Journal of Agriculture and Horticulture Research(JAHR)
ISSN: 2643-671X | DOI: 10.33140/JAHR
Impact Factor: 1.12
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Oyster Mushroom and its Value Added Products
Abstract
Tanmay Kotasthane
Cultivation of mushroom is biotechnological process.Two oyster mushroom studied for its consumption and value added products. Pleurotus sajor caju is good in taste and favorite among people as a food.Soup powder made from Pleurotus sajor caju and other ingredients has good flavor and taste.Tomato-mushroom ketchup made from Pleurotus ostreatus and other ingredients has good aroma and taste.Dried oyster mushrooms can be stored for longer period and used in preparation of curries.Oyster mushroom are rich source of proteins, vitamins and minerals.Oyster mushroom cultivation has short duration than other mushroom which makes its good alternative as a food.