THE EFFECT OF ADDING DIFFERENT RATES OF MUSHROOM POWDER TO THE WHEAT FLOUR ON THE NUTRITIONAL VALUE OF PROTEINS, SENSORY AND PHYSICAL PROPERTIES OF LOCAL BREAD

: A current study was conducted to determine the effect of adding different rates of mushroom powder in the dough on the chemical composition and improving the nutritional value of domestic wheat flour. Three rates of mush-room powder (5%, 10%, and 15%) were added to wheat flour to achieve the aim above. The experiment was arranged using a complete randomized design (CRD) and means were compared at 0.05 using the Duncan test. Results of chemical analysis showed that domestic wheat flour contents of protein, fat, ash, moisture, fibers, carbohydrates, and pH were 11.1, 0.7, 1, 14.8, 1.7, 70.7, and 6.7 respectively. While these contents in mushroom powder amounted to 36, 1.7, 1.3, 4, 12, 6.4, 42.2, and 5.6 respectively. Results also indicated that adding different rates of mushroom powder increased protein, ash, fibers, and fat, while, the percentage of carbohydrates was decreased compared to wheat flour without mush-room powder. Enhancing domestic wheat flour with mushroom powder can improve the nutritional value and the taste of bread.

Many studies were established to integrate the flour of some crop with wheat flour, for in-stance, cowpea flour was mixed with wheat flour in ratios of 5.0, 10, 15, 20 and 30% to make bread and the results showed some differences as protein and ash rates were increased in the new bread, while, carbohydrates were decreased and the sensory evaluation indicated that replace 10% of wheat flour with cowpea flour was achieved the best evaluation [8]. Another study was replaced wheat flour with 0, 5, 10, 15, 20 and 30% of mung bean (maash) flour and found a decreasing in moisture, protein and ash content and sensory evaluation indicated that replace 10% of wheat flour with mung bean flour was achieved the best evaluation [9]. The objectives of current study are enhancing the nutritional value of bread by adding different ratios of mushroom flour and improve bread proteins.

Materials and Methods
All experiments were carried out in laboratories of Department of Food Sciences, Faculty of Agriculture, University of Kufa, Najaf, Iraq, and the chemical analysis were done in Ministry of Science and Technology/ Environment and Water Office laboratories/ Baghdad. Raw materials: Local wheat flour (cv. Rehab) was obtained from governmental mill in Najaf province 2020 white mushroom (Agaricus sbisporus) was obtained from local market in Najaf. Preparation of wheat flour and mushroom powder: Local wheat flour (cv. Rehab) and white mushroom were kept at 4 0 C until used in preparing flour mixtures. The mushroom was washed and cut into small pieces then put in oven at 105 0 C for 3 hours after that, pieces were ground and sifted to get the powder.
Preparation of flour mixtures: Mixtures of wheat flour and mushroom powder were prepared as follows: 1-Local wheat flour (100%).
Estimation of fibers: Fibers percentage was estimated following [11] method.

Results and Discussion
Chemical structure of wheat flour with added ratios of mushroom powder. Protein: There were significant differences between all treatments and results of Fig 1 showed  wheat flour and mushroom powder (100% wheat flour, 100% mushroom powder, 5% mushroom powder, 10% mushroom powder and 15% mushroom powder) amounted 11.1, 36, 12.6, 13.7 and 14.8% respectively. As the highest protein percentage was recorded in the mixture of 15% mushroom powder, while the lowest protein percentage recorded when mixing 5% of mushroom powder with wheat flour. The percentage of protein in mushroom powder alone amounted 36% and this is consistent with [13] who reported 31.3% percentage of protein in mushroom. Moreover, [14]- [16] found that adding 15% of dry mushroom to wheat flour was increased the percentage of protein to 15.7%. The increasing of protein ratio is due to the presence of essential and nonessential free amino acids in mushroom [17]. The amount and type of protein is controlled produced bread [18], and the content of mushroom powder of protein is higher than any source of flour [19]. **Values with different letter mean there were significant differences between means at P ≤ 0.05.
Fat: Results of chemical analysis of tested mixtures (100% wheat flour, 100% mushroom powder, 5% mushroom powder, 10% mushroom powder and 15% mushroom powder) showed significant differences between treatments except for 5% and 10% mushroom powder which showed no significant differences Fat percentage recorded 0.75, 1.7, 2.05, 2.55 and 2.25 respectively as the highest percentage of fat was recorded when 15% of mushroom powder was added to wheat flour compare to lowest value recorded in wheat flour only (Fig 2).
These results are in agreement with [13] who reported 1.9% of fat in mushroom and also [14]- [16] found that adding 15% of dry mushroom to wheat flour was increased the percentage of fat to 2% which may related to nutrition method during planting [13]. Ash: There were significant differences between treatments as the ash percentage was recorded 1. of mushroom powder was added to wheat flour, while the lowest percentage of ash recorded when 5% of mushroom powder was added. [14]- [16] found that adding 15% of dry mushroom to wheat flour was increased the percentage of ash to 7%. It is important to increase mineral content in food such as ash for better health [19] and the percentage of ash is differ from sample to another depending on extracting percentage [20]. Moisture: There were significant differences between all treatments in the moisture percentage as it recorded 14.8, 12.4, 13.3, 14.1 and 15.3% respectively in studied mixtures (Fig 4). The higher average of moisture was found when 15% of mushroom powder was added to wheat flour, while, the lowest percentage recorded when just 5% of mushroom powder added. [14]- [16] found that adding 15% of dry mushroom to wheat flour was increased the moisture to 10.6%. Results of current study are in agreement with [21] who found 14.9% of moisture in mushroom. The increasing of moisture rate may occur due to moisturizing processes that take place on the grains before grinding [22]. The percentage of moisture in dry mushroom is about 13.08 to 13.94% [23] and these ratios are close to the finding of current study. **Values with different letter mean there were significant differences between means at P ≤ 0.05.
Fibers: There were significant differences between treatments in term of fibers content. Fig 5 showed  they reported just 0.72% of fibers in wheat flour. Results of current study indicated significant increasing of fibers in mushroom powder 6.4% and this percentage is close to what [17] found as they mentioned 8.6% of fibers in dry mushroom. Fibers content is increased when adding mushroom powder to wheat flour from 2.7% to 9.7% [13].

Figure 5. Fibers percentage in studied mixtures.
*Each value in the figure presents an average of two recordings.
**Values with different letter mean there were significant differences between means at P ≤ 0.05.
Carbohydrates: Results of chemical analysis showed that there were significant differences between treatments in term of carbohydrates content. Tested mixtures were recorded 70.7, 42.2, 67.7, 64.6 and 60.5% of carbohydrates respectively and the highest percentage 67.7% was recorded when 5% of mushroom powder added to wheat flour compare to 70.7% in wheat flour only, while, the lowest carbohydrates content (60.5%) was recorded after adding 15% of mushroom powder. [13] reported 40.8% carbohydrate in dry mushroom which is lower than the percentage of current study that recorded 42.2% in mushroom powder, while, [14]- [16] mentioned that adding 10% of dry mushroom was increased the carbohydrates percentage to 64.1%. The difference in carbohydrates percentage is due to the different nutrition method during planting [13]. [17] reported 65.4% of carbohydrates in dry mushroom and this percentage is higher than current study result which recorded 42.2%. The percentage of carbohydrates is gradually decreases when the proportion of added mushroom powder to wheat flour increases [13].
To conclude, adding 5, 10 and 15% of mushroom powder was increased the percentage of protein, ash, fibers, and fat and decreased carbohydrates percentage in comparison with wheat flour only. Moreover, adding mushroom powder was improve the taste and the smell of products in all treatments.