Research Keyword: proximate composition

Scrutinizing the Nutritional Aspects of Asian Mushrooms, Its Commercialization and Scope for Value-Added Products

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Mushrooms are nutrient-dense foods that can help address malnutrition and provide health benefits comparable to meat and eggs. They contain proteins, vitamins, minerals, and special compounds that help fight inflammation, boost immunity, and prevent diseases like cancer and heart disease. Mushroom-based products like powders, capsules, and fortified foods are becoming increasingly available in markets, offering practical ways to incorporate these nutritional benefits into daily diets.

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Fermented Rice Bran: A Promising Therapeutic Agent Against High-Fat Diet-Induced Metabolic Disorders

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Fermented rice bran, created by fermenting rice byproduct with beneficial bacteria, shows promise in helping manage weight and blood sugar levels in studies using rats on high-fat diets. The fermentation process increases the nutritional value of rice bran by boosting protein, fiber, and antioxidant content. Animals supplemented with fermented rice bran for 8 weeks showed improved cognitive function, better liver health, and improved lipid profiles compared to those on high-fat diets alone.

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

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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.

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Nutritional and Organoleptic Characterization of Two Quinoa (Chenopodium quinoa) Cultivars Grown in Quebec, Canada

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This study examined two types of quinoa grown in Quebec, Canada, comparing them to Bolivian quinoa. Researchers tested their nutritional content, including proteins, fats, and important compounds, as well as how they taste. Quebec quinoa had good nutrition, though it was sometimes bitter. Interestingly, the bitterness people tasted didn’t always match the chemical bitterness compounds (saponins) measured in the lab.

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Physicochemical and Sensory Properties of Pork Patties with Partial Replacement of Lean Pork by Stalks of Agaricus bisporus

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Researchers developed healthier pork patties by replacing up to 50% of the meat with mushroom stalks (Agaricus bisporus). The resulting patties had less fat and more fiber while maintaining good taste and texture. However, very high replacement levels (more than 50%) reduced protein quality. This approach helps reduce food waste from mushroom processing while creating more nutritious meat products.

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