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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. |