The Indian Journal of Nutrition and Dietetics

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Quality Analysis of Mushrooms Grown on Different Substrates


Affiliations
1 Department of Resource Management, Avinashilingam Deemed University for Women, Coimbatore-641 0 43, India
2 Community Education and Entrepreneurship Development, Avinashilingam Deemed University for Women, Coimbatore-641 0 43, India
     

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Mushroom cultivation is one of the most promising enterprises capable of recycling agricultural waste, generate new employment opportunities, augment income without competing for large land space and produce highly nutritious food which has a place in the domestic market. Mushrooms have rightly been recommended by the Food and Agricultural Organization as a food, with delicious flavour and biting texture with good sources of vitamins and minerals. They are low caloric, cholesterol free, high fibre and good quality ash food. These attributes make mushroom a dieter's delight.
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  • Quality Analysis of Mushrooms Grown on Different Substrates

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Authors

M. R. Thilakam
Department of Resource Management, Avinashilingam Deemed University for Women, Coimbatore-641 0 43, India
Vijayalakshmi Purushothaman
Community Education and Entrepreneurship Development, Avinashilingam Deemed University for Women, Coimbatore-641 0 43, India

Abstract


Mushroom cultivation is one of the most promising enterprises capable of recycling agricultural waste, generate new employment opportunities, augment income without competing for large land space and produce highly nutritious food which has a place in the domestic market. Mushrooms have rightly been recommended by the Food and Agricultural Organization as a food, with delicious flavour and biting texture with good sources of vitamins and minerals. They are low caloric, cholesterol free, high fibre and good quality ash food. These attributes make mushroom a dieter's delight.