Nutritional and Sensory Evaluation of Oyster Mushroom Supplemented Daily Food Items

Mishra, Reeta; Mishra, Yagya Dev; Singh, Priyam; Raghubanshi, B.P.S.; Sharma, Raju

doi:10.20546/ijcmas.2018.708.167

Cited by 3 publications

(3 citation statements)

References 7 publications

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“…Acceptability parameters were also evaluated by the same LMS preference test described in Table 1 . The evaluated sensory attributes and consumer test were selected by the studies of [ 41 , 42 ], respectively, while acceptability parameters were selected by following the preference test conducted by [ 43 ].…”

Section: Methodsmentioning

confidence: 99%

The Edible Gray Oyster Fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm a Potent Waste Consumer, a Biofriendly Species with Antioxidant Activity Depending on the Growth Substrate

Mihai

Heras

Florescu

et al. 2022

JoF

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Nowadays, climate change is not the only threat facing our planet. There are also other types of pollution such as waste that poisons soils and water and kills plants, harming humans and animals. Sustainability represents a key issue for the actual Global Citizen. For this reason, our article is dedicated to offering biofriendly solutions to decrease wastes, give them a positive meaning, such as a substrate for an edible oyster fungus with nutritive and biological properties usefully for humans. Three types of wastes such as coconut coir, pine sawdust, and paper waste—representative symbols of pollution in Ecuador—have been tested as suitable growing substrate for the edible fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm by analyzing parameters such as Biological Efficiency, Mushroom Yield, and Productive Rate. The influence of these “waste” substrates on the nutritive (protein content), biological characteristic (antioxidant activity), and the content of human-health-sustaining compounds (phenols, flavonoids) were also evaluated using the Kjeldahal, DPPH, ABTS, FRAP, and Folin–Ciocalteu methods. The results indicate that all the waste products represent desirable substrates for growing the edible fungi, with more focus on coconut coir waste (one of the principal pollution problems in Ecuador), but that also achieved the increase in the fungi’s desirable characteristics. Coconut coir waste could be an environmentally friendly solution that also offers for humans additional nutritive and healthy benefits.

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Section: Methodsmentioning

confidence: 99%

The Edible Gray Oyster Fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm a Potent Waste Consumer, a Biofriendly Species with Antioxidant Activity Depending on the Growth Substrate

Mihai

Heras

Florescu

et al. 2022

JoF

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“…They reported that mushroom-based foods were highly acceptable to children 2 to 5-year-old. Mishra et al (2018), improved the nutritional value of daily food items through corporation of oyster mushroom in fresh as well as in dry form. They concluded that addition of mushroom either in fresh or dry form has improved especially the nutritional content of daily food items.…”

Section: Sensory Properties Of Mushroom Plus Oat Food Productsmentioning

confidence: 99%

“…Supplementing wheat flour with up to 10% mushroom flour produced baked products with high nutritional quality for improved health (Ndung'u et al (2015). They Mishra et al (2018), Also concluded that addition of mushroom either in fresh or dry form has improved especially the nutritional content of daily food items. Farzana et al (2019), stated that fortification of wheat flour with mushroom and oat flour has significant effects on the nutritional, physical and sensory attributes.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Lotfy¹,

Elhendy²,

Shawir³

2021

Alexandria Science Exchange Journal

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The present investigation aimed to evaluate the effect of mushroom /oat and their mixtures on antioxidant activities, hematological parameters of obese rats and sensory attributes of their food products. Male albino rats (n=48) were divided into two main groups, the first main group (n=6 rats) fed on basal diet as a control negative group (G1). The second main group (n=42 rats) received HFD for 8 weeks to induce obesity in rats. Then high fat diet group was divided into (7) subgroups (n=6 rats for each), the first subgroup fed on HFD as a control positive group (G2). G3 fed on positive diet and mushroom 10%, G4 fed on positive diet and mushroom 20%, G5 fed on positive diet and oat 20%, G6 fed on positive diet and oat 40 %, G7 fed on positive diet and mushroom plus oat (10+20%) , G8 fed on positive diet and mushroom plus oat (20+40%). After 8 weeks periods, blood samples were collected from group treatments to estimate antioxidant activities and hematological parameters. The results of antioxidant activity showed that HFD rats had the lowest level of SOD, CAT and GPX, whereas the activities were 6.73, 3.20 and 3.97 U/g tissue, respectively. The mixtures of mushroom plus oat (40 + 20%) increased the level of SOD, CAT and GPX whereas the activity were 10.33, 6.03 and 9.07 U/g tissue, respectively close to the activity of nonobese (control), 9.23, 6.97 and 9.60 U/g tissue, respectively. Hematological parameters were improved in the group fed on a high-fat diet containing mushroom plus oat (40 + 20%) compared to the control group (positive control). The results of the sensory attributes showed that the food products containing mushroom plus oat (pizza, kofta, bread and soup) were all accepted by the panelists. The study confirms that the use of mushroom and oat products play a role in reducing and controlling the obesity.

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Acceptability of a mushroom enriched composite flour and porridge among child/mother dyads (6-24months) at Nabongo dispensary, Kakamega county, Kenya

Mithamo¹,

Kamande²,

Konyole³

et al. 2020

AJFAND

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There has been increased emphasis on the consumption and utilization of affordable, and locally available indigenous foods in formulating food supplements due to the evidence-based nutritional and pharmacological value. Several studies have been devoted to how best these foods can be prepared, singly or as composites to come up with safe and nutritious foods that are acceptable to the target population. One of such composites that include oyster mushrooms and orange-fleshed sweet potatoes, millet, pumpkin seeds, and milk powder has been successfully developed at Masinde Muliro University of Science and Technology, Kenya. The flour with the acronym MMUSTMUG is rich in thiamin, fiber, low in fat, sodium free, good source of iron, and high in vitamin A. Acceptability of this flour is, however, key to it being embraced by the target population. The objective of the current study was to assess the acceptability of both the flour and its porridge in a cross-sectional study among 50 mother-child dyads at Nabongo dispensary in Kakamega County. Questionnaires on the appreciation of the food were administered to establish sensory liking and general acceptability of the porridge and the flour by the caregivers. These were assessed on a five-point hedonic scale. General comments by the mothers/caregivers were recorded verbatim. The porridge was considered acceptable if the child consumed at least 75% of the 100mls served. Means and standard deviations were calculated for the liking of the sensory attributes of the food. Among the participating children, 76% (n=38) consumed ≥75 mls of the served porridge. The means and the standard deviations of the liking for the sensory attributes of the porridge by the parents/caregivers were: (4.78±0.58) for color, (4.76±0.48) for aroma, (4.82±0.44) for taste and (4.80±0.50) for texture whereas the sensory evaluation of the porridge by infants stood at (4.14±1.20) on first sight of the porridge, (2.72±1.58) when child first received porridge and (4.38±0.97) on subsequent offers of the porridge. The color, aroma and texture of the flour were also highly rated. There was a positive correlation (Pearson’s correlation) between the age of the child and the amount of porridge consumed. Both MMUSTMUG flour and porridge were acceptable to the study population and because of the better nutritional value should be promoted in the target population to help manage malnutrition.

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Nutritional and Sensory Evaluation of Oyster Mushroom Supplemented Daily Food Items

Cited by 3 publications

References 7 publications

The Edible Gray Oyster Fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm a Potent Waste Consumer, a Biofriendly Species with Antioxidant Activity Depending on the Growth Substrate

The Edible Gray Oyster Fungi Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm a Potent Waste Consumer, a Biofriendly Species with Antioxidant Activity Depending on the Growth Substrate

Effect of Mushroom, Oat and Their Mixtures as Functional Foods on Antioxidant Activities, Hematological Parameters of Obese Rats and its Sensory Evaluation

Acceptability of a mushroom enriched composite flour and porridge among child/mother dyads (6-24months) at Nabongo dispensary, Kakamega county, Kenya

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