Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup
2014
Muyanja, Charles | Kyambadde, David | Namugumya, Brenda
In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun‐dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality. PRACTICAL APPLICATIONS: The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.
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