Table 4.

Contents of phenolic acids in faba bean fermentates, values expressed in mg/kg DM.

	Ferm. Time [h]	4-Hydroxybenzoic Acid ${}^{\mathit{T},\mathit{S}:\mathit{T}}$	Caffeic Acid ${}^{\mathit{S},\mathit{T},\mathit{S}:\mathit{T}}$	Coumaric Acid ${}^{\mathit{S},\mathit{T},\mathit{S}:\mathit{T}}$	Ferulic Acid ${}^{\mathit{T},\mathit{S}:\mathit{T}}$	Phenyllactic Acid ${}^{\mathit{T}}$
Faba bean	0	3.57 ± 0.05 ${}^{fg}$	n.d.	n.d.	3.03 ± 0.16 ${}^h$	n.d.
dehulled	6	3.80 ± 0.10 ${}^{cdef}$	n.d.	n.d.	3.27 ± 0.21 ${}^{fgh}$	n.d.
flour	12	3.60 ± 0.16 ${}^{efg}$	4.80 ± 0.28 ${}^{gh}$	n.d.	3.25 ± 0.18 ${}^{fgh}$	7.57 ± 0.46 ${}^{gh}$
(DFSD)	18	3.87 ± 0.04 ${}^{bcdef}$	5.82 ± 0.21 ${}^{efg}$	n.d.	3.69 ± 0.19 ${}^{defg}$	10.45 ± 0.21 ${}^{fg}$
	24	3.93 ± 0.07 ${}^{bcdef}$	5.90 ± 0.13 ${}^{efg}$	n.d.	4.02 ± 0.17 ${}^{de}$	13.15 ± 0.14 ${}^{efg}$
	30	4.10 ± 0.08 ${}^{abcdef}$	5.99 ± 0.07 ${}^{ef}$	2.52 ± 0.06 e	4.24 ± 0.153 ${}^{cd}$	18.32 ± 1.20 ${}^{cde}$
	36	4.40 ± 0.10 ${}^{abc}$	6.41 ± 0.24 ${}^{def}$	2.78 ± 0.07 ${}^{de}$	4.64 ± 0.15 ${}^{bc}$	21.27 ± 2.16 ${}^c$
	42	4.54 ± 0.11 ${}^a$	6.69 ± 0.20 ${}^{cde}$	2.94 ± 0.03 ${}^{de}$	5.05 ± 0.26 ${}^{ab}$	24.02 ± 2.61 ${}^{bc}$
	48	4.60 ± 0.08 ${}^a$	6.45 ± 0.27 ${}^{def}$	2.99 ± 0.07 ${}^{de}$	5.22 ± 0.18 ${}^a$	29.40 ± 5.30 ${}^{ab}$
Faba bean	0	4.22 ± 0.53 ${}^{abcde}$	n.d.	n.d.	3.15 ± 0.24 ${}^{gh}$	n.d.
high-protein	6	4.15 ± 0.12 ${}^{abcdef}$	3.60 ± 0.85 ${}^h$	n.d.	3.86 ± 0.21 ${}^{def}$	3.38 ± 0.08 ${}^h$
flour	12	3.20 ± 0.43 ${}^g$	5.46 ± 0.60 ${}^{fg}$	n.d.	2.95 ± 0.29 ${}^h$	7.94 ± 0.98 ${}^{gh}$
(PRSD)	18	4.23 ± 0.13 ${}^{abcd}$	7.77 ± 0.14 ${}^{bc}$	3.95 ± 0.21 ${}^{cd}$	3.69 ± 0.08 ${}^{defg}$	14.66 ± 0.66 ${}^{def}$
	24	3.75 ± 0.31 ${}^{defg}$	7.42 ± 0.63 ${}^{bcd}$	4.58 ± 0.43 ${}^{bc}$	3.65 ± 0.25 ${}^{efg}$	17.94 ± 2.42 ${}^{cde}$
	30	4.27 ± 0.17 ${}^{abcd}$	8.96 ± 0.64 ${}^a$	5.26 ± 0.71 ${}^{ab}$	4.11 ± 0.08 ${}^{cde}$	20.30 ± 1.84 ${}^{cd}$
	36	3.83 ± 0.50 ${}^{cdef}$	8.36 ± 1.02 ${}^{ab}$	5.26 ± 0.99 ${}^{ab}$	3.98 ± 0.47 ${}^{de}$	21.26 ± 3.21 ${}^c$
	42	4.43 ± 0.43 ${}^{ab}$	9.15 ± 0.88 ${}^a$	5.89 ± 0.94 ${}^a$	4.97 ± 0.38 ${}^{ab}$	28.25 ± 3.22 ${}^{ab}$
	48	4.23 ± 0.27 ${}^{abcd}$	9.06 ± 0.45 ${}^a$	6.27 ± 1.03 ${}^a$	5.14 ± 0.48 ${}^{ab}$	33.54 ± 7.12 ${}^a$

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.