J. Food and Dairy Sci., Mansoura Univ., Vol.

3 (9): 481 - 506, 2012

NUTRITIONAL AND TECHNOLOGICAL STUDIES ON USING

OKARA AS BY-PRODUCT FOR FORTIFIED COMMON
FOODS FALAFEL AND BISCUIT
El-Reffaei, W.H. M.; Eman M. Ragheb; Hanan M. A. El-Ghandour
and Sh. E.A .Badr
Regional Center for Food and Feed (RCFF), Agric. Res. Center, Giza,
Egypt.

ABSTRACT
Okara is the by-product of soymilk and tofu manufactures. It is cheap and
nutritious, thus has great potential to be applied health snack and common food. This
study was conducted to evaluate the proximate composition of fresh and dried okara
and their nutritional evaluation after utilized in fortification of biscuit and falafel. Not
only but also evaluation those physicochemical and nutritional evaluation by using
calculation protein quality and biological evaluation on rats. The effect of different
levels of either wet or dried okara (0, 10, 20 and 30%) on the chemical analysis were
showing that, okara higher in protein ratio, ash, fiber and containing mineral content.
Addition okara up to 20% into biscuit formula increase the protein content from 6.04%
in wheat flour up to 9.9% in fortified formula containing 30% okara. The sensory
evaluation indicated that, the higher scores for overall acceptability was recorded for
level 20% addition of okara in falafel and biscuit formula. Okara protein and fortified
formula of biscuit with 20% okara showed higher values of essential amino acids as
lysine (5.83), threonine (4.10), isoleucine(4.86), leucine(8.10), aromatic acids (9.70),
valine (4.93), tryptophan (1.35) and essential amino acids for such group of children
2-5 years of histidine (2.88) (g amino acids/16 g N). Therefore, it could be
recommended that okara amino acid is sufficient for supplemented biscuit dough’s
with essential and lower cost for amino acids. In the okara flour and their
supplemented products, the first and second limiting essential amino acids were
methionine and cystein, with chemical score raged from 14.41 -24.70 in okara and
their products. The nutritional evaluation of okara based on estimated PER showing
that, the okara products such as biscuit and falafel have 2.78 and 2.76, respectively,
while PER of okara was 1.51.It is concluded that based mainly on nutritive value
okara and their products in falafel and biscuits may be considered for fortification of
widely consumed cereal-based food and faba bean products. The biological
evaluation was investigated by albino rats on okara and their products formula and
taken casein as control reference protein diet. Expectedly, the true digestibility (TD),
Net protein utilization (NPU) and Biological Value (BV) all indicated nearest ratio
corresponding values obtained by casein reference diet. Farinograph test was applied
to determine the effect of fortified okara on the rheological properties of wheat flour
dough, and characterization of relationships between the results of the tests was
performed. The applied additions of 0, 10, 20 and 30% okara into biscuit formula,
(15.7–31%) increased the water absorption of the biscuit doughs. Similar was
happened in the Dough stability and dough development in fortified wheat flour with
okara at different level of addition. Okara is a rich source of nutrients that could be
utilized in bakery industry and falafel. The sensory attributes and physico-chemical
characteristics of okara-substituted biscuit and falafel at 10 % and 20% level were not
differ than that of the control wheat flour. Therefore okara could be utilized to improve
the nutritional quality of biscuits and falafel as well as various okara products. The
okara substitution in bakery industry would be beneficial in reducing the usage of
wheat flour and also overcome the waste disposal problem prevailing in the soya milk
industries. Also, using okara in falafel could be reduced faba bean in formula to
El-Reffaei, W.H. M. et al.

improve nutritional quality and decline nutritional inhibitor. This only but also was
increase economical values of valuable soy bean by-products. Finally, the conducted
results indicate that, okara forms in fresh or dried can be used up to 20% for
production cheaper and healthier falafel and biscuits formula more nutritionally
sufficient for children 2-5 years old.
Keywords: Amino acids, biscuit, by-product, chemical composition, falafel,
fortification, farinograph, nutritional evaluation, okara and rheological
properties.

INTRODUCTION
Scientific knowledge of the beneficial role of various food ingredients
(nutrients) for the prevention and treatment of specific diseases is rapidly
accumulating; nevertheless, the new frontier in food research is the role in
human health of non-nutritive components of the diet (Goldberg 1984).
Human growth metabolism depends on a balanced diet containing protein,
lipids, and carbohydrates. Soya bean containing proteins, isoflavone, dietary
fiber, lignans, phytosterols, coumestans, saponins and phytase have been
reported to affect cholesterol metabolism (Matsumoto et al., 2007). Soy foods
are associated with health claims for improved cardiovascular health. Yokota
et al., (1996) studied that, the oral administration of a crude antioxidant
preparation from fermented products of okara (bean curd residue), on
experimentally induced inflammation. Their preparation promoted free radical
scavenging activities both in vitro and in vivo, and demonstrated protective
effects against oxidative degradation in both unsaturated fatty acids and cells
(Hattori et al., 1995).
Okara is the by-product of soy milk and contains valuable
components including soy fiber and soy protein, this attentively used in last
decade. The high moisture by product is commonly used as animal feed.
Okara is just treated as industrial waste with little market value because it’s
short life. Grizotto et al., (2006) estimated that from each ton of processed
soybeans around seven tons of soymilk are produced and two tons of okara.
For each kilogram of soy bean processed into different types of tufu and soy
milk an equal weight or more of okara is produced. Fresh okara may have
about 75-80% moisture on wet basis, and is usually in semi solid form
(Taruna and Jindal 2002). Dried okara consist of fat (10%), protein (24%),
dietary fiber (52.3%), ash (4%), and considerable amount of vitamin (Rinaldi,
et al., 2000). The okara content as dry material is nutritious and mainly
contains protein and dietary fiber (Villanueva et al., 2011).The main
components of okara, dietary fiber and high quality of protein (Liu, 1997),
could be related with the total lipids and cholesterol decrease in the plasma
and liver, as well as with the fecal output increase in high-fat fed hamsters.
Dried okara contains 25.4-28.4% proteins, 9.3-10.9% oil, 40.2-43.6%
insoluble fiber, 12.6-14.6% soluble fiber and 3.8-5.3% soluble carbohydrates
(Tudthong et al., 2007). Okara might play an interesting role in the prevention
of hyperlipidemia and could be used as natural ingredient or supplements for
functional food preparation (Villanueva et al., 2011). Currently okara is being
utilized as a miscellaneous food ingredient, feed ingredient, or as a source of

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fertilizer. Although okara is a rich source of nutrients, it has not been fully
exploited as an important food source (Wickramarathna and Arampath 2003).
Several positive effects have been attributed to soy beans including
the hypocholestrolemic effect (Kerckhoffs et al., 2002 and Zhuo et al., 2004).
Ma et al., (1997) reported that okara is a high nutritive quality and superior
protein efficiency ratio, suggesting that it is a potential source of low coast
vegetable protein of human consumption. Isoflavones of soy beans have
antioxidant properties and they can contribute to health effects. These
compounds have various physiological and therapeutic functions such
antioxidant activity prevention of cardiovascular disease and effective
chemopreventive agents for certain types of cancer (Quitain et al., 2006).
Several suggest indicated that isoflavons are responsible for the beneficial
effects on plasma lipids (Rossi et al., 2008).
Meitauza (Mucor-fermented okara) is a traditional Chinese fermented
food made from okara, and it’s also widely consumed by Chinese people as a
health food due to its high content of dietary fiber (O’Toole 1999). The
utilization of okara as a food ingredient is still in development stage, wet
okara can successfully be used to make and enrich extruded wheat products
(Rinaldi et al., 2000). Waliszewski et al., (2002) reported that effect of okara
supplementation on certain physical, chemical and sensory properties of corn
tortilla, and recommended its use in dried form up to 10% for tortilla
enrichment. Major prospect of okara in food for a dietary food, by replacing
some portion of flour in confectionary, will be refreshed into a healthy dessert
rich of fiber and reducing calories (http://www.saitoku.com /okara/okara.html).
Recently, in Egypt, there are some small industries produce soy milk, tofu
and other soy products producing okara meal as waste (Farhat et al., 1998).
In a few years ago the by-products generated during the processing of plant
food constituted an economic and environmental problem, today they are
considered a promising source of functional compounds (Carle et al., 2001).
Science okara is a cheap and rich source of good quality protein and dietary
fiber, various methods to isolate pure protein and amino acid fractions from
okara for its solubility as food protein was studied (Ma et al., 1997 and Chan
and Ma 1999). Various studies have shown that okara proteins are high in
nutritional value, have a high protein efficiency ratio, optimum essential amino
acid profiles and a high in vitro digestibility (Jackson et al., 2001).
In fact, the use of protein rich okara flour shows promise in improving
the nutritive value of the final product as well as optimum utilization of flour.
Protein fortification of food is of current interest because of increasing
awareness in consumer towards health and quality of food and also because
of government guidelines and policies across the globe. The protein fortified
biscuit contains nutrients in concentrated forms for feeding programs at
institutes such as daycare centers and schools. These biscuits can be
prepared from composite flours such as wheat flour fortified with soy,
cottonseed, peanut, mustard or corn germ flour (Tsen, 1976). A protein
ingredient for biscuit should have pleasant flavor, low water absorption
capacity and high protein efficiency ratio (PER). It should not adversely affect
the spread and texture (i.e., crispiness) or cause considerable changes in the
dough consistency, elasticity and undesirable browning reactions (Lorenz,
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1983). Enrichment of cereal-based foods with the protein sources such as

okara is more economical and nutritional affect, especially legumes as
general containing a higher ratio of lysine, an essential limiting amino acid in
most cereals (FAO 1970).
In Egypt, Falafel is one of the most popular staple foods as daily
consumed by the majority of population (Hussein 1983). Faba bean is the
main constituent of falafel, with variable amount of onion, garlic and some
vegetables such as Egyptian leek, herbs and parsley.
Faba beans (Vicia faba L.) are a good source of protein and other
nutrients. They are available throughout the year to the masses in Egypt for
the preparation of low cost protein meals. Beans are stewed whole or
decorticated after soaking. However, it has also been recognized that the
field beans contain a number of anti nutritional factors, toxic compounds; inter
alia proanthocyanidins, phytic acid, protease inhibitors, favin, vicine and
convicine (Schmandke and Die Ackerbohne1988), which may affect the
health and the performance of animals, particularly with respect to protein
utilization (Deshpande, et al., 1982). The ingestion of faba beans can induce
the hemolytic disease called favism in individuals with a hereditary deficiency
of red cell glucose- 6-phosphate dehydrogenase. Furthermore, some of anti
nutritional factors, such as tannins and phytic acid, occurring in faba beans
can combine with nutrients (especially minerals such as iron) to form
complexes the body cannot absorb, leading to iron deficiency anemia, the
most commonly recognized form of nutritional deficiency in most populations
Egyptian population, especially in the villages. Faba bean products are a
major component of the diet among this population. Moreover, the continuous
increase in Faba bean prices make attention that should be directed towards
other cheap alternatives. Okara is one of promising in food industry can be
respect (Damir, et al., 1985). Ziena,et al., (1988) concluded that, the soybean
meal which is one of cheap by-products of food-industry can be used instead
of faba bean seeds to prepare Falafel. Blending soybean with faba bean led
to appreciable improvement in some essential amino acids.
The present investigation was undertaken to study the nutritional and
sensory characteristics of okara flour fortified biscuits and optimize the
incorporation level of okara flour for the preparation of biscuits.
The main objective of this work was to investigate effect of using
okara supplementation as new source of protein and fiber in traditional food
(falafel) and biscuit, for faba bean and cereals food production, physico-
chemicals and sensory evaluation. Moreover, studies for estimate the
nutritional quality of okara (in vitro) and in vivo biological evaluation on the
okara and their products by albino rats.
MATERIALS AND METHODS
Materials:
Fresh okara was kindly provided by the Food Technology Institute,
Agriculture Research Center Soy Bean Center, Giza Egypt. Part of raw okara
was preserved in freeze at -20 ° C until use. Other fresh wet okara was dried
in an aerated oven dryer at 50-60 ° C until constant weight for 16 hrs. The

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dried okara (OK) was fin ground into flour and sieved at size 40 mesh. Other
ingredients such as onion, basely, faba bean decorticated, spices, salt, garlic,
coriander, bicarbonate, shortening, sugar, egg and flour extraction ratio 72 %
ER were purchased from local markets in Giza.
Preparation of Falafel (Vegetable patties):
The methods adapted for Falafel patties (vegetable patties)
preparation are those used in Egyptian described according to Hussein and
Bruggeman (1997). The traditional recipe of Falafel processors made from
faba beans in addition to other five recipes were formulated on the basis of
substitution of decorticated dry faba bean by 0% (F0), 10% (FO1), 20% (FO2)
and 30% (FO3) of wet fresh okara (moisture 78.6%). The decorticated dry
faba bean were soaked in about twice their volume of boiled water, and
simmered for 6-12 hrs until the faba become soft, and the water drained off.
Falafel was divided into four batches. Small amounts of garlic, onion, salt,
coriander, parsley and spices were added for seasoning in every batch. The
individual mixture of batches was then crushed into a thick paste. When
ready, the, the mass was removed from the mortar and allowed to stand for
little time. The paste was finally about 25 g portioned and shaped into small
round handle and deep fried in mixed sunflower with soya oil (1:1 v:v), for 5
min and received to sensory attributes and chemical analysis.
Falafel samples were presented simultaneously to a panel of ten
panelists. Panelists were asked to rank the samples on a hedonic scale of 1
(very poor) to 10 (excellent) for color, flavor taste, softening of texture and
overall acceptability of individual Falafel formula according to the method
investigated by Turhan et al., (2009). The data of sensory evaluation were
subjected to analysis of variance by ANOVA test. Besides, the best recipes
belonging to different blends together with control.
Blend formulation and preparation of biscuits:
Blends of dried OK flour containing 0 (WF) , 10 (B1), 20 (B2) and 30
% (B3) OK on a replacement basis were prepared with wheat flour (72%
Extraction Ratio). The amounts of OK which replaced WF were those needed
to improve protein and fiber content in biscuits formula, furthermore OK
nourished by micronutrient and isoflavones. Biscuits were prepared according
to cookie method 10-52-02 (AACC 2010) without ascorbic acid. The basic
formula used was prepared as shown in the Table .1

Table.1 Preparation of various ingredients used in biscuit preparation.

Ingredients Quantity
Wheat flour /blend with dried okara flour ( 0, 10, 20 and 40.0 g
30%)
Sugar 24.0 g
Shortening 12.0 g
Sodium carbonate 0.2 g
Sodium chloride 0.18 g
Water (based on water amount recorded from 27.0 ml
farinogram)
Whole egg 5.0 g

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The dry ingredients were weighed and thoroughly mixed. Shortening

was added and mixed until uniform. The egg and water were added and
dough thoroughly kneaded. The dough was then placed on a cutting board,
rolled out until uniform thickness and textures were obtained. Biscuit cutter
was used to cut the sheet of rolled dough into desired shapes and sizes. The
shaped dough pieces were then baked at about 220 °C for 15 min, allowed to
cool, packed and stored according to Kure et al., (1998). Individual samples
of biscuits were subjected to and sensory evaluation (such as color, flavor,
taste, softening and overall acceptability) using 9-point hedonic scale by a
panel of 10 judges according methods described by Hooda and Jood (2005).
Proximate analysis of biscuits according to methods were described by
AOAC (2005).
Measurements of biscuit dough consist:
Farinograph test:
Consistency of the biscuit dough was measured using a Brabender
Farinograph (CW Brabender Instruments, Duisberg, Germany), according to
AACC (2000) Approved Method No. 54-21. A 300 g capacity mixer bowl was
used in the experiment and the third lever position was used to measure the
biscuit dough consistency. The mixing speed of the farinograph was 63 rpm.
Three hundred grams of biscuit dough pre-mixed in a Hobart mixer was
transferred to the farinograph bowl and the instrument was run for 20 min and
the farinogram pattern was studied. Biscuit dough consistency and
farinogram bandwidth was recorded at 0 min mixing. The dough water
absorption, mixing consistency index, and stability profile were manually
calculated. Dough development time, maximum consistency and dough
stability were recorded manually according to the method ISO 5530-1:1997
(ISO, 1997b), the properties of water absorption, the time of dough
development and the stability of the paste were determined. The water
absorption of the flours corresponded to the quantity of water to obtain 500
BU (an arbitrary consistency). Dough development time was defined as the
time in minutes measured from the addition of water to the point on the curve
immediately before the first sign of decrease in consistency. The maximum
consistency was defined as the consistency in BU, measured at the
development time and in the middle of the curve band width, while the dough
stability was defined as the drop of the curve (BU) during the first 2 min after
dough development time.
Proximate chemical analysis:
All determinations were performed by using method of AOAC (2005).
The moisture content of okara and different samples (biscuit and falafel) were
determined by weight loss after oven-drying to a constant weight at 105 ◦C.
Total nitrogen was determined using the micro-Kjeldahl method and protein
was calculated as nitrogen × 5.71. While the calculation of biscuit and falafels
were calculated as N × 6.25. Ash content was measured as the residue
obtained after incinerating at 550 ◦C for 3 h. Fat content was determined by
extraction with petroleum ether using the Soxhlet method. Dietary fiber was
analyzed using the Association of Official Analytical Chemists enzymatic–
gravimetric method described by AOAC (2005).

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Amino acid analysis:

Amino acid determination was performed according to method of the
method of the AOAC, (2005) in the Regional Center for Food and Feed, ARC.
Oxidation with performic acid, to protect methionine and cystine from
distraction during acid hydrolysis with 6 M HCL) were carried out in closed
conical flash for determine all amino acid other than tryptophan. Sample of
20-30 mg weighted in conical flask and 5 ml of performic acid was added.
The flask was closed and placed in ice water bath for 16 hr. Sodium
metabisulfate and 25 ml HCL 6 N were added to the oxidized mixture. The
flask was placed in an oven at 110 ° C for 24 hr. The flask was then opened
and all removed by evaporating samples to dryness in rotary evaporator. A
suitable volume of sodium citrate puffer (pH 2.20) was added to the dried film
of hydrolyzed sample. After all soluble material completely dissolved, the
samples analyzed for amino acids using Amino Acid Analyzer (BIOCHROM
30, serial 103274), software used for data collection and processing. The
results were calculated as percentage of total crude protein. Determinate
tryptophan was carried out using method described by Miller (1967) after
hydrolysis of samples with barium hydroxide.
Minerals
Determination of minerals content zinc, iron , sodium , calcium,
potassium, phosphorus , magnesium and manganese were analyzed by
using Atomic Absorption 3300 Perkin Elmer U.S.A., air acetylene according
to analytical methods for atomic absorption (Perkin Elmer).The mineralization
was carried out in a muffle at 500 °C/30 min with minimize the volatilization of
minerals. The ash content was dissolved in 1 ml of 50% HCl plus 1 ml of 50%
HNO3, filtered and completed to volume (25 ml) with distilled water according
to AOAC official method (2005).
Selenium and copper were determined using Zeeman Atomic
Absorption 4100 Perkin Elmer, U.S.A., according to AOAC official method
(2005).This results were calculated as percentage and part per billion.
Chemical prediction of protein and nutritional quality:
Chemical estimation:
Protein and nutritional quality assessment of the hibiscus, jojoba and
pumpkin kernel seeds flour were performed using amino acids profile and
using egg amino acid pattern as reference protein (Mitchel and Block 1946),
Sarwar et al., (1985) and Human pattern of amino acid requirements (FAO/
WHO 1973) suggested pattern of amino acid requirements for human.
Calculation of protein and nutritional quality indexes:
Chemical score of amino acids was calculated according to (FAO/
WHO/UNU 1985) reference pattern to estimate chemical score % and first,
second and third limiting amino acids. Calculation of amino acid score as
follows:

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Calculation of A/E Ratio: the relationship between the content of individual

essential amino acid in the food protein (A) and the total essential amino acid
contents (E) was conducted by according to FAO (1965) as follows:

Essential amino acids index (EAAI) for okara samples and their
products were determined from the formula expressed by Mente et al.,
(2002): The amino acids results were expressed as µmoles of amino acid per
gram of samples (µmole / g) and as grams per 100 g determined amino acid
for reference egg protein.
EAAI = αα1/ΑΑ1  αα 2 /ΑΑ2..........  αα11/ΑΑ11
n

Where: aa1 is the A/E ratio in the flour samples (EAA/ Total EAA + tyrosine x
100), AA1 is the A/ E ratio in the composition amino acid of egg as standard,
(EAA/ Total EAA + tyrosine x 100).
Predicted biological values (BV): the predicted BV values was calculated
by using the following equation of Oser (1959)

BV= 1.09 × EAAI -11.7

Where: EAAI: Essential amino acids index
Protein efficiency ratio (PER): was estimated according to the following
equation purposed by Alsmeyer et al., (1974), equation NO (1;2). Equation
NO 2 for legumes and NO 1 for cereals.

PER1 = -0.684 + 0.456(LEU) - 0.047(PRO) (1)

PER2 = -0.468 + 0.454(LEU) - 0.105(TYR) (2)

Protein quality by Biological evaluation:

The experimental procedure has been described by Eggum (1973). A
total 10 albino rats, 6 weeks old, were used in the experiment. The animals
were divided into control and treated group, each with five male rats, within
average weight 70 g. The experiment started by preliminary period of 4 days
and balance period of 5 days. The rats were housed individually in plexiglass
cages with stainless steel mesh bottoms in an environmentally controlled
room. Temperature and relative humidity were maintained at 2-4° C and 60%
respectively, lighting 12hr day light/dark. The diets were composed of a N-
free mixture (starch, 80.7%; sucrose, 8.9%; cellulose, 5.2% and fresh corn
oil, 5.2%), vitamins (1.6%), minerals (4%) and dried okara, added to provide
15 g N/kg dry weight. Each animal received 10 g dry matter (150 mg N) of
diet daily. Body weight and diet intake were daily recorded up to the end
period. During the balance period, urine and faces were collected separately.
Total nitrogen was determined using the micro-Kjeldahl method and protein
was calculated as nitrogen × 6.25 and in the obtained diet, faces and urine.
The following criteria were calculated: true protein digestibility (TD), Biological
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value (BV) and net protein utilization (NPU) were used as biological indices
and were determined as already described, including appropriate correction
factors.
The calculation also was carried out according to Eggum (1973) as
follows:
TD = [Ni - (NF1 - NF2)] ÷ [Ni] × 100
BV = [Ni - (NF1 - NF2)] - [(NU1 - NU2)] ÷ [Ni - (NF1 - NF2)] × 100
Where: Ni, Nitrogen intake of animal fed test diet; NF1, Nitrogen excreted in
feces of animals fed test diet; NF2, Nitrogen excreted in feces of animal fed
protein-free diet; NU, Nitrogen excreted in urine of animals fed test diet; NU2,
Nitrogen excreted in urine of animals fed protein-free diet.
Net protein utilization (NPU) was calculated according to Eggum (1973) as
follows:
NPU = [BV × TD] ÷ 100
RESULTS AND DISCUSSION
Physico-chemical evaluation by Farinograph:
Data in Table 2 observed that, the development times of composite
dough’s containing okara flour at 10 and 20% were close to that of the control
contain zero % okara, when the levels of okara flour substitute did not exceed
20%, but above this amount, their development times notably felt. On the
contrary, the degree of softening of composite dough made from okara -
wheat flour with different levels of okara (10, 20, and 30%) sharply decline
with okara flour substitution from 85±1.4 in control without okara into 70±0.9
after fortified biscuit formula with 30% okara . This reduction in degree of
softening is regarded to characteristics of substitute of okara contain of
different protein, starch and fibers ratios. The dough development time
increased from 2.0 min (no addition of okara) to 6.8 min at 30% addition of
okara flour. Increased dosage of the additions above those different okara
flour levels caused a gradual shortening of the dough development time. A
similar character of changes was observed in the case of dough stability. The
stability initially increased from 5.0 min to 7.1 in control up to 30% addition of
okara flour.This also agreed by Sudha et al. (2007b), who enriched wheat
flour, with wheat, rice, oat and barley bran. With increase in the doses of the
bran from 10% to 40% there was a gradual increase in water absorption,
development time and softening. When wheat flour is mixed with water, a
complex protein called gluten is formed. This component is, in reality, the
skeleton of wheat flour dough, and plays an important role in gas retention,
which makes the biscuit forming appearance and shape. The gluten
development is what gives wheat dough an elastic structure that allows it to
be worked in a variety of ways. This is also agreed by Aboaba and
Obakpolor, (2010). Therefore, the substitution of a part of wheat flour for
flours containing no-gluten-forming proteins decreases the total weight of
wheat protein, resulting in a skeleton weaker than that of 100% wheat flour
dough. The dough development time was shortened, and that might be due
to a decrease of cohesively and swelling capacity of the dough, as the wheat
flour substitution for different sources of okara flour was over 20%.

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Table 2: Effect of supplemented biscuit dough with OK at 0, 10, 20 and

30% on the Farinograph test
Degree of
softening
Water absorption Dough development Dough stability
Samples (DS)
(WA) time (min) (min)
brabender
unit (BU)
Control WF 100%
50.3± 1.0 2.0± 0.8 5.0± 0.5 70± 0.9
with 0% OK
Dough contain
58.2± 0.8 2.5± 0.3 5.5± 0.2 75± 1.0
10% OK
Dough contain
64.2± 2.1 3.1± 0.4 6.5± 0.6 80± 0.5
20% OK
Dough contain
65.8± 2.2 6.8± 0.8 7.1± 0.6 85± 1.4
30% OK

Fig. 1: Correlation of Farinograph curves for rheological properties of

biscuit dough’s.

Analysis of correlation of the farinograph indices under study (Table 2)

and Fig. 1 revealed a close relation between the water absorption and dough
stability. According to ratio of okara addition extension of water absorption
and dough stability time was conducive positively correlation r = + 0.525for
water absorption and r=+ 0.15for dough stability. That relation could have
been caused by a regularity observed by the authors. The same to the cause
might apply in the case of positive correlations r= +0.5between dough stability
with various ratio of okara addition, whereas a lower correlation (r=+ 0.073)
was recorded between dough stability and percentage of supplemented
okara in biscuit dough's.
Proximate composition:
The main components of okara flour (OK) are protein, carbohydrates,
fiber and fat. Nearly 40% corresponds to proteins, 17.3% fat and 16.70% to
crude fiber (Table 3). Rinaldi et al., (2000), Redondo-Cuenca, et al. (2008)
and Villanueva et al., (2011) indicated that dried okara containing a
considerable amount of protein approximately 24-40% protein and 21.1 % fat,
approximately half of the carbohydrate are structural polysaccharide.
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(Redondo-Cuenca, et al. 2008) indicated that okara rich in fiber and also
protein in 28.52 g/100g. Okara protein is one of the most important vegetable
protein resources due to its functional properties and high nutritional value
(Liu, 1997). Okara is rich in fat content 17.3%, being especially important,
and its high content of polyunsaturated fatty acids, linoleic and linolenic acids.
Okara could be suggested that a good source responsible to increase intake
of linolenic acid among people whom demand linolenic acid in their meals.
Correspondingly to the ash (3.7%) content in okara flour is containing
appreciable quantity of ash.
The sample of okara is promise to a good source of fiber, ash and
protein that counts very superior to majority of food usually consumed, similar
agreed by O’Toole, (1999) and Surel and Couplet, (2005) those obtained in
this work with respect to proteins (20–30%), ash (3–4%) and fiber (more than
50%). Proximate composition of refined wheat flour (WF), okara blends with
flour at different blends levels B1 consist of 10 OK: 90 WF, B2 consist of 20
OK: 80 WF and B3 consist of 30 OK: 70 WF, are given in Table 2. Data
presented shows that B3 had a considerably higher in protein content
(9.90%) than control of WF (O% OK), B1 and B2 as 6.04 % , 7.43% and
9.10% , respectively .

Table 3: Proximate composition of okara flour (OK), blends of biscuit

and vegetable patties Falafel (OKF) on a dry matter basis.
Okara blends Vegetable Pattie (Falafel)
Control
10 % 20 % 30% Control OKF OKF OKF
biscuit
OK OK + OK + OK + 0% 10 % 20 % 30 %
100%
90% WF 80% WF 70% WF WOK WOK WOK WOK
WF (%
(B1) (B2) (B3) (F0) (FO1) (FO2) (FO3)
ER)
Moisture % 3.00 ± 2.50± 4.40± 2.90± 3.30± 5.20± 5.30± 5.40± 5.40±
0.48 0.92 0.63 0.22 0.28 0.45 0.14 0.40 0.35
Protein % 40.00± 6.04± 7.43± 9.10± 9.90± 25.80± 24.90± 24.70± 25.70±
0.28 0.43 0.18 0.15 0.19 0.45 0.19 0.33 0.38
Fat % 17.30± 24.01± 25.07± 25.30± 24.84± 1.16± 1.30± 2.37± 2.94±
0.21 0.90 0.48 0.51 0.22 0.45 0.49 0.41 0.14
Crude fiber 16.70± 6.27± 10.9± 11.01± 16.26± 3.99± 4.27± 4.96± 5.11±
% 0.45 0.25 0.41 0.15 0.46 0.45 0.47 0.41 0.18
Ash % 3.70± 0.32± 0.45± 0.32± 0.46± 5.28± 9.70± 10.90± 10.32±
0.12 0.45 0.20 0.27 0.44 0.45 0.50 0.81 0.27
Carbohydrat 19.30± 60.86± 51.75± 51.73± 45.24± 58.57± 54.5± 51.67± 50.53±
e% 0.31 0.82 0.45 0.45 0.40 0.45 0.43 0.44 0.60
Calorie 392.9 483.69 462.35 471.02 444.12 347.92 329.42 326.81 331.38
value
(Kcal/100g)
OKF : falafel pattie by addition WOK. OK: Dried okara flour WOK: Fresh okara

The crude fiber is higher in B3 (16.26%) than each other of

WF(6.27%) , B1 (10.9%) and B3 (11.01%). Similar finding, the ash content
is in higher ratio at B3 corresponding to WF and B2. In vise reverse, the total
carbohydrate was obvious decreased from 60.86% in WF into 45.24% in B3
and follows by B1 and B2 that are approximately 51.7%. From these obtained
results in Table. 1, it could be found that fat content in all blends have

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considered stable in all samples with a minor difference less than 5%. The
higher crude fat content in by product of okara and their blend due to the
presence in the rich origin of soya bean seeds according to type of soya and
kind of soya bean processing. These obtained results agreed by Van der et
al., (1989) and Wickramarathna and Armopath, (2003). The higher content in
the protein, fiber and ash in biscuit blends flour in this current study especially
in B3 were promise that okara as an excellent nutritional improving material
could be using in food functional processing. These also agreed by Liu,
(1997) , Redondo-Cuenca, et al., (2008) and Villanueva et al., (2011), whom
reported that, the okara ingredient had a high protein content, an interesting
profile of fat, and a high fiber content with a much higher proportion of
insoluble than soluble dietary fiber (Redondo- Cuenca, et al., 2008).
The proximate composition (dry matter basis) of falafel formulated
with different levels of wet okara is given also in Table 2. The moisture
contents in different blends are lower than 6% on dry basis. Both control F0
and FO3 showings the highest ratio of protein content were 25.8 % ± 0.45
and 25.70 %± 0.38, respectively. Fat levels increased as okara content
increased in FO2 (2.37% ± 0.41) and (2.94 % ± 0.14), this could be
attributable to the increase oil content in okara . Crude fiber and ash levels
recorded a highest content in blend FO2 and FO3. This also considers
increasing level of substitute faba bean with okara. The carbohydrate content
of wet okara in falafel was highest in control F0 and decreased with more
addition of okara, especially in blend FO2 and FO3 of falafel formula. This is
also corresponding to increasing okara content in blends. Results clearly
showed increasing of protein, fat, and ash fiber percent in all falafel
formulation. Similar results obtained by Youssef, et al., (1986).
The higher content of protein and ash content in blends of okara by-
products were richen in essential elements which absolutely improve the
nutritional quality of processed biscuit using okara blends. Therefore, the
linoleic acid in fat content of okara and its blend improve the nutritional quality
of biscuit. Moreover, the importance of fiber especially dietary fiber play
important role in many physical processes, in prevention of disease and
impart role to decrease hypercholestrol content in the human body (Jones et
al., 2006). The higher content of dietary fiber in okara and their blends with
flour had a characteristics required to be considered as an important
ingredient in biscuit formulation and functional foods (Heredia et al., 2002).
Finally the okara ingredient as by products generated during the processing
of soya bean constituted an economic and environmental problem, today
okara is consider a promising source of functional compounds (Carle et al.,
2001).
Data in Table 3. showed, that the calorific value (per 100g of dried
sample) was higher in okara blends of biscuits , especially as appears in
control 483.69 and follows by B2 471.02 and B1 462.35 Kcal/100g.
Meanwhile calories from BF3 recorded the lowest level comparison to control
of biscuit formula. Similar of trend, it could be found in falafel blends; the F0
has 347.92 Kcal/100g and follows by FO3 and FO1 as 331.38 and 329.42,
respectively. Generally, the okara 10, 20 or 30 % substitute of biscuit was

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found to a lower calorific value than that of control of biscuit formula zero %
okara.
Minerals all have several roles in human biochemistry and physiology
and all the minerals mentioned above are essential in the diet of humans.
Many are co-factors for different enzymes and we are dependent on them for
energy efficiency, fertility, mental stability and immunity.

Table 4: Mineral composition of okara flour (OK), blends of biscuit and

vegetable patties (Falafel)
WF OK Biscuit (B2) Falafel (FO2)
Calcium µg/g 212.4± 0.92 656.0± 1.45 422.80± 0.48 1830.00± 0.49
Copper µg/g 1.68± 1.1 1.40± 0.90 1.98± 0.97 12.59± 0.41
Iron µg/g 38.2± 0.46 7.20± 0.45 4.36± 0.86 110.80± 1.1
Potassium µg/g 1122.0± 1.17 801.00± 0.28 2428.00± 1.08 14760.00± 0.85
Magnesium µg/g 244.3± 0.55 38.30± 1.02 314.60± 0.98 1481.00± 0.75
Manganese µg/g 2.8± 0.68 3.70± 0.92 6.97± 0.78 37.82± 0.86
Sodium µg/g 28.3± 0.65 26.10± 0.84 154.4± 0.35 288.70± 0.09
Selenium µg/g 1.8± 0. 98 8.50± 0.89 9.8± 0.24 15.20± 0.14
Zinc µg/g 4.8± 1.22 3.20± 1.13 8.5± 0.80 31.00± 0.92
Phosphorus µg/g 1145± 0.45 477.80± 0.84 1900.00± 0.74 5000.00± 1.04
WF : Wheat Flour 72% ER, OK: Dried okara flour , B2: 80% WF + 20%OK , FO2: 80% faba
bean + 20%wet okara, Values are mean ± SD

The mineral content of okara flour and their products recorded an

excellent sensory evaluation formula which containing either 20% okara
flour or 20% wet okara are summarized in Table 4.These data can be
observed that, macronutrient as potassium , calcium , phosphorus and
sodium show the highest levels of concentration in okara and their products
of B2 and FO2. It remarkable that, falafel has a appreciable amount of
potassium, phosphorous, calcium and sodium as macro elements in
comparison to okara flour. The content of these macro-elements have
potassium 14760, phosphorous 5000, calcium 1830 and sodium 288 µg/g.
Also, these data in Table 3.was described that, the higher content of
microelements such a magnesium, iron, manganese and zinc were founded
in FO2. These results indicated that okara would be elevated both macro-
elements and microelements in their products of biscuit and falafel. Herein,
must be recorded that biscuit from okara at 20% fortification of flour was
lower than added into falafel. Generally okara was improved elements status
in the okara products when consumed for fortification.
Sensory evaluation:
Results of sensory evaluation (Table 5and 6) indicated that the
added okara into biscuit and falafel ingredients significantly (P < 0:05)
affected the sensory characteristics of these products. Results of sensory
evaluation (Table 3) indicated that incorporation of 20% dried okara flour into
the formula of biscuit cookies significantly (p<0.05) affected all the sensory
attributes parameters. Biscuits made from OK and its various blends were
heavier and had a larger diameter than those made from the blends. Results
gave significantly p<0.05 increases in degrees of sensory evaluation towards
fortification of biscuits by okara up to 20% in color, flavor, taste, softening and
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overall acceptability. Similarity sensory evaluation in Table .4, were

significantly (P < 0:05) higher also in falafel which fortified with okara there
were a significantly p<0.05 increases in degrees of sensory evaluation
towards fortification of falafel by okara up to 20% in color, flavor, taste,
softening and overall acceptability. Both of biscuits and falafel fortified with
okara had significantly (P < 0.05) higher sensory scores than control WF and
control falafel (0% okara). However, in general, the sensory scores of 20%
okara were in the range acceptable to very acceptable (scores between 6
and 8). By ranking the falafel and biscuits from okara, the panelist indicated
that most of okara fortified products ranking the first one comparing to control
100% faba bean or 100% wheat flour. These results were also indicated by
Ziena et al., (1988) the blends of faba bean (20%) and soybean meal and/or
cotyledons (80%) were the most acceptable recipes compared to the control
(100% faba bean) as well as the other substitution levels. Grizotto, et al.,
(2010) concluded that , The okara was provided by two soymilk producing
companies whose production systems are based on hot.
Table 5: Sensory evaluation of okara biscuit.
Sensory attributes
Color Flavor Tast Softening Overall
texture acceptability

Control 0 % dried okara 7.154B 7.154B 7.923A 6.846AB 7.385B

Biscuit containing 10% B B B B
7.154 7.000 7.000 6.308 7.077BC
dried okara
Biscuit containing 20%
8.154A 8.231A 8.308A 7.615A 8.151A
dried okara
Biscuit containing 30%
6.538B 6.385B 6.077C 6.231B 6.538C
dried okara
LSD (p<0.05) 0.74 0.79 0.84 1.15 0.73
Means in the same raw with the same letter (‘S) are not significantly different at p<0.05

Table 6: Sensory evaluation of falafel produced from wet and fresh

okara substitute of soaked Faba bean
Sensory attributes
Color Flavor Taste Softening Overall
Texture acceptability

Control 0 % okara 8.231A 8.231A 7.769A 7.538A 8.077A

Falafel containing
10% wet and fresh 7.923A 7.769A 7.154A 7.154A 7.615A
okara
Falafel containing
20% wet and fresh 8.154A 8.000A 7.769A 7.615A 7.923A
okara
Falafel containing
30% wet and fresh 6.846B 6.615B 5.692B 5.692B 6.308B
okara
LSD (p<0.05) 0.87 0.80 1.10 0.77 0.72
Means in the same raw with the same letter (‘S) are not significantly different at p<0.05.

disintegration of decorticated (company B) or non-decorticated (company A)

soybeans and separation of the soymilk .The formulation of the molded sweet

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biscuit in which 30 per cent (w/w) of the wheat flour was substituted by okara
flour B was considered adequate. Okara flour B presents great potential for
application in confectionery products. In addition the color, flavor and overall
quality of the MSB with 30% of okara flour B did not differ significantly from
those of the standard biscuit.
Amino acid compositions:
Essential amino acid composition of okara 100% and WF 100%, as
well as okara products such as biscuit and falafel are given in Table 7. It was
obvious from these results compared to raw okara and reference protein of
egg, that lysine , threonine , tyrosine were the most predominant essential
amino acids in okara 100% in comparison with egg amino acids reference.
Bean protein is found to be relatively high essential amino acids, in particular
lysine, threonine, isoleucine, leucine, phenylalanine and valine. But they are
deficient in sulphur –containing amino acids, in particular methionine and
cystine (Uebersax and Occena 2003). Okara like legumes are reported by
Gupta (1982) is rich in lysine but deficient in Trp and sulfur congaing amino
acids Cys and Methionine
Okara as by-product of soy bean was being richen in the essential
amino acids especially lysine, therionine, isoleucine and total aromatic in
legumes. This is also appreciated by (Edwards, 2000). By fortified WF with 20
% okara in biscuit formula, the total sulfur, lysine, threonine, leucine,
phenylalanine, tyrosine and tryptophan were the most predominant essential
amino acids when compared to WF 100%. This a decrease in essential
amino acids can be explained on the basis of the effect of containing of okara
elevated the nutritive value of WF 100% when fortified by flour of okara .
Considering the addition of okara at 20% into biscuit formula was appreciated
increases in aspartic, argnine, histidine, serine glycine and alanine of biscuit
20% containing okara in comparison to WF100%.While in the falafel 20%
containing of okara have glutamic (36.99) and proline (10.49) g amino acid/16
g nitrogen were drastically decrease into 18.46 and 5.5 g amino acid/16 g
nitrogen, respectively. This is consistent with the observation of higher non-
essential amino acids in okara flour. It should be noted that, in general
essential amino acids and non-essential of okara represented over a one
third of essential amino acids is substantially higher than that has been found
in cereals.
Combining the results on amino acid profile of okara 100% and their
performed formula in either biscuit or falafel, it was possible to conclude the
okara have the highest level of the total essential and non-essential amino
acids compared to WF and faba bean. In accordance, Damir, et al. (1985)
and Rizk, et al. (1986) reported that Falafel made from faba bean and
soybean mix exhibited much higher contents of essential amino acids
compared to Falafel made from faba bean only. From the obtained results of
amino acid composition of okara Table 7 , it could noticed that, essential
amino acids of okara containing a sufficient and higher than recommended by
FAO/WHO (1991) for children 2-5 years old (33.9 g EAA/100 g protein ).

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Table 7: Amino acid composition of substituted faba bean and wheat

flour with okara in producing falafel and biscuit (g amino
acid/16g nitrogen or g AA / 100 g protein)
Type of products

requirements
Amino acids

amino acids
biscuit with
Faba bean*

20 % okara

20 % okara
falafel with

Egg amino

2-5 yeas **
WHO/UNU

reference
WF 100%

Essential
OK 100%

Casein
(FO2)

acids
FAO/

1985
(AA)

(B2)
Essential
LYS 7.28 2.62 6.1 6.98 5.83 5.50 7.00 6.8 5.8
THR 5.19 2.93 4.7 4.32 4.10 4.00 5.10 4.5 3.4
VAL 4.26 4.38 5.1 5.04 4.93 5.00 6.80 4.7 3.5
MET 0.84 1.3 0.49 0.77 - 3.40 2.4
CYS 0.65 1.98 1.31 1.52 - 2.40 0.5
Total sulfur AA 1.49 3.28 1.4 1.80 2.29 3.50 5.80 2.9 2.5
ILE 6.25 3.98 5.1 4.56 4.86 4.00 6.30 3.9 2.8
LEU 5.36 8.64 7.7 7.87 8.10 7.00 8.80 8.3 6.6
PHE 3.98 5.45 4.93 5.60 - 5.70 4.4
TYR 4.35 1.80 3.98 4.10 - 4.20 3.9
Total aromatic AA 8.33 7.25 6.3 8.91 9.70 6.00 9.90 8.3 6.3
Try 1.42 1.10 1.7 1.14 1.35 1.00 1.50 0.7 1.1
Total essential amino 39.58 35.28 38.1 40.62 41.16 37.00 52.7 40.1 33.9
acids
Non essential
ASP 16.4 3.63 11.15 10.22 6.0
GLU 11.2 36.99 17.18 18.46 18.7
ARG 5.89 2.02 8.97 7.23 3.4
HIS 2.33 2.72 2.1 2.93 2.88 2.5 1.9
SER 4.87 3.73 5.24 5.39 6.0
PROLINE 9.26 10.49 4.69 5.51 18.9
GLY 5.53 3.41 4.44 4.28 2.5
ALAN 4.83 1.71 4.78 4.61 2.9
Total non essential 60.4 64.70 59.38 58.58 60.90
amino acids
*Bakr and Bayomy (1997).Faba bean nutritive value and dietary protein utilization 2:
Ability of faba bean products to support hemoglobin response in rats. Plant Foods for
Human Nutrition 50: 81-91.
** FAO/WHO (1991)

When compared with FAO/WHO (1991) reference standards, the

protein from okara and fortified formula of biscuit with 20% okara showed
higher values of essential amino acids as lysine, threonine, isoleucine,
leucine aromatic acids, valine, tryptophan and essential amino acids for such
group of children 2-5 years of histidine. Therefore, it could be recommended
that okara amino acid is sufficient for supplemented biscuit dough’s with
essential and lower cost for amino acids.
Nutritional evaluation:
Table 8 shows the essential amino acids A/E ratio of each essential
(EAA) of various formulated with okara was calculated as the percentage of
total EAA in comparison to FAO reference protein pattern. Total aromatic
(phenylalanine + tyrosine) was the most abundant amino acid in okara flour
and follow by lysine in such okara also. Meanwhile, the falafel contains 20%
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okara has a considerable A/E ratio of phenylalanine + tyrosine and follow

leucine as 219 and 194 mg essential amino acid of total essential amino
acids , respectively. This result in agreement by FAO (1982) conducted that,
the amino acid composition of Bissara and Falafel showed an appreciable
increase in methionine content compared with raw beans, which can be
attributed to the effect of the soaking process practiced in their production
and/or the addition of some ingredients other than faba bean, such as onion,
which are relatively high in sulfur containing amino acids. From these results
in Table 8 , it could be noticed that, the biscuit which substituted by 20%
okara containing with abundant amino acid of phenylalanine +tyrosine follows
by leucine corresponding to A/E ratio as 236 and 197 respectively.

Table 8: A/ E ratio (mg essential amino acid of total essential amino

acids) Comparison between the essential amino acids content
of okara and different okara products with those of FAO
reference protein (1985).
FAO/
Essential WHO/UNU198 Falafel with Biscuit with
100% okara
amino 5 WF 100% 20 % okara 20 % okara
flour (OK)
acids Protein (FO2) (B2)
reference
Lysine 148 183 74 172 142
Isoleucine 108 158 113 112 118
Leucine 189 135 245 194 197
Cysteine + 94 38 93 44 55
Methionine
Phenyl 162 210 205 219 236
alanine
+Tyrosine
Threionine 108 131 83 106 100
Tryptophan 27 35 31 28 33
Valine 135 108 124 124 120

Okara flour 100% was contained a lower ratio of A/E ratio in both
sulfur and tryptophan amino acids when compared to FAO/WHO/UNU
(1985). Similar finding in biscuit and falafel formulas those contained 20%
okara, were containing a lowest ratio of A/E ratio of tryptophan and sulfur
containing amino acids in comparison to FAO/WHO/UNU (1985). In
generally, the falafel and biscuits which were fortified by 20% okara contains
the lysine, isoleucine, leucine and aromatic acids in considerably higher ratio
of A/E rather than found in FAO/WHO/UNU (1985). The story is different in
the amino acids of isoleucine, leucine, phenylalanine +tyrosine and
tryptophans of FAO/WHO/UNU (1985) were contained appreciable A/E ratio
than found in either falafel 20% okara or biscuit 20% okara.
All of various changes that obvious in A/E ratio of okara and their
products were characteristics to the original concentrates of derived amino
acids in okara, faba bean and WF. All of obtained results are indicated also
by Gupta and Kapoor (1980) based on the amino acid composition, the
protein of falafel was found, on the average, to be of higher nutritive value
than those of other grain legumes. Therefore, the consumption of 150 g of

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falafel will cover about 77% of the daily requirements of adult man in limiting
essential amino acids; other essential amino acids will be covered at higher
levels, showing that 150 g of each faba bean product should be adequate for
essential amino acids as well as for the daily requirements of protein (Bakr
And Bayomy 1997).
Calculated of nutritional quality of protein:
The nutritional evaluation of protein of investigated okara and various
fortified okara products are shown in Table 9. Protein efficiency ratio (PER) is
1.51 for okara flour. Meanwhile, the PER of fortified falafel with 20% okara is
high into 2.84 and near to the result calculated to casein (2.89). Both of WF
and formula of biscuit fortified with 20% okara have a similar PER about 2.8.

Table 9: Nutritional evaluation of supplemented Faba bean and wheat

flour with okara for producing falafel and biscuit at different
levels (g amino acid/16g nitrogen or g AA / 100 g protein)
Falafel with Biscuit with Casein as
Parameter
OK 100% WF 100% 20 % okara 20 % okara reference
(FO2) (B2) protein**
EAAI% * 67.03 72.80 67.58 72.92 78.97
Amino acid score 24.70 37.42 14.41 22.65 31.89
(CS)
First Limiting Met (24.70%) Lysine Met Met Met+Cys
(37.42%) (14.41%) (22.65%) (31.89%)
Second Limiting Cys Met Cys Cys Tryptophan
(27.08%) (38.23%) (54.58%) (63.33%) (38.66%)
Estimated of PER 1.51 2.76 2.84 2.78 2.89
****
Biological value 61.36 67.65 61.96 67.78 74.38
(BV)***
* EAAI%: essential amino acid index %.
**** PER, estimated protein efficiency ratio estimated according to Alsmeyer, (1974).
** Casein as standard protein is obtained from Zdunczyk et al., (1999)
*** Biological value was estimated according equation of Oser (1959)
CS: chemical score and first & second limiting according to Block and Mitchell (1946)
versus egg amino acid (%)
WF: wheat flour (72% extraction)
FO2: Falafel Pattie by addition 20 % wet OK. B2: Biscuit formula contain 20% OK , OK:
Dried okara flour

The data from Table (9) showed that, methionine and followed by
cystein were first and second limiting essential amino acids in okara flour ,
not only but also similar limiting in falafel and biscuit when fortify with 20%
okara. Okara had the chemical score was 24.70% while casein 31.89%.
Correspondingly, fortified falafel with 20% okara had a lower chemical score
14.4, this deficiency mainly in methionine as the first limiting amino acids.
Essential amino acid index (EAAI) of okara (67.03) was lower than
obtained by the reference of casein 78.97. Nevertheless, the supplemented
falafel with okara showing a similar EAAI for okara flour about 67.0. Unlike,
for the fortified biscuit with okara, it was higher than 72.92 okara flour and
nearest to EAAI of casein.

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Biological value BV of okara and their products have similar values

between okara flour and their products ranged from 61-68, while BV of casein
is higher than 74.Generally consider to obtain results in Table (7) that, the
addition of okara did not affect in essential amino acids of okara products.
Okara is containing considerable amounts of essential amino acid;
that biologically more affiance to be improve nutritional status of different
products by fortified with such as falafel and biscuits.
Biological evaluation:
Amino acid profiles of okara and there fortified products at 20% indicated that
the okara was rich in some essential amino acids particularly, lysine,
isoleucine, leucine, threonine, valine, tyrosine and phenylalanine . However,
there seems to be deficiency in the quantities of sulfur containing and
tryptophan corresponding to FAO/WHO/UNU (1985). These amino acids
profiles was defiantly effected on the biological evaluation on the
experimental rats which fed on okara and two formulas of falafel and biscuit
fortified with 20% okara, the parameter of True Digestibility (TD) , Biological
Values (BV) and Net Protein Utilization (NPU) were investigated in Table 10
against the reference of casein diet. These also were graphically depicted in
column chart Fig 1. All of these values were similar to casein especially okara
100% in TD (91.06± 3.68) while casein (96.818 ± 2.53). Meanwhile, the TD of
diets containing 20% okara in either falafel or biscuit were impressive 85.36 ±
6.40 and 86.68 ± 7.37, respectively. The Biological Value (BV) 70.732 ±
4.67 was obtained for rats on the reference protein. A noticeable decrease
was happened in BV of okara (100%) and followed by falafel and biscuits
formulated with 20% okara. These has a considerable decreases in BV for
rats fed on falafel formula containing 20% okara 58.80 ± 1.55 corresponding
to casein 70.732 ± 4.67.
Data in Table 10 and obvious in Fig 2 that, the NPU obtained by rats,
the NPU of casein 68.676 ± 5.75 and followed by biscuit formula 20% okara
62.00 ± 5.70 were remarked higher than the values obtained for the okara
(100%) 56.55 ± 7.83 and falafel formula 20% 52.16 ± 4.81. Generally the
results were obtained from these experiment indicated that, rats retained the
same amount of nitrogen in casein and for okara flour (100%) ,but okara
products have defiantly a nutritional value arrived to okara and casein.
Nevertheless, the above parameters had similar to values for rats when
comparable with results obtained for soybean based diet (Agbed and Aletor,
2003). The presence of some anti nutritional factors such as saponin and
oxalate which could be found in okara was probable factor that militated
against the digestibility of crude protein and amino acids, by inhibiting a
number of digestive enzymes in the gastrointestinal tract such as pepsin and
trypsin (Cadwell, 1992 and Fasuyi, 2005).

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Table 10: Biological evaluation by experimental rats fed on okara and

their products
Fed group on Fed group on
Fed group on
Fed group on diet contain diet contain
diet contain
Biological parameters diet contain falafel with biscuit with
OK (okara
Casein 20 % okara 20 % okara
100%)
(FO2) (B2)
True digestibility (TD) % 96.818 ± 2.53 91.06 ± 3.68 85.36 ± 6.40 86.68 ± 7.37
Biological value (BV) % 70.732 ± 4.67 62.02 ± 6.97 58.80 ± 1.55 60.63 ± 3.82
Net protein utilization
68.676 ± 5.75 56.55 ± 7.83 52.16 ± 4.81 62.00 ± 5.70
(NPU)
Values are mean ± SD

Fig. 2: Column chart of investigated biological evaluation protein of

okara, and products of substitution okara flour used in falafel and
biscuit formulas

CONCLUSION
Okara is a rich source of nutrients that could be utilized in bakery
industry and falafel. The sensory attributes and physico-chemical
characteristics of okara-substituted biscuit and falafel at 10 % and 20% level
were not differ than that of the control wheat flour. Therefore okara could be
utilized to improve the nutritional quality of biscuits and falafel as well as
various okara products. The okara substitution in bakery industry would be
beneficial in reducing the usage of wheat flour and also overcome the waste
disposal problem prevailing in the soya milk industries. Also, using okara in
falafel could be reduced faba bean in formula to improve nutritional quality
and decline nutritional inhibitor. This only but also was increase economical
values of valuable soy bean by-products.

500
J. Food and Dairy Sci., Mansoura Univ., Vol. 3 (9), September, 2012

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‫دراسات تغذويـة وتكنولوجية علي إستخدام المخلف الثانوي من اووكنارا ني تندعيم‬

‫اوغذية المتدوالة م الطعمية والبسكويت‬
‫وائنننل يلمننني موسننني الر ننناعي ‪ ،‬إيمنننا ميمنننود راغنننم ‪ ،‬يننننا ميمننند يمننند الغنننندور و‬
‫شريف السيد علي بدر‬
‫المركز االقليمي لألغذية واألعـالف – مركز البيوث الزراعيــة – الجيزه – مصــر‪.‬‬

‫تعد اإلوكارا من أهم المخلفات الثانوية والرخيصة والمغذية الناتجة عن تصنيع البان الصويا‬
‫والتوفو مما قد يتح لها بدور مهم في إنتاج األغذية المتداولة وأغذية السناك المعروفة‪ .‬وإجريت هذة الدراسة‬
‫بهدف تقييم اإلوكارا والمنتجات الناتجة عنها غذائيا وبيولوجيا وكيماويا وكذلك الخواص الريولوجية والحسية‬
‫بعد إضافتها بصورتها الرطبة للطعمية أوالمجففة لعجائن البسكويت وترواحت نسب اإلضافة من صفر و ‪01‬‬
‫و ‪ 01‬و ‪ % 01‬من اإلوكارا في أي من صورتها ‪.‬‬
‫وقد وجدت زيادة ملحوظة في محتوي البروتين والرماد واإللياف والمعادن الغذائية بنسبة بروتين‬
‫‪ %9.9‬في حين كانت في دقيق القمح المستخدم ‪%4.16‬وذلك عند إستخدامة لعجائن البسكويت بنسبة إضافة‬
‫‪ %01‬أوكارا ‪ .‬وقد تفوقت نسبة اإلضافة من اإلوكارا ‪ %01‬الي من البسكويت والطعمية في القابلية العامة‬
‫عند تقيمها حسيا مقارنة بكل مستويات اإلضافة من اإلوكارا هذا باالضافة الي أرتفاع محتوي األحماض‬
‫األمينية االساسية من الاليسين ‪ 3..0‬و الثيرونين ‪ 6.01‬و االيزوليوسين ‪ 6..4‬والليوسين ‪ ..01‬واألروماتية‬
‫‪ 9..1‬و الفالين ‪ 6.90‬و التربتوفان ‪ 0.03‬وايضا الهستدين ‪) 0...‬جم حمض اميني‪ 04 /‬جم نتروجين) وهو‬
‫من أهم األحماض األمينية االساسية لالطفال في سن ‪ 3-0‬سنوات إعتمادا علي )‪ FAO/WHO (1991‬وقد‬
‫تفي نسبة أضافة ‪ %01‬لعجائن البسكويت إلحتياجات األطفال في تلك المرحلة السنية بمصر غني ورخيص‬
‫من األحماض األمينية االساسية‪.‬‬
‫وقد وجد ان االوكارا قد تفتقر الي االحماض اإلمينية الكبريتية مثل السيستئين و المثيونين بنسب‬
‫تراوحت من ‪ 06.. -06.60‬جم حمض أميني‪ 04 /‬جم نتروجين لكال من االوكارا والمنتجات الناتجة عنها ‪.‬‬
‫أرتفع مستوي كفاءة البروتين المعروف ب ‪ PER‬وذلك عند تقييم االوكارا والمنتجات المضافة لها بنسبة‬
‫‪ %01‬اوكارا وكانت ‪ 0...‬بالنسبة للبسكويت و ‪ 0..4‬للطعمية في حين كانت لالوكارا فقط ‪ 0.30‬ومن هنا‬
‫كان البد ان نوصي بتوسيع استخدام االوكارا علي مدي أوسع في عجائن الحبوب والبقوليات‪.‬‬
‫بإجراء التقيم البيولوجي بأستخدام حيوانات التجارب وجد أن القيمة الحيوية للبروتين كانت عند مستويات‬
‫مرتفعة تقارب كثيرا المتحصل عليه عند مقارنتها مع البروتين القياسي من الكازين وقد أتضح هذا في أرتفاع‬
‫كال من ‪TD‬المهضوم الحقيقي و ‪BV‬القيمة البيولوجية و ‪ NPU‬البروتين المستخدم الفعلي‪ .‬ووجد ان‬
‫القياسات الريولوجية او الفيزيقية الكميائية المجراة بواسطة الفارينوجراف من وجود عالقة قوية مابين زيادة‬
‫القيم المتحصل عليها من الفارينو وزيادة نسبة اإلضافة من االوكارا وقد أستخدم نسب متتالية من االوكارا مع‬
‫دقيق القمح استخالص ‪ %.0‬بنسب لالوكارا ‪ 1‬و ‪01‬و ‪ 01‬و‪ %01‬فحدث زيادة امتصاص الماء تراوح‬
‫الزيادة من ‪ %00-03..‬مقارنة بعجائن الكنترول المحتوية علي ‪ %011‬دقيق و كذلك زيادة كال من زمن‬
‫تطور العجينة وزيادة زمن الثبات للعجينة مع زيادة مستويات اإلضافة محل الدراسة من االوكارا‪ .‬وقد أشارت‬
‫الدراسة الي أن نسب االضافة في االوكارا عند مستوي ‪ %01-01‬سواء في عجائن البسكويت او الطعمية لها‬
‫مردود في زيادة القيمة الحسية و الفزيقية الكميائية والجودة العامة هذا باإلضافة الي القيمة الغذائية لتلك‬
‫المنتجات ومع زيادة الجدوي االقتصادية للتخلص من مخلف عن صناعات الصوياوتقليل بعض المشاكل‬
‫الناجمة عن إستخدام الفول فقط في الطعمية مع إيجاد منتج رخيص وصحي من البسكويت وخاصة أنه يكفي‬
‫لتغذية مرحلة سنية من االطفال عمر ‪ 3-0‬سنوات‪.‬‬

‫بتيكيم البيث‬
‫كلية الزراعة – جامعة المنصورة‬ ‫‪.‬د ‪ /‬ميمد طه شلبى‬
‫كلية التربيه النوعيه – جامعة المنصورة‬ ‫‪.‬د ‪ /‬اشرف ر عت ميمد الزينى‬

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