Soybean is known for having bioactive compounds, especially isoflavones, which are flavonoids with recognized health benefits. Okara is a byproduct generated from soymilk and contains approximately one-third of the isoflavones found in soybeans. Thus, the use of okara has increased due to the potential health benefits associated with the presence of isoflavones, as well as environmental concerns related to the proper disposal of potential waste. However, for the health benefits to be realized, these compounds must be bioaccessible to the human body. Thus, the objective of this chapter is to present a method for evaluating the bioaccessibility of isoflavones present in okara.