Table 2 Total and soluble protein contents in lentil grain, quinoa seeds and respective flours at different fermentation times

24.4 ± 1.5^abc (12.7 ± 0.7^d)

27.5 ± 0.9^a (12.75 ± 0.15 ^g)

20 ± 2^a (14.30 ± 1.15^c)

25.5 ± 0.7^a (18.5 ± 0.5^c)

24.5 ± 0.7^abc (12.1 ± 0.7 ^cd)

29.0 ± 0.3^b (11.0 ± 0.2^f)

20.4 ± 1.0^ab (13.1 ± 0.4^b)

27.7 ± 0.9^b (20.0 ± 1.3^d)

25.5 ± 1.3^c (11.3 ± 0.3^abc)

30.8 ± 0.4^c (10.50 ± 0.04^e)

21.7 ± 0.4^bc (11.1 ± 0.4^a)

28.2 ± 0.6^b (16.67 ± 0.15^b)

25.1 ± 0.6^bc (11.3 ± 0.5^abc)

30.3 ± 0.3^c (10.34 ± 0.12^e)

22.5 ± 0.2 ^cd (11.5 ± 0.2^a)

30.8 ± 0.3^d (16.1 ± 0.3^b)

24.7 ± 0.4^bc (10.6 ± 0.2^a)

30.48 ± 0.15^c (10.04 ± 0.05^d)

22.9 ± 0.3 ^cd (12.6 ± 0.4^b)

29.36 ± 0.10^c (14.9 ± 0.2^a)

24.5 ± 0.6^abc (11.8 ± 0.4^bc)

30.4 ± 0.7^c (8.86 ± 0.02^b)

23.8 ± 0.8^de (11.1 ± 0.2^a)

29.3 ± 0.7^c (14.6 ± 0.4^a)

23.1 ± 1.0^a (11.1 ± 0.6^ab)

31.9 ± 0.5^d (8.26 ± 0.14^a)

24.4 ± 0.4^ef (11.5 ± 0.5^a)

29.36 ± 0.09^c (14.8 ± 0.3^a)

23.8 ± 0.5^ab (11.5 ± 0.5^bc)

33.3 ± 0.2^e (9.37 ± 0.09^c)

25.2 ± 0.5^f (11.0 ± 0.3^a)

27.4 ± 0.7^b (14.7 ± 0.3^a)