Table 3. Proximate composition of the Korean chicken soup following treatment with raw garlic and pre-treated black garlic extract solutions

	Parameter	NC	G	BG	ODBG	MEBG	SEM	p-value
Breast	Moisture	66.60c	67.05bc	67.30b	68.01ab	68.78a	0.20	<0.01
	Crude fat	2.33	2.69	2.48	2.5	2.44	0.11	0.41
	Crude protein	28.88	29.44	28.57	29.02	29.04	0.22	0.08
	Crude ash	0.81	0.82	0.82	0.81	0.81	0.00	0.52
Thigh	Moisture	64.48b	65.68b	65.84b	65.38b	67.94a	0.30	<0.01
	Crude fat	4.88	5.72	5.28	5.45	4.93	0.24	0.27
	Crude protein	26.53	25.87	25.95	26.45	26.56	0.33	0.45
	Crude ash	0.72	0.73	0.73	0.72	0.72	0.00	0.44

Mean values within the same row indicating a significant different following treatment with raw garlic and pre-treated black garlic extract solutions.
NC, negative control; G, garlic; BG, black garlic; ODBG, oven dried black garlic; MEBG, maltodextrin encapsulated black garlic.