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Bread containing graded levels of Mushroom Powder (MP) were produced by replacement of
Wheat Flour (WF) with 0, 5, 10, 15, 20 and 25% MP. Effect of MP supplementation on the bread making
properties, proximate composition and sensory qualities were evaluated. Water absorption was significantly
(p0.05) difference between 5% MP fortified bread and 100% WF bread
(control) in all the attributes evaluated. Equally, 10% MP fortified bread did not differ significantly in crust color,
taste, chew ability and overall acceptability, it compared favorably well with control bread in these attributes.
Bread with 15% MP though had significantly (p