article · Food Chemistry Advances
Biscuits formulated by blending wheat flour with oyster mushroom flour at ratios up to 40 per cent demonstrate improved nutritional and functional characteristics. Higher levels of mushroom flour increase overall protein content from 10.36 per cent to 17.92 per cent, alongside rises in ash, calcium, and sodium levels. The inclusion of mushroom flour also raises the biscuit spread ratio. In laboratory testing, these enriched biscuits inhibit key carbohydrate digestive enzymes, specifically alpha-amylase and alpha-glucosidase, resulting in a low glycaemic index and glycaemic load. Tests in rats confirm that increasing mushroom flour content progressively lowers postprandial blood glucose responses, with the 40 per cent blend achieving the lowest levels. Microbial assessments showed acceptable bacterial and mould counts with no detectable Escherichia coli, while sensory evaluation indicated above-average consumer acceptability.
Diets high in refined carbohydrates contribute significantly to metabolic disorders such as type 2 diabetes. Fortifying common snack foods with nutrient-dense ingredients like oyster mushroom provides a practical dietary approach to lower blood sugar spikes. In addition, the substantial boost in protein content offers an accessible way to tackle protein-energy malnutrition without compromising food safety or consumer taste preferences.
This research presents an applied and tested formulation for functional baked goods targeting individuals managing diabetes or seeking higher dietary protein. Food manufacturers and commercial bakeries could utilise these composite flour recipes to develop nutritious snack products. Because testing has demonstrated satisfactory sensory scores, microbial safety, and positive outcomes in animal trials, the technology appears moderately close to market, though standard commercial pilot baking and human dietary trials remain necessary next steps.
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The aim of this study was to produce biscuit from blend of mushroom flour and wheat flour. The composite flour was at 0, 10, 20, 30 and 40% level of mushroom inclusion. The biscuit was analyzed for proximate composition, physical properties, mineral content, antioxidant properties, carbohydrate inhibitory enzyme activities, glycemic index, trend in blood glucose concentration, microbiological and sensory evaluation. Result from the proximate analysis showed that as the proportion of mushroom flour increased in the blend the protein con also increased. The protein content ranged from 10.36 to 17.92 % while ash content ranged from 0.63 to 3.31%. Result from the physical properties of the biscuit showed that the spread ratio increased with increase in incorporation of the mushroom flour. The result from the mineral analysis revealed that sodium and calcium content increased with the increase in the level of the mushroom flour. Result from carbohydrate inhibitory enzyme activities showed that the biscuit inhibited key digestive enzymes such as (α- amylase and α- glucosidase). The result of glycemic index showed that the biscuit possessed low glycemic index and glycemic load. The trend in blood glucose concentration of rats fed with the biscuit showed that increasing level of the mushroom flour has a positive effect to lower the postprandial blood glucose response with WFMRB4 being the lowest. The microbial count ranged from 2 × 102 to 5.0 × 102 Cfu/g for bacteria count and 1.0×102 to 3.0 × 102 cfu/g for mould count. E coli was not detected in the mushroom biscuit. Sensory evaluation result showed that the biscuits were rated above average. The mushroom biscuit can therefore be used to manage diabetes mellitus and overcome protein-energy deficiency.
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DOI: 10.1016/j.focha.2023.100375
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