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.