Nutritional Properties Of Maize Oyster Mushroom | Benefits Of Maize Oyster Mushroom | Storage Stability Of Maize Oyster Mushroom
Nutritional Properties Of Maize Oyster Mushroom
- The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children.
- The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour.
- This study determined the effects of oyster mushroom flour on nutritional, functional and storage stability properties of composite flour containing maize and oyster mushroom.
- Oyster mushroom flour was added at 0, 5, 10 and 15% to maize flour. Proximate, functional, minerals, amino acid profile, free fatty acids and peroxide value of the composite flours were determined.
- An increase in the addition of oyster mushroom flour led to an increase in proximate and the minerals content of the composite flour, but the functional properties decreased.
- Oyster mushroom flour increased the amino acid profile of the composite flour, with leucine being the highest (26.3 mg/g). The flours were relatively stable (25ºC) during storage. Enriching maize flour with 15% oyster mushroom flour improved the nutritional quality of maize flour which makes the resulting composite flour a better raw material for human consumption.
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