Table 3.

Profile and content of exogenous amino acids in soy pâté made from conventional and GM soybean grains.

Amino Acids	Soy Pâté	Content (g/100 g)		t	pgran
		$\overline{\mathbf{x}}$	Sx (+/−)
Phenylalanine	GM	0.295	0.008	−17.76 *	0.000
	C	0.491	0.020
Leucine	GM	0.457	0.020	−10.00 *	0.000
	C	0.739	0.053
Isoleucine	GM	0.282	0.003	−10.49 *	0.000
	C	0.451	0.032
Methionine	GM	0.083	0.006	−4.28 *	0.005
	C	0.112	0.013
Valine	GM	0.277	0.022	−1.01	0.353
	C	0.444	0.026
Lysine	GM	0.358	0.009	−10.53 *	0.000
	C	0.554	0.036
Threonine	GM	0.223	0.021	−9.27 *	0.000
	C	0.352	0.019
Histidine	GM	0.211	0.014	−3.98 *	0.007

Symbol * means statistically significant differences at α = 0.05 (p_gran < α), C—conventional raw material; GM—raw material.