Table 9.
Chemical analysis of natto samples
| Parameter | White natto | Black natto | Brown natto |
|---|---|---|---|
| Moisture (%) | 63.67 ± 0.47 | 60.5 ± 0.5 | 64.9 ± 0.173 |
| Crude protein (% db) | 48.22 ± 0.121 | 47.54 ± 0.451 | 49.6 ± 0.273 |
| Crude fat (% db) | 18.1 ± 0.431 | 18.01 ± 0.519 | 18.4 ± 0.415 |
| Ash (% db) | 5 ± 0.155 | 5.56 ± 0.123 | 5.37 ± 0.141 |
| Crude fiber (% db) | 3.49 ± 0.062 | 3.55 ± 0.135 | 3.35 ± 0.091 |
| Carbohydrate (% db) | 25.19 ± 0.192 | 25.34 ± 0.151 | 23.28 ± 0.119 |
| pH (fresh) | 7.6 ± 0.005 | 7.9 ± 0.01 | 7.4 ± 0.001 |
| Calcium (mg/100 g) | 322 ± 0.01 | 416 ± 0.01 | 340 ± 0.1 |
| Iron (mg/100 g) | 10.6 ± 0.005 | 11.6 ± 0.001 | 12.4 ± 0.01 |
| Total plate count (cfu/g) | 254 | 350 | 316 |
| Yeast and mold count (cfu/g) | 44 | 90 | 85 |
| Coliform count | ND | ND | ND |
| Salmonella | ND | ND | ND |
Values are the means of triplicates. Figures in the parentheses are the standard deviation.
ND: not detected.