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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
  1. Results are as mean ± standard deviation (3 replicates)
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