Table 1.
Changes in proximate composition of cheonggukjang during manufacturing (mg/100 g)
| Moisture | Protein | Ash | Fat | |
|---|---|---|---|---|
| Raw soybean | 24.12 ± 0.75d | 18.83 ± 0.07c | 7.94 ± 0.73b | 20.70 ± 0.63b |
| Soaked | 57.68 ± 0.27a | 15.67 ± 0.74d | 3.39 ± 0.32cd | 18.91 ± 0.30bc |
| Steamed | 56.81 ± 0.33a | 13.74 ± 0.77d | 3.86 ± 0.25c | 15.37 ± 0.49d |
| Fermented | 45.88 ± 0.30d | 23.90 ± 0.75a | 2.19 ± 0.11d | 23.90 ± 0.43a |
| Product | 43.13 ± 0.32c | 20.90 ± 0.85b | 14.13 ± 0.45a | 18.36 ± 0.90c |
Values are expressed as mean ± SD (n = 3). Means in the same column with different letters are significantly different by Duncan’s multiple range test (p < 0.05)