Table 1. Proximate compositions of soy proteins used in texturized vegetabl protein

Sample¹⁾	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Carbohydrate (%)
ISP	6.90±0.03^a2)	84.31±0.03^a	0.12±0.03^c	4.56±0.02^c	4.11±0.06^c
SF	6.38±0.00^c	38.42±0.03^c	21.07±0.25^a	4.78±0.02^b	29.35±0.21^b
DSF	6.75±0.03^b	43.53±0.06^b	9.90±0.03^b	5.73±0.02^a	34.09±0.04^a

ISP, isolated soy protein; SF, soy flour; DSF, defatted soy flour.
Mean±SD (n=3) within each column followed by different superscript letters are significantly different (p<0.05).