highly significantp < 0.00001
The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001).
The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001).
Such an increasing trend in pH with the advancement in DoF could be attributable to gradual solubilisation of boney material with the advancement fermentation time 24 – 26 .