Vol. 11, Issue 7 (2022)

Author(s):
Yogesh

Abstract:
Mushrooms are utilised as food and medicine all throughout the world. They are regarded as low-calorie foods that are highly nutritious and include high-quality proteins and vitamins since they are an excellent source of both protein and the vitamin B complex. Mushrooms have little fat, including healthy unsaturated fat. Mushrooms have the potential to be used as a source of nutraceutical due to their high bioactive component content. They are well known for having beneficial hepatoprotective, antibacterial, anticancer, hypercholesterolemic, cardiovascular, and hyperlipidemic effects. Mushrooms can be stuffed, fried, baked, boiled, creamed, roasted, and pickled. These contain crucial amino acids like leucine and lysine that are frequently absent from recipes made with preferred grains. Due to their high amino acid content, they make a good addition to cereal. They are a fantastic complement to Indian diets that include cereal-based foods like papad, besan laddos, biscuits, cookies, and bread due to their high amino acid content.