NUTRITIONAL AND ORGANOLEPTIC ASSESSMENT OF VALUE-ADDED BAKED PRODUCTS WITH OYSTER MUSHROOM POWDER

Mushrooms, valued globally as both food and medicine, are highly perishable, necessitating the development of value-added products. This study investigated the incorporation of Pleurotus mushroom powder into cake formulations at 0%, 5%, 10%, 15%, and 20% by weight. Fresh mushrooms and mushroom powder were analyzed for their nutritional composition, and the resulting cakes were evaluated for physico-chemical properties, nutritional quality, and sensory attributes using a 9-point hedonic scale. Results indicated that cakes containing mushroom powder showed significant differences in color and flavor compared to the control cake. Notably, a 15% inclusion level of mushroom powder significantly enhanced the color, flavor, and texture of the cakes. Textural properties were comparable to the control, and overall acceptability remained high across all formulations. These findings demonstrate that mushroom powder can be successfully incorporated into cakes to produce value-added products with improved sensory and nutritional qualities, providing an effective strategy for extending the use and shelf life of Pleurotus mushrooms.