Table 1

Sample	Moisture (%)	Ash (%)	Protein (%)	Fat (%)	Total Dietary Fiber (%)	Carbohydrate(%)
Raw soya bean¹	10.11 ± 0.48^c	5.27 ± 0.20^a	30.01 ± 0.94^a	10.60 ± 0.74^a	10.69 ± 0.46^b	3.63 ± 0.50^a
Soaked soya bean¹	64.08 ± 1.07^a	1.46 ± 0.07^b	14.80 ± 0.56^c	4.48 ± 0.33^c	14.16 ± 1.08^a	2.63 ± 1.69^b
Cooked soya bean¹	61.95 ± 0.78^b	0.99 ± 0.08^c	16.48 ± 0.42^bc	4.66 ± 0.20^c	12.56 ± 1.10^a	2.64 ± 1.14^b
Tempeh²	61.39 ± 0.77^b	1.08 ± 0.13^c	16.91 ± 1.29^b	8.39 ± 0.17^b	9.58 ± 0.77^b	2.67 ± 1.67 ^b

¹4 replicates
²6 replicates
Different alphabet in the same column showed significant differences (p<0.05) based on ANOVA (post-hoc Tukey)

Table 1: Macronutrient contents in soya bean samples during tempeh processing.