Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (<i>Salvia hispanica</i>) and Sesame (<i>Sesamum Indicum</i>) Seeds
Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with <i>Pleurotus ostreatus</i>, f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/3/410 |