Table 1 The proximate compositions of ungerminated black soybean (Glycine max L. cv. Cheongja #3) flours with roasting temperatures and times

Roasting temp. (°C)	Roasting time (min)	Moisture (g/100 g)	Crude ash (g/100 g)	Crude protein (g/100 g)	Crude fat (g/100 g)	Carbohydrate (g/100 g)
160	10	6.62±0.03a1)	5.38±0.02d	37.54±0.07j	16.37±0.03g	34.09±0.05efg
180	10	5.68±0.06c	5.41±0.02cd	37.93±0.10i	16.77±0.09f	34.20±0.08ef
200	10	5.79±0.04b	5.27±0.04e	38.55±0.26g	17.33±0.19d	33.06±0.16j
220	10	4.95±0.05f	5.41±0.05cd	38.75±0.04f	17.36±0.03d	33.54±0.03i
240	10	3.88±0.04h	5.29±0.03e	38.96±0.05e	16.78±0.12f	35.10±0.12b
160	20	5.78±0.07b	5.43±0.08cd	37.92±0.18i	17.04±0.12e	33.83±0.13gh
180	20	5.04±0.06e	5.43±0.02cd	38.36±0.13h	16.93±0.12ef	34.24±0.29de
200	20	5.08±0.07e	5.29±0.03e	39.02±0.04e	18.72±0.13a	31.88±0.22l
220	20	3.00±0.06i	5.45±0.02bc	39.33±0.08d	18.46±0.07b	33.76±0.18hi
240	20	1.70±0.06k	5.49±0.04b	39.96±0.11b	16.85±0.16f	36.00±0.28a
160	30	5.45±0.08d	5.40±0.01cd	37.87±0.06i	17.34±0.13d	33.95±0.12fgh
180	30	4.74±0.02g	5.45±0.01bc	38.48±0.02gh	16.87±0.03ef	34.47±0.05cd
200	30	4.70±0.04g	5.30±0.03e	39.69±0.15c	17.69±0.09c	32.62±0.06k
220	30	2.60±0.08j	5.44±0.01bc	39.56±0.06c	18.49±0.12b	33.91±0.22gh
240	30	1.25±0.04l	5.56±0.02a	40.71±0.08a	17.77±0.19c	34.70±0.26c

The moisture, crude ash, protein, fat, and carbohydrate contents of ungerminated black soybean flours were 8.72, 5.71, 36.08, 16.82, and 32.67 g/100 g, respectively.
All values are expressed as the mean ± SD of triplicate determinations. Means with different superscripts within a column (a l) are significantly different at p < 0.05 by a Duncan’s multiple range test.