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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 3, Issue 4 (2014)

Value addition of mushroom

Author(s):

Shikha Markam

Abstract:

Mushrooms have huge health and nutritional benefits and can solve many problems of under-nutrition and malnutrition. Despite this fact mushroom cultivation and its utilization is not catching up fast because mushrooms are highly perishable. Thus it is important to process mushrooms into value added products which will not only cater to the protein and micro nutrient requirement of masses but at the same time will solve the problem of short shelf-life and post-harvest losses of mushrooms. Following are some technologies to process mushrooms into value added products with extended shelf life. Many persons do not purchase mushrooms as they don’t know how to cook these. Hence we will read about some recipes.

Pages: 253-256  |  1030 Views  631 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Shikha Markam. Value addition of mushroom. J Pharmacogn Phytochem 2014;3(4):253-256.

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