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	<title>spontaneous fermentation &#8211; BIOENGINEER.ORG</title>
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		<title>Heat and Fermentation Timing Shape the Quality of Okara Flour</title>
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		<pubDate>Tue, 06 Oct 2026 22:00:36 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[beany flavor]]></category>
		<category><![CDATA[flour quality]]></category>
		<category><![CDATA[Food science]]></category>
		<category><![CDATA[food valorization]]></category>
		<category><![CDATA[Ghana]]></category>
		<category><![CDATA[okara]]></category>
		<category><![CDATA[phytate]]></category>
		<category><![CDATA[Phytochemicals]]></category>
		<category><![CDATA[soybean by-product]]></category>
		<category><![CDATA[spontaneous fermentation]]></category>
		<category><![CDATA[thermal pretreatment]]></category>
		<category><![CDATA[water absorption capacity]]></category>
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					<description><![CDATA[A factorial study from Ghana shows that brief thermal pretreatment combined with just 12 hours of spontaneous fermentation yields okara flour with the lowest beany flavor and strong nutritional and functional quality.]]></description>
		
		
		
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