Authors :
Rosemary A. Ajayi; Victor O. Oyetayo
Volume/Issue :
Volume 8 - 2023, Issue 10 - October
Google Scholar :
https://tinyurl.com/yck87bjt
Scribd :
https://tinyurl.com/h5nw3jbh
DOI :
https://doi.org/10.5281/zenodo.10071263
Abstract :
To satisfy consumer desires for more health
advantages, food products must be fortified. The
sensory, proximate, and microbiological characteristics
of biscuits enriched with Pleutotus ostreatus at different
inclusion levels were assessed. The manufacturing of
wheat flour, baking of mushroom powder biscuits
(MPB), microbiological examination of MPB, proximate
analysis, and sensory evaluation of MPB were all done
using standard procedures. The fortified mushroom
biscuit had varying mushroom compositions, ranging
from 50-100% (sample A-F). The results showed that the
composition with 90% mushrooms had the highest
bacteria count (62 CFU/ml) while 50% had 1 CFU/ml.
Various microorganisms were tentatively identified from
MPB, including Staphylococcus warnei, Bacillus niacin,
Kluyuera georgiana, B. circulans, B. licheniforms, B.
megaterium, B. barbaricue, B. cereus, B. simplex,
Aspergillus flavus, A. niger, and P. ostreatus. According
to the study, the nutritious value of wheat cookies
supplemented with mushrooms rose as mushroom
powder concentration rose. The value of the
carbohydrates was the highest at 73%, while the value of
the ash content was the lowest at 2%. Sample D, which
contained 50% each of flour and mushrooms, had the
highest crude fibre level. Higher mushroom powder
concentrations reduced the fortified biscuit's overall
acceptability (OA). Sample E (10% mushroom) had the
highest OA, scoring 9.30 0.21 for both texture and
flavour. Based on the findings, it is recommended that
the commercial production of biscuits be carried out at a
50% level of mushroom inclusion for the best
nutritional, essential mineral and sensory efficacy.
Keywords :
Mushroom, Biscuit, Proximate, Sensory, Nutritional, Mineral.
To satisfy consumer desires for more health
advantages, food products must be fortified. The
sensory, proximate, and microbiological characteristics
of biscuits enriched with Pleutotus ostreatus at different
inclusion levels were assessed. The manufacturing of
wheat flour, baking of mushroom powder biscuits
(MPB), microbiological examination of MPB, proximate
analysis, and sensory evaluation of MPB were all done
using standard procedures. The fortified mushroom
biscuit had varying mushroom compositions, ranging
from 50-100% (sample A-F). The results showed that the
composition with 90% mushrooms had the highest
bacteria count (62 CFU/ml) while 50% had 1 CFU/ml.
Various microorganisms were tentatively identified from
MPB, including Staphylococcus warnei, Bacillus niacin,
Kluyuera georgiana, B. circulans, B. licheniforms, B.
megaterium, B. barbaricue, B. cereus, B. simplex,
Aspergillus flavus, A. niger, and P. ostreatus. According
to the study, the nutritious value of wheat cookies
supplemented with mushrooms rose as mushroom
powder concentration rose. The value of the
carbohydrates was the highest at 73%, while the value of
the ash content was the lowest at 2%. Sample D, which
contained 50% each of flour and mushrooms, had the
highest crude fibre level. Higher mushroom powder
concentrations reduced the fortified biscuit's overall
acceptability (OA). Sample E (10% mushroom) had the
highest OA, scoring 9.30 0.21 for both texture and
flavour. Based on the findings, it is recommended that
the commercial production of biscuits be carried out at a
50% level of mushroom inclusion for the best
nutritional, essential mineral and sensory efficacy.
Keywords :
Mushroom, Biscuit, Proximate, Sensory, Nutritional, Mineral.
