Improving nutritional and functional quality characteristics in kidney beans and oats bread by using fermented flours with Pleurotus ostreatus

Pleurotus ostreatus is an edible fungus with several functional compounds. In previous studies, it has been shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with this fungus, increases its functional properties. Since bread is a highly consumed foodstuff, the objective of this work was to improve the nutritional and functional properties based on biotransformed ingredients through solid-state fermentation with P. ostreatus. Results showed that fermented flour breads provide a higher antioxidant capacity compared to bread made without fermented flours, while maintaining their antioxidant capacity during in vitro simulated digestion assays. Bioaccessible protein and fiber content results showed an increase compared to commercial breads. Fermented-flour breads showed lower hardness in its crumb, change of color and a good sensorial acceptability. This makes these flours potential ingredients in the development of baking goods, making the bread a vehicle for nutrient delivery.