Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects

Background Currently, there is great interest in harnessing the major edible agro-waste (okara) soybean by-product with the potential for value-added production and effective utilization. Despite its advanced nutritional status, the utilization of okara remains a challenge due to its poor digestibility and undesirable sensory properties. Scope and approach This review highlights the evolution of okara from waste to value-added food, its bioactive compounds profile, various treatment methods, in the view of its integral use as a bio-valorization substrate for extended food applications both as an ingredient and as a whole food, and health benefits with potential for agricultural and environmental relevance. Key findings and conclusions After analyzing the current study trends, we present their main challenges and limitations and explore the promising areas for further expansion of okara-related research that not only contributes to the zero-waste approach but also strengthens their economic and accessible nutritional value in the food and health industries. By exploring these unexplored areas of food waste research, this review will fill the existing research gaps, which can promote new avenues for the natural production of bio-based functional materials and the development of highly functional and health-promoting foods from this economic food supplement for disease prevention and treatment.