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

S. H.  Al-Atijawi; R. S.  Almusawy

doi:10.59807/jlsar.v2i2.33

Authors

S. H. Al-Atijawi Department of Food Sciences, Faculty of Agriculture, University of Kufa, Najaf, Iraq.
R. S. Almusawy Department of Food Sciences, Faculty of Agriculture, University of Kufa, Najaf, Iraq.
https://orcid.org/0000-0002-9385-2696

https://doi.org/10.59807/jlsar.v2i2.33

Keywords:

Wheat Flour, Mushroom Powder, Chemical Contents, Nutritional Value

Abstract

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 mushroom 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 mushroom powder. Enhancing domestic wheat flour with mushroom powder can improve the nutritional value and the taste of bread

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