Table 7. Proximate compositions of texturized vegetable proteins produced with soy proteins

Sample¹⁾	Protein (%)	Moisture (%)	Ash (%)	Fat (%)	Carbohydrate (%)
TISP	68.32±0.12^a2)	5.75±0.01^a	2.67±0.01^c	0.00±0.00^c	23.26±0.13^c
TSF	44.35±0.21^c	3.69±0.01^b	2.95±0.02^b	9.77±0.06^a	39.25±0.22^b
TDSF	47.44±0.03^b	3.60±0.01^c	3.32±0.01^a	5.03±0.17^b	40.62±0.13^a

TISP, texturized vegetable protein using isolated soy protein; TSF, texturized vegetable protein using soy flour; TDSF, texturized vegetable protein using defatted soy flour at 80°C.
Mean±SD (n=3) within each column followed by different superscript letters are significantly different (p<0.05).