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Effectiveness and Suitability of Oyster Mushroom in Improving the Nutritional Value of Maize Flour Used in Complementary Foods

Summary

This study examined how adding oyster mushroom powder to maize flour can improve nutrition for young children in developing countries. When maize flour was mixed with 30-50% oyster mushroom flour, the protein content nearly tripled and mineral content significantly improved. The resulting porridge was nutritious enough to help prevent malnutrition in children transitioning to solid foods, though a 30% mushroom blend provided the best balance of nutrition and taste.

Background

Complementary foods based on maize have been linked to undernutrition in young children due to maize’s low protein and micronutrient content. Oyster mushrooms are nutrient-rich indigenous foods that could potentially improve the nutritional composition when blended with maize flour.

Objective

To investigate the effectiveness and suitability of oyster mushrooms in improving the nutritional value of maize flour used as a bulk ingredient in complementary foods for young children.

Results

Blending maize flour with 30%, 40%, or 50% oyster mushroom flour increased protein content from 8.63% to 18.20%, 20.37%, and 22.75% respectively. Ash content increased 82.52-84.16% and fiber content increased 50.69-58.35%. Mineral contents improved significantly for iron, zinc, calcium, and potassium. Sensory scores showed good acceptance though slightly lower than control.

Conclusion

Oyster mushroom flour effectively enriches maize-based complementary foods with improved protein and mineral content suitable for breastfed infants. The 30% mushroom flour blend is recommended as it provides nutritional benefits while maintaining better sensory qualities than higher ratios.
  • Published in:International Journal of Food Science,
  • Study Type:Experimental Study,
  • Source: PMID: 33816611, DOI: 10.1155/2021/8863776
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