Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus

Bioresources and Bioprocessing

Table 1 Composition and antioxidant activity of lentil grain, quinoa seeds and respective flours

	Lentil grain (LG)	Lentil flour (LF)	Quinoa seeds (QS)	Quinoa flour (QF)
Protein	31.9 ± 0.5^A	32.3 ± 0.3^A	25.2 ± 0.2^A	31.1 ± 0.3^B
Lipids	0.86 ± 0.08^A	1.19 ± 0.10^B	3.4 ± 0.3^A	8.6 ± 0.3^B
Ash	2.76 ± 0.09^B	2.58 ± 0.05^A	3.60 ± 0.01^A	4.09 ± 0.02^B
Carbohydrates	64.5 ± 0.7^B	63.9 ± 0.4^A	67.7 ± 0.6^B	56.2 ± 0.7^A
Moisture	10.15 ± 0.05^B	9.35 ± 0.02^A	10.34 ± 0.09^B	8.97 ± 0.05^A
Phytic acid content	4.5 ± 0.4^A	4.8 ± 0.4^A	15.2 ± 0.9^A	19.9 ± 0.2^B
Total phenolic content	1.28 ± 0.05^A	1.19 ± 0.07^A	1.57 ± 0.06^A	2.00 ± 0.08^B
Antioxidant activity (ABTS)	3.8 ± 0.2^A	3.5 ± 0.2^A	2.4 ± 0.2^A	3.1 ± 0.2^B
Antioxidant activity (DPPH)	1.26 ± 0.09^A	1.10 ± 0.06^A	0.82 ± 0.05^A	0.94 ± 0.04^B
Antioxidant activity (FRAP)	2.09 ± 0.10^A	1.8 ± 0.2^A	1.8 ± 0.2^A	2.3 ± 0.2^B

Results are expressed in g/100 g dry basis for proximate composition, mg phytic acid, gallic acid or Trolox/g dry basis, phytic acid content, total phenolic content and antioxidant activity, respectively. They represent the mean of three repetitions with their standard deviation. ^AB Capital letters indicate significant differences between grain/seeds and flour at the 95% (p < 0.05) significance level