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Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum

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An Erratum to this article was published on 27 January 2009

Abstract

Major non-digestible components of soybean seeds and okara were determined by an in vitro enzymatic-physiological method, alternative to dietary fibre. Total indigestible fraction was higher in okara (41.6%) than in seeds (28.5%), and consisted of soluble and insoluble fractions, mainly composed of non-starch polysaccharides, klason lignin and resistant protein. Total protein was lower in okara (32.29%) than in seeds (46.97%), as were oil (14.72% okara–20.89% seeds) and ash contents (3.18% okara–4.60% seeds). In vitro digestibility of protein was lower for okara (84.3%), than for soybean seed (91.8%). Moreover, okara showed high swelling (10.54 ± 0.14 mL/g d.w.) and water retention capacity (8.87 ± 0.06 g/g d.w.) and was fermented in vitro to a greater extent by Bifidobacterium bifidum (29.8%), than by Lactobacillus acidophilus (8.3%). For its composition, physico-chemical properties and bifidogenic capacity in vitro, okara is a potential candidate to be a prebiotic fibre-rich ingredient of new functional foods.

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Abbreviations

IIF:

Insoluble indigestible fraction

SIF:

Soluble indigestible fraction

TIF:

Total indigestible fraction

TDF:

Total dietary fibre

NS:

Neutral sugar

KL:

Klason lignin

RP:

Resistant protein

UA:

Uronic acid

GLC:

Gas liquid chromatography

FID:

Flame ionisation detector

SC:

Swelling capacity

WRC:

Water retention capacity

ORC:

Oil retention capacity

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Acknowledgments

Thanks are given to Mr. M. Takazumi from Toofu-Ya S.L. for the okara samples. This research was supported by the Spanish Ministerio de Educación y Ciencia, through CICYT Project AGL 2005-02447-ALI. One of us (I.E.-M.) acknowledges the CSIC for her postgraduate scholarship and the DANONE Institute for her research grant.

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Authors and Affiliations

  1. Metabolism and Nutrition Department, Instituto del Frío (CSIC), José Antonio Novais 10, Ciudad Universitaria, 28040, Madrid, Spain

    Irene Espinosa-Martos & Pilar Rupérez

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  1. Irene Espinosa-Martos
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  2. Pilar Rupérez
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Correspondence to Pilar Rupérez.

Additional information

An erratum to this article can be found at http://dx.doi.org/10.1007/s00217-009-1016-1

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Espinosa-Martos, I., Rupérez, P. Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum . Eur Food Res Technol 228, 685–693 (2009). https://doi.org/10.1007/s00217-008-0979-7

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