European Food Research and Technology

, Volume 225, Issue 5–6, pp 925–928 | Cite as

The effects of okara on rat growth, cecal fermentation, and serum lipids

  • Guadalupe Préstamo
  • Pilar RupérezEmail author
  • Irene Espinosa-Martos
  • María José Villanueva
  • Miguel Angel Lasunción
Short Communication


Okara, a soymilk residue, was characterized and used as a supplement to enrich dietary fiber in rats. Okara comprised 49% total dietary fiber, of which only 0.55% was soluble, protein (33.4%), fat (19.8%), and ash (3.5%). Okara as a diet supplement had no influence on food intake, but the growth rate and feeding efficiency were lower in the okara-fed group than in the control group. Okara increased fecal weight and moisture. In okara-fed rats, in vivo colonic fermentation of okara resulted in a lower pH, but a higher cecal weight and higher total short chain fatty acid production, compared to controls. There were no significant differences (P≤0.05) between groups in albumin, protein, uric acid, bilirubin, or glucose content in rat serum. The okara-supplemented diet produced a nonsignificant reduction in HDL-lipids and triglycerides. Okara, a rich source of low-cost dietary fiber and protein, might be effective as a dietary weight-loss supplement with potential prebiotic effect.


Okara Dietary fiber Prebiotics Soymilk residue Tofu byproduct Soybean 



This research was supported by the Spanish Ministry of Science and Education, through CICYT Projects AGL 2002-03221-ALI and AGL 2005-02447-ALI. Thanks to Mr. Takazumi of Toofu-Ya S.L. for the okara provided and to Mrs. Morcillo and Mrs. Gañán for assistance with the animal experiments. IEM acknowledges CSIC for her scholarship.


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Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Guadalupe Préstamo
    • 1
  • Pilar Rupérez
    • 2
    Email author
  • Irene Espinosa-Martos
    • 2
  • María José Villanueva
    • 3
  • Miguel Angel Lasunción
    • 4
  1. 1.Vegetable Food Science and Technology DepartmentInstituto del Frío (CSIC), Ciudad UniversitariaMadridSpain
  2. 2.Metabolism and Nutrition DepartmentInstituto del Frío (CSIC), Ciudad UniversitariaMadridSpain
  3. 3.Nutrition and Bromatology II DepartmentFacultad de Farmacia, Universidad Complutense de Madrid, Ciudad UniversitariaMadridSpain
  4. 4.Biochemistry-Research ServiceRamón y Cajal Hospital, Ctra Colmenar Km 9MadridSpain

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