Abstract:
The aim of this study was to evaluate nutritional, physical and sensory qualities of
wheat-mushroom bread. Dried Pleurotus ostreatus mushrooms were processed into flour and mixed
with wheat flour at 0, 5, 10 and 15% to develop bread. Moisture content, crude protein, crude fibre,
fat, ash, minerals, amino acids and B-vitamins contents of wheat and wheat-mushroom breads
were evaluated. Physical and sensory qualities of wheat and composite breads were also evaluated
to determine consumer acceptability. Composite bread with 15% mushroom did not develop as the
dough for this ratio did not form a visco-elastic dough. Moisture, total ash and protein contents of
the composite breads increased with increasing mushroom content in the bread. Composite bread
supplemented with 10% mushroom flour had highest moisture, protein and total ash contents.
Carbohydrates content declined while fiber and fat contents did not change. Mineral composition
of the composite breads increased with increasing mushroom supplementation except for
magnesium, manganese and calcium contents. The contents of all amino acids and B-vitamins
analyzed increased with addition of mushroom in bread. Sensory and physical qualities of bread
declined with increasing amount of mushroom flour in composite bread. In conclusion,
supplementing mushrooms in wheat bread increased protein, minerals, B-vitamins, amino acids
contents of wheat-mushroom bread compared to wheat bread. Supplementing wheat flour with up
to 10% mushroom flour produced baked products with high nutritional quality for improved he
