Table 2 The proximate compositions of germinated black soybean (G. 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	1.72±0.08^a1)	5.43±0.03^hi	41.43±0.12^ef	20.22±0.09^a	31.21±0.21^f
180	10	1.16±0.07^c	5.41±0.03ⁱ	41.33±0.17^f	19.05±0.04^e	33.04±0.18^b
200	10	1.38±0.04^b	5.48±0.03^fg	41.42±0.08^ef	18.23±0.01ⁱ	33.49±0.08^a
220	10	0.93±0.05^e	5.48±0.02^fg	41.76±0.07^bc	18.38±0.06^h	33.45±0.04^a
240	10	1.16±0.06^c	5.56±0.03^bc	41.73±0.07^bc	19.68±0.13^c	31.87±0.17^d
160	20	1.45±0.07^b	5.45±0.04^gh	40.86±0.13^g	18.97±0.05^e	33.26±0.12^ab
180	20	0.95±0.04^de	5.49±0.02^efg	41.56±0.32^cdef	19.94±0.08^b	32.06±0.24^cd
200	20	1.03±0.06^d	5.51±0.02^def	41.46±0.03^def	18.65±0.09^g	33.34±0.08^a
220	20	0.83±0.05^f	5.55±0.02^cd	41.82±0.09^bc	18.40±0.09^h	33.41±0.15^a
240	20	1.39±0.05^b	5.59±0.02^b	41.72±0.06^bcd	19.86±0.03^b	31.44±0.06^ef
160	30	1.37±0.04^b	5.43±0.03^hi	41.09±0.26^g	18.85±0.07^f	33.26±0.23^ab
180	30	1.01±0.02^de	5.46±0.01^gh	41.59±0.11^cde	18.58±0.08^g	33.35±0.07^a
200	30	0.83±0.08^f	5.51±0.03^def	41.60±0.31^cde	18.57±0.11^g	33.49±0.39^a
220	30	0.64±0.03^g	5.53±0.03^cde	41.89±0.05^b	19.68±0.08^c	32.26±0.05^c
240	30	0.95±0.06^de	5.63±0.01^a	42.37±0.16^a	19.52±0.05^d	31.53±0.17^e

The moisture, crude ash, protein, fat, and carbohydrate contents of germinated black soybean flours were 0.64, 5.51, 40.91, 18.38, and 34.56 g/100 g, respectively.
All values are expressed as the mean ± SD of triplicate determinations. Means with different superscripts within a column (a i) are significantly different at p < 0.05 by a Duncan’s multiple range test.