Effects of solid-state fermentation with Pleurotus ostreatus on the nutritional and techno-functional properties of alternative protein ingredients

Nutritional and techno-functional properties of alternative protein sources are limiting factors for their use in food products. Here, we evaluated the effect of solid-state fermentation (SSF) with Pleurotus ostreatus on quinoa, chickpea, oat and Chlorella vulgaris with oat (Cv + O), exemplifying a diverse range of plant-based sources. Results suggested protein metabolization led to a decrease in their content and changes in the amino acid profile, mostly an increase in valine, isoleucine, and threonine and a decrease in lysine and sulphur amino acids, depending on the ingredient used. Minor effects were observed in fat content and profile. Water-holding capacity improved mostly due to thermal pretreatment, while fermentation enhanced protein solubility of oat and Cv + O, the gelling and water absorption capacities of quinoa, the oil absorption capacity of chickpea and oat, and the emulsifying properties of chickpea. Thus, SSF with P. ostreatus effectively modifies plant-based ingredients, depending on the ingredient and desired functionality.

This work was supported by the GIANT LEAPS project which has received funding from the European Union‘s HORIZON EUROPE research and innovation programme under grant agreement N° 101059632, and 2021 SGR 00468 (SEQUSAL), 2021 SGR 00461 (TECQUAL) and CERCA Programme from Generalitat de Catalunya. Nadia Ayllón-Parra is recipient of an IRTA PhD grant for Scientific Strategic Initiatives 2022. Authors wish to acknowledge Gerard Sabeña, Elvira Tenorio and Narcís Sais for their technical assistance.

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