Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Espinosa-Páez, Edith; Alanis-Guzmán, Ma.; Hernández-Luna, Carlos; Báez-González, Juan; Amaya-Guerra, Carlos; Andrés-Grau, Ana

doi:10.3390/molecules22122275

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225%…