Nutrition & Food

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Study

Split Gill Fermentation Makes Wheat More Nutritious

Split Gill Fermentation Makes Wheat More Nutritious

Split gill mushroom

What they found

Fermenting wheat with split gill mushroom raised antioxidants up to 3.4× and protein from about 10.0 to 12.65 g/100 g.

Fermenting wheat with split gill mushroom raised antioxidants up to 3.4× and protein from about 10.0 to 12.65 g/100 g.

The number

increased antioxidant compounds up to 3.4×

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Schizophyllum commune

Schizophyllum commune

Published in

Food Production, Processing and Nutrition

Food Production, Processing and Nutrition

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Fermentation Nutrient Boost

Fermentation Nutrient Boost

Split gill mushroom (Schizophyllum commune) fermentation increased antioxidant compounds up to 3.4× and other protective plant compounds up to 1.8× in wheat. Protein rose from ~10.0 to 12.65 g/100 g while carbohydrates dropped from ~80.1 to 70.4 g/100 g. This turns regular wheat into a higher-protein, antioxidant-rich food that better supports inflammation control and daily cell protection.

Split gill mushroom (Schizophyllum commune) fermentation increased antioxidant compounds up to 3.4× and other protective plant compounds up to 1.8× in wheat. Protein rose from ~10.0 to 12.65 g/100 g while carbohydrates dropped from ~80.1 to 70.4 g/100 g. This turns regular wheat into a higher-protein, antioxidant-rich food that better supports inflammation control and daily cell protection.

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