Saving soya pulp for novel foods and aquaculture in Singapore

(From left) Lecturer Yilong Ng, senior lecturer Dr Chiradip Chatterjee, senior lecturer Dr Susmita Bandyopadhyay and lecturer Dr Jasmin Lim. - ST

SINGAPORE (The Strait Times/ANN): The white, mushy and unpleasant-smelling waste that remains after making tofu and soya milk may revolutionise the novel food space and aquaculture.

Researchers from Nanyang Technological University (NTU) and Republic Polytechnic (RP) are working on separate projects to maximise the potential of the by-product called okara or soya pulp, which is high in fibre and protein.