Volume 10 Part 2 Article 60: Nutritive Value of Some Indian Edible Mushrooms

Volume 10 Part 2 Article 60
Year 1979
Title: Nutritive Value of Some Indian Edible Mushrooms
Author: N. Samajpati

Abstract:

Recently mushrooms have become a very popular item in Indian dietary. Because of its nutritive value, mushrooms have been used by man since time immemorial. In India only a few mushrooms are cultivated. The alarming increase of the Indian population and nutritional deficiency in the diets of Indian people has engaged the attention of food scientists of this country for last quarter century. The present study was undertaken to reveal the possibil ity of utilising the mushroom mycelia obtained by submerged fermentation technique as an additional source of protein.

The development of mushroom mycelia in submerged culture, however, deserves an intensive study. Unfortunately uptil now in India, researches on this line are very meagre (Bano, 1972; Bano et al., 1963, 1964, 1971; Janardhana et al., 1970; Guha, Banerjee, 1970, 1971, 1973; Nagchaudhuri, Samajpati, 1971, 1976; Jandaik, Kapoor, 1975; Purkayastha, Chandra, 1975, 1976).

In the present report the nutritive value of some Indian edible mushroom mycelia obtained by submerged fermentation method have been evaluated.

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