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.