A comparative study on nutritional profile of mushroom fortified noodles

Mushrooms are rich sources of proteins, vitamins and minerals. Low content of carbohydrate and fat makes mushrooms an ideal food for diabetes and persons who wish to shed excess fat. Noodles are most preferred food items among all age groups having longer shelf life and good commercial importance. The present study was conducted to compare nutritive value of developed mushroom fortified noodles with that of control group. Mushroom fortified noodles were prepared by fortifying mushroom powder in different levels to the Noodle flour, whereas noodles prepared out of noodle flour were kept as control. Developed product was evaluated on various parameters: sensory evaluation & nutritional analysis. Sensory evaluation of prepared product was carried out using 9 point hedonic scale, out of the three. Hence highest acceptable product was put forth for the nutritional analysis & percentage of protein, calcium, carbohydrates, fat and dietary fibre respectively.