Nutritional studies on dehydrated oyster mushrooms and their utiliszation in product developement

Abstract

Mushrooms are becoming a popular item among the people due to its availability and its innate flavor and taste. But mushrooms are easily parishable with a short shelf life. A study entitled “ Nutritional studies on dehydrated oyster mushrooms and their utilization in product development was taken up with the aim to develop a nutritious mushroom with a longer shelf life. A nutrient analysis of dehydrated mushroom powder was done by chemical analysis. The nutrient analysis for protein revealed that pleurotus species are rich in protein content. The moisture content is negligible in dehydrated mushroom. The fibre is comparatively high compared to fat content in pleurotus species. The minerals like calcium, potassium, iron and zinc were tested. The potassium content is present in high amount when compared with other minerals. In order to analyse the quality of protein , animal feeding experiments were done. The food efficiency ratio, protein efficiency ratio, biological value and digestability coefficient was found out. Statistical analysis revealed that the experimental group were significantly different from control group. Mushroom wafers with dehydrated mushroom flour in combination with blackgram flour was prepared. The mushroom flour was mixed with blackgram flour in the propotions 25:75, 50:50, 35:65, 60:40 and 75:25. The wafers were prepared in all these proportions and subjected to organoleptic evaluation among a panel of judges. These scores were statistically analysed and the results revealed that majority of judges liked the wafers prepared with 25 percent mushroom flour and 75 percent blackgram flour. The wafers were prepared in this proportion and packed in polypropylene covered for a one year storage study. The wafers maintained its quality for five months. Each month the wafers were subjected to organoleptic evaluation. When the wafers started deteriorating with a foul smell, they were subjected to examine the incidence of pests and microflora. Only fungal attack was found and it was found to be aspergillus niger. The scores obtained during each month was statistically analysed. The results revealed that the wafers scored maximum in their quality attributes during first month and in later months the scores lowered accordingly. The cost benefit ratio of the mushroom wafers were compared with other packaged foods like chips available in the market. The cost of mushroom wafers were slightly higher than packed foods but they were rich in nutrients than packed foods like banana or potato chips. The products developed from dehydrated oyster mushroom flour is highly nutritious, acceptable and has got a good storage quality and a reasonable price. So mushroom growers can take it up as an income generating and profitable business, when there is excess production of fresh mushrooms.