. 2019 Sep 18;8(9):422. doi: 10.3390/foods8090422

Table 3.

Free amino acid content in pasta samples (mg/100 g of pasta dry matter).

Aminoacids	Fermentation	Cooking	Fermentation*Cooking	CP		SP
Aminoacids	Fermentation	Cooking	Fermentation*Cooking	Raw	Cooked	Raw	Cooked
Aspartic acid	**	***	ns	23.34	24.32	33.27	29.70
Glutamic acid	***	**	ns	14.86	15.19	29.48	26.36
Asparagine	***	***	*	21.63	20.62	14.86	13.41
Glutamine	***	***	***	4.84	5.24	1.24	1.34
Serine	***	***	*	3.03	2.77	5.62	5.41
Histidine	*	**	ns	2.22	2.13	2.84	2.46
Glycine	ns	***	ns	3.81	4.10	4.39	4.52
Threonine	***	***	ns	2.20	2.27	3.75	3.48
Arginine	***	**	ns	10.86	8.55	17.56	13.58
Alanine	ns	***	ns	11.15	11.43	12.11	11.52
GABA	***	***	ns	17.88	17.19	13.44	12.40
Tyrosine	*	**	ns	5.06	4.37	6.59	5.14
Valine	**	***	ns	7.78	7.39	10.86	9.82
Methionine	***	**	ns	0.68	0.70	1.31	1.23
Tryptophan	ns	**	ns	14.60	11.37	13.97	10.02
Phenylalanine	***	**	ns	3.36	2.96	6.26	4.81
Isoleucine	**	***	**	1.91	1.83	1.83	1.28
Leucine	***	**	ns	3.09	3.04	9.24	7.70
Lysine	ns	ns	ns	3.52	2.86	3.86	2.95
Proline	ns	***	ns	3.81	5.05	4.92	4.80
FAA ¹	*	***	ns	159.65	153.39	197.41	171.91
EAA ²	**	**	ns	39.38	34.55	53.92	43.74

Significance of the F-test after ANOVA: ns, not significant; *, significant for p ≤ 0.05; **, significant for p ≤ 0.01; ***, significant for p ≤ 0.001. ¹ FAA, free amino acids and ² EAA, essential amino acids.