In order to improve the nutrition and processing characteristics of corn,in this research,corn was used as a solid medium fermented by Hericium erinaceus to obtain the Hericium fermented corn (HFC),which referred to as fungus fermented cereal (FFC). Nutritional composition,macromolecular structure substances and processing characteristics of the FFC were analyzed,and the nutritional values based on amino acid score (AAS) were evaluated. The results showed that comparing to non-fermented corn,the crude fiber and insoluble dietary fiber content of FFC were reduced by 23.9% and 20.0%,the soluble dietary fiber content was increased by 15.7% and riboflavin and niacin were increased by 52.0% and 12.86%,respectively. The thiamin was found to be 0.61 mg/100 g,while it was not identified before fermentation. The AAS of FFC was also improved after fermentation. Nutritional value was enhanced and FFC was more easily absorbed by the human body. Moreover,the starch content in FFC decreased by 15.92% and the amylose content increased by 17.52% compared with the non-fermented corn. Besides,the starch particles of FFC become smaller,the viscosity was reduced. Furthermore,the WSI increased while the WAI decreased comparing to that of the non-fermented corn which indicated that the FFC was easier to form a more stable dough and had better brewing characteristics. The results herein provided the scientific evidence for improvement of the nutrition and the processing characteristics of cereals. It may also help for exploration of new food ingredients and products by solid-state fermentation of edible fungi.
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