Sample
Total Phenolic Content (mg GAE/100g)
Raw soya bean
1
8.90 ± 2.26
a
Soaked soya bean
1
3.65 ± 0.31
b
Cooked soya bean
1
2.38 ± 0.15
b
Tempeh
2
6.83 ± 1.81
a
1
4 replicates
2
6 replicates
Different alphabet in the same column showed significant differences (p<0.05) based on ANOVA (post-hoc Tukey)
Table 2:
Total phenolic contents in soya bean samples during tempeh processing.
