Table 4 Compositional and free amino acid profiles of untreated and fermented chickpea flour (UTCF and FMCF)

Amino acid			Compositional (mg/kg dry material)		Free (mg/kg dry material)
			UTCF	FMCF	UTCF	FMCF
Common		Aspartic acid	15,200	48,084	19	213
		Glutamic acid	28,527	90,521	154	1,480
		Serine	6,943	22,137	5	48
		Glycine	5,224	17,120	16	137
		Arginine	10,756	32,168	424	79
		Alanine	5,571	18,580	10	1,158
		Tyrosine	4,216	13,677	60	329
		Proline	4,846	14,526	9	81
		Asparagine	-	-	22	203
		Glutamine	-	-	4	77
Essential	Non	Histidine	3,307	10,655	16	139
		Threonine	5,034	16,260	10	236
		Methionine	1,703	4,984	3	185
		Phenylalanine	7,116	23,011	6	848
		Lysine	6,792	21,897	15	825
		Tryptophan	n.a.	982	39	207
	Branched-chain	Valine	6,266	20,950	5	634
		Isoleucine	6,174	20,129	3	557
		Leucine	10,184	33,420	3	1,466
Others		Citrulline	-	-	2	125
		Ornithine	-	689	-	576
		GABA	-	585	4	579
Total			127,861	410,375	829	10,179
Total (essential)			46,576	152,289	99	5,096
Total (branched-chain)			22,624	74,498	11	2,656