09-08-2013, 03:21 PM
Mushroom delicacies- The future market
ABSTRACT
Mushrooms are fungi which have fleshy and spore bearing fruiting bodies. They have been in use not only for consumption purpose but also for medicinal purpose since ages. The presence of beta-glucans and conjugated linoleic acid in mushroom possess anti carcinogenic effect which helps in reducing the estrogens and inhibits growth of cancerous cells. Regular consumption of a mushroom is known for lowering the risk of hypertension, heart attack, stroke and atherosclerosin. Being protein rich wonder food with no fats, no cholesterol, very low carbohydrate, high protein and minerals they are not so popular as they deserve. Out of 20 types of edible mushroom cultivated in India, only three are promising i.e. white button mushroom (Agaricus bisporous), paddy straw mushroom (Volvariella spp.) and oyster mushroom (Pleurotus spp.). A number of new food items viz. mushroom preserve, mushroom soup, mushroom pickle, mushroom ketchup and mushroom pulav can be prepared. This proteinaceous vegetable would solve the problem of protein energy malnutrition in our country.