The effect of fungi solid-state fermentation on nutritional constituents of buckwheat

The effect of three fungi (Aspergillus oryzae and Rhizopus oryzae 3.1175 and Rhizopus oryzae 3.2751) solid-state fermentation on nutritional constituents of buckwheat was investigated in this work. The content of free amino acid, reducing sugar, γ-Aminobutyric Acid (GABA) and titratable acid of buckwheat fermented by these three fungi were changed after incubation. The reducing sugar, free amino acid of buckwheat fermented by A. oryzae and R.oryzae 3.2751 were increased significantly (p0.05). While the reducing sugar and free amino acid of R.oryzae 3.1175 fermented buckwheat did not have statistical difference with that of non-fermented buckwheat (p0.05). Meanwhile the GABA of A.oryzae fermented wheat was increased significantly (p0.05) after 48 h incubation. However, the titratable acid of these three fungi fermented buckwheat did not have statistical difference with that of non-fermented buckwheat. Therefore, the fungi fermented buckwheat has a better nutrition than non-fermented buckwheat especially fermented by A.oryzae and R.oryzae 3.2751.