ACCEPTABILITY AND ANTIOXIDANT PROPERTIES OF CONVENIENCE FOOD PRODUCTS FORTIFIED WITH MUSHROOMS
Main Article Content
Abstract
This study sought to address the challenge of increasing availability of mushrooms to consumers in Nigeria by formulating them into convenience food products. Fresh oyster mushroom (Pleurotus ostreatus) and powder prepared from the dried form were used to develop, mushroom biscuits and mushroom instant soup premix respectively. The soup premix was thickened using “achi” powder. Biscuits were prepared according to the buttermilk biscuits formula. Physical properties of the food products, their acceptability, antioxidant properties and their shelf lives were evaluated. Mushroom biscuits were high in moisture (28 to 47 %), in proportion to quantity of mushroom used while moisture levels in the soup premix averaged 17%. Sinkability of the mushroom soup indicated its ease of reconstitution and a good mouth feel. Sensory analyses showed that both food products were acceptable to a wide range of Nigerians. Antioxidant capacities found in both food products are proportionately comparable to capacities found in studies of Pleurotus ostreatus mushrooms. The mushroom biscuits stored 3 – 4 days while the soup premix stored for up to 35 days. These food products, which can be served at home or through quick service restaurants, will increase availability and hence consumption of mushrooms among Nigerians with associated health benefits
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How to Cite
Ogbo, F., Okaforanyali, J., Chifumnanya, O., & Ajakor, T. (2023). ACCEPTABILITY AND ANTIOXIDANT PROPERTIES OF CONVENIENCE FOOD PRODUCTS FORTIFIED WITH MUSHROOMS. The Bioscientist Journal, 11(2), 140-151. Retrieved from https://bioscientistjournal.com/index.php/The_Bioscientist/article/view/149
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References
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Yaakub, N.A.M., Zaini, H.M. and Xiang, L.J. (2019). Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder. Journal of Bangladesh Agricultural University, 17(2): 206–210. https://doi.org/10.3329/jbau.v17i2.41969
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Watts, B.M., Ylimaki, G.L., Jeffery, L.E., Elias, L.G., 1989. Basic Sensory Methods for Food Evaluation. IDRC, Ottawa, Ontario.
(Anonymous (2023b). Edible mushroom vs Buttermilk - In-Depth Nutrition Comparison (foodstruct.com). (Accessed, 12 February, 2023)
Adedokun, O. & Okomadu, C. A. (2017). Wild and domesticated mushroom consumption in Nigeria. African Crop Science Journal, 25. 123. 10.4314/acsj.v25i1.9.
AOAC (2000). Official Method of Analysis, Association of Official Analytical Chemists Washington DC, Thirteenth Edition
Awuchi, Chinaza Godswilla,b; Igwe, Victory Somtochukwub and Echeta, Chinelo Kate (2019). The Functional Properties of Foods and Flours, International Journal of Advanced Academic Research | Sciences, Technology and Engineering, 5 (11) ; 139 - 160
Ayanfunke, (2019). Nigeria Journal of Agricultural Extension, 23 (3) 95 – 106
Beelman, R. B., Kalaras, M. D., John P. Richie, Jr., J. P. (2019). Micronutrients and Bioactive Compounds in Mushrooms; A Recipe for Healthy Aging?, Nutrition Today, 54 (1) : 16 – 22.
Bello, M., Oluwamukomi, M. O. and Enujiugha, V. N. (2017). Nutrient Composition and Sensory Properties of Biscuit from Mushroom-Wheat Composite Flours, Archives of Current Research International 9(3): 1-11
Dai, X., Stanilka, J. M., Rowe, C. A., et al. (2015). Consuming Lentinula edodes (Shiitake) Mushrooms Daily Improves Human Immunity: A Randomized Dietary Intervention in Healthy Young Adults. Journal of the American College of Nutrition, 34(6):478-487. DOI: 10.1080/07315724.2014.950391
Desayi, D. B., Kukanoor, L. H., Patil, C. P., Shirur, M. & Shivakumar, B. B. (2012). Utilization of dried mushroom powder for the development of mushroom fortified biscuits, Mushroom Research, 21 (1): 67 – 71.
Elmastas, M., Isildak, O., Turkekul, I., Temur, N. (2007). Determination of antioxidant activity and antioxidant compounds in wild edible mushrooms, Journal of Food Composition and Analysis, 20, Issues 3–4, 337-345, https://doi.org/10.1016/j.jfca.2006.07.003.
Feeney, M. J., Miller, A. M., Roupas, P. (2014). Mushrooms-Biologically Distinct and Nutritionally Unique Exploring a ‘‘Third Food Kingdom” Nutrition Today, 49(6):301 -307
Friedman, M. (2016), Mushroom Polysaccharides: Chemistry and Antiobesity, Antidiabetes, Anticancer, and Antibiotic Properties in Cells, Rodents, and Humans. Foods, 2016, 5:80
Hafeel, R.F., Lamali, J.A.I. and Wijerathne, V. (2013). Nutritious dry soup mix with sprouted
mung beans and sprouted brown rice. Annals of Sri Lanka Department of Agriculture 15:
227-236
Halliwell, B., Gutteridge, J.M.C., 2003. Free Radicals in Biology and Medicine. Oxford University Press, Oxford, UK.
Kalu, I.G., Nwachukwu, C.U., Ijioma, B.C., & Evans-Kemka, C.I. (2013). Problems Facing Mushroom Availability and Consumption in Owerri Municipal Council of Imo State Nigeria. Journal of Biology, Agriculture and Healthcare, 3: 113-117.
Khan, R, Faiz-ur- Rahman, Mehmood, S., Ali, S., Abidin, S. Z. U., Mumtaz, A. S., Aziz, E., Batool, R., Badshah, H. and Kiliç, Ö. (2020). Flavors (Including Umami Ingredients of Edible Mushrooms), Pages: 173-190, in Seyed Mohammad Nabavi, Seyed Fazel Nabavi, Monica Rosa Loizzo, Rosa Tundis, Kasi Pandima Devi, Ana Sanches Silva, Eds., Food Additives and Human Health ", Bentham Science Publishers (2020). https://doi.org/10.2174/97898114461391200101
Kumari , Sangeeta C., Sindhu , Varsha Rani and Varsha Kumari. (2021). Shelf Life Evaluation of Biscuits and Cookies Incorporating Germinated Pumpkin Seed Flour Neeta, International Journal of Current Microbiology and Applied Sciences, 10(01): 1436-1443
Ma, G., Yang, W., Zhao, L, Pei, F., Fang, D., Hu, Q. (2018), A critical review on the health promoting effects of mushrooms nutraceuticals Food Science and Human Wellness 7: 125–133
Mwangi, R. W., Macharia, J. M., Wagara, I. N., Bence, R. L. (2022). The antioxidant potential of different edible and medicinal mushrooms, Biomedicine & Pharmacotherapy, 147; (2022) 112621
Nwosu, J. N. (2012). The Rheological and Proximate Properties of some Food thickeners (“Ukpo”, “Achi” and “Ofo”) as affected by processing, International Journal of Basic and Applied Sciences, 1 (4); 313-321
Ogbo, F. C., Chukwuanukwu, R. C., Aribodo, O. B., & Odiaka, C. (2022a). Factors affecting the consumption of edible mushrooms in South-East Nigeria. Journal of Basic and Applied Research International, 28(4), 12-23. https://doi.org/10.56557/jobari/2022/v28i47831
Ogbo, F. C., Chukwuanukwu, R. C., Okafoanyali, J. O. (2022b). Knowledge about relationship of diets with non-communicable disease and prospects for amelioration by consuming mushrooms in South-East Nigeria. Nutrition and Health, 2022 Nov 9:2601060221137623. doi: 10.1177/02601060221137623. Epub ahead of print. PMID: 36352550.
Sifat, N., Lovely, F., Neamul Kabir Zihad, S. M., Golam Hossain, Md., Shilpi, J. A., Darren Grice, I., Mubarak, M. S., and Uddin, S. J. (2020). Investigation of the nutritional value and antioxidant activities of common Bangladeshi edible mushrooms Clinical Phytoscience (2020) 6:88 https://doi.org/10.1186/s40816-020-00235-3
Srivastava, A., Attri, B. L., Verma, S. (2019). Development and evaluation of instant soup premix using oyster mushroom powder, Mushroom Research, 28 (1): 65-69.DO - 10.36036/MR.28.1.2019.91960
Yaakub, N.A.M., Zaini, H.M. and Xiang, L.J. (2019). Effect of spray drying temperature differences on the gross nutritional composition and solubility and sinkability of goat milk powder. Journal of Bangladesh Agricultural University, 17(2): 206–210. https://doi.org/10.3329/jbau.v17i2.41969
Zhang, S., Sugawara, Y., Chen, S., Beelman, R. B., Tsuduki, T., Tomata, Y., Matsuyama, S., Tsuji, I. (2020). Mushroom consumption and incident risk of prostate cancer in Japan: A pooled analysis of the Miyagi Cohort Study and the Ohsaki Cohort Study. International Journal of Cancer, 146 (10): 2712 - 2720
Watts, B.M., Ylimaki, G.L., Jeffery, L.E., Elias, L.G., 1989. Basic Sensory Methods for Food Evaluation. IDRC, Ottawa, Ontario.