. 2021 Aug 21;9(10):5735–5745. doi: 10.1002/fsn3.2540

TABLE 1.

SCFAs content in fermentation production of different substrates (mM)

	Acetic acid	Propionic acid	Isobutyric acid	Butyric acid	Isovaleric acid	Valeric acid	Hexanoic acid	Total acids
Cooked	9.82 ± 0.13^a	36.03 ± 0.51^a	ND	22.49 ± 0.73^c	1.71 ± 0.01^b	13.92 ± 0.18^c	ND	82.99 ± 1.82^a
Uncooked	9.76 ± 0.09^a	37.08 ± 0.59^a	ND	18.11 ± 0.59^d	1.59 ± 0.02^c	11.45 ± 0.46^d	ND	77.11 ± 1.87^c
QPs	9.26 ± 0.72^a	15.09 ± 0.79^b	1.77 ± 0.04	37.15 ± 0.41^a	2.30 ± 0.06^a	16.29 ± 0.60^b	ND	82.73 ± 2.55^a
FOS	ND	5.80 ± 0.06^c	ND	25.20 ± 0.39^b	1.59 ± 0.01^c	23.85 ± 0.50^a	7.55 ± 0.08	63.98 ± 0.86^d

Results in each column are statistically different (ANOVA, LSD test, p < .05) with a > b > c > d.

Abbreviations: FOS, Fructooligosaccharide; ND, not detected; QPs, quinoa polysaccharides.