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Chemical Composition of thua nao-a Fermented Soybean Food of Northern Thailand
Paper Type  |
Short Communication |
Title |
Chemical Composition of thua nao-a Fermented Soybean Food of Northern Thailand |
Author |
Ekachai Chukeatirote* and Primprao Thakang |
Email |
ekachai@mfu.ac.th |
|
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.
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Start & End Page |
243 - 245 |
Received Date |
2005-09-05 |
Revised Date |
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Accepted Date |
2006-05-04 |
Full Text |
Download |
Keyword |
chemical analysis, food composition, nutritional value, thua nao |
Volume |
Vol.33 No.2 (MAY 2006) |
DOI |
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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. |
SDGs |
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