2.3.1 pH determination
The pH value was determined for the fermented and unfermented meal
slurries using a pH meter. The slurries were prepared by mixing 1 g of
the dried meal and Milli-Q water at a 1:10 (w/v) ratio and allowed to
stir for 30 min at room temperature (21-23℃). Measurements were made in
triplicate on each of the replicate batches (n=3) and reported as mean ±
one standard deviation.