Table 4. Change in free amino acids after fermentation with and without PPH

Amino acids	Concentrations of free amino acids before and after fermentation (mg/kg)
	Control			PPH5%
	RM	FMNP	Increment	RMP	FMP	Increment
Aspartic	0.08±0.01	3.70±0.09a	3.62	13.5±0.08	19.6±0.12b	6.10
Theronine	0.20±0.02	2.55±0.03a	2.35	0.41±0.07	3.06±0.06b	2.65
Serine	0.15±0.03	1.24±0.03a	1.09	0.81±0.06	3.37±0.06b	2.56
Glutamic	0.77±0.03	1.81±0.04a	1.04	5.44±0.09	18.1±0.11b	12.66
Proline	0.18±0.01	2.18±0.05a	2.00	2.14±0.04	2.78±0.08b	0.64
Glycine	0.14±0.02	1.98±0.04a	1.84	0.31±0.01	2.41±0.08b	2.10
Alanine	0.31±0.02	3.43±0.04a	3.12	2.73±0.08	5.09±0.09b	2.36
Cystine	0.13±0.01	0.74±0.03a	0.61	0.51±0.01	3.91±0.07b	3.40
Valine	0.45±0.06	4.63±0.05a	4.18	3.73±0.08	6.05±0.08b	2.32
Methionine	0.96±0.05	0.04±0.01a	−0.92	3.59±0.08	2.33±0.05b	−1.26
Isoleucine	23.80±0.15	32.01±0.16a	8.21	28.8±0.18	42.1±0.19b	13.30
Leucine	0.11±0.01	3.60±0.08a	3.49	18.2±0.07	24.6±0.12b	6.40
Tyrosine	0.04±0.01	2.08±0.06a	2.04	2.10±0.03	3.51±0.09b	1.41
Phenylalanine	0.01±0.01	2.05±0.05a	2.04	2.45±0.02	3.06±0.09b	0.61
Lysine	0.32±0.04	0.83±0.02a	0.51	10.4±0.09	12.7±0.11b	2.30
Histidine	0.77±0.05	1.89±0.07a	1.12	4.93±0.07	4.99±0.09b	0.06
Arginine	0.66±0.05	1.25±0.06a	0.59	3.03±0.06	3.41±0.06b	0.38
Total amino acids	29.08	66.01	36.93	103.08	160.87	57.79