Vol. 12, Issue 5 (2023)

Author(s):
Deepak Rai, AK Dubey, Rajeev Ranjan Rai, SN Singh and Ram Lakhan

Abstract:
A natural sweetener called Jaggery is made by concentrating sugarcane juice. It includes vitamins, minerals like iron and copper, as well as nutrients like protein. Jaggery is well recognized for treating digestive issues, accelerating the process of purifying the blood, and boosting the nutritional qualities in human nutrition. It is also used as a medicinal sweetening agent for the creation of pharmaceutical formulations. Similar to this, the oyster mushroom, (Pleurotus florida), is an excellent source of protein and can help with many human nutritional issues. Despite this, the cultivation and use of mushrooms are not progressing adequately due to their highly perishable nature. In order to increase the nutritional value of the produce and meet the needs of the general population for high-quality protein and micronutrients, a modified technology for mushroom production involving the addition of Jaggery during the process has been developed. This technology also addresses the problems with shelf life and post-harvest losses of mushrooms. In order to produce mushrooms with added value, the Krishi Vigyan Kendra, ICAR-Indian Institute of Sugarcane Research, Lucknow has successfully devised and introduced a technique that uses Jaggery. According to the nine-point hedonic scale, this product's colour, look, flavour, taste, texture, and general acceptability were all deemed to be organoleptic ally acceptable. The fungus with extra value above had the highest sensory rating as regular Jaggery. In addition to lowering post-harvest mushroom losses, the preparation of this product will increase the income of farmers and rural youth due to value addition and improved marketing of this crop in the event of excess production.