Effect of Lacticaseibacillus rhamnosus Yoba Fermentation on Physicochemical Properties, Amino Acids, and Antioxidant Activity of Cowpea-Peanut Milk

Table 2

Amino acid content of fermented cowpea-peanut milk with L. rhamnosus Yoba.

Amino acid (g/100 g)	Fermented milk samples				value
	CM : PM (1 : 1)	CM : PM (2 : 1)	CM : PM (3 : 1)	Control
Essential
Valine	4.40 ± 0.01^a	4.86 ± 0.02^a	5.01 ± 0.01^b	4.78 ± 0.05^a	<0.05
Lysine	6.30 ± 0.02^a	7.31 ± 0.02^b	6.70 ± 0.01^a	6.60 ± 0.06^a	<0.05
Threonine	3.26 ± 0.01^b	2.65 ± 0.05^a	3.80 ± 0.01^c	3.85 ± 0.04^c	<0.05
Tryptophan	1.50 ± 0.03^a	2.10 ± 0.06^b	2.65 ± 0.07^c	1.15 ± 0.05^a	<0.05
Leucine	6.60 ± 0.01^a	8.02 ± 0.01^c	8.75 ± 0.05^c	7.08 ± 0.05^b	<0.05
Phenylalanine	5.23 ± 0.01^b	5.80 ± 0.03^b	5.65 ± 0.07^b	4.10 ± 0.02^a	<0.05
Isoleucine	3.05 ± 0.05^a	2.96 ± 0.06^a	3.40 ± 0.01^b	4.25 ± 0.08^c	<0.05
Tyrosine	1.08 ± 0.02^a	1.23 ± 0.08^a	1.80 ± 0.04^b	4.60 ± 0.06^c	<0.05
Nonessential
Serine	2.15 ± 0.02^a	1.90 ± 0.07^a	2.25 ± 0.08^b	4.74 ± 0.04^c	<0.05
Proline	2.60 ± 0.06^a	2.78 ± 0.05^b	2.46 ± 0.07^a	6.85 ± 0.09^c	<0.05
Glycine	2.22 ± 0.06^b	2.70 ± 0.05^c	2.90 ± 0.07^c	1.05 ± 0.05^a	<0.05
Alanine	3.08 ± 0.04^b	3.65 ± 0.08^b	4.10 ± 0.01^c	2.30 ± 0.02^a	<0.05
Glutamic	16.6 ± 0.05^c	15.4 ± 0.06^b	17.3 ± 0.07^c	12.4 ± 0.06^a	<0.05
Methionine	1.70 ± 0.06^a	1.50 ± 0.05^a	1.86 ± 0.08^b	1.95 ± 0.07^b	<0.05
Histidine	2.01 ± 0.08^b	1.87 ± 0.02^a	1.90 ± 0.03^a	1.88 ± 0.08^a	<0.05

CM, cowpea milk; PM, peanut milk; control, fermented cow milk. Values indicate the means of three replications ± standard deviation. Means values within the same row with different superscript letters (^{a, b, c}) are significantly different ( < 0.05).