Table 4.

Non-essential amino acids (NEAA) content in percentage from the total amino acids in L. angustifolius seeds before and after fermentation with L. sakei

Samples	ALA	GLY	SER	PRO	ASP	GLU	TYR
Unfermented (controls)
‘Vilniai’	3.14 ± 0.04a	3.83 ± 0.04a	5.02 ± 0.04a	4.35 ± 0.04a	10.43 ± 0.10a	26.58 ± 0.16b	10.61 ± 0.10e
No. 1072	3.37 ± 0.03c	4.06 ± 0.04b	5.53 ± 0.06c	4.67 ± 0.05b	11.34 ± 0.12b	27.34 ± 0.15c	5.57 ± 0.04b
No. 1734	3.99 ± 0.04e	4.59 ± 0.05d	6.11 ± 0.07d	4.70 ± 0.06b	10.39 ± 0.11a	26.20 ± 0.17b	5.64 ± 0.06b
No. 1701	3.26 ± 0.03b	4.19 ± 0.04b	5.72 ± 0.05c	4.72 ± 0.04b	11.77 ± 0.12c	24.86 ± 0.16a	8.40 ± 0.07d
No. 1700	3.64 ± 0.02d	4.38 ± 0.05c	5.90 ± 0.06d	5.08 ± 0.05c	12.16 ± 0.13d	26.25 ± 0.18b	3.58 ± 0.02a
No. 1800	3.27 ± 0.03b	3.99 ± 0.04b	5.63 ± 0.06c	4.53 ± 0.05b	11.31 ± 0.11b	27.80 ± 0.17c	7.00 ± 0.06c
No. 1702	3.22 ± 0.04b	4.05 ± 0.05b	5.38 ± 0.04b	4.69 ± 0.04b	11.04 ± 0.12a	27.54 ± 0.19c	6.74 ± 0.05c
Fermented (SmF)
‘Vilniai’	3.58 ± 0.03a	3.98 ± 0.03a	7.29 ± 0.07f	4.56 ± 0.04a	11.37 ± 0.12b	30.43 ± 0.18e	2.32 ± 0.02a
No. 1072	3.37 ± 0.03a	4.06 ± 0.04a	5.53 ± 0.05a	4.67 ± 0.05a	11.34 ± 0.10b	27.34 ± 0.16d	5.57 ± 0.05e
No. 1734	3.99 ± 0.04b	4.59 ± 0.05c	6.11 ± 0.06b	4.70 ± 0.04a	10.39 ± 0.11a	26.20 ± 0.15d	5.64 ± 0.05e
No. 1701	4.79 ± 0.05d	5.36 ± 0.06e	6.96 ± 0.07e	5.56 ± 0.06d	12.61 ± 0.13c	21.40 ± 0.13b	3.97 ± 0.03b
No. 1700	4.18 ± 0.04c	5.27 ± 0.05e	6.65 ± 0.06d	6.43 ± 0.07f	12.95 ± 0.14c	19.85 ± 0.17a	3.88 ± 0.04b
No. 1800	3.80 ± 0.04b	4.63 ± 0.05c	6.32 ± 0.06c	5.95 ± 0.07e	11.45 ± 0.11b	19.36 ± 0.16a	4.71 ± 0.04c
No. 1702	4.63 ± 0.05d	4.87 ± 0.04d	6.55 ± 0.06d	5.37 ± 0.06c	12.86 ± 0.12c	23.76 ± 0.18c	5.23 ± 0.05d
Fermented (SSF)
‘Vilniai’	3.91 ± 0.02b	5.39 ± 0.05c	7.23 ± 0.06b	5.85 ± 0.05a	12.12 ± 0.11a	23.38 ± 0.14d	1.97 ± 0.01a
No. 1072	3.88 ± 0.03b	5.75 ± 0.06d	7.12 ± 0.05b	6.76 ± 0.06c	13.33 ± 0.13b	18.57 ± 0.17a	2.37 ± 0.02c
No. 1734	3.82 ± 0.04b	5.09 ± 0.05a	7.67 ± 0.07c	5.78 ± 0.05a	13.04 ± 0.12b	25.43 ± 0.18e	2.11 ± 0.01b
No. 1701	3.40 ± 0.02a	5.07 ± 0.04a	6.18 ± 0.06a	6.67 ± 0.07c	12.89 ± 0.11b	20.53 ± 0.19b	3.87 ± 0.03d
No. 1700	4.25 ± 0.04c	4.84 ± 0.03a	7.27 ± 0.07b	5.78 ± 0.05a	13.60 ± 0.13c	19.28 ± 0.17a	6.50 ± 0.06f
No. 1800	3.79 ± 0.03b	4.91 ± 0.04a	6.40 ± 0.05a	6.15 ± 0.05b	13.53 ± 0.13c	21.91 ± 0.15c	4.93 ± 0.04e
No. 1702	4.27 ± 0.04c	5.16 ± 0.05b	7.68 ± 0.06c	6.24 ± 0.06b	12.43 ± 0.11a	19.23 ± 0.14a	7.50 ± 0.05g

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