Table 2. Proximate composition (%) of shiitake powder, wheat flour and cream soup prepared with different amount of shiitake powder

Sample	Measurements
Sample	Moisture	Crude protein	Crude fat	Crude ash
Shiitake powder	14.05±1.31^1)a2)	2.30±0.25^a	0.43±0.01^NS3)	0.69±0.13^a
Wheat flour	11.81±0.01^b	0.67±0.16^b	0.48±0.20	0.19±0.01^b
Cream soup with shiitake powder (%)
0	78.65±0.03^b	0.50±0.06^d	2.31±0.28^NS	0.53±0.07^d
25	79,53±0.57^ab	0.97±0.04^c	2.55±0.27	0.59±0.07^c
50	79.28±0.18^ab	1.22±0.07^b	2.59±0.06	0.69±0.01^b
100	80.33±0.04^a	1.34±0.04^a	2.58±0.06	1.04±0.01^a

All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different (p<0.05) by Duncan’s multiple range test.
ns, not significant.