Year: 2023
Type: article
Study design: Systematic Review
Abstract: The aim of the research was to compile published studies on the nutritional fortification of cereal flours with Pleurotus ostreatus and its importance in the production of consumer foods such as pasta, breads, biscuits, pizzas and sweets. Original and review articles published between 2000 and 2021 in Spanish and English were considered for the present theoretical underpinnings. The search was conducted in the SciELO and Google Scholar databases from September to November 2021. The content of 45 articles was analyzed, including 42 international and 03 national articles, of which 30 were retained, which met the following inclusion criteria: studies with proposals for foods made with P. ostreatus flour as an alternative for consumption and marketing in which its nutritional importance is highlighted and research studies in which P. ostreatus flour is incorporated into cereal flour with the aim of its fortification. It is concluded that published studies on the nutritional fortification of cereal flours with Pleurotus ostreatus were compiled, highlighting its importance as it has a large amount of nutrients, especially amino acids and vitamins, which consolidates the need to be used to enrich the flours of different cereals with the aim of increasing their nutritional value. Keywords: Pleurotus ostreatus, cereal flours, nutritional value.
Institution: University of Camagüey
Language: Spanish
Subfield: Pharmacology (medical)
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7216997679