Pleurotus ostreatus is an edible mushroom with many functional compounds. In previous studies, it has been shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa by this fungus increases essential amino acids, diminishes antinutrients as well as improves the bioaccessibility of different compounds. The objective was to obtain a functional food based on biotransformed ingredients by solid-state fermentation with P. ostreatus and evaluate its properties and the effect the food processing has on them. Results showed that cookies made with fermented flours provide a higher antioxidant capacity, when compared with cookies made without fermented flours, while maintaining its antioxidant capacity after simulated digestion assay. They also showed higher content of bioavailable protein compared to wheat control cookie, higher fiber content and lower sugars compared to commercial cookies. Cookies had good sensorial acceptability. This study shows the potential use of biotransformed cereals and legumes by P. ostreatus in functional foods.
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