Emerging Role of Edible Mushrooms in Food Industry and Its Nutritional and Medicinal Consequences

Year 2020, Volume: 4 Issue: 1, 6 - 23, 30.08.2020

Muhammad Yasir Naeem , Senay Ozgen Sumayya Rani

Abstract

Topical investigations on applications of mushroom their role in the food industry and as medicine and food were carried out. This present paper, review numerous considerations of edible mushrooms as a therapeutic and food source. Mushrooms as a raw material are problematic in processing in the food industry. Therefore, mushroom powder has been analysed for nutritional purpose and formulated in different products. Currently, attention has been increased in mushroom processing and cultivation because of the availability of bioactive components which own various medicinal properties (anti-viral, anti-cancer, and anti-oxidative etc). Edible Mushroom is rich in nutritional point of view with higher contents of protein, vitamin, mineral, fibres, microelements and little calories level. The biologically active components extracted from edible mushrooms may increase the immune system of human and provide quality diet as well. To increase quality features mushrooms are added to numerous products directly, and indirectly they are added to as a substitute of different functional ingredients and enzymes as well.

Keywords

Edible Mushrooms, food industry, medicinal properties, nutritive value

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