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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 1465-1471
DOI: https://doi.org/10.20546/ijcmas.2018.708.167


Nutritional and Sensory Evaluation of Oyster Mushroom Supplemented Daily Food Items
Reeta Mishra, Y.D. Mishra, P.P. Singh and B.P.S. Raghubanshi and Reena Sharma
RVSKVV- Krishi Vigyan Kendra, Morena (M.P.), India Directorate of Extension Services, RVSKVV-Gwalior (M.P.), India
*Corresponding author
Abstract:

Mushrooms are considered to be next generation health food as they are low in fat, have no cholesterol, high in protein with good biological value. Many of the micro nutrient deficiencies have been solved by various fortification strategies. Among alternate or other novel sources of proteins to bridge the protein gap in the food articles, mushroom offers themselves as a potent source of protein. The proteins of mushroom are of high quality and rich in various essential amino acids. Keeping in view the nutritional properties of oyster mushrooms, the present study was aimed to improve the nutritional value of daily food items through incorporation of oyster mushroom in fresh as well as in dry form. The awareness programme on oyster mushroom production and its consumption was held in Model Nutri-Smart Village Bhajpura of Porsa block of Morena district of Madhya Pradesh during 2017-18 through RVSKVV-Krishi Vigyan Kendra, Morena. The farm women and adolescent girls along with anganwadi worker and supervisor were given skill training on preparation of different types of mushroom products. The protein content of fresh mushroom fortified products varied from 4.15 to 23.26 percent. Highest sodium, potassium and magnesium contents were observed in mushroom pakories, followed by mushroom potato curry and mushroom pulav, respectively. A range of 14.14 to 17.25 percent of mean values for fibre content was observed in dry mushroom fortified products. All the meal items are on the positive side of the scale (like moderately to like extremely). Mushroom pakories were liked extremely. In a nutshell, introducing mushroom into daily diet of rural farm families of Morena district of Madhya Pradesh, not only increased its nutritional quality but also increased sensory attributes. Addition of mushroom either in fresh or dry form has improved especially the nutritional content of daily food items.


Keywords: Mushroom, Nutritional value, Sensory evaluation, Protein
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How to cite this article:

Reeta Mishra, Y.D. Mishra, P.P. Singh and B.P.S. Raghubanshi and Reena Sharma. 2018. Nutritional and Sensory Evaluation of Oyster Mushroom Supplemented Daily Food Items.Int.J.Curr.Microbiol.App.Sci. 7(8): 1465-1471. doi: https://doi.org/10.20546/ijcmas.2018.708.167