# Nutritional Improvement of Sugar-Snap Cookies Supplemented with Ganoderma sessile and Pleurotus ostreatus Solid-State Fermentation Flours

## TL;DR

Researchers improved the nutrition of cookies by using fermented flours from mushrooms, which increased protein and antioxidants without affecting cookie quality.

## Contribution

The study demonstrates the use of Ganoderma sessile and Pleurotus ostreatus solid-state fermentation to enhance the nutritional value of wheat and rice-based cookies.

## Key findings

- Fermented flours increased protein, antioxidant power, and phenol content in cookies.
- Fermented G. sessile flour showed higher triterpenoid content.
- Cookies made with fermented flours maintained acceptable physical quality.

## Abstract

Wheat and rice are major sources of human nutrition worldwide. Solid-state fermentation (SSF) with lignocellulolytic mushrooms can enhance their nutritional value and increase their functional properties. However, this technology is not yet widely applied. In this work, whole wheat and brown rice hydrated to 60% were used as substrates for the edible mushroom Pleurotus ostreatus and the medicinal Ganoderma sessile, which were incubated for 14 days at 25 °C in the dark. The fermented substrate biomass was incorporated into standard sugar-snap cookie recipes, substituting 20% of the wheat flour. We evaluated the technological and nutritional properties of alternative fermented flours and cookies. Both the fermented flours and cookies exhibited increased soluble and total protein content, antioxidant power, and phenol content, indicating overall functional improvement. Fermented G. sessile flour also showed increased triterpenoid content. The physical quality of cookies remained within expected ranges, demonstrating the feasibility of the application. These results highlight the potential of SSF as a method for nutritional and functional enrichment of grains and extend the health benefits of mushrooms to populations relying on low-cost, grain-derived carbohydrates. Further studies on digestibility and in vivo activity of metabolites are needed to confirm the potential health benefits of fermented flours.