National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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