therapeutic action: dietary fiber

Effect of Culture Media on the Yield and Protein Content of Pleurotus ostreatus (Jacq.) Kumm Mycelia

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This research optimized how to grow oyster mushroom mycelium in laboratory conditions to produce high-protein food ingredients. The scientists tested different nutrient sources, sugar types, and pH levels to find the best growing conditions. They discovered that adding urea and using amaranth flour as a base nearly doubled the protein content, making oyster mushroom mycelium a promising sustainable alternative to animal proteins.

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Fermentation of cocoa pod husks with Pleurotus salmoneo-stramineus for food applications

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Researchers found a way to transform cocoa pod husks, a major waste product from cocoa production, into a nutritious food ingredient by fermenting them with a special mushroom fungus. The fermented product had nearly triple the protein content of the original husks and maintained high fiber levels, making it comparable to meat in protein quality. This innovation could help cocoa farmers create additional income while reducing waste and supporting more sustainable cocoa production.

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