Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus

Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus

Abstract Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal ingredients with increased nutritional and functional value. This study assessed changes in phenol content, antinutrient content, biomass production and protein production resulting from the metabolic act...

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Bibliographic Details
Main Authors: J. Sánchez-García, A. Asensio-Grau, J. García-Hernández, A. Heredia, A. Andrés
Format: Article
Language:English
Published: SpringerOpen 2022-05-01
Series:Bioresources and Bioprocessing
Subjects:
Seeds
Flour
Protein
Polyphenols
Antinutrients
Online Access:https://doi.org/10.1186/s40643-022-00542-2

Internet

https://doi.org/10.1186/s40643-022-00542-2

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