Table 2. Chemical composition of ingredients used in preparation of Dangmyon

Ingredients	Ca (mg/100 g)	P (mg/100 g)	Protein (%)	Amylose (%)	Moisture (%)	Ash (%)	Fat (%)
Sweet potato	74.86	14.49	0.11	31.79	13.7	0.31	0
Egg calcium	39,139.45	129.7	3.07	-1)	0.32	62.64	0.18
Milk calcium	25,764.51	14,667.45	2.27	-	7.18	70.06	0.36
CPP	105.60	754.86	85.68	-	3.91	4.71	0.34

One batch of each ingredient was used for the entire experiment to minimize variability of all ingredients from batch to batch. No replicates, therefore, were made.
All values are means of two analyses of the same samples.
Not determined.