Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Abstract

Background The import of wheat flour is the major driver for the high prices and low use of bakery products in non-producing tropical countries such as the Democratic Republic of Congo (DRC). These products’ high prices worsen the risk of malnutrition and food insecurity among rural and resource-poor populations. This study aimed at substituting the imported wheat flour with less expensive local cassava flour fortified with oyster mushroom flour in order to mitigate the nutritional crisis in the region. Methodology Series of experiments were conducted by substituting wheat flour with cassava flour at proportions of 10–25% to find the optimal combination. In addition, oyster mushroom flour (2.5–10%) was added to the composite flour to compensate for nutrient deficiencies of cereals and tuber crops. The overall aim was to identify the optimal wheat–cassava–mushroom combination, improving the nutritional value of breads while keeping their physico-chemical and organoleptic properties. Results Results showed that 0–10% mushroom flour increased bread protein from 19.63 to 22.66%. Besides, 7.5% mushroom flour allowed rising the bread calories from 311.8 to 354.5 kcal, and the dry matter from 77.33 to 87.86%. The wheat substitution for cassava fortified with mushroom flour negatively affected the bread volume, color and taste (p < 0.001). However, other organoleptic features remained unchanged. The different breads were microbiologically stable for bacteria, but susceptible to fungal attacks. Conclusion This study recommended 5–15–80% and 10–10–80% mushroom–cassava–wheat composite flour for better bakery results, good consistency and high protein and energy contents, for improving the nutritional status of populations in the tropical non-wheat producing regions such as DRC. Efforts are necessary to improve the taste and color of the mushroom-fortified bread to increase its uptake and competitiveness in the local markets.

Utilization of button mushroom (Agaricus bisporus) powder to improve the physiochemical and functional properties of cookies

“…Meanwhile, the a * and b * values increased from 6.09 to 8.31 and 26.51 to 27.87, respectively. Irakiza et al 43 also found the same pattern of increase in the a * and b * values and decrease in L * in bread incorporated with MF. Sharma and Gujral 44 also observed the decrease in L * values and increase in a * and b * values with a decrease in BF concentration and vice versa .…”

“…Similarly, Bello et al 27 found that the crude protein content of biscuits increased with the incorporation of mushroom powder. Irakiza et al 43 also observed that the incorporation of MF positively influenced the crude protein content of breads. Gupta et al 41 found that the crude protein content of the cookies increased with decreasing substitution levels of barley and vice versa .…”

“…A high fat concentration is undesirable in foods as it can cause rancidity, causing the formation of unpleasant or off odors. 52 Irakiza et al 43 also found a reduction in fat content in bread incorporated with mushroom powder. Ikuomola et al 39 reported that the fat content of cookies decreased significantly with the incorporation of barley bran and vice versa .…”

“…25 However, with increasing concentration of mushroom powder, the cookies had a slightly bitter taste, which can be due to the high polyphenols content. 69 Irakiza et al 43 observed a decrease in the sensory score in breads as the mushroom powder concentration increased. Majeed et al 70 also found a highly significant difference in the sensory score of breads prepared with MF.…”

“…Similarly, Ibrahium and Hegazy 54 found that the ash content of biscuits gradually increased with increasing level of sweet potato/MF mixture. Okafor et al 59 and Irakiza et al 43 also found an increase in the ash content with the incorporation of mushroom powder in fortied bread samples.…”