, H., Liu, J. and Xu, Z. 2008. Preparation and Quality Analysis of Edible Paper of Bean Dregs. Food Sci., 29(7): 30-32.
125. Wen, Z. and Liu, D. 2007. Production of Edible Packaging with Bean Dregs. China Resources Comprehensive Utilization, 25(8): 11-13.
126. Li, G., Cao, C., Zhao, T., Yan, J., Fan, X. and Wang, L. 2007. Modification of Bean Curd Residue and Preparation of Its Degradable Composite Materials. Environ. Protect. Sci., 33(1): 30-32.
127. Chen, Y. 2007. Preparation and Properties of the Corn Gluten Meal/Soybean Dreg Biodegradable Plastics by Extrusion. Trans. Chin. Soc. Agric. Machinery, 38(7): 75-77.