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What is Nutritious Mushroom-Wheat Biscuit Study about?

This study evaluates the production of nutritious biscuits incorporating varying levels of oyster mushroom flour blended with wheat flour, analyzing their nutritional, physical, and sensory properties. Results indicate that increasing mushroom flour enhances protein content, mineral levels, and exhibits low glycemic index, beneficial for managing diabetes. The biscuits were well-received in sensory evaluations, suggesting their potential as a functional food to address protein-energy deficiencies.

Author

banksy id

Language

EN