Mushroom cultivation is increasing day by day in Chhattisgarh as well as India and is an important dietary food for rural people. The protein nature of the cereal-based diet can be improved by fortification. Edible mushrooms are rich in protein, carbohydrates, minerals, and other nutritional compounds. Value additions of mushrooms in the form of powdered biscuits, cake etc, are sources that have incredible potential to fulfil nutrition demand. The present aim of the investigation was to develop oyster mushroom cookies mushrooms from locally accessible crude materials. Raw mushrooms were cleaned in normal water, whitened with steam for 10 minutes, sliced for uniform size, and kept dry in a solar dryer at 35℃ for 8 hours. Prepared a composition of flour, Rava, sugar, mushroom powder, milk powder, ghee, baking powder, baking soda, and salt for making biscuits. Mix all the ingredients and make the dough, roll it with the help of a rolling pin and keep it in the microwave at 170℃ for 40 minutes. After this, It was cooled and kept at room temperature and kept it in an air-tight container. The Biscuits were ready and sliced in uniform size in the form of round and square shapes for packaging. After analysis, it was found that mushroom-fortified cookies have high protein content, low-fat content, high fibre, minerals and vitamin content which will be useful to overcome malnutrition problems.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Pradhan, S., Singh, A., Tiwari, S., & Mishra, A. (2022). Modifaction and Development of Oyster Mushroom-Based Cookies, Emrg. Trnd. Nutr.1(2), 36-41. doi: http://dx.doi.org/10.18782/2583-4606.110
