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I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara I get comes from the beans that have just soaked in water overnight and boiled for one or two minutes before grinding. Can I use such okara directly in spreads and other recipes without boiling it or steaming it? Can my body use the proteins and other nutrients?

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up vote 4 down vote accepted

Its been a while but I found this thread as I was wondering the same thing... Not much info on raw okara but I just googled raw soybeans....

"For human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to humans, swine, chickens, and in fact, all monogastric animals."

From wikipedia http://en.wikipedia.org/wiki/Soybean

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Okara is not very appealing raw It should be cooked into something.

It is used in some foods but I have never heard of it being used raw.

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So far I have used it in spreads and breakfast cereals. It tastes good (or rather it takes over the dominant taste quite willingly) and it creates a nice texture. I’m mainly curious if my body can absorb the nutrients from okara without cooking or baking it. –  zoul Apr 4 '11 at 14:48
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