. 2024 Apr 3;12:e17007. doi: 10.7717/peerj.17007

Table 2. Chemical composition and nutritional evaluation of soybean flour and milk.

Component	DV (g)	Soybean flour		Soybean milk
Component	DV (g)	Content (g/100 g)	DV%	Content (g/100 mL)	DV%
Energy (Kcal)	--	313.02^a	--	26.39^b	--
Nutrients
Moisture	--	9.00^b ± 0.63	--	88.50^a ± 0.89	--
Protein	50	40.50^a ± 2.80	81.00^a	0.83^b ± 0.002	1.68^b
Carbohydrate	300	20.88^a ± 0.041	6.96^a	0.03^b ± 0.001	0.01^b
Fat	65	7.50^a ± 1.01	11.54^a	2.54^b ± 0.03	3.91^b
Fiber	25	3.75 ± 0.35	15.00	ND	ND
Ash	--	7.10^a ± 0.010	--	0.60^b ± 0.002	--

Notes:

Data was expressed as means ± SD.

Daily values (per 100 g) for nutrition labeling, calculated based on a caloric intake of 2,000 calories for adults and children 4 years or more.

Means with different superscripts in a raw are significantly different at p ≤ 0.05 level.

ND, Not detected.