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Nutritive Value Evaluation of Mushroom Fortified Indian Recipes

Vinita Singh , Vinita Singh , Anjali Verma

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International Journal of Food, Nutrition & Dietetics 1(3):p 93-97, Sept - Dec 2013. | DOI:

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Abstract

Mushrooms are a high valued source of nutrition and mineral constituents which are of paramount importance in the present age. Mushroom powder was prepared by oven dried method. After that two products mathari and rava idli were prepared using mushroom powder. Bio-chemical analysis of rava idli and mathari revealed that 20% fortification of mushroom powder in these products retained high amount of protein and fibre and low amount of fat and carbohydrate than control sample. Idli and mathari are famous Indian dish and mushroom fortification improve there nutritive value as high in protein content, appreciable amount of fat, energy value and fibre content. So,both can be suggested for pre-schooler and school going children in their tiffin box and for fever, burn, trauma, diabetic and heart and post operative patients because of its high nutritive value.

Keywords: Oyster mushrooms (Pleurotus sajor caju); Indian recipes; Fortification; Malnutrition; Nutritive value; Rava; Besan; Refined flour. 

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