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 biomass production protein resulting from the metabolic activity of Pleurotus ostreatus , an edible fungus, lentils quinoa over 14 days SSF. The impact particle size on these parameters was also because process conducted both seeds flours. Fungus during fermentation, reaching 30.0 ± 1.4 mg/g dry basis 32 3 lentil grain flour 52.01 1.08 45 2 after Total content by 20% 25% all cases except flour. However, soluble fraction remained constant. Regarding phytic acid, SSF had positive impact, progressive decrease being higher flours than seeds. antioxidant properties, autoclaving substrates promoted release polyphenols, together (ABTS, DPPH FRAP), substrates. drastically decreased as progressed. These results provide scientific knowledge for producing lentil- or quinoa-based low enriched fungal biomass. Graphical