NTU Upcycles Okara With Oyster Mushroom Mycelium Fermentation Into Protein-Rich Umami Ingredient
A lab-scale study from Nanyang Technological University and Japanese food manufacturer Ichimasa Kamaboko shows solid-state fermentation with Pleurotus ostreatus can lift okara’s protein to around 28-30% of dry weight while sharply boosting umami compounds.