Beneficial properties of edible mushrooms and their potential utilisation of mushroom waste in food products

• Published in: Food Research
• Main Author: Nur-Hidayah A.; Wan-Mohtar W.A.A.Q.I.; Khalisanni K.; Farhana R.; Abdul-Malek A.; Nazimah H.; Razifah M.R.; Bellere A.D.; Raseetha S.
• Format: Short survey
• Language: English
• Published: Rynnye Lyan Resources 2023
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85177867196&doi=10.26656%2ffr.2017.7%28S4%29.3&partnerID=40&md5=668857fb7de4a27d2d1cd940db3eef1b

In recent years, edible mushroom production has expanded worldwide. However, the amount of mushroom waste produced by the mushroom industries have also increased dramatically. This review explores the nutritional and therapeutic characteristics of edible mushrooms, as well as the possibility of using mushroom trimmings (stem and fruiting body base) as a food ingredient. Pleurotus sajor-caju fruiting body base (FBB) flour and underdeveloped mushrooms can be used as an additive in making chicken patties, steamed buns, cookies, and meat nuggets. This ingredient could be used to reduce the use of meat in food products. This can lower lipid levels, reduce cooking loss, while also improving the texture, emulsion stability, and sensory qualities of the product. Mushroom trimmings as part of edible mushroom contains significant nutritional and therapeutic benefits which makes it as ideal food ingredients. Mushroom waste valorisation is in line with the United Nations' Sustainable Development Goals and can contribute to global food security. © 2023 The Authors. Published by Rynnye Lyan Resources.