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Developing a Healthier Version of Bak Kwa (BBQ pork) Using Okara (Upscaled Soya Waste)
The team devised a way to convert okara (soya bean waste) – a normally discarded by-product – and turn it into a crispier version of bak kwa, packed with dietary fibre. Thus, not only upscaling food residue, but also increasing the nutritional benefits of traditional bak kwa, a favourite snack.
The team also countered okara spoilage (due its high water content) and fermentation (due to a naturally occurring bacteria) before incorporating it into the product.