Enhancing the nutritional value of food and beverage products is a major trend in the modern food industry, particularly through the development of protein-enriched beverages derived from natural by-products of food processing. Soybean residue (okara), a by-product of soymilk and tofu production, is considered a highly promising raw material. Although often treated as waste, okara is rich in protein, high in dietary fiber, and safe for consumption, making it suitable for conversion into value-a