Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
This research shows how fermenting common beans and oats with an edible mushroom (Pleurotus ostreatus) can make these foods more nutritious and easier to digest. The fermentation process increases beneficial compounds like antioxidants while reducing unwanted compounds that can interfere with nutrient absorption. This has important implications for improving the nutritional value of common foods. Impacts on everyday life: – Provides a natural way to make beans and oats more nutritious and digestible – Could help reduce digestive issues associated with eating beans – Offers potential for developing new nutritionally-enhanced food products – May help improve the nutritional value of plant-based diets – Could benefit populations relying heavily on legumes and cereals for protein