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Vol. 9, Issue 10 (2020)

Nutritional properties and value addition of mushroom: A review

Author(s):
Nagulwar MM, More DR and Mandhare LL
Abstract:
Mushrooms are the source of food and medicine throughout the world. They are considered as low calorie food that is highly nutritive with good quality of proteins and vitamins as these are excellent source of protein as well as vitamin B complex. Fat level in mushroom is low that includes healthy unsaturated fat. Mushrooms are the potential source of nutraceuticals as some have found to comprise important amount of bioactive components. They are known to possess promising antioxidative, cardiovascular, hypercholesterolemia, antimicrobial, hepatoprotective and anticancer effects. Mushrooms may be fried, baked, boiled, creamed, roasted, pickled, and stuffed. These consist of essential amino acids such as leucine, lysine which are lacking in many staple cereal foods. Their high amino acid content make them good supplement to cereal based Indian diets like papads, besan laddos, biscuits, cookies and breads.
Pages: 395-398  |  1442 Views  903 Downloads


The Pharma Innovation Journal
How to cite this article:
Nagulwar MM, More DR, Mandhare LL. Nutritional properties and value addition of mushroom: A review. Pharma Innovation 2020;9(10):395-398. DOI: 10.22271/tpi.2020.v9.i10f.5266

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