Table 5 The relative levels (μg/g dry weight) of the metabolites identified in the mixed grains according to the blending ratios.

Metabolites	DI-1	DI-2	DI-3	DI-4	DI-5	DI-6	DI-7	DI-8
Amino acids
Alanine	63.74^a	51.91^ab	58.43^ab	53.04^ab	52.61^ab	47.05^b	49.06^b	50.46^b
Valine	20.68^bc	18.06^d	23.17^a	22.24^ab	20.75^abc	19.75^cd	22.78^ab	22.02^abc
Leucine	6.69^ns	5.12	6.17	5.49	6.67	5.41	4.56	5.78
Glycine	14.30^e	16.61^de	25.16^abc	30.92^a	20.93^cde	20.72^cde	28.14^ab	22.66^bcd
Serine	24.82^ns	20.26	24.08	22.05	25.37	18.83	20.81	18.22
Threonine	14.91^c	15.98^bc	20.17^ab	23.12^a	19.64^abc	15.21^bc	19.24^abc	16.29^bc
β-Alanine	4.18^d	5.80^d	11.84^a	8.53^c	8.86^bc	10.91^ab	10.76^abc	9.99^abc
Proline	12.93^d	16.53^cd	32.14^bcd	40.97^b	22.28^bcd	37.58^b	68.54^a	35.29^bc
Aspartic acid	1.56^c	13.52^b	24.43^a	25.44^a	19.16^ab	13.49^b	3.24^c	4.44^c
γ-Aminobutyric acid	132.38^a	95.23^b	92.35^b	79.37^bc	75.00^bc	54.32^c	81.25^bc	59.00^c
Glutamic acid	20.71^b	31.70^b	17.90^b	66.50^a	20.19^b	23.96^b	38.91^ab	40.57^ab
Asparagine	10.93^cde	38.84^a	20.37^bcd	30.98^ab	25.38^abc	18.91^bcd	ND^e	4.60^de
Organic acids
Lactic acid	5.17^b	4.25^b	6.70^ab	5.45^b	4.46^b	4.98^b	6.48^ab	8.66^a
Oxalic acid	ND¹^c	2.75^bc	9.41^a	4.04^abc	3.62^abc	2.75^bc	7.72^ab	8.61^ab
Malonic acid	ND^d	ND^d	4.53^a	1.80^c	3.19^b	4.63^a	3.06^b	4.88^a
Succinic acid	23.83^ab	20.45^ab	25.21^a	26.54^a	22.65^ab	19.80^ab	14.04^b	21.92^ab
Glyceric acid	3.35^bc	2.84^c	4.16^abc	4.52^ab	3.78^bc	3.54^bc	5.14^a	3.78^bc
Fumaric acid	11.62^ns	9.54	12.85	13.88	11.63	9.59	9.60	11.16
Malic acid	255.36^b	254.40^b	316.02^ab	370.96^a	294.00^ab	243.13^bc	142.95^c	295.43^ab
Tartaric acid	ND^d	ND^d	24.25^a	7.91^c	12.80^b	17.16^b	8.10^c	15.09^b

All the values are presented as the mean of three replicates. Superscript letters in the same row indicate a significant differences between blending samples at p < 0.05, determined using Tukey’s multiple comparison test. ns, means not significant.
¹ND, not detected.

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