Table 3
Free amino acid contents of fermented amaranth according to fermentation time (unit: mg/100 g)

Free amino acid	Fermentation time (hr)
	0	6	12	24	48	72	96
Taurine	4.13	4.86	4.47	4.19	4.56	4.48	4.83
Urea	0.00	0.00	0.00	0.00	0.00	56.23	52.20
Threonine	6.17	8.21	8.25	11.77	14.20	23.75	26.10
Glutamicacid	5.97	4.89	14.62	25.25	25.68	29.47	33.21
Glycine	3.20	4.98	5.37	7.56	7.61	9.23	11.20
Alanine	9.15	17.35	17.32	18.04	21.99	59.14	47.68
Citrulline	0.40	0.43	1.07	2.72	3.75	3.67	9.20
Valine	14.75	15.03	16.47	36.62	42.05	45.99	102.37
Methionine	4.19	4.28	8.30	23.07	28.05	38.72	63.57
Isoleucine	12.30	12.79	12.69	24.07	29.43	56.63	70.02
Leucine	9.41	9.56	12.88	35.85	66.84	93.85	126.67
Tyrosine	9.07	9.30	10.23	22.72	28.52	40.83	69.76
Phenylalanine	8.99	9.04	11.32	31.75	36.95	60.94	94.27
β-Alanine	6.37	6.75	1.45	1.24	1.01	1.52	5.91
γ-Amino-n-butyricacid	14.52	14.65	14.81	14.09	13.04	14.44	14.60
Ethanolamine	3.49	3.71	4.00	2.85	2.77	2.13	2.04
δ-Hydroxylysine	0.19	0.30	0.34	0.43	0.44	0.45	0.48
Ornithine	0.51	0.47	3.30	13.39	11.98	16.97	22.29
Lysine	4.23	4.13	5.08	12.43	13.83	12.72	21.21
Histidine	2.45	1.96	2.58	5.76	6.95	6.18	13.33
Arginine	12.30	12.31	12.19	21.65	23.84	26.35	26.59
Total amino acid	117.04	136.73	163.97	312.04	400.7	643.16	873.61
Total EAA1)	62.49	65.00	77.57	181.32	238.33	338.78	517.54

EAA, Essential amino acid (Thr+Val+Met+Ile+Leu+Phe+Lys+His).