Table 1.

Changes in amino acids in absolute value (mg/g dried okara) for fermented and unfermented okara

mg/g okara	Control (raw okara)	Fermented okara
Glycine	0.183 ± 0.0441	0.329 ± 0.104
Valine	0.0228 ± 0.00291	0.0458 ± 0.00457
Proline	1.28 ± 0.442	2.15 ± 0.591
Leucine	0.303 ± 0.0684	0.685 ± 0.175
Serine	0.130 ± 0.0309	0.141 ± 0.0188
Threonine	0.138 ± 0.0391	0.151 ± 0.00157
Phenylalanine	0.0799 ± 0.0306	0.194 ± 0.0179
Aspartic acid	0.200 ± 0.0703	0.292 ± 0.0278
Glutamic acid	0.611 ± 0.0211	1.30 ± 0.182
Lysine	0.0694 ± 0.00989	0.0856 ± 0.0156
Tyrosine	0.0235 ± 0.00215	0.0439 ± 0.00352
Total amino acids	3.04 ± 0.136	5.41 ± 1.21

Results are as mean ± standard deviation (3 replicates)