Cultivation and Characterization of Oyster Mushroom and Its Application as Confectionaries

This study represents the cultivation of oyster mushrooms at room temperature, preparation of mushroom powder and ready-to-eat cookies from the combination of cocoa powder and mushroom powder with long shelf life. Nowadays, people are facing difficulties in meeting their daily nutritional needs through ready-to-eat foods, prompting the exploration of white oyster mushrooms as an ingredient for making cookies, potentially serving as an emergency food product. Mushroom farming is gaining popularity day by day. The mushrooms have lots of potential to be used in the diet for taking advantage of the nutraceutical properties of bioactive compounds due to lower fat and higher protein substance. The drift is absent from the canned item toward new and dried mushroom sales. Oyster mushrooms are popular due to their nutritional, medicinal, and potential commercial value. They can be cultivated using agro-waste raw materials such as rice straw and wheat straw. We prepare mushroom cookies that provide protein, carbohydrates, fat, and crude fiber. A wide selection of shapes and sizes, high digestibility, high energy value, relatively low production costs, convenience, and long shelf life contribute to their popularity.