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.