Enhancing Nutritional Quality of Unleavened Wheat Flatbread Using Oyster Mushroom flour

Elevating Wheat Flatbread's Nutritional Profile with Mushroom Flour

Abstract

Whole wheat meal was supplemented with oyster mushroom flour (OMF) to create a healthier version
of unleavened flatbread. Oyster mushrooms were sundried and ground into flour to supplement at 5,
10, 15 and 20% in whole wheat meal. The addition of OMF significantly increased the water absorption
(%) of dough, while dough handling was smooth and non-sticky. Prepared flatbreads showed full
puffing in control, 5, 10 and 15% inclusion levels, while partial puffing was observed in flatbread
containing 20% OMF. OMF significantly improved the flatbread’s crude protein, crude fibre, and
ash content. Moreover, compared to the control, a significant increase was observed in the in vitro
protein digestibility (IVPD) of supplemented flatbreads. The sensory evaluation suggested that up to
15% OMF level in flatbread did not alter the sensory attributes and was acceptable and comparable
with the wheat flatbread. Further, the trainees appreciated the dissemination of the technology using
the household processing technique as it provides an economical means to add mushroom protein of
high biological value to staple food.