Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid‐State Fermentation With <i>Pleurotus ostreatus</i>

Legumes are recognized for their nutritional and economic value as a high-quality protein source. However, antinutrients present in legumes can hinder digestibility and nutrient absorption, ultimately limiting the bioavailability of essential dietary components. Various processing techniques, including enzymatic hydrolysis, plant breeding for reduced antinutrient content, and traditional methods like soaking, germination, cooking (boiling and roasting), can effectively mitigate antinutrient levels and enhance protein digestibility in legumes. Solid-state fermentation (SSF) presents a bioprocessing approach that utilizes microbial communities, including both macro and micro-organisms, to degrade antinutrients and enhance the nutritional profile of legumes. This study aimed to process lentils, chickpeas, and soybeans by SSF with the fungus Pleurotus ostreatus. The effect of SSF on the nutrient and anti-nutrient components of lentils, chickpeas, and soybeans was evaluated. The results of this work illustrated that lentils, chickpeas, and soybeans processed by SSF with <i>P. ostreatus</i> increased the protein contents. Lower contents of phytate and tannin of fermented lentils, chickpeas, and soybeans were achieved by SSF. In addition, SSF with <i>P. ostreatus</i> significantly increased the inhibitory effects against DPPH radicals in lentils, chickpeas, and soybeans. Fermentation also increased the digestibility of proteins in the investigated legumes. Based on the results, lentils, chickpeas, and soybeans processed by SSF with <i>P. ostreatus</i> can be introduced in the development of new functional foods or as a new food ingredient used in food design. In conclusion, solid-state fermentation (SSF) enhances the nutritional quality of legumes by increasing protein digestibility, improving antioxidant potential, and reducing antinutrients. This process not only makes legumes more nutritionally valuable but also contributes to better health outcomes by improving the bioavailability of essential nutrients.