Okara is a by-product of processing water-soluble soy extract (EHS). This residue has high nutritional
quality due to the content of proteins, fibers and essential fatty acids. The purpose of this work was to
develop a tapioca type product, with partial replacement of the starch by okara flour, with satisfactory
sensory and nutritional characteristics. Physical-chemical, technological, microbiological, sensory
analyzes were carried out and regarding the nutritional quality of the lipids present in tapioca samples
enriched with okara flour in the proportions of 0% (FP) 15% (F15), 30% (F30), 40 % (F40) and 50%
(F50). Formulation F50 showed higher levels of protein, lipids, fibers, moisture and ash. The presence
of okara flour increased the absorption capacity (IAA) of water and oil (IAO). There was a shift to
positive and increasing values for a * and b *, which indicate red and yellow pigmentation in samples
with higher concentrations of okara flour. The L * values indicated the lowest luminosity in samples
added with okara flour. In the acceptance tests, there was no significant sensorial difference between the
formulations, for the aroma, flavor and overall impression attributes. Samples enriched with okara flour
showed better texture than traditional tapioca. The addition of soybean residue did not interfere with the
consumer's intention to purchase tapioca. By the ordination test the formulation F30 was indicated as
the most preferred by the tasters. In the descriptive sensory analysis, six descriptive terms were defined:
color, soy aroma, soy flavor, starch flavor, softness and crispness. There was a significant increase in
brown color and soy aroma with the addition of okara, the highest values being presented by formulation
F50. The tasters judged that tapioca samples with the addition of okara flour showed an increase in their
softness. As for the nutritional quality, it was observed that the presence of okara flour reduced the
atherogenicity and thrombogenicity indexes, desirably changed the H / H and P / S ratio and reduced the
ω6 / ω3 ratio. The fatty acid profile presented by tapioca as well as the nutritional quality indexes
indicated that the food had its lipid profile benefited with the addition of okara flour. It is concluded that
the use of soybean residue (okara) is a viable alternative to add nutritional value with satisfactory sensory quality in tapioca.
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