الفهرس 
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Abstract
Okara is the residue obtained from ground soybean after removing the water- extractable fraction used to produce tofu or soymilk. The aim of this study was to evaluate the potential use of okara and to improve the health beneficial properties of soybean waste manufacture product (Okara).
In this study, three fungal isolates were isolated and subjected to the assessment of okara to prove their virulence of pathogenicity, only one fungal isolate was found to be non-toxic and safe to use, this fungal isolate was identified as Trichoderma harzianum using traditional mycological method of identification and nucleotide sequence analysis of the inter transcribed spacer region.The screening for the production of antioxidant using okara as substrate was carried out using Trichoderma harzianum in addition to a previously provided isolate of Aspergillus oryzae. The antioxidants were produced by solid-state fermentation using different solvents (water, ethanol, methanol, acetone and diethyl ether) for extraction of antioxidants in a period of 10 days. In comparison with non- fermented okara, the protein and ash contents increased in all fermented okara samples than non-fermented one; the level of protein increased from 6.2 to 11.1% and from 6.0 to 10.1% using Aspergillus oryzae and Trichoderma harzianum, respectively. Also, the ash contents increased from 1.03 to 2.6% and from 0.72 to 1.6% using Aspergillus oryzae and Trichoderma harzianum. While, the fat content reduced from 3.0 to 1.4% and from 3.1 to 1.3 %, using Aspergillus oryzae and Trichoderma harzianum, crude fiber content reduced from 3.4 to 1.5% and from 3.3 to 1.43 %, using Aspergillus oryzae and Trichoderma harzianum, respectively.
The water extract of the antioxidants revealed a significant increase in the total phenolic compounds ranged from 9.2 to 43.8 mg gallic/g of okara after 5 days of fermentation using Aspergillus oryzae, while the total phenolic compounds increased from 6.5 to 27.2 mg gallic/g of okara using Trichoderma harzianum. The extraction with diethyl ether revealed the lowest content of total phenolic compound which ranged from 1.5 to 8.7 mg gallic/g of okara using Aspergillus oryzae after five days of fermentation. By using DPPH assay and their reducing power the antioxidants activity reveald an increase in all fermented okara samples in comparison with non- fermented one. The HPLC analysis of the water and ethanol extracts of the fermented okara using Aspergillus oryzae reveald a higher content of phenolic compounds in water extract; the cholorogenic (60117.6 mg/100g),caffeine (67876.86 mg/100g) and coumarin (45940.7 mg/100g).Also, the fermented okara with Aspergillus oryzae had a higher content of isoflavons in water extract ;formentin(863.9 mg /100g),then genistein ( 434.7 mg /100g) and diadzein(476.1 mg /100g), but in ethanol extract the biochanin was the highest (831 mg /100g) ,followed by genistein(537.9 mg /100g) and diadzein (517.7 mg /100g). The antimicrobial activity of the fermented okara extracts using Aspergillus oryzae and Trichoderma harzianum, revealed a remarkable inhibition against all the tested and pathogenic bacterial and fungal species, using disc diffusion method. The assessment of the stability of phenolic extracts in fermented, non fermented okara , BHT and control was carried out on beef burger, the results revealed efficiency of the fermented okara.
Water & ethanol extracts of fermented okara using Aspergillus oryzae have been chosen and evaluated as a chemopreventive agent. Water extract of the fermented okara using Aspergillus oryzae was the most effective on Colon Carcinoma and Breast Carcinoma cell line, while the ethanol extracts of the fermented okara using Aspergillus oryzae was the most effective on Prostate cell line.