Incorporation of soybean curd residue (okara) and its effects on nutritional and
organoleptic properties of cassava crisp (opak) for healthy snacking

Soybean curd residue (SCR) or okara is a by-product generated during the production of
soy milk or tofu. It contains high dietary fiber and protein that are beneficial for the
maintenance of normal bowel function and also for building and repairing body tissues.
However, it is used as stock feed and fertilizer or dumped in landfills. Therefore, this
study was conducted to incorporate the SCR into traditional cassava crisp (opak) to
produce healthier snacks and add value to this nutritious waste. Thirteen formulations with
different proportions of grated cassava/SCR powder/tapioca flour were generated by Doptimal Mixture Design. Dietary fiber, protein content and sensory scores were the
responses. Higher proportions of SCR increased the protein and dietary fiber content but
decreased the organoleptic scores. Thus, the optimum formulation (85% grated cassava,
6% SCR powder and 6% tapioca flour) was selected for the high dietary fiber content and
the highest scores of sensory properties (taste, texture and overall acceptability).
Incorporation of the SCR powder in the final product enhanced the dietary fiber and
protein content of the traditional opak and reduced the fat content by approximately three,
six and 1.5 times. Hence, this improved formulation of opak will be a better choice for
consumers for their healthier snacking.