Standardization of value added products of Tricholoma giganteum
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Authors
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Lulu Das
Plant Pathology, College of Agriculture Vellayani, Trivandrum, Kerala
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P R Prathibha
Plant Pathology, College of Agriculture Vellayani, Trivandrum, Kerala
Abstract
Nutritional composition of Tricholoma giganteum has been studied in detail. No significant difference was observed between immature and mature stages. The mushroom preparations like soup, cutlets, pickle, wine, payasam and masala were standardized at AICRP Mushrooms Vellayani centre and subjected to sensory evaluation studies. The ingredients and method of preparation of the above products of Tricholoma are discussed in detail in this paper.
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