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

Table 3

Changes in FRAP of teff grain during mushroom mycelia-mediated solid-state fermentation.

Grain type	Fermentation	FRAP (μmol of TEAC/g dw)
		Soluble	Bound	Total
Brown	Unfermented	12.11 ± 0.50^e	24.36 ± 1.64^c	36.47 ± 2.14^c
	G. lucidum	7.76 ± 0.24^c	19.66 ± 1.28^b	27.42 ± 1.46^b
	P. ostreatus	6.45 ± 0.26^b	29.49 ± 2.22^d	35.94 ± 2.45^c
White	Unfermented	10.08 ± 0.43^d	17.99 ± 0.76^b	28.07 ± 1.16^b
	G. lucidum	8.32 ± 0.42^c	8.59 ± 0.28^a	16.91 ± 0.70^a
	P. ostreatus	5.56 ± 0.21^a	10.85 ± 0.46^a	16.41 ± 0.67^a

FRAP: ferric reducing antioxidant power; TEAC: Trolox equivalent antioxidant activity. Values in the same column followed by different letters are statistically different ().