Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation

This study examined how fermenting kidney beans with Pleurotus eryngii and Trametes versicolor over 3–5 d affects the removal of antinutrients and off-flavour volatiles, with citric acid added at 0, 3, and 6% (dry bean basis) levels, in the resulting powders. T. versicolor exhibited faster mycelial growth on kidney beans compared to P. eryngii . The lowest levels of condensed tannin (0.8 mg CE/g dry matter), trypsin inhibitor activity (0.8 TIU/mg dry matter), phytic acid (0.6 g/100 g dry matter), and total raffinose family oligosaccharide (19.2 mg/g dry matter) were found in T. versicolor fermented powders. T. versicolor fermentation increased the amounts of 2,3-butanediol and 1-heptene, 2,4-dimethyl-, adding a pleasant buttery and sweet flavour to the fermented kidney beans. These findings suggest that T. versicolor fermentation can effectively reduce antinutrients and improve the flavour profile of kidney beans, highlighting the potential of mushroom mycelium fermentation in modifying whole pulse powders.