Table 2
Approximate composition of soybean curds coagulated with the Omija extract (unit: %)

Variety		Moisture	Crude protein	Crude lipid	Ash	N-free extract
Whitebean	MgCl2	82.65±1.391)	4.42±0.31	9.47±0.20	0.76±0.26	2.70±0.06
	Omijaextract	77.85±1.07	6.14±0.30	10.86±1.74	0.69±0.15	4.46±0.23
Blackbean	MgCl2	81.97±2.22	4.33±0.02	8.84±0.19	1.00±0.08	3.86±0.20
	Omijaextract	78.04±1.60	6.25±0.18	11.29±1.69	0.49±0.14	3.93±0.10

¹⁾Values are expressed as mean±SD (n=3).