## 3 Results and Discussion
### Acidity and Microbiological and Chromaticity Characteristics of Lentil Wholemeal Samples
The fermentation duration factor was significant for almost all FAA concentrations, except for asparagine. The interaction of growing conditions * type of fermentation was significant for almost all nonessential FAA, except for glutamic acid, aspartic acid, proline, and tyrosine. The interaction of growing conditions * fermentation duration was statistically significant for arginine, glutamine, serine, GABA, and tyrosine, while the interaction of type of fermentation * fermentation duration was significant for almost all nonessential FAA, except for asparagine, alanine, and proline. Moreover, the interaction of growing conditions * type of fermentation * fermentation duration was statistically significant for arginine, glutamine, GABA, and tyrosine. The essential free amino acid concentrations in lentils are depicted in Table 3. All of the fermented samples contained significantly higher concentrations of threonine, valine, phenylalanine, and leucine/isoleucine, while methionine and lysine were significantly higher for most of the fermented sample groups, in comparison to the respective control groups. However, histidine concentrations were not significantly higher in fermented sample groups, in comparison to respective control groups. Figure 2: Gamma-aminobutyric acid (GABA) concentrations (\(\upmu\)mol/g) in non-treated and fermented lentil wholemal samples. C—control samples (non-fermented); L—Ientils obtained from pure stands; LR—Ientils obtained from relay incorporated with winter rye; SM—submerged conditions (lentils/water ratio 1:5, \(w/w\)); SS—submerged conditions (lentils/water ratio 1:1, \(w/w\)); SMF—fermented under submerged conditions; SSF—fermented under solid-state conditions; 24, 48—duration of fermentation (in hours). \({}^{\text{a.b}}\) Mean values denoted with different letters indicate significantly different values between the different lentil sample groups (LR and L) with the same treatment (SM, SF, SMF24, SMF48, SSF24, and SSF48); \({}^{\text{A-D}}\) mean values denoted with different letters indicate significantly different values between different treatments (SM, SF, SMF24, SMF48, SSF24, and SSF48) within the same group (LR or L). Results are statistically significant when \(p\leq 0.05\). L SMF samples (SMF\({}_{\rm L}\)24 and SMF\({}_{\rm L}\)48) contained significantly higher concentrations of threonine, valine, and lysine, in comparison to SMF\({}_{\rm LR}\)24 and SMF\({}_{\rm LR}\)48, respectively, while methionine, phenylalanine, and leucine/isoleucine contained significantly higher concentrations only in SMF\({}_{\rm L}\)48 samples. Furthermore, L SSF samples (SSF\({}_{\rm L}\)24 and SSF\({}_{\rm L}\)48), in comparison with SSF\({}_{\rm LR}\)24 and SSF\({}_{\rm LR}\)48, respectively, contained significantly higher concentrations of methionine, while valine, phenylalanine, leucine/isoleucine, and lysine concentrations were significantly higher only in SSF\({}_{\rm L}\)48 samples. Moreover, histidine concentration in SSF\({}_{\rm LR}\)24 samples was significantly higher than in the SSF\({}_{\rm L}\)24 samples. Threonine, valine, phenylalanine, leucine/isoleucine, and lysine showed negative correlations with pH (r = \(-\)0.670, \(p<\) 0.001; r = \(-\)0.709, \(p<\) 0.001; r = \(-\)0.740, \(p<\) 0.001; r = \(-\)0.808, \(p<\) 0.001; and r = \(-\)0.661, \(p<\) 0.001, respectively) and positive correlations with LAB count (r = 0.609, \(p<\) 0.001; r = 0.693, \(p<\) 0.001; r = 0.714, \(p<\) 0.001; r = 0.783, \(p<\) 0.001; and r = 0.537, \(p<\) 0.001, respectively). Growing conditions, the type of fermentation, and fermentation duration factors were statistically significant for all essential FAAs, except histidine. The interaction of growing conditions * type of fermentation was significant for threonine, leucine/isoleucine, lysine, and histidine, while the interaction of growing conditions * fermentation duration was statistically significant for all essential FAAs, except for threonine and methionine.