Table 7. Comparison of functional compounds in fermented black soybean varieties under the optimum condition

Black soybean varieties	Functional compounds
Black soybean varieties	Yield (%)	Amino nitrogen content (mg%)	β-Glucan content (%)	Methionine content (mg%)	Cystine content (mg%)
Saebaram	85.58±0.33^b1)	270.02±0.81^a	4.80±0.16^a	378.98±9.45^c	561.52±9.98^b
Bitnadu	86.89±0.63^a	244.28±1.40^b	3.29±0.08^c	421.29±9.16^b	572.33±8.73^b
Gyeongheukcheong	87.55±0.33^a	269.08±1.62^a	4.61±0.34^ab	483.38±14.89^a	455.71±11.43^c
Cheongja 5	83.90±0.16^c	224.63±1.40^c	3.94±0.36^b	290.51±9.24^d	598.65±3.68^a

All values are mean±SD (n=3). Means with different superscripts within each column are significantly different (p<0.05) by Duncan’s multiple range test.