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The residue from making soy milk and tofu, known as okara, is usually thrown away. However, food scientists here have found a way to turn it into a gut-healthy probiotic beverage. The drink, which in its plain form has a slightly sweet and sour taste similar to sour plum, can be stored at room temperature and has a shelf life of six weeks, National University of Singapore (NUS) researchers said on Monday (Aug 27).