Xiu Jian Lim

• BSc (Hons) Food & Human Nutrition (NU Singapore)
• The impact of wholegrain food intake on health outcomes

Okara, a by-product of the production of soymilk and tofu, consists mainly of fibre such as cellulose. Large amounts of okara are generated worldwide and companies have to dispose of it as waste at their own cost. Thus, an efficient method to break down the okara has to be developed in order to reduce the cost involved and amount of okara to be burnt. Fungi are known to be able to use cellulose as a source of energy. Therefore, this research aims to develop a method to break down okara using local fungal cultures.

Project Supervisor: Dr Iain Brownlee, School of Agriculture, Food & Rural Development (NUIS)
 
Funding Source: Newcastle University