Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying a...

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Detalles Bibliográficos
Autores principales: Calvo-Lerma, Joaquim, Asensio-Grau, Andrea, García-Hernández, Jorge, Heredia, Ana, Andrés, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834584/
https://www.ncbi.nlm.nih.gov/pubmed/35159560
http://dx.doi.org/10.3390/foods11030410

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834584/
https://www.ncbi.nlm.nih.gov/pubmed/35159560
http://dx.doi.org/10.3390/foods11030410

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