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

Abstract: TheaimoftheresearchwastodeterminetheimpactoffermentationwithPleurotusostreatus 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% on oat...

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Bibliographic Details

Main Authors:	Espinosa Páez, Edith, Alanís Guzmán, María Guadalupe de Jesús, Hernández Luna, Carlos Eduardo, Báez González, Juan Gabriel, Amaya Guerra, Carlos Abel, Andrés Grau, Ana M.
Format:	Article
Language:	English
Published:	Molecular Diversity Preservation International 2017
Subjects:	QD Química
Online Access:	http://eprints.uanl.mx/17472/1/302.pdf