date:Aug 28, 2018
Scientists at the National University of Singapore (NUS) have found a way to turn okara - the residue from the production of soya milk and tofu - into a nutritious probiotic drink.
Every year, about 10,000 tonnes of okara are produced, of which about 80 percent are generally discarded as food waste due to its unpleasant taste and smell.
To reduce this waste, NUS scientists spent one year tweaking a recipe that experimented with 10 different yeasts and four different enzymes before coming up wi