Table 2 Chemical compositions¹⁾ of commercial products of textured vegetable protein (TVP)

TVP	Moisture (%)	Crude protein (%, d.b)	Crude fat (%, d.b)	Crude ash (%, d.b)	Carbohydrate (%, d.b)	Total starch (%, d.b)
TVP-A	8.38±0.33^a	47.48±0.78^d	4.08±0.01^b	7.13±0.01^d	41.31±0.80^fgh	1.08±0.08^gh
TVP-B	7.80±0.11^ab	52.84±0.37^b	0.30±0.01^e	6.69±0.01^g	40.16±0.37^ghi	1.92±0.00^d
TVP-C	5.99±0.27^c	52.56±0.01^b	0.52±0.00^cd	6.97±0.01^e	39.95±0.00^hi	0.52±0.02^ij
TVP-D	5.97±0.19^c	52.84±0.40^b	0.55±0.02^c	7.08±0.01^d	39.53±0.39ⁱ	0.33±0.10^j
TVP-E	8.12±0.13^a	51.13±0.01^b	0.20±0.01^f	6.39±0.02^h	42.27±0.01^def	1.72±0.04^de
TVP-F	5.99±0.14^c	49.01±0.17^cd	0.48±0.01^d	6.84 0.01^f	43.67±0.15^cd	1.36±0.09^fg
TVP-G	8.41±0.08^a	49.07±0.01^cd	0.19±0.03^f	8.94±0.01^a	41.80±0.03^efg	1.24±0.01^fg
TVP-H	8.33±0.30^a	49.27±0.45^c	0.28±0.03^e	7.28±0.01^c	43.18±0.41^e	5.13±0.04^c
TVP-I	5.58±0.04^c	36.46±0.75^f	7.21±0.00^a	5.99±0.02^j	50.33±0.73^a	1.47±0.13^ef
TVP-J	7.20±0.11^b	58.60±0.01^a	0.27±0.00^e	4.16±0.02^l	36.97±0.04^j	10.92±0.19^b
TVP-K	7.83±0.36^ab	58.51±0.00^a	0.16±0.01^f	4.30±0.03^k	37.03±0.02^j	17.76±0.07^a
TVP-L	7.09±0.02^b	48.49±0.21^cd	0.30±0.00^e	6.79±0.01^f	44.43±0.21^c	0.45±0.11^ij
TVP-M	2.58±0.15^d	51.52±0.37^b	0.47±0.00^d	6.18±0.00ⁱ	41.82±0.36^efg	0.75±0.06^hi
TVP-N	3.34±0.12^d	44.76±0.89^e	0.57±0.01^c	7.49±0.01^b	47.18±0.88^b	0.67±0.07^ij

¹⁾Mean values of three replicate measurements; values sharing the same lowercase letters are not significantly different at p<0.05.