Agro-industrial waste valorization through solid-state fermentation by Lentinula edodes for high-protein and β-glucans flour development for human diet: Chemical characterization, drying kinetics evaluation, and bioaccessibility

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Abstract

This study aimed to develop a high-protein and β-glucans flour for the human diet through the solid-state fermentation of peach palm shells by Lentinula edodes. Six biomasses were produced to analyze the effects of cultivation substrate on the physicochemical properties, using soya bran, cassava bagasse, and sorghum flour as supplements. The biomasses that presented the highest protein and β-glucans content were analyzed to obtain the drying kinetics behavior and the in vitro digestibility. Two flours presented the highest protein content (28.32 g 100 g⁻¹) and the highest β-glucans content (9.44 g 100 g⁻¹), high minerals and dietary fiber content and low lipid content, and high bioaccessibility of protein (23.72–25.17 %) and bioactive compounds (76.69–77.66 mg EAG/100 g). Therefore, it is possible to obtain high-quality flours for human consumption through a biotechnological process, being a source of nutrients and bioactive compounds, helping to reduce the negative environmental impacts generated in the heart of palm industrialization, promoting the circular bioeconomy and supporting the UN's sustainable development goals.