Table 2.

Contents of free amino acids of raw and B. subtilis-fermented adlay (g/100 g DW)

Amino acid	ASP	THR	SER	GLU	GLY	ALA	CYS	VAL	MET	ILE	LEU	TYR	PHE	HIS	LYS	AGR	PRO	Total
DA	ND	ND	ND	0.06d	< 0.01	< 0.01	ND	< 0.01	ND	ND	0.06c	< 0.01	< 0.01	ND	< 0.01	ND	ND	0.15
BDA	0.02b	0.07a	0.09a	0.11c	0.03a	0.86a	0.01b	0.38a	0.05c	0.16a	1.53a	0.47a	0.53a	0.08a	0.06a	0.03a	0.35a	4.77
PA	ND	ND	ND	0.05e	< 0.01	< 0.01	ND	0.01d	ND	ND	0.03d	< 0.01	< 0.01	ND	< 0.01	ND	ND	0.11
BPA	0.02a	0.027a	0.04b	0.18a	0.27b	0.65b	0.01b	0.36b	0.08a	0.15b	1.54a	0.47a	0.53a	0.07b	0.05b	0.02b	0.34a	4.55
BA	ND	ND	ND	0.05f	< 0.01	< 0.01	ND	0.01d	ND	ND	0.03d	< 0.01	< 0.01	ND	< 0.01	ND	ND	0.11
BBA	0.09c	0.02a	ND	0.13b	0.01c	0.12c	0.02a	0.19c	0.06b	0.08c	0.57b	0.18b	0.28b	0.05b	0.04c	0.02b	0.08b	1.86

Contents are presented as mean, and the standard deviation (SD) was less than 0.01. Different lower-case letters in the same line indicate significant differences at p < 0.05.

ND not detected, DA dehulled adlay, BDA B. subtilis-fermented dehulled adlay, PA polished adlay, BPA B. subtilis-fermented polished adlay, BA broken adlay, BBA B. subtilis-fermented broken adlay