AMB Express

Table 2 Changes in fatty acids in absolute value (mg/g dried okara) for fermented and unfermented okara

From: A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile

mg/g okara	Control (raw okara)	Fermented okara
Stearic acid	60.3 ± 2.00	55.0 ± 5.24
Oleic acid	3.39 ± 1.02	8.04 ± 2.87
Linoleic acid	9.61 ± 3.31	28.2 ± 9.55
Palmitic acid	79.8 ± 1.93	75.6 ± 5.37
Total fatty acids	153.04 ± 5.09	166.78 ± 2.41

Results are as mean ± standard deviation (3 replicates)

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