Table 1. Proximate composition (%) of cheonggukjang added with brewer’s spent grain

Addition ratio of BSG (%)	Water	Carbohydrate1)	Crude fat	Crude protein	Crude ash
0	5.77±0.122)a3)	27.83±0.84NS	19.32±1.25NS4)	40.83±2.29NS	6.25±0.05b
5	5.17±0.06b	28.42±1.14	19.23±0.76	40.41±0.91	6.77±0.13a
10	5.27±0.06b	27.85±3.43	20.56±2.89	39.49±0.99	6.83±0.38a
15	5.07±0.15b	28.26±1.57	21.20±1.02	38.85±0.65	6.62±0.08ab

Carbohydrate = 100 − (water + crude ash + crude protein + crude fat).
Values are mean±SD (n=3).
Values with different superscript letter in the same column are significantly different at p<0.05 by Duncan’s multiple range test.
NS, not significant.