From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products

Table 2 Proximate analysis (protein, fat, and carbohydrate) of different types of fermented food product found

Type of fermented food	Protein (%)	Fat	Carbohydrate	References
Belacan	31.83 ± 0.66	1.01 ± 0.23%	11.01%	[59]
Budu	9.69 ± 0.19	0.30 ± 0.15%	4.80 ± 0.25%	[7]
Cincalok	34.22 ± 0.47	2.38 ± 0.95%	19.43%	[44]
Pekasam	16.15 ± 1.25	3.1 ± 0.98	% Not reported	[60]
Tempoyak	6.37	2.69%	48.79%	[8]
Tapai	3.3 ± 0.04	0.1 ± 0.004	34.3 ± 0.04%	[53]

ISSN: 2352-619X