2017 Vol.23 No.1 PP 69-77

NUTRITIONAL EVALUATION AND PROCESSING OF OYSTER MUSHROOM, PLEUROTUS SAJOR

SHASHI GOUR, A.K.GOUR¹ AND ^*NITIN SONI

ATARI JNKVV JABALPUR (M.P.) INDIA
¹Bull Rearing,
NDVSU, JABALPUR (M.P.) INDIA
*Corresponding Author : Email: nitin.soni28@gmail.com

ABSTRACT

Nutritional points of view, P.sajor had high content of all the proximate principles like protein, fat, carbohydrates, ash and fibre in as compared to P.florida and P. sapidus in both fresh or dry weight basis. The drying process for extension of shelf-life indicates that hot air oven drying method took less time (4hrs) in comparison to sun drying method (12hrs). The weight loss was, more rapid in hot air drying method. Before drying of mushroom, 0.5% kms treatment with blanching was essential for controlling the browning reaction of the product. Better rehydration ratio was observed in sundried mushroom than the hot air oven dried mushrooms. Blanching of mushroom carried out during drying also reduced the rehydration ratio in both the processes.

Key words : Mushroom, Nutritional evaluation, Processing