NEUTRACEUTICAL PREPARATION FROM AGARICUS BISPORUS BY VALUE ADDITION
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Authors
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Bakiya Lakshmi Sekar vasuki
Bharathidasan University
Abstract
Button Mushroom (Agaricus spp.) is the most popular mushroom variety and is consumed worldwide. Before in India, its production was limited to the winter season, but with technology development, these are produced almost throughout the year in small, medium and large farms, by adapting different methodology. As, mushrooms are considered as the source of protein, the present study is intended to develop the snacks from mushroom with therapeutic value addition and examine the proximate composition. It was observed that the products have high nutrimental values like protein was high (4.5g) in sweet flavoured and carbohydrate was(60.34g) in sweet flavoured, FFA was low in salt+ fruit and pepper flavour and calcium and magnesium were high in (56mg and 48.7mg) fruit +salt flavour respectively. Vitamin A (1.7mg) was high in fruit + salt flavoured mushroom.
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