الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The soybean (US) or soya bean (UK) (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean which has
numerous uses. The plant is classed as an oilseed rather than a pulse by
the UN Food and Agricultural Organization (FAO).
Fat-free (defatted) soybean meal is a significant and cheap source of
protein for animal feeds and many prepackaged meals; soy vegetable
oil is another product of processing the soybean crop. For example,
soybean products such as textured vegetable protein (TVP) are
ingredients in many meat and dairy analogues. Soybeans produce
significantly more protein per acre than most other uses of land.
Traditional non fermented food uses of soybeans include soy milk,
and from the latter tofu and tofu skin. Fermented foods include soy
sauce, fermented bean paste, natto, and tempeh, among others. The oil is
used in many industrial applications. The main producers of soy are the
United States (35%), Brazil (27%), Argentina (19%), China (6%) and
India (4%). The beans contain significant amounts of phytic acid, alphalinolenic
acid, and isoflavones.
Okara or Soy Pulp is a pulp consisting of insoluble parts of
the soybean which remains after pureed soybeans are filtered in the
production of soy milk and tofu. It is generally white or yellowish in
color. It is part of the traditional cuisines of Japan, Korea, and China, and
since the 20th century has also been used in the vegetarian cuisines of
Western nations.
Okara is the oldest of three basic types of soy fiber. The other two
are soy bran (finely ground soybean hulls), and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy protein, also called
”soy protein isolate”).
Shurtleff & Aoyagi (2013) estimate that more than 95% of all
okara worldwide is used as feed for livestock - especially hogs and dairy
cows. Most of the rest is used as a natural fertilizer or compost, which is
fairly rich in nitrogen. A small amount is used in cookery. In Japan it is
not uncommon to find recipes that call for okara, and/or a glossary entry,
in Japanese cookbooks. However one almost never finds such recipes, or
even glossary entries, in Chinese, Korean, Indonesian, or other Asian
cookbooks where soy foods have long been part of the culture.
This study was determined the chemical composition of okara and
product supported with okara (Cake) with level (5, 10, 15, 20%), Also
make Sensory evaluation of cakes prepared with okara, investigate the
effects of okara on hyperglycemic rats and effect of okara on relative
organs weights (heart, liver, spleen and kidney).
The obtained data could be summarized as follows:
1. Chemical composition
Determined moisture, protein, fat, ash and total carbohydrates in
okara sample.
2.Technological studies ok cakes prepared with okara
2.1. Sensory evaluation of cakes prepared with okara:
Cakes containing 10%okara has the highest a tested sensory
followed by 15% okara.2.2. Chemical composition of cakes prepared with okara
Cakes prepared with okara at levels 5. 10, 15 and 20% as replaced from
and determined moisture, protein, fat, ash and total carbohydrates.
3 . Biological experiment
This study was carried out to investigate the effects of okara on
hyperglycemic rats. Thirty Six male albino rats, Sprague Dawley strain,
weighting (120 -180 g) were used. The animals were kept in cylindrical
wire cages with wire bottoms; the diet was introduced to rats in special
food; cups (mangers) to avoid scattering of food. Also, water was
provided to the rats by glass tube projection through the wire cage. Food
and water provided and checked daily. Rats were fed the experimental
diet for 4 weeks according to the following groups:-
Group (1): This group was fed on standard diet only as a Negative
Control (healthy rats).
Group (2): This group was fed on standard diet only as a Positive
Control (rats with diabetes).
Group (3): This group was fed on standard diet containing 5% Okara
powder.
Group (4): This group was fed on standard diet containing 10% Okara
powder.
Group (5): This group was fed on standard diet containing 15% Okara
powder.
Group (6): This group was fed on standard diet containing 20% Okara
powder.
At the end of the experimental period (28 days), rats were sacrificed
by ether an anesthesia. Blood samples were collected after 12 hour fasting
at the end of the experiment. Using the retro – orbital method, by means of a microcapillary glass, blood was collected into a dry clean centrifuge
tube. The blood was centrifuged for 10 minutes at 3000 r.p.m. to separate
the serum. Serum was carefully aspirated and transferred into clean quit
fit plastic tubes and kept frozen until the time of analysis. The organs
(liver, kidney, heart, lungs and spleen) were removed and washed in
saline solution, weighted in neutral buffered formalin solution (10 %) .
The obtained results could be summarized as follow:
1. Serum glucose:-
Result of serum glucose of hyperglycemic rats fed on okara showed
significant increase (p≤0.01) in control positive group as compared to
control negative .all treated groups with okara decreased the level of
serum glucose significantly (p≤0.01) as compared to the control positive
group. The best result was observed in the group fed on the diet
containing %20 okara.
2. Serum uric acid and creatinine
The effect of okara showed that control positive group was
significantly higher (p≤ 0.01) in serum uric acid and creatinine than that
in negative control group. Serum uric acid level of hyperglycemic rats
decreased significantly (p≤ 0.01) as the percentage of okara in the diet
increased. Serum creatinine level of hyperglycemic rats fed on 5 % okara
was significantly decreased (p≤ 0.01 ) when compared with control
positive group .
The effect of okara showed a significant decrease (p≤0.01) in the
mean values uric acid and creatinine as compared to control positive
group, the best result was observed in the group fed on 20% okara in
reducing serum uric acid level. There were non significant differences
(p≤0.01) between 10%, 15%and 20% okara groups in reducing creatinine level and significantly lower (p≤0.01) than control positive group. There
were non significant differences (p≤0.01) were observed between okara
groups for reducing serum urea .
3. GOT, GPT and ALP:-
All treated groups with okara showed a significant decrease (p≤
0.01) in serum GOT, GPT and ALP compared with control positive
group.
4. Total cholesterol, HDL-c, LDL-c, VLDL-c and
Triglyceride:-
All treated groups with okara showed a significant decrease (p≤
0.01) in Total cholesterol, LDL-c, VLDL-c and Triglyceride as compared
to control positive group. the best treatment in serum total cholesterol was
observed for group fed on 20 % okara which was significantly lower (p≤
0.01) as compared to control positive group and followed by group fed on
15% okara and 10% okara gave the same trend for triglyceride and serum
LDL-c .The results of HDL-c showed significant increase (p≤0.01) in
control negative group as compared to control positive group. All
treatment with okara significantly increased the level of serum HDL-c
(p≤ 0.01) as compared to control positive, the best result was observed in
the group fed on diet containing 20% okara. HDL-c increased as the
percentage of okara in the diet increased .The mean value of VLDL-c for
group fed on 20% okara showed significant difference (p≤0.01) compared
with control negative group. On the other hand, all treatment with okara
significantly decreased serum total cholesterol, LDL-c ,VLDL-c and
Triglyceride than control positive group .The best result in serum total
cholesterol and Triglyceride was observed in the group fed on the diet
containing %20 okara followed by 15% and 10% . 5. Body weight gain, body weight gain percent and feed
efficiency ratio:-
The effect of okara on body weight gain and feed efficiency ratio
revealed that control positive group showed significantly increase
(p≤0.01) as compared to control positive group for body weight gain, the
mean value show decreased in body weight gain and increase in feed
efficiency ratio. There were non significant differences (p≤0.01) between
5% and control positive group in feed efficiency ratio.
6. Relative organs weight:-
The effect of okara on relative organs weights demonstrated that
there were non significant difference (p≤.01) between all groups (control
negative group, control positive group and groups fed on diet contain 5%,
10% , 15% and 20% okara) in relative organs weight of (heart, liver,
spleen and kidney) .The same trend was observed in the effect of okara
on relative organs weights.