This work examined lentils as an optimal and acceptable pre-exercise meal for athletes of high intensity intermittent exercise. Thirteen male athletes participated in 4 simulated soccer trials with a repeated-measures crossover design. Along with a fasted control condition, isocaloric lentil, potato & egg white, or potato meals providing 1.5 g total carbohydrate/kg were consumed 2-h before the trials. Pre-exercise meal sensory acceptability and digestive tolerability were measured throughout testing with fixed-point scales: A sensory test meal analysis and gastrointestinal digestive symptom rating scale. Participant demographics, nutrition knowledge, and psychosocial perceptions towards lentils were assessed with a questionnaire. Distance covered on a 5 x 1 min repeated sprint test (2.5 min rest) at the end of the soccer trial assessed exercise performance. The Borg Scale (0-20) determined ratings of perceived exertion during exercise testing. Barriers toward pulse-based meal consumption negatively correlated with weekly pulse consumption (r=-0.902, p <0.05), while a positive correlation existed between beneficial beliefs of pulse-based meal consumption and weekly pulse consumption (r=0.620, p <0.05). Participants consumed an average of 79.5 ± 1.8% of each meal. The meals were perceived large in size and cumbersome to ingest by the participants, and no between meal differences were observed (p>0.05). The lentil meal was not as appealing in aroma, appearance, or flavour compared to the potato meal, but no different than the potato & egg meal (p>0.05). Lentil consumption resulted in a minimal increase in nausea compared to the other conditions (1.0, 0.54, 0.31 and 0.08, for lentil, potato & egg, potato, and control, respectively, p<0.05). Initially after consumption, all meals resulted in more bloating and fullness, and less hunger than control (p<0.05). Improved overall exercise performance was proportional with greater pre-exercise meal energy (r = 0.68, p <0.05) and carbohydrate intake (r = 0.67, p<0.05). Pre–exercise consumption of the low glycemic index lentil meal, as well as the two high glycemic pre-exercise meals, resulted in improved total sprint distances compared to the fasted control condition (p<0.05). The comparative sensory acceptability, digestive tolerability and similar performance outcomes of the lentil meal to the other pre-exercise meals indicates lentils may be a suitable pre-exercise meal for athletes of high intensity intermittent exercise.

Research investigating the effects of pre-exercise meals with varying glycemic indices on exercise performance in intermittent sports is scarce. This study determined whether whole foods of low glycemic index (GI) resulted in a metabolic and performance advantage, in comparison to high GI foods, when eaten prior to extended intermittent cardiovascular exercise, such as tournament soccer play. Consenting trained participants (10 males, 4 females, 25.8 ± 7.3 y) completed two simulated soccer tournaments separated by at least seven days. Each testing day included two 90-minute soccer matches separated by a three hour break. Using a randomized cross-over design, low-GI, lentil-based meals (GI~42) or high-GI, potato-based meals (GI~78) matched for caloric value were consumed two hours prior to and then within one hour after the first soccer match. Blood glucose, lactate, insulin, free fatty acids, and respiratory gases were measured throughout the post-prandial and testing periods. Ratings of perceived exertion (RPE) and gastrointestinal symptoms were also recorded. Performance was measured by the distance covered during five one-minute sprints, separated by two minute and thirty second rest intervals, at the end of each match. Peak post-prandial blood glucose was higher (p<0.05) in the high-GI trial (8.9 ± 2.2 molL-1 [SD]) compared to the low GI trial (5.9 ± 1.3 mmolL-1) as was insulin prior to the start of exercise (19.4 ± 2.0 versus 9.2 ¬± 1.3 umolL-1, p<0.05). Blood lactate levels were significantly higher (p<0.05) at the end of the second match during the high-GI trial (6.1 ± 1.2 mmolL-1) compared to the low-GI trial (2.5 ± 0.4 mmolL-1). Breath-by-breath analysis showed lower (p<0.05) carbohydrate oxidation during the low-GI trials compared to the high-GI at the start of the first soccer match (p<0.05). Subjects reported greater feelings of hunger during the high-GI trial versus greater feelings of fullness during the low-GI trial (p<0.05), but RPE during the low-GI (14.1 ± 0.3) was similar to the high-GI meal (14.2 ± 0.3). Sprint distance was not significantly different between treatments (p=0.27). Overall, these findings suggest that lentil-based, low-GI foods are a comparable alternative to traditional high-GI pre-exercise meals, as they result in similar performance outcomes but improved metabolic profiles. Over the long-term, improving metabolic conditions during exercise may be beneficial to the health of athletes.

Research investigating the effects of pre-exercise meals with varying glycemic indices on exercise performance in intermittent sports is scarce. This study determined whether whole foods of low glycemic index (GI) resulted in a metabolic and performance advantage, in comparison to high GI foods, when eaten prior to extended intermittent cardiovascular exercise, such as tournament soccer play. Consenting trained participants (10 males, 4 females, 25.8 ± 7.3 y) completed two simulated soccer tournaments separated by at least seven days. Each testing day included two 90-minute soccer matches separated by a three hour break. Using a randomized cross-over design, low-GI, lentil-based meals (GI~42) or high-GI, potato-based meals (GI~78) matched for caloric value were consumed two hours prior to and then within one hour after the first soccer match. Blood glucose, lactate, insulin, free fatty acids, and respiratory gases were measured throughout the post-prandial and testing periods. Ratings of perceived exertion (RPE) and gastrointestinal symptoms were also recorded. Performance was measured by the distance covered during five one-minute sprints, separated by two minute and thirty second rest intervals, at the end of each match. Peak post-prandial blood glucose was higher (p<0.05) in the high-GI trial (8.9 ± 2.2 molL-1 [SD]) compared to the low GI trial (5.9 ± 1.3 mmolL-1) as was insulin prior to the start of exercise (19.4 ± 2.0 versus 9.2 ¬± 1.3 umolL-1, p<0.05). Blood lactate levels were significantly higher (p<0.05) at the end of the second match during the high-GI trial (6.1 ± 1.2 mmolL-1) compared to the low-GI trial (2.5 ± 0.4 mmolL-1). Breath-by-breath analysis showed lower (p<0.05) carbohydrate oxidation during the low-GI trials compared to the high-GI at the start of the first soccer match (p<0.05). Subjects reported greater feelings of hunger during the high-GI trial versus greater feelings of fullness during the low-GI trial (p<0.05), but RPE during the low-GI (14.1 ± 0.3) was similar to the high-GI meal (14.2 ± 0.3). Sprint distance was not significantly different between treatments (p=0.27). Overall, these findings suggest that lentil-based, low-GI foods are a comparable alternative to traditional high-GI pre-exercise meals, as they result in similar performance outcomes but improved metabolic profiles. Over the long-term, improving metabolic conditions during exercise may be beneficial to the health of athletes.

Lentils, one of the cool-season pulses, are consumed as a staple food in most developing countries. The demand for pulses in western societies is increasing because of its valuable nutritional quality and an increased awareness of health issues. Australia has a good reputation for producing clean low moisture legume products and could increase as market share of lentil production by identifying, developing and promoting good quality varieties.Lentils which are graded as good quality varieties must have a short and uniform cooking time, without 'hard to cook' seed, have the hull stay attached to the seed during cooking, and have a final acceptable taste, texture, flavour and appearance after cooking (Bhatty 1990). Cooking quality in this study is defined as the maximum force (N) that is required to compress the whole seed cooked product after cooking for a standard period of time. This study aims to develop an objective measurement to determine the cooking quality of lentils and thereby evaluates the relationships between lentil cooking quality and some of its physical and biochemical properties. Four cultivars used (Cassab, Digger, ILL 7180 and Matilda) were grown during 1999 at Mullewa and Pingaring, Western Australia. The relationship between the cooking quality of lentil and water absorption, seed size, seed coat thickness, phytic acid, mineral composition and initial moisture content was investigated.Texture measurement was carried out using the TA.XT2i meter as an alternative to the subjective method "Cooking time test". By comparing the cooking time determined by 'Cooking time test, 220 N was established and suggested as an optimal peak compression force to determine the adequate cooking time for lentils. Both methods showed that 35 minutes cooking time was adequate for red lentils (Cassab, Digger, and ILL 7180), and 45 minutes for green lentils ++ / (Matilda).Cooking significantly reduced the hardness of the seeds (R= - 0.752 to - 0.89) and promoted mineral leaching (P < 0.05). The interaction between environment and genotype had a significant effect on seed size, seed coat thickness, mineral composition (Phytic acid, Ne, K+, Mg2+, Ca2+ M+, Fe2+ and CU2+) and hardness (P< 0.05). Seed coat thickness did not correlated with this rate of water uptake and cooking quality. Growing environments had a greater influence on the cooking quality than genotypes. Lentils grown at Pingaring are generally had a higher in Phyti acid content, better mineral retention and were harder in texture than those grown at Mullewa.The results of this study implicated that the peak compression force (220 N) was identified as an indicator to determine the cooking time of lentil cultivars. Texture Profile Analysis (TPA) is a useful method to evaluate various texture characteristics (hardness, cohesiveness, chewiness, springiness, gumminess and adhesiveness) of lentil cultivars. Cooking quality of lentil is significantly affected by the effect of varieties and growing locations. However, not the various biochemical compositions (phytic acid and minerals) and the thickness of seed coat have no significant effect on the cooking quality of lentil.

The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan bread baking. Addition of the pulse flours produced pitas with the pockets, but they were smaller in diameter and firmer in texture than the wheat control. Supplemented pan bread had lower specific loaf volume and firmer crumb with coarser grain. The recommended tolerance levels of pulse flour addition were 25% for pita bread and 10-15% for pan bread depending on the pulse flour and particle size. It appears that navy beans and pinto beans are more suitable for baking applications using composite flours than lentils and yellow peas, and coarse flours produced breads with improved quality compared to fine flours.

Saskatchewan’s lentil producers are positively impacted when their temporary competitive advantage in the industry, which in part is derived from high yielding Saskatchewan-bred lentil varieties, is eroded though ineffective intellectual property (IP) protection. The ineffective IP protection occurs due to the inconsistency in the enforcement of policies and laws across countries, making it difficult to protect IP when exporting products. Additionally, intellectual property protection of lentils is inefficient is when viable seeds are obtained by other countries through the export of whole seeds. This is because lentils are an open pollinated crop and intellectual property cannot be protected through hybrid seed technology. This is an issue because the Canadian red lentil (CRL) varieties have been bred for the Saskatchewan climate, but are well suited to grow in countries that have similar climates, and therefore are well adapted to large regions of Russia and Kazakhstan. The similarity in growing conditions, coupled with the lack of IP protection for the CRL varieties makes it possible for Russia and Kazakhstan to use imported Saskatchewan bred lentil varieties to grow in their lentil industry. When Russia and Kazakhstan grow the CRL varieties it directly competes with Saskatchewan’s production in the world market, eroding the producer surplus of Saskatchewan producers. This thesis estimates the economic benefit to Canadian growers of restricting access to Canadian varieties through a value chain that genetically protects the CRL varieties by exporting only de-hulled red lentils. A dynamic, multi-country, partial equilibrium model is used to estimate the effects de-hulling CRL varieties before export will have on the Canadian lentil industry. This model determines the effects that de-hulling CRL's will have on Canadian lentil producer's welfare by comparing the results from when there is genetic protection (GP) for the CRL varieties before they are export and then there is no genetic protection (noGP) for the CRL varieties. In my thesis, I examine four potential scenarios for the future lentil production in Russia and Kazakhstan over the next twenty years. The four growth scenarios that are examined for Russia and Kazakhstan’s lentil industries range from no convergence to full convergence. No convergence is when Russia and Kazakhstan continue producing lentils with their 2011 lentil hectares until 2034. Full convergence is when both countries converge to the Canadian lentil industry’s ratio of lentil hectares to spring wheat hectares. The empirical model results show that producer surplus gained by Canadian lentil producers are increased when Canadian firms use GP to protect the intellectual property rights (IPR) of new CRL varieties. My results show that lentil prices in the global market will be modestly higher when there is GP for lentils versus when there is noGP for lentils over the next twenty years. The difference in the prices of the noGP case and the GP case gets larger as Russia and Kazakhstan go from no convergence to full convergence. The price impacts of GP in 2034 range from a $0.52 per tonne increase with no convergence to a $5.92 per tonne increase with full convergence. If the net processing margin is not increased, GP will produce a 2012 discounted price of $2.41 billion over the 2014-2034 period, suggesting only modest returns from GP. When all four convergence scenarios are evaluated and weighted by expected probabilities of occurrence, the estimated overall economic impact for Canadian lentil producers from 2014 to 2034 will be $47.12 million in additional producer surplus (PS), which is equal to an increased price of $3.41 per tonne. For this to be feasible the cost of de-hulling the lentils must be profitable to the processors at $3.41 per tonne or less.

The effect of utilization of pulse flours with coarse and fine particle size milled from green lentils, yellow peas, navy beans, and pinto beans in pita bread and pan bread was studied. Composites containing 25, 50, 75, and 100% pulse flours were studied for pita baking, and 10, 15, and 25% for pan bread baking. Addition of the pulse flours produced pitas with the pockets, but they were smaller in diameter and firmer in texture than the wheat control. Supplemented pan bread had lower specific loaf volume and firmer crumb with coarser grain. The recommended tolerance levels of pulse flour addition were 25% for pita bread and 10-15% for pan bread depending on the pulse flour and particle size. It appears that navy beans and pinto beans are more suitable for baking applications using composite flours than lentils and yellow peas, and coarse flours produced breads with improved quality compared to fine flours.

Background: One key component in the development of sustainable farming and foodstuffs is to increase the cultivation of legumes, due to their environmental and health benefits. Legumes contain several essential vitamins and minerals, protein and fiber, but cultivation can be problematic due to their weak stem strength which results in loss of crops as a result of crop lodging and susceptibility to weed invasion. One possible solution is co-cultivation with cereal crops such as oats as they provide support and outcompete weed growth, however, it is still unknown if co-cultivation will affect the nutrient content of lentils. Aim: The thesis has two aims: first, to compare choline, betaine, folate, resistant starch and dietary fiber content in two different types of lentils: Gotland lentils and Anicia lentils; and second to examine if cocultivation with oats will affect the nutrient content of the two lentil types. Methods: Betaine and choline were analyzed through high pressure liquid chromatography-mass spectrometry (HPLC-MS) and folate through high pressure liquid chromatography with fluorometric/UV detection (HPLC-FL/UV). Resistant starch, non-resistant starch and dietary fiber were analyzed according to enzymatic assay kits by Megazyme. Results: Significant differences in nutrient content between Anicia and Gotland lentils were seen regarding resistant starch content, with Gotland showing a 50 % higher content. A significantly greater choline content was found in Anicia lentil samples that were co-cultivated with oats, showing approx. a 15 % higher choline content. Gotland lentils co-cultivated with oats showed a significantly greater choline, resistant starch and dietary fiber content by 15 %, 70 % and 10 %, respectively. Conclusions: There was no reported significant difference in choline, betaine, folate and dietary fiber content, but in resistant starch between the two lentil types, with Gotland lentil showing a higher resistant starch content. There appeared to be a positive effect of co-cultivation with oats since a significantly higher choline content in both lentil types co-cultivated with oats and a significant increase resistant starch and dietary fiber in Gotland lentils co-cultivated with oats was reported. This suggests that cocultivation can lead to an increase in nutritional content for some nutrients in Gotland and Anicia lentils. The dietary fiber analysis confirmed that legumes are a great source of fiber by one portion providing approx. half the recommended daily amount. Cultivation and consumption of lentils can give both environmental and health benefits. Further studies are needed to explore other pulses and effect on other nutrients. / Svenska ekologiska linser

Tesis por compendio / [ES] La población mundial está en constante crecimiento, por lo que la soberanía alimentaria se ha convertido en un desafío crucial. Se estima que la demanda de alimentos de origen animal aumentará en un 68% para el año 2050, lo cual resulta insostenible a nivel medioambiental. Así, impulsar un mayor consumo de proteína vegetal se plantea como una de las estrategias dirigidas a promover la sostenibilidad ambiental, asegurando la disponibilidad de proteína dietética para toda la población. Si bien ciertas las legumbres y pseudocereales son una excelente fuente de nutrientes y en particular de proteína, también contienen ciertos antinutrientes que pueden limitar su digestibilidad. Este aspecto es especialmente relevante en aquellos grupos poblaciones con alteraciones gastrointestinales, como las que pueden aparecer con la edad en población sénior. En este contexto, el objetivo general de esta tesis doctoral es aplicar la fermentación en estado sólido (FES) como bioestrategia para la obtención de harinas de lenteja y quinoa con digestibilidad y bioaccesibilidad mejoradas. Para alcanzar este objetivo, se llevó a cabo la fermentación con el hongo Pleurotus ostreatus, en dos variedades de lentejas y quinoa, y se estabilizaron posteriormente mediante secado por aire caliente a diferentes temperaturas, además de la liofilización como método de referencia. Posteriormente, las harinas fermentadas fueron digeridas in vitro simulando el proceso digestivo de un adulto sano (estándar de referencia), así como en condiciones alteradas del adulto mayor. Los resultados obtenidos evidenciaron un incremento de proteína total, así como de la actividad inhibidora de la enzima convertidora de angiotensina (ECA), conjuntamente con una disminución del contenido en ácido fítico, todo ello como resultado de la actividad metabólica del hongo sobre el sustrato. A pesar de que la FES también ocasionó una reducción de la actividad antioxidante, el posterior secado por aire caliente, especialmente a 70 °C incrementó este parámetro. Asimismo, la FES y el secado por aire caliente promovieron cambios en el perfil fenólico, disminuyendo algunos compuestos e incrementando otros como el ácido gálico hasta 5 veces su contenido inicial. En cuanto al perfil volátil de las harinas fermentadas, este se caracterizó por un aroma dulce, afrutado y con matices a cacao, acompañado de notas de setas y sustratos cocidos, debido a las concentraciones de benzaldehído, hexanal, nonanal, furfural y 1-octen-3-ol que se generaron durante la fermentación. Por otro lado, con respecto a la digestibilidad de las harinas fermentadas en condiciones estándar de adulto sano, la FES y el secado a 70 °C incrementó la hidrólisis de las proteínas, así como la liberación de aminoácidos hidrófobos y aminoácidos cargados negativamente. La FES también disminuyó la actividad inhibidora de la ECA en los digeridos, sin embargo, ésta aumentó después del secado a 70 °C debido a las melanoidinas generadas durante el secado. Además, las propiedades antioxidantes y la bioaccesibilidad de minerales también se vieron incrementados con la FES y el posterior secado a 70 °C. Finalmente, la simulación de las alteraciones gastrointestinales que comúnmente se dan en el adulto mayor, indicaron que estas impactaban negativamente en la mayoría de los parámetros evaluados, a excepción de la bioaccesibilidad del magnesio, hierro y calcio en comparación con el modelo estándar. En conclusión, se ha logrado mejorar el perfil nutricional y funcional de las nuevas harinas obtenidas por fermentación con el hongo P. ostreatus, y posterior secado por aire caliente en comparación con las harinas obtenidas a partir de sustrato no fermentado, conduciendo esto a una mejora significativa en la digestibilidad y la bioaccesibilidad de los nutrientes, lo que puede ser especialmente relevante para el diseño de alimentos orientados a grupos de población con alta demanda de proteína de fácil digestión. / [CA] La població mundial està en constant creixement, per la qual cosa la sobirania alimentària ha esdevingut un desafiament crucial. S'estima que la demanda d'aliments d'origen animal augmentarà un 68% per a l'any 2050, cosa que resulta insostenible a nivell mediambiental. Així, impulsar un consum més gran de proteïna vegetal es planteja com una de les estratègies dirigides a promoure la sostenibilitat ambiental, assegurant la disponibilitat de proteïna dietètica per a tota la població. Si bé certs els llegums i pseudocereals són una excel·lent font de nutrients i en particular de proteïna, també contenen certs antinutrients que poden limitar-ne la digestibilitat. Aquest aspecte és especialment rellevant en aquells grups de poblacions amb alteracions gastrointestinals, com les que poden aparèixer amb l'edat en població sènior. En aquest context, l'objectiu general d'aquesta tesi doctoral és aplicar la fermentació en estat sòlid (FES) com a bioestratègia per obtenir farines de llentia i quinoa amb digestibilitat i bioaccessibilitat millorades. Per assolir aquest objectiu, es va dur a terme la fermentació amb el fong Pleurotus ostreatus, en dues varietats de llenties i quinoa, i es van estabilitzar posteriorment mitjançant assecat per aire calent a diferents temperatures, a més de la liofilització com a mètode de referència. Posteriorment, les farines fermentades van ser digerides in vitro simulant el procés digestiu d'un adult sa (estàndard de referència), així com en condicions alterades de l'adult més gran. Els resultats obtinguts van evidenciar un increment de proteïna total, així com de l'activitat inhibidora de l'enzim convertidor d'angiotensina (ECA), conjuntament amb una disminució del contingut en àcid fític, com a resultat de l'activitat metabòlica del fong sobre el substrat. Tot i que la FES també va ocasionar una reducció de l'activitat antioxidant, el posterior assecat per aire calent, especialment a 70 °C va incrementar aquest paràmetre. Així mateix, la FES i l'assecatge per aire calent van promoure canvis en el perfil fenòlic, disminuint alguns compostos i incrementant-ne d'altres com l'àcid gàlic fins a 5 vegades el contingut inicial. Quant al perfil volàtil de les farines fermentades, aquest es va caracteritzar per una aroma dolça, afruitada i amb matisos a cacau, acompanyat de notes de bolets i substrats cuits, a causa de les concentracions de benzaldehid, hexanal, nonanal, furfural i 1-octen -3-ol que es van generar durant la fermentació. D'altra banda, pel que fa a la digestibilitat de les farines fermentades en condicions estàndard d'adult sa, la FES i l'assecatge a 70 °C va incrementar la hidròlisi de les proteïnes, així com l'alliberament d'aminoàcids hidròfobs i aminoàcids carregats negativament. La FES també va disminuir l'activitat inhibidora de l'ACA en els digerits, però aquesta va augmentar després de l'assecat a 70 °C a causa de les melanoïdines generades durant l'assecat. A més, les propietats antioxidants i la bioaccessibilitat de minerals també es van veure incrementats amb la FES i el posterior assecat a 70 °C. Finalment, la simulació de les alteracions gastrointestinals que comunament es donen a l'adult major, van indicar que aquestes impactaven negativament a la majoria dels paràmetres avaluats, a excepció de la bioaccessibilitat del magnesi, ferro i calci en comparació del model estàndard. En conclusió, s'ha aconseguit millorar el perfil nutricional i funcional de les noves farines obtingudes per fermentació amb el fong P. ostreatus, i posterior assecat per aire calent en comparació amb les farines obtingudes a partir de substrat no fermentat, conduint-ho a una millora significativa en la digestibilitat i la bioaccessibilitat dels nutrients, cosa que pot ser especialment rellevant per al disseny d'aliments orientats a grups de població amb alta demanda de proteïna de fàcil digestió. / [EN] The world's population is constantly growing, making food sovereignty a crucial challenge. It is estimated that the demand for animal-based food will increase by 68% by 2050, which is environmentally unsustainable. Thus, encouraging greater consumption of plant protein is one of the strategies aimed to promote environmental sustainability by ensuring the availability of dietary protein for the entire population. Although certain legumes and pseudocereals are an excellent source of nutrients and in particular protein, they also contain certain anti-nutrients that can limit their digestibility. This aspect is especially relevant in those population groups with gastrointestinal disorders, such as those that may appear with age in the elderly population. In this context, the general objective of this doctoral thesis is to apply solid-state fermentation (SSF) as a biostrategy to obtain lentil and quinoa flours with improved digestibility and bioaccessibility. To achieve this objective, fermentation with the fungus Pleurotus ostreatus was carried out on two varieties of lentils and quinoa, and subsequently stabilised by hot air drying at different temperatures, in addition by freeze-drying as a reference method. Subsequently, the fermented flours were digested in vitro simulating the digestive process of a healthy adult (reference standard), as well as under altered conditions of the elderly. The results obtained evidenced an increase in total protein, as well as in angiotensin-converting enzyme (ACE) inhibitory activity, together with a decrease in phytic acid content, all as a result of the metabolic activity of the fungus on the substrate. Although SSF also caused a reduction in antioxidant activity, subsequent hot air drying, especially at 70 °C, increased this parameter. Similarly, SSF and hot air-drying promoted changes in the phenolic profile, decreasing some compounds and increasing others such as gallic acid up to 5 times its initial content. The volatile profile of the fermented flours was characterised by a sweet, fruity aroma with hints of cocoa, accompanied by notes of mushrooms and cooked substrates, due to the concentrations of benzaldehyde, hexanal, nonanal, furfural and 1-octen-3-ol that were generated during fermentation. On the other hand, regarding the digestibility of the fermented flours under standard healthy adult conditions, SSF and drying at 70 °C increased the hydrolysis of proteins, as well as the release of hydrophobic and negatively charged amino acids. SSF also decreased the ACE inhibitory activity of the digests, however, it increased after drying at 70 °C due to melanoidins generated during drying. Furthermore, antioxidant properties and mineral bioaccessibility were also increased with SSF and subsequent drying at 70 °C. Finally, simulation of gastrointestinal disturbances commonly found in the older adult indicated that these impacted negatively on most of the parameters evaluated, with the exception of the bioaccessibility of magnesium, iron and calcium compared to the standard model. In conclusion, the nutritional and functional profile of the new flours obtained by fermentation with the fungus P. ostreatus, and subsequent hot air drying has been improved compared to flours obtained from unfermented substrate, leading to a significant improvement in the digestibility and bioaccessibility of nutrients, which may be particularly relevant for the design of foods oriented to population groups with a high demand of easily digestible protein. / Sánchez García, J. (2023). Desarrollo y caracterización de nuevas harinas de lenteja y quinoa fermentadas con Pleurotus ostreatus [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/202014 / Compendio