NUS-tofu-whey
Associate Professor Liu Shao Quan (right) and PhD student Mr Chua Jian Yong (left). Credit: National University of Singapore.

Researchers at the National University of Singapore (NUS) have developed new alcoholic beverage Sachi from tofu whey.

The research team used an innovative fermentation technique that enriches the drink with isoflavone antioxidants that are said to offer a wide range of health benefits.

NUS Associate Professor Liu Shao Quan and his PhD student Chua Jian Yong created the beverage after working the project for more than a year.

Yong said: “The traditional way of manufacturing tofu produces a large amount of whey, which contains high levels of calcium and unique soya nutrients such as isoflavones and prebiotics.

"The research team used an innovative fermentation technique that enriches the drink with isoflavone antioxidants."

“Hence, disposing of tofu whey is wasteful. Very little research has been done to transform tofu whey into edible food and beverage products.”

To make the product, Yong made fresh soya milk from soybeans and used it to make tofu. Throughout this process, Chua collected the whey and added sugar, acid, and yeast. The concoction was then fermented for a period of three weeks.

Chua has also created a new fermentation technique that produces tofu whey without generating any waste.

The composition of tofu whey is altered using biotransformation methods to eliminate odour and add a fruity, sweet flavour. This also extends the shelf-life of tofu whey from less than one day to around four months.

The new beverage is sweet and fruity with floral notes. It contains around 8% of alcohol-by-volume (ABV).

Tofu whey is typically discarded as untreated waste, which is thought to create environmental pollution as the protein and soluble sugars contribute to oxygen depletion in the waterways.