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Title

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

AuthorsPréstamo, Guadalupe ; Rupérez Antón, Pilar ; Espinosa-Martos, I.; Villanueva, M. J.; Lasunción, M. A.
KeywordsSoybean
Tofu byproduct
Soymilk residue
Prebiotics
Dietary fiber
Okara
Issue Date2007
PublisherSpringer
CitationEuropean Food Research and Technology 225: 925- 928 (2007)
AbstractOkara, 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. © 2006 Springer-Verlag.
URIhttp://hdl.handle.net/10261/102071
DOIhttp://dx.doi.org/10.1007/s00217-006-0497-4
Identifiersdoi: 10.1007/s00217-006-0497-4
issn: 1438-2377
Appears in Collections:(IF) Artículos
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