Table 3.

Essential amino acids (EAA) content in percentage from the total amino acids in L. angustifolius seeds before and after fermentation with L. sakei

Samples	VAL	ILE	LEU	THR	MET	PHE	LYS	HIS
Unfermented (controls)
‘Vilniai’	4.32 ± 0.05a	4.83 ± 0.04a	7.05 ± 0.04a	3.45 ± 0.04a	0.15 ± 0.01a	4.75 ± 0.03a	7.16 ± 0.09d	4.34 ± 0.05a
No. 1072	4.56 ± 0.05b	5.10 ± 0.05b	7.39 ± 0.04b	3.75 ± 0.03b	0.15 ± 0.01a	5.10 ± 0.05b	7.66 ± 0.09e	4.40 ± 0.05a
No. 1734	4.69 ± 0.06b	5.12 ± 0.03b	8.43 ± 0.06c	4.26 ± 0.04c	0.17 ± 0.02c	5.58 ± 0.05c	5.83 ± 0.06b	4.30 ± 0.04a
No. 1701	4.74 ± 0.04c	5.05 ± 0.05b	7.36 ± 0.04a	3.87 ± 0.03b	0.15 ± 0.01a	5.06 ± 0.05b	6.40 ± 0.06c	4.47 ± 0.05a
No. 1700	6.07 ± 0.08d	6.04 ± 0.07c	9.34 ± 0.07a	4.36 ± 0.05c	1.38 ± 0.02d	6.41 ± 0.06d	3.63 ± 0.04a	9.27 ± 0.05d
No. 1800	4.50 ± 0.04a	4.89 ± 0.04a	7.32 ± 0.05a	3.76 ± 0.03b	0.17 ± 0.01c	4.85 ± 0.05a	6.51 ± 0.07c	4.37 ± 0.04a
No. 1702	4.54 ± 0.04b	5.09 ± 0.05b	7.47 ± 0.05b	3.69 ± 0.03b	0.15 ± 0.01a	5.17 ± 0.06b	6.47 ± 0.07c	4.78 ± 0.05b
Fermented (SmF)
‘Vilniai’	6.50 ± 0.04c	4.39 ± 0.04a	8.11 ± 0.05c	6.33 ± 0.02d	2.08 ± 0.0e	4.62 ± 0.05a	7.95 ± 0.08g	4.18 ± 0.04d
No. 1072	6.48 ± 0.04c	4.53 ± 0.04a	7.50 ± 0.05b	6.14 ± 0.02d	1.58 ± 0.03c	4.77 ± 0.04b	6.39 ± 0.07f	3.97 ± 0.03d
No. 1734	6.75 ± 0.05d	4.64 ± 0.04b	7.52 ± 0.05b	6.39 ± 0.04d	1.76 ± 0.01d	4.53 ± 0.04a	5.24 ± 0.05d	3.69 ± 0.03c
No. 1701	8.76 ± 0.06f	5.69 ± 0.06e	8.64 ± 0.06d	4.15 ± 0.02b	1.43 ± 0.02b	5.63 ± 0.06d	4.90 ± 0.05c	4.54 ± 0.04e
No. 1700	5.22 ± 0.05a	9.34 ± 0.08g	6.04 ± 0.06a	4.36 ± 0.04c	0.94 ± 0.01a	6.41 ± 0.06e	3.63 ± 0.03a	4.84 ± 0.04f
No. 1800	7.68 ± 0.05e	6.43 ± 0.07f	9.67 ± 0.08e	3.77 ± 0.04a	1.97 ± 0.02e	6.59 ± 0.07e	5.73 ± 0.06e	5.73 ± 0.06g
No. 1702	8.42 ± 0.05f	5.33 ± 0.06d	8.79 ± 0.06d	4.30 ± 0.04b	1.62 ± 0.04c	5.32 ± 0.05c	4.20 ± 0.04b	2.87 ± 0.02a
Fermented (SSF)
‘Vilniai’	5.32 ± 0.03d	4.65 ± 0.04a	9.42 ± 0.08c	6.54 ± 0.04f	0.81 ± 0.05b	5.92 ± 0.06b	6.10 ± 0.04e	5.75 ± 0.07d
No. 1072	4.83 ± 0.05b	5.39 ± 0.05b	9.32 ± 0.08b	5.83 ± 0.05e	0.90 ± 0.04c	6.55 ± 0.07d	4.29 ± 0.04b	6.36 ± 0.07e
No. 1734	4.79 ± 0.05b	5.28 ± 0.05b	8.30 ± 0.07a	4.23 ± 0.04b	0.84 ± 0.04b	5.31 ± 0.05a	3.99 ± 0.03a	4.90 ± 0.04c
No. 1701	5.08 ± 0.05c	6.15 ± 0.07d	15.41 ± 0.06e	3.98 ± 0.03a	0.89 ± 0.03c	6.92 ± 0.07e	4.31 ± 0.04b	4.75 ± 0.04c
No. 1700	6.83 ± 0.07e	5.74 ± 0.06c	11.78 ± 0.08d	5.50 ± 0.04d	1.54 ± 0.04e	5.81 ± 0.06b	5.31 ± 0.04d	3.36 ± 0.02a
No. 1800	5.01 ± 0.05c	5.66 ± 0.06c	8.92 ± 0.07b	5.51 ± 0.04d	0.67 ± 0.04a	6.07 ± 0.06c	4.30 ± 0.03b	3.44 ± 0.03a
No. 1702	5.39 ± 0.05d	5.03 ± 0.04a	8.19 ± 0.06a	5.28 ± 0.05c	1.07 ± 0.05d	5.83 ± 0.06b	4.76 ± 0.04c	3.34 ± 0.03a

Data expressed as mean values (n = 3) ± SD

SmF submerged fermentation; SSF solid state fermentation; SD standard deviation

^a–gValues in the same column followed by different letters differ by Tukey test with significance defined at p ≤ 0.05