Table 4. Predicted levels of fermentation condition for the maximum and minimum responses of variables by the ridge analysis and F-value for regression model

Responses	Fermentation conditions		Estimated responses	Morphology	F-value¹⁾
Responses	Enzyme concentration (%)	Fermentation time (min)	Estimated responses	Morphology	Enzyme concentration (%)	Fermentation time (min)
Yield (%)	0.230.49	32.4470.46	86.04 (Max)82.10 (Min)	Maximum	8.32^**	4.94^*
Amino nitrogen content (mg%)	0.500.18	65.8728.21	314.54 (Max)237.48 (Min)	Saddle point	10.57^**	3.51
β-Glucan content (%)	0.360.35	64.2721.09	4.90 (Max)3.04 (Min)	Maximum	0.79	6.54^*
Methionine content (mg%)	0.280.41	60.3693.47	380.23 (Max)255.79 (Min)	Maximum	8.46^**	11.86^**
Cystine content (mg%)	0.290.31	61.3420.03	545.86 (Max)425.51 (Min)	Maximum	3.82	6.56^*

The significance of each coefficient was detrmined using both the F-value (Fisher test value) and p-value(^*Significant at p<0.1; ^**Significant at p<0.05; ^***Significant at p<0.01).