Processing of soybeans generates a by-product called Okara, which is usually discarded or used for animal feed. However, it has great potential to be used by the food industry because it is rich in fiber and protein. Tapioca is used as a source of carbohydrates, mainly by the low income population, for its low cost. In view of this, the present work aims at the use of okara, in the elaboration of tapioca / beiju. Four formulations of tapioca with addition of okara were elaborated, being these the traditional one and with addition of 20, 40 and 60% of the residue of soybean. The samples were characterized as to their nutritional composition determining moisture, protein, fiber, ash, carbohydrate and caloric content. The addition of okara significantly increased moisture, protein, fiber and ash contents making this food nutritionally and economically viable.
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