Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS⁺ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal.

The tiger nut (Cyperus esculentus L.) is an ideal raw material for oil extraction, but the starch-rich tiger nut meal, a by-product of oil extraction, has not been fully utilized. For this, starch was isolated from the tiger nut meal, then starch nanoparticles were prepared by gelatinization, ultrasonication and nanoprecipitation under different conditions. The preparation parameters were optimized by measuring the particle size with dynamic light scattering, and the physicochemical properties of native starch and nano starch were evaluated. The result showed that, compared to native starch, starch nanoparticle (nano starch) has a higher amylose content (39.05%), solubility (56.13%), and swelling power (58.01%). Furthermore, native starch and nano starch were esterified with octenyl succinic anhydride (OSA) respectively, conferring them amphiphilic properties. The effects of OSA modification on the resistant starch content, thermal properties, and microstructure of starches were characterized. The resistant starch content of tiger nut native starch increased by 10.81% after OSA modification, while the resistant starch content of OSA nano starch increased to 37.76%. Compared to native starch, gelatinization temperature of OSA nano starch decreased by 2.7 ℃ and nano starch decreased 5.68 ℃. Thereinto, OSA modified nano starch showed a unique microstructure, as a slender fiber structure and a regular oblate. The hydrophobic OSA groups aggregated to form hydrophobic cavities with a hydrophilic surface in the aqueous phase. The findings presented in this investigation would give a better understanding of the design and development of OSA nano starch and provide valuable guidance to further enhance the added value of tiger nuts and future applications in the food industry.