Enhancing Nutritional Security through Value-Added Mushroom Products: Sensory and Economic Insight
Akash A
*
Department of Agriculture, Kalasalingam School of Agriculture and Horticulture, Kalasalingam Academy of Research and Education, Srivilliputhur, Virudhunagar, India.
Jayanthi M
Department of Agriculture, Kalasalingam School of Agriculture and Horticulture, Kalasalingam Academy of Research and Education, Krishnankovil, Srivilliputhur, Virudhunagar, India.
Jayyanth Kaarthik P
VIT School of Agricultural Innovations and Advanced Learning, Vellore Institute of Technology, Vellore, Tamil Nadu, India.
Lokeshwaran D
Department of Agricultural Extension, Faculty of Agriculture, Annamalai University, Annamalai Nagar, Chidambaram, Cuddalore 608002, Tamil Nadu, India.
Georgi Kostov
Department of Agrochemistry and Soil Science, Agricultural University - Plodiv, 12 Mendeleev Blvd, Bulgaria.
Santhosh K
Department of Food Process Technology, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Tamil Nadu, India.
Nithish G
Department of Biotechnology, SASTRA Deemed to be University, Thanjavur, India.
Thejan P.E.S
Kumaraguru Institute of Agriculture, Sathy- Athani- Bhavani Main Road, Nachimuthupuram, Anthiyur (Tk), Erode (Dt)- 638 315, India.
Divya Sree
Madras Medical Mission, Indra Gandhi Nagar, Tulip Avenue, Mogappair, Chennai, India.
Anitha M
Adhiyamaan College of Agriculture and Research, Athimugam, Shoolagiri, Krishnagiri, India.
*Author to whom correspondence should be addressed.
Abstract
Mushrooms are recognized as functional foods due to their rich composition of proteins, vitamins, minerals, dietary fiber, and bioactive compounds with antioxidant and immunomodulatory properties. However, their high perishability restricts consumption and limits market potential. This study focused on the development of innovative mushroom-based food products including brownies, cookies, soufflé, paniyaram, juice, and popcorn, with the aim of enhancing shelf life, consumer acceptability, and profitability. The products were prepared using standard recipes with mushroom powder as a functional ingredient, and evaluated through sensory analysis, cost–benefit assessment, and consumer preference studies. Results indicated that mushroom cookies received the highest sensory scores across taste, texture, and overall acceptability, while mushroom paniyaram exhibited the maximum benefit–cost ratio due to its low production cost. Mushroom brownies and popcorn also showed good market potential as nutritious snack options. Overall, value addition substantially improved consumer appeal and economic returns, demonstrating that mushroom-based innovative products can serve as sustainable, health-promoting alternatives to conventional foods. Expanding their commercialization could support farmer income, reduce post-harvest losses, and strengthen food and nutritional security. These findings underscore the potential for scaling up mushroom-based value-added products to enhance public health nutrition and rural entrepreneurship.
Keywords: Mushroom, value addition, functional food, sensory evaluation, benefit-cost ratio, nutritional security