## 3 Results and Discussion
### Acidity and Microbiological and Chromaticity Characteristics of Lentil Wholemeal Samples
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Lentil Samples** & **Threonine** & **Valine** & **Methionine** & **Phenylalanine** & **Leucine/ Isoleucine** & **Lysine** & **Histidine** \\ \hline \multicolumn{8}{c}{**\(\mu\)mol/g**} \\  & & & & LR & \\ \hline C\({}_{\rm L}\)SM & 1.15 \(\pm\) 0.091 \({}^{\rm A}\) & 1.080 \(\pm\) 0.086 \({}^{\rm A}\) & 0.115 \(\pm\) 0.008 \({}^{\rm A}\) & 0.484 \(\pm\) 0.004 \({}^{\rm A}\) & 1.27 \(\pm\) 0.019 \({}^{\rm A}\) & 1.69 \(\pm\) 0.118 \({}^{\rm A}\) & 0.62 \(\pm\) 0.019 \({}^{\rm A}\) \\ C\({}_{\rm L}\)SS & 1.46 \(\pm\) 0.028 \({}^{\rm A}\) & 1.5 \(\pm\) 0.039 \({}^{\rm A}\) & 0.195 \(\pm\) 0.025 \({}^{\rm A}\) & 0.632 \(\pm\) 0.012 \({}^{\rm A}\) & 1.77 \(\pm\) 0.036 \({}^{\rm A}\) & 2.04 \(\pm\) 0.031 \({}^{\rm A}\) & 0.86 \(\pm\) 0.019 \({}^{\rm A}\) \\ SMF\({}_{\rm L}\)48 & 1.39 \(\pm\) 0.099 \({}^{\rm A}\) & 1.76 \(\pm\) 0.112 \({}^{\rm A}\) & 0.16 \(\pm\) 0.002 \({}^{\rm A}\) & 0.697 \(\pm\) 0.020 \({}^{\rm A}\) & 2.75 \(\pm\) 0.173 \({}^{\rm A}\) & 1.80 \(\pm\) 0.094 \({}^{\rm A}\) & 0.54 \(\pm\) 0.012 \({}^{\rm A}\) \\ SMF\({}_{\rm LR}\)48 & 1.47 \(\pm\) 0.116 \({}^{\rm A}\) & 1.65 \(\pm\) 0.008 \({}^{\rm A}\) & 0.152 \(\pm\) 0.008 \({}^{\rm A}\) & 0.685 \(\pm\) 0.034 \({}^{\rm A}\) & 2.56 \(\pm\) 0.108 \({}^{\rm A}\) & 1.98 \(\pm\) 0.070 \({}^{\rm A}\) & 0.58 \(\pm\) 0.017 \({}^{\rm A}\) \\ SSF\({}_{\rm LR}\)24 & 2.1 \(\pm\) 0.061 \({}^{\rm A}\) & 2.3 \(\pm\) 0.145 \({}^{\rm A}\) & 0.112 \(\pm\) 0.002 \({}^{\rm A}\) & 0.848 \(\pm\) 0.075 \({}^{\rm A}\) & 3.09 \(\pm\) 0.244 \({}^{\rm A}\) & 2.77 \(\pm\) 0.086 \({}^{\rm A}\) & 0.86 \(\pm\) 0.067 \({}^{\rm B}\) \\ SSF\({}_{\rm LR}\)48 & 2.43 \(\pm\) 0.046 \({}^{\rm A}\) & 2.98 \(\pm\) 0.148 \({}^{\rm A}\) & 0.222 \(\pm\) 0.003 \({}^{\rm A}\) & 0.912 \(\pm\) 0.024 \({}^{\rm A}\) & 4.39 \(\pm\) 0.150 \({}^{\rm A}\) & 2.90 \(\pm\) 0.134 \({}^{\rm A}\) & 0.73 \(\pm\) 0.063 \({}^{\rm A}\) \\  & & L & & & & & \\ \hline C\({}_{\rm L}\)SM & 1.21 \(\pm\) 0.098 \({}^{\rm A}\) & 1.122 \(\pm\) 0.103 \({}^{\rm A}\) & 0.168 \(\pm\) 0.014 \({}^{\rm B}\) & 0.428 \(\pm\) 0.032 \({}^{\rm A}\) & 1.22 \(\pm\) 0.101 \({}^{\rm A}\) & 1.721 \(\pm\) 0.113 \({}^{\rm A}\) & 0.58 \(\pm\) 0.022 \({}^{\rm A}\) \\ C\({}_{\rm L}\)SS & 1.59 \(\pm\) 0.023 \({}^{\rm B}\) & 1.53 \(\pm\) 0.030 \({}^{\rm A}\) & 0.219 \(\pm\) 0.005 \({}^{\rm A}\) & 0.638 \(\pm\) 0.018 \({}^{\rm B}\) & 1.61 \(\pm\) 0.055 \({}^{\rm A}\) & 2.24 \(\pm\) 0.041 \({}^{\rm B}\) & 1.01 \(\pm\) 0.043 \({}^{\rm B}\) \\ SMF\({}_{\rm L}\)44 & 1.69 \(\pm\) 0.117 \({}^{\rm B,C}\) & 1.94 \(\pm\) 0.046 \({}^{\rm B}\) & 0.176 \(\pm\) 0.012 \({}^{\rm A}\) & 0.680 \(\pm\) 0.051 \({}^{\rm B}\) & 2.69 \(\pm\) 0.037 \({}^{\rm A}\) & 1.93 \(\pm\) 0.014 \({}^{\rm B}\) & 0.55 \(\pm\) 0.036 \({}^{\rm A}\) \\ SMF\({}_{\rm L}\)48 & 1.93 \(\pm\) 0.047 \({}^{\rm B,C}\) & 2.05 \(\pm\) 0.061 \({}^{\rm B}\) & 0.199 \(\pm\) 0.002 \({}^{\rm B,C}\) & 0.769 \(\pm\) 0.025 \({}^{\rm B,C}\) & 3.48 \(\pm\) 0.026 \({}^{\rm B}\) & 2.73 \(\pm\) 0.031 \({}^{\rm B}\) & 0.64 \(\pm\) 0.009 \({}^{\rm A}\) \\ SSF\({}_{\rm L}\)24 & 2.14 \(\pm\) 0.173 \({}^{\rm A}\) & 2.36 \(\pm\) 0.1 Furthermore, it has been noted that SSF, in opposite to SMF, is often associated with higher yields of fermentation products and, despite the exact reasoning not being well understood, in the literature, it is often associated with SSF conditions being similar to the natural conditions [49; 50; 51]. Arginine consumption during fermentation can be explained by BA production [52]. Asparagine and glutamine reduction could be explained by the activity of bacterial asparaginas and glutaminases in converting to aspartic and glutamic acid, respectively [53]. Glutamic acid is regarded as an intermediary amino acid that is often involved as an amino group donor for aminotransferase, while it is also consumed by the bacteria to produce GABA via decarboxylation [54]. Some species of LAB, e.g., _Lactobacillus_ and _Leuconostoc_, with glutamate decarboxylase activity, also contribute to GABA production [55].