Table 3.
Nutritional content of the unfermented bases produced for this study.
| Base | Protein (%) | Carbohydrates (%) | Main Sugar | Fat (%) |
|---|---|---|---|---|
| Soy | 3.7 | 5 | Sucrose | 2 |
| Oat | 4.5 | 18 | Glucose | 2.2 |
| Coconut | 1.49 | 3 | Sucrose | 17.67 |
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