Table 3.

Carbohydrate profile of faba bean fermentates, values expressed in %DM.

	Ferm. Time [h]	Sucrose ${}^{\mathit{S},\mathit{T}}$	Glucose ${}^{\mathit{S}}$	Fructose ${}^{\mathit{T},\mathit{S}:\mathit{T}}$	Mannitol ${}^{\mathit{S}}$	Verbascose ${}^{\mathit{S},\mathit{T},\mathit{S}:\mathit{T}}$	Stachyose/Raffinose ${}^{\mathit{S},\mathit{T},\mathit{S}:\mathit{T}}$	Galactose ${}^{\mathit{S},\mathit{T},\mathit{S}:\mathit{T}}$
Faba bean	0	1.93 ± 0.05 ${}^a$	n.d.	n.d.	n.d.	0.90 ± 0.02 ${}^a$	0.96 ± 0.02 ${}^{cde}$	0.04 ± 0.00 ${}^l$
dehulled	6	0.03 ± 0.00 ${}^c$	0.07 ± 0.01 ${}^a$	0.39 ± 0.00 ${}^a$	0.60 ± 0.01 ${}^{fgh}$	0.84 ± 0.02 ${}^b$	0.99 ± 0.02 ${}^{bcd}$	0.28 ± 0.01 ${}^j$
flour	12	n.d.	n.d.	0.03 ± 0.00 ${}^d$	0.82 ± 0.02 ${}^a$	0.72 ± 0.03 ${}^c$	0.99 ± 0.03 ${}^{bcd}$	0.48 ± 0.01 ${}^i$
(DFSD)	18	n.d.	n.d.	n.d.	0.82 ± 0.01 ${}^a$	0.56 ± 0.02 e	0.90 ± 0.03 ${}^{ef}$	0.66 ± 0.02 ${}^h$
	24	n.d.	n.d.	n.d.	0.77 ± 0.01 ${}^{ab}$	0.49 ± 0.01 ${}^f$	0.84 ± 0.01 ${}^g$	0.75 ± 0.01 ${}^g$
	30	n.d.	n.d.	n.d.	0.74 ± 0.01 ${}^{abc}$	0.42 ± 0.03 ${}^g$	0.77 ± 0.04 ${}^{hi}$	0.86 ± 0.02 ${}^f$
	36	n.d.	n.d.	n.d.	0.72 ± 0.03 ${}^{bcd}$	0.37 ± 0.01 ${}^h$	0.71 ± .02 ${}^j$	0.95 ± 0.01 e
	42	n.d.	n.d.	n.d.	0.70 ± 0.02 ${}^{bcde}$	0.32 ± 0.02 ${}^{ij}$	0.63 ± 0.03 ${}^k$	1.03 ± 0.03 ${}^d$
	48	n.d.	n.d.	n.d.	0.65 ± 0.11 ${}^{defg}$	0.28 ± 0.01 ${}^j$	0.59 ± 0.03 ${}^k$	1.12 ± 0.02 ${}^c$
Faba bean	0	1.42 ± 0.04 ${}^b$	0.03 ± 0.00 ${}^b$	n.d.	n.d.	0.84 ± 0.04 ${}^b$	0.95 ± 0.05 ${}^{cde}$	0.13 ± >0.01 ${}^k$
high-protein	6	n.d.	0.02 ± 0.01 ${}^b$	0.25 ± 0.03 ${}^b$	0.51 ± 0.03 ${}^h$	0.81 ± 0.03 ${}^b$	1.03 ± 0.04 ${}^b$	0.46 ± 0.00 ${}^i$
flour	12	n.d.	n.d.	0.17 ± 0.02 ${}^c$	0.58 ± 0.02 ${}^{gh}$	0.76 ± 0.02 ${}^c$	1.09 ± 0.03 ${}^a$	0.69 ± 0.01 ${}^h$
(PRSD)	18	n.d.	n.d.	n.d.	0.67 ± 0.02 ${}^{cdef}$	0.63 ± 0.02 ${}^d$	1.01 ± 0.02 ${}^{bc}$	0.87 ± 0.03 ${}^f$
	24	n.d.	n.d.	n.d.	0.63 ± 0.02 ${}^{efg}$	0.54 ± 0.01 e	0.93 ± 0.03 ${}^{def}$	0.99 ± 0.03 ${}^{de}$
	30	n.d.	n.d.	n.d.	0.63 ± 0.04 ${}^{efg}$	0.47 ± 0.03 ${}^f$	0.87 ± 0.04 ${}^{fg}$	1.10 ± 0.06 ${}^c$
	36	n.d.	n.d.	n.d.	0.61 ± 0.04 ${}^{efg}$	0.42 ± 0.01 ${}^g$	0.83 ± 0.01 ${}^{gh}$	1.24 ± 0.02 ${}^b$
	42	n.d.	n.d.	n.d.	0.60 ± 0.04 ${}^{fgh}$	0.36 ± 0.01 ${}^{hi}$	0.75 ± 0.01 ${}^{ij}$	1.34 ± 0.03 ${}^a$
	48	n.d.	n.d.	n.d.	0.52 ± 0.09 ${}^h$	0.33 ± 0.02 ${}^{hi}$	0.73 ± 0.04 ${}^{ij}$	1.38 ± 0.05 ${}^a$

Means ± standard deviation with different lower case letters in the same column are significantly different at p < 0.05. n.d., not detected or levels below 0.02 %DM. ${}^S$ Two-way ANOVA confirmed significant effect (p < 0.05) of substrate (DF/PR) on this variable. ${}^T$ Two-way ANOVA confirmed significant effect (p < 0.05) of fermentation time (0–6 h) on this variable. ${}^{S:T}$ Two-way ANOVA confirmed significant interactive effect (p < 0.05) of substrate and fermentation time on this variable.