Table 1.
Proximate composition of tofu made from different soybean cultivars

Tofu	Taekwang	Gaechuck#1	Gaechuck#2	Jinyang
Proximate composition	Taekwang	Gaechuck#1	Gaechuck#2	Jinyang
Moisture (%)	76.56±1.10^B	74.81±1.63^B	72.14±1.61^A	75.66±1.05^B
Ash (%)	1.11±0.05^NS*	1.42±0.09	1.36±0.16	1.41±0.31
Ash (%)	(4.74±0.19)	(5.65±0.36)	(4.88±0.59)	(5.80±1.27)
Crude lipid (%)	7.20±0.16^C	6.66±0.23^B	7.04±0.07^C	6.24±0.19^A
Crude lipid (%)	(30.70±0.66)	(26.44±0.90)	(25.28±0.26)	(25.61±0.77)
Crude protein (%)	11.83±0.78^AB	12.69±0.08^B	11.55±0.28^A	12.19±0.48^AB
Crude protein (%)	(50.47±3.32)	(50.36±0.30)	(41.47±1.01)	(50.08±2.00)
Carbohydrate (%)	3.31±1.72^A	4.42±1.31^A	7.91±1.46^B	4.50±1.13^A
Carbohydrate (%)	(14.12±7.37)	(17.55±5.19)	(28.38±5.24)	(18.51±4.65)

All values are mean±SD (n=3).
Values are calculated as dry base.
A-CMeans with different superscripts in the same row are significantly different at p<0.05 by Duncan's multiple range test.
NS: not significant
Carbohydrate=100-(moisture+ash+crude lipids+crude protein).