Effects of Fungi-Mediated Solid-State Fermentation on Phenolic Contents and Antioxidant Activity of Brown and White Teff (Eragrostis tef (Zucc.) Trotter) Grains

Table 1

ANOVA results of data on changes in TPC and TFC of teff due to fungal mycelia-based solid-state fermentation.

Nature of phenolics	Teff variety	Source of enzyme	Mean (±SD) of phenolic compounds
			TPC	TFC
Soluble	Brown teff	Control	84.65 ± 02.48^ab	252.84 ± 08.37^d
		G. lucidum	214.43 ± 27.61^d	161.93 ± 04.51^b
		P. ostreatus	83.84 ± 00.00^ab	134.66 ± 05.60^a
	White teff	Control	73.78 ± 01.58^a	210.42 ± 10.19^c
		G. lucidum	126.22 ± 11.68^c	173.67 ± 12.14^b
		P. ostreatus	74.90 ± 00.47^a	116.10 ± 04.63^a
Bound	Brown teff	Control	26.59 ± 04.78^a	106.85 ± 14.75^bc
		G. lucidum	33.90 ± 02.60^a	92.23 ± 10.76^b
		P. ostreatus	33.07 ± 03.70^a	135.24 ± 29.84^d
	White teff	Control	24.71 ± 04.23^a	99.49 ± 07.54^bc
		G. lucidum	29.34 ± 00.58^a	57.80 ± 06.99^a
		P. ostreatus	28.39 ± 02.86^a	64.85 ± 12.82^a
Total	Brown teff	Control	111.24 ± 06.48^bc	359.69 ± 07.74^f
		G. lucidum	248.33 ± 26.84^e	254.16 ± 08.68^cd
		P. ostreatus	116.91 ± 03.70^c	269.90 ± 24.72^d
	White teff	Control	98.49 ± 02.76^ab	309.91 ± 07.28^e
		G. lucidum	155.56 ± 11.13^d	231.47 ± 14.50^bc
		P. ostreatus	103.29 ± 03.22^b	180.95 ± 13.99^a

Values in the same column followed by different letters are statistically different ().