Enhancing the nutritional value and antioxidant properties of foxtail millet by solid-state fermentation with edible fungi.

ABSTRACT: Foxtail millet is typically dehulled before consumption or processing. However, foxtail millet bran also contains abundant phenolic compounds and other nutrients. Edible fungi have rich extracellular enzyme systems; are environmentally friendly and safe for consumption; and have been shown to effectively degrade lignin and cellulose. This study aimed to screen edible fungi that can effectively ferment undehusked foxtail millet, improving its nutritional value and antioxidant properties through solid-state fermentation (SSF). The results demonstrated that fermentation utilizing Pleurotus geesteranus exhibited significant improvements in both the phenolic compound content and antioxidant properties of foxtail millet, with the optimal fermentation period determined to be 30 days. The p

SUBMITTER: Lin T 

PROVIDER: S-EPMC11561778 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature