Enhancement of bioactives, functional and nutraceutical attributes of banana peels and de-oiled groundnut cake through submerged fermentation employing Calocybe indica

In the current study, agro-industrial waste (banana peels and de-oiled groundnut cake) was valorised through submerged fermentation employing Calocybe indica. The fermented agro-waste revealed an increase in Ergosta-compounds, (3.57%), which include Ergosta-5,7,9(11),22-tetraen-3-ol,(3.beta.,22E)-(1.87%), Ergosta-5,7,22- trien-3-ol,(3.beta.,22e)-(1.24%) and Ergosta-7,22-dien-3-ol,(3.beta.,5.alpha.,22E)-(0.46%). A reduction of phytic acid (26.25-6.84 mg/100g), oxalate (81.82-18.69 mg/100g), water holding capacity (34.29-30.97 ml/g), least gelation concentration (18-12.5%), bulk density (6.82-2.28 g/ml) and swelling volume (9.5-6.1 ml/g) with an increase in beta-glucan (8-24.57%), dispersibility (78.27-92.92%), oil holding capacity (0.59-1.73 ml/g), valine (ten-fold) and threonine (four-fold) seen in the fermented product makes it suitable for the food industry. GC-MS analysis confirmed the enriched levels of bioactive compounds namely, (S)-(-)-Perillyl alcohol, alpha.-Longipinene, isozonarol, widdrol, hydroxy valerenic acid, reynosin, beta-Eudesmol, lupenone, etc. in fermented agro-waste mixture. The valorised agro-waste-mycelia mixture can be used as a potential nutraceutically enriched health supplement in the food and pharma industries.