## 3 Results and Discussion
### Fatty Acid Composition in lentil Wholenael Samples
\begin{table}
\begin{tabular}{l l l l l l l l l l} \hline \hline  & & **C14:0** & **C16:0** & **C18:0** & **C18:1** & **C18:2** & **C18:3 \(\alpha\)** & **C20:0** & **C20:1** \\ \hline \multicolumn{8}{c}{**Fatty Acids Concentration, \% of Total Fat Content**} \\ \hline \multirow{3}{*}{LR} & C\({}_{\text{LR}}\)SM & nd & \(17.5\pm 1.1\)\({}^{\text{\tiny A-B}}\) & \(1.9\pm 02.1\)\({}^{\text{\tiny A-B}}\) & \(18.0\pm 0.32\)\({}^{\text{\tiny A-B}}\) & \(48.1\pm 0.43\)\({}^{\text{\tiny A-B}}\) & \(14.6\pm 1.23\)\({}^{\text{\tiny A-B}}\) & nd & nd \\  & C\({}_{\text{LR}}\)SS & nd & \(18.6\pm 1.0\)\({}^{\text{\tiny B-B}}\) & \(2.99\pm 0.13\)\({}^{\text{\tiny B-B}}\) & \(16.9\pm 1.20\)\({}^{\text{\tiny A-B}}\) & \(47.3\pm 37.7\)\({}^{\text{\tiny A-B}}\) & \(14.8\pm 1.04\)\({}^{\text{\tiny A-B}}\) & nd & nd \\  & SMFLR24 & nd & \(15.3\pm 1.2\)\({}^{\text{\tiny A-B}}\) & \(1.9\pm 0.10\)\({}^{\text{\tiny A-B}}\) & \(15.8\pm 0.71\)\({}^{\text{\tiny A-B}}\) & \(51.2\pm 1.07\)\({}^{\text{\tiny A-B}}\) & \(15.8\pm 0.83\)\({}^{\text{\tiny B-B}}\) & nd & nd \\  & SMFLR48 & nd & \(17.0\pm 0.56\)\({}^{\text{\tiny A-B}}\) & \(2.46\pm 0.14\)\({}^{\text{\tiny B-B}}\) & \(16.5\pm 0.45\)\({}^{\text{\tiny A-B}}\) & \(48.0\pm 2.21\)\({}^{\text{\tiny A-B}}\) & \(16.0\pm 0.67\)\({}^{\text{\tiny B-B}}\) & nd & nd \\  & SSFLR24 & nd & \(18.3\pm 0.29\)\({}^{\text{\tiny B-B}}\) & \(2.38\pm 0.22\)\({}^{\text{\tiny B-B}}\) & \(18.0\pm 0.51\)\({}^{\text{\tiny A-B}}\) & \(47.4\pm 13.4\)\({}^{\text{\tiny A-B}}\) & \(14.0\pm 0.33\)\({}^{\text{\tiny A-B}}\) & nd & nd \\  & SSFLR48 & nd & \(18.0\pm 0.35\)\({}^{\text{\tiny A-B}}\) & \(2.56\pm 0.98\)\({}^{\text{\tiny B-B}}\) & \(17.6\pm 0.68\)\({}^{\text{\tiny B-B}}\) & \(47.4\pm 15.05\)\({}^{\text{\tiny A-B}}\) & \(14.0\pm 0.48\)\({}^{\text{\tiny A-B}}\) & \(0.33\pm 0.03\)\({}^{\text{\tiny A-B}}\) & nd \\ \hline \multirow{3}{*}{LR} & C\({}_{\text{L}}\)SM & nd & \(16.3\pm 0.29\)\({}^{\text{\tiny A-B}}\) & \(18.9\pm 0.38\)\({}^{\text{\tiny A-B}}\) & \(19.2\pm 0.69\)\({}^{\text{\tiny B-B}}\) & \(48.2\pm 1.10\)\({}^{\text{\tiny B-B}}\) & \(14.4\pm 0.82\)\({}^{\text{\tiny A-B}}\) & nd & nd \\  & C\({}_{\text{L}}\)SS & nd & \(16.2\pm 0.58\)\({}^{\text{\tiny B-B}}\) & \(1.63\pm 0.28\)\({}^{\text{\tiny A-B}}\) & \(19.8\pm 1.12\)\({}^{\text{\tiny B-B}}\) & \(48.4\pm 3.82\)\({}^{\text{\tiny B-B}}\) & \(14.0\pm 0.65\)\({}^{\text{\tiny B-B}}\) & nd & nd \\  & SMFLR24 & \(2.63\pm 0.23\)\({}^{\text{\tiny A-B}}\) & \(20.3\pm 1.25\)\({}^{\text{\tiny B-B}}\) & \(3.29\pm 0.24\)\({}^{\text{\tiny B-B}}\) & \(20.4\pm 0.68\)\({}^{\text{\tiny B-B}}\) & \(41.3\pm 2.23\)\({}^{\text{\tiny A-B}}\) & \(12.1\pm 0.41\)\({}^{\text{\tiny A-B}}\) & nd & nd \\  & SSFLR48 & nd & \(14.1\pm 0.54\)\({}^{\text{\tiny A-B}}\) & \(1.83\pm 0.24\)\({}^{\text{\tiny B-B}}\) & \(19.0\pm 0.63\)\({}^{\text{\tiny A-B}}\) & \(50.3\pm 2.28\)\({}^{\text{\tiny B-B}}\) & \(14.8\pm 0.43\)\({}^{\text{\tiny B-B}}\) & nd & nd \\  & SSFLR24 & nd & \(17.9\pm 0.42\)\({}^{\text{\tiny A-C}}\) & \(1.94\pm 0.15\)\({}^{\text{\tiny A-B}}\) & \(20.3\pm 1.30\)\({}^{\text{\tiny B-B}}\) & \(46.6\pm 2.40\)\({}^{\text{\tiny B-B}}\) & \(12.6\pm 0.55\)\({}^{\text{\tiny A-B}}\) & nd & \(0.671\pm 0.03\)\({}^{\text{\tiny A-B}}\) \\  & SSFLR48 & nd & \(17.5\pm 0.45\)\({}^{\text{\tiny A-C}}\) & \(2.31\pm 0.28\)\({}^{\text{\tiny B-B}}\) & \(21.2\pm 1.11\)\({}^{\text{\tiny B-B}}\) & \(46.4\pm 3.31\)\({}^{\text{\tiny A-B}}\) & \(12.6\pm 0.48\)\({}^{\text{\tiny A-B}}\) & nd & nd \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Fatty acid (FA) profiles in lentil wholeemal samples. Saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids and omega-3, omega-6, and omega-9 fatty acid concentrations (% of the total fat content) of lentils are displayed in Table 6. As expected, the predominant groups of fatty acids in lentils were PUFA and omega-6. Only L fermented samples often showed significantly higher SFA contents than in the respective control groups. Other fatty acid groups were not significantly different, in comparison to the non-treated and fermented lentil groups.