Okara is the fibre-rich by-product remaining after soymilk is extracted from ground soybeans, consisting of the insoluble pulp left behind once the milky liquid is filtered off. It is also rich in high-quality soy protein, along with dietary fibre, calcium, and isoflavones, making it nutritionally valuable despite its status as a processing residue. Food makers use it in soups, vegetable dishes, sausages, bakery products, and traditional Asian foods, where it adds moisture, fibre, and protein. Because fresh okara spoils quickly, it must be used promptly or dried, and valorising it reduces waste while improving the sustainability of tofu and soymilk manufacturing.