MYCOLab Ai Logo - gold and army green

Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour

Summary

Researchers fermented lentils with oyster mushrooms to create nutritious flour with health benefits. Two lentil varieties responded differently to fermentation, with one showing four times more mushroom growth and nearly complete removal of phytic acid (an antinutrient). The fermented flour was dried at different temperatures and tested for antioxidant and blood pressure-lowering properties. Results show the fermented flours have promising cardiovascular benefits and could be used as healthy food ingredients.

Background

Solid-state fermentation with Pleurotus ostreatus enhances the nutritional value of legumes, which are important sustainable protein sources. Drying processes can significantly alter physical and nutritional properties of fermented products. This study investigates how air-drying temperature affects the properties of fungal fermented lentil flours.

Objective

To evaluate the impact of air-drying temperature (50, 60, and 70°C) on antioxidant properties, ACE-inhibitory capacity, phytic acid content, color, and particle size of two fermented lentil flour varieties (Pardina and Castellana) using Pleurotus ostreatus fermentation.

Results

Castellana variety produced four times more fungal biomass and showed nearly complete phytic acid reduction (7.3 to 0.9 mg/g). Air-drying significantly decreased particle size and caused color changes (ΔE>20) regardless of temperature. While SSF reduced total phenolic content initially, drying at 70°C increased phenolic content in fermented Castellana flour by 186%. Both fermented flours demonstrated ACE-inhibitory activity, with fermentation and drying enhancing cardiovascular benefits.

Conclusion

Castellana lentils are a superior substrate for Pleurotus fermentation, achieving substantial nutritional improvements including phytic acid reduction. Air-drying at 70°C provides the best balance of processing time and phenolic compound retention in fermented Castellana flour. The fermented lentil flours show promising potential as functional food ingredients with antioxidant and ACE-inhibitory properties beneficial for cardiovascular health.
  • Published in:Foods,
  • Study Type:Experimental Study,
  • Source: PMID: 36900516, DOI: 10.3390/foods12050999
Scroll to Top