Work

Oyster Mushroom (Pleurotus ostreatus) and Okara Flour as Nutritional Enhancers in Wheat Biscuits: A Study on Storage Stability

Year: 2025

Type: article

Abstract: ) and okara flour to enhance the nutritional quality and storage stability of wheat biscuits. By incorporating 10-50% oyster mushroom powder into wheat flour, this study observed significant increases in the nutritional profile of the biscuits. The protein content notably increased from 8.26% to 16.12%, while the crude fibre and ash content also saw over a 50% increment. Storage studies revealed that biscuits (baked for 18 min at 180 °C) packaged in cartons within polyethene were more shelf-stable than those in low-density polyethylene (LDPE) bags, maintaining quality over two months at ambient temperature. The inclusion of oyster mushroom and okara flour in wheat biscuits significantly enhances their nutritional value and shelf life, presenting a viable solution to the challenges of wheat scarcity and global malnutrition. The optimal mushroom flour enrichment level was identified at 20% to maintain consumer appeal.

Source: Foods

DOI: 10.3390/foods14030539

Authors: Emmanuella Ifunanya Nwaudah, Ifeoma Elizabeth Mbaeyi-Nwaoha, Deborah Chinwendu Ofoegbu, Helen Onyeaka

Institutions: University of Nigeria, University of Birmingham

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $3,499