Determining the Optimum Conditions for Drying Mushrooms
Keywords:dried mushroom, fungi, nutritional composition, wild mushroom
This article focused on drying of Wild mushroom (Termitomyces spp) and Oyster mushroom (Pleurotus ostreatus) and their effect on nutritional composition of the product. It further, probed the effect of drying on storage and physical attributes of the mushrooms and also determined the most effective and efficient method for preserving Termitomyces spp and Pleurotus ostreatus and furthermore the optimum temperature for preventing nutritional loses while maintaining the quality of the mushroom. Consumer analysis was carried out to ascertain the organoleptic properties of the dried products by converting some portion into mushroom powder to evaluate farmers’ practice of preservation. This research would assist the people of Kpelezo and its environs to use the ideal method to preserve the big haul of wild mushrooms they harvested during the peak season for future sales and use.
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