Mushroom is an Ideal Food Supplement

Kakon, AJ; Choudhury, Bazlul Karim; Saha, Shusmita

doi:10.3329/jdnmch.v18i1.12243

Cited by 64 publications

(48 citation statements)

References 24 publications

(22 reference statements)

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“…Mushroom is also an excellent source of vitamin B12 (Koyyalamudi, Jeong, Cho, & Pang, 2009) which is generally not present in plant foods and ideal choice for the vegetarians. Owing to this balanced status of protein, fat, carbohydrate, minerals, vitamins, amino acids, and active ingredients, mushroom can be used as a substitute of meat, fish, fruits, and vegetables (Kakon, Choudhury, & Saha, 2012).…”

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Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Mohajan

Orchy

Farzana

2018

Food Science & Nutrition

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The research study was conducted to evaluate the effect of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented soup which could be used as a protein‐supplemented ready‐to‐eat food. In this study, corn flour was supplemented with soy flour at different levels such as 20% (T4), 15% (T3), 10% (T2), and 5% (T1), and without soy flour was kept as control (T0). Fixed amount of mushroom and moringa leaf powder was added in all soup powders. Soup powders were analyzed for functional, nutritional, and sensory parameters. Bulk density (0.82–0.74 g/ml), dispersibility (82.1%–75.9%), pH (6.17–6.13), swelling capacity (3.98–3.65 ml/g), and viscosity were decreased, while water absorption capacity (70%–94%) was increased with increasing of soy flour percentages. Protein content of all the treatment groups increased from 10.66% to 19.97% along with a significant increased in fat (1.43%–6.97%), fiber (1.10%–2.30%), ash (15.77%–16.40%), and energy value (328.38–353.21 kcal/100 g) while decreased in moisture and carbohydrate content. On sensory evaluation, soup powders with 10% (T2) level of soy flour incorporation had highest scores for all the sensory attributes evaluated. Based on these results, it can be concluded that soy flour has effect on functional, nutritional, and sensory properties of soup powders and 10% supplementation of soy flour is suitable for ready‐to‐eat soup formulation. Besides these, use of mushroom and moringa leaf may also increase its nutritional value. Soup developed in this way may be sufficient to meet day‐to‐day nutritional requirements as a supplement.

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Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Mohajan

Orchy

Farzana

2018

Food Science & Nutrition

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“…Kakon et al (2012) reported that mushroom proteins contain all nine essential amino acids required by humans, enabling their use as a substitute for a meat diet. The amino acids found in A. bisporus in the highest amounts are alanine, aspartic acid, glutamic acid, arginine, leucine, lysine, phenylalanine, serine, proline, tyrosine and threonine (Muszyńska et al, 2013).…”

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The Nutritional and Medical Benefits of Agaricus Bisporus : A Review

Atíla¹,

Owaid²,

Shariati³

2017

J microb biotech food sci

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“…100 to 200 g of mushrooms (dry weight) is required to maintain an optimal nutritional balance in a man weighing 70 kg. Protein value of mushrooms is twice as that of asparagus and potatoes, four times as that of tomatoes and carrots, and six times as that of oranges (Kakon et al, 2012). Mushrooms have been used as human food for centuries, being valued particularly for the variety of flavours and textures.…”

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Formulation and quality evaluation of mushroom (Oyster mushroom)powder fortified potato pudding

Verma

Singh

2017

AJDFR

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Mushrooms are basically fungi, which have a fleshy and spore-bearing fruiting body. They have been in use not only for consumption purposes but also for medicinal purposes since ages. Today mushrooms are eaten by people for their flavor, texture as well as for the health benefits. Addition or fortification of mushrooms in traditional food of India may enhance their acceptance among common people because these are rich in nutrients and provide health benefits. They have a profound ability to boost immune system, fight cancers and improve functioning of important organs, as they are full of proteins, vitamins, minerals, amino acids, antibiotics and antioxidants. Mushrooms can therefore be used as a weapon against malnutrition and starvation because of its high protein and vitamin content. Hence, an attempt was made to develop mushroom powder and fortified potato pudding with mushroom powder and the developed products were evaluated for sensory parameters and nutritive value. Nutritional analysis of powder revealed that mushroom powder retained high amount of protein (22.10g), fibre (15.70g), low amount of fat (1.90g) and good amount of carbohydrate (43.70g) while nutritional analysis of developed potato pudding revealed that 5% (T 1 sample) fortification of mushroom powder in potato pudding retained high amount of protein (2.28g) and fibre (0.26g) and good amount of fat (1.36g) and carbohydrate (18.93g) than control sample. The organoleptic acceptability of developed potato pudding revealed that 5% (T 1 sample) fortification of mushroom powder in potato puddingwas liked extremely.

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Mushroom is an Ideal Food Supplement

Cited by 64 publications

References 24 publications

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

Effect of incorporation of soy flour on functional, nutritional, and sensory properties of mushroom–moringa‐supplemented healthy soup

The Nutritional and Medical Benefits of Agaricus Bisporus : A Review

Formulation and quality evaluation of mushroom (Oyster mushroom)powder fortified potato pudding

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