Chemical Composition of thua nao-a Fermented Soybean Food of Northern Thailand

Ekachai Chukeatirote* and Primprao Thakang
* Author for corresponding; e-mail address: ekachai@mfu.ac.th
Volume: Vol.33 No.2 (MAY 2006)
Short Communication
DOI:
Received: 5 September 2005, Revised: -, Accepted: 4 May 2006, Published: -

Citation: Chukeatirote E. and Thakang P., Chemical Composition of thua nao-a Fermented Soybean Food of Northern Thailand, Chiang Mai Journal of Science, 2006; 33(2): 243-245.

Abstract

This study was undertaken to evaluate the nutritional potential of thua nao, a traditionally fermented soybean food of Northern Thailand. Based on the proximate analysis results, some differences in chemical compositions between fresh thua nao and thua nao kab are observed. In general, fresh thua nao contained 64.91% moisture, 1.65% ash, 7.69% crude fibre, 14.33% crude protein and 1.83% fat whereas those features of thua nao kab were 11.88%, 4.94%, 13.46%, 36.43% and 17.96%, respectively.

Keywords: chemical analysis, food composition, nutritional value, thua nao

Chiang Mai Journal of Science

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