Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (<i>Salvia hispanica</i>) and Sesame (<i>Sesamum Indicum</i>) Seeds

Abstract

Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying and milling. Fermentation led to increased content of lipid and protein in both seeds’ products, and a change in fatty acid profile in favor of increased polyunsaturated fatty acids. Then, the samples were subjected to in vitro digestion. Lipolysis, determined by nuclear magnetic resonance, was higher in sesame than in chia products, and the fermented counterparts had increased values compared to the controls. In terms of physical properties, fermentation showed reduced particle size and increased matrix degradation and decreased viscosity of the digestion medium, which were related to increased lipolysis. In conclusion, applying solid-state fermentation on chia and sesame seeds could be a recommendable approach.

Keywords

• chia seeds
• sesame seeds
• <i>Pleurotus ostreatus</i>
• solid-state fermentation
• lipolysis
• proteolysis