Table 2. Free amino acid composition of ‘Ganjang’ prepared from ‘Meju’ added with roasted rice (Unit: mg%)
Free amino acids | Roasted rice content (%) |
0 | 10 | 30 | 50 |
Histidine | 2.91±0.021) | ND2) | ND | ND |
Serine | 7.04±0.09d | 11.40±0.10c | 23.77±0.17b | 24.93±0.02a |
Arginine | 40.04±0.12a | 36.83±0.12b | 36.01±0.18c | 24.43±0.05d |
Glycine | 41.05±0.21a | 33.59±0.15b | 27.35±0.18c | 19.49±0.02d |
Aspatic acid | 16.58±0.42b | 25.04±0.36a | 4.82± 0.75d | 15.64±0.02c |
Glutamic acid | 77.87±0.13a | 76.73±1.13a | 77.06±1.65a | 63.45±0.05b |
Threonine | 2.01±0.01d | 21.48±0.19c | 30.97±0.14a | 22.83±0.02b |
Alanine | 11.01±1.75a | 10.64±0.21b | 10.61±0.05b | 3.83±0.01c |
Proline | 51.08±0.03a | 47.03±0.12b | 39.04±0.18c | 26.75±0.02d |
Cystine | 1.59±0.03b | 1.58±0.02b | 1.63±0.00a | 1.57±0.00b |
Lysine | 55.72±0.06a | 42.72±0.29c | 52.75±0.15b | 28.66±0.02d |
Tyrosine | ND | 1.68±0.07b | ND | 25.54±0.03a |
Methionine | ND | 0.07±0.00c | 0.52±0.01a | 0.08±0.00b |
Valine | 63.26±0.12a | 62.43±0.31b | 57.84±0.32c | 39.23± 0.06d |
Isoleucine | 76.48±0.02a | 71.83±0.38b | 56.82±0.30c | 36.72±0.01d |
Leucine | 108.48±0.04a | 73.76±0.55c | 93.62±0.45b | 55.64±0.03d |
Phenylalanine | 75.57±2.05a | 72.20±0.34b | 60.82±0.28c | 43.95±0.03d |
Total | 630.68±0.93a | 589.00±1.23b | 573.64±1.43c | 432.74±0.34d |
Means±SD (n=3) within each row followed by different letters are significantly different (p<0.05).
Not detected.