Improving the nutritional value of Spreadable Processed Cheese supplemented with fresh and dried mushrooms.

To enhance processed cheese's nutritional content, chemical makeup, and antioxidant qualities, fresh or dried ediblemushrooms were added 4 and 8 % of the cheese was made using freshly mashed mushrooms, 1.5 and 2.5% made with dried mushrooms. When compared to the control, processed cheese enhanced with mushrooms showed the greatest value for moisture, ash, and protein. The moisture value of the fresh processed cheese control was 53.66%, but the fresh cheese spread supplemented with both types of mushrooms had a moisture content ranging from 46.77 to 52.22%. The ash concentration of the processed cheese spreads varied; the spread with 2.5% dried mushroom added had the highest ash content (5.92%). Mushroom-containing cheese spreads had higher protein/DM (31.44–36.93%) levels than thecontrol (30.88%). In terms of pH values, processed cheese spreads including mushrooms have varied throughout different storage times, ranging from 5.44-5.79, while the control group ranged from 5.44-5.66. However, during the storage period, a rise in the features associated with lipolysis and proteolysis was seen. Also, the amino acids concentration and antioxidant properties of processed cheese fortification by mushrooms were improved during storage period. Significant variations were observed in the organoleptic scores across all processed cheese treatments; processed cheese mixedwith mushroom powder had the greatest flavour scores after 90 days of storage. We may infer that adding various types of mushrooms to cheese can enhance its flavour and produce nearly complete products that include both essential and non-essential amino acids that are necessary for human health at all ages.