;

University of Nigeria OER Competition | Register Here

Quality Characteristics of Bread Made from Wheat and Nigerian Oyster Mushroom (Pleurotus plumonarius) Powder

By

Abstract

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