Table 7. Effect of fermentation on the nutrition of substrate.


Nutrition
component

Control
(g/100g)

Fermented substrate (g/100g)

Crude protein

23.52 ± 0.67

33.12 ± 0.71

Pure protein

20.03 ± 0.42

26.99 ± 0.63

Asp

1.98 ± 0.03

2.96 ± 0.03

Thr

0.76 ± 0.02

1.51 ± 0.02

Ser

1.02 ± 0.03

1.71 ± 0.02

Glu

4.98 ± 0.17

5.06 ± 0.14

Gly

0.97 ± 0.02

1.63 ± 0.02

Ala

0.73 ± 0.02

1.25 ± 0.03

Cys

0.61 ± 0.01

0.56 ± 0.01

Val

1.01 ± 0.03

1.62 ± 0.02

Met

0.55 ± 0.01

1.01 ± 0.02

Ile

0.67 ± 0.01

1.21 ± 0.02

Leu

1.22 ± 0.02

2.17 ± 0.03

Tyr

0.27 ± 0.01

0.67 ± 0.01

Phe

0.58 ± 0.01

0.94 ± 0.01

Lys

1.15 ± 0.02

1.74 ± 0.02

His

0.35 ± 0.01

0.54 ± 0.01

Arg

1.15 ± 0.03

1.07 ± 0.02

Pro

0.24 ± 0.01

1.13 ± 0.02

Total amino acid

18.24

26.78

The unfermented substrate was adopted as the control. All measurements were carried out in triplicate. Each value represents the mean ± standard error.


Supported by UNESCO / MIRCEN network