Phytochemical and proximate analysis of protein based bar prepared by oyster mushroom

Abstract:

Oyster mushrooms (Pleurotus ostreatus) have emerged as a versatile and nutritionally valuable fungi with significant potential in the food industry. Native to temperate and subtropical regions, these mushrooms have been cultivated globally due to their ease of growth, high yield, and adaptability to diverse agricultural by-products as substrates. Their production involves environmentally sustainable practices, utilizing lignocellulosic waste materials such as straw, sawdust, and husks, thereby contributing to waste reduction and promoting circular agricultural systems. Pleurotus ostreatus is known for its remarkable nutritional profile, including highquality proteins rich in essential amino acids, dietary fibers, vitamins, and bioactive compounds like β-glucans and polyphenols, which are associated with numerous health benefits such as immune system support, cholesterol regulation, and antioxidant effects.This review highlights the innovative application of oyster mushrooms in the formulation of protein bars, leveraging their functional properties such as binding, texture enhancement, and prolonged shelf stability. The incorporation of these mushrooms into protein bars not only enriches their nutritional value but also aligns with consumer demands for plant-based, nutrient-dense food products. Additionally, the potential of Pleurotus ostreatus in addressing sustainability challenges and catering to modern dietary preferences underscores its relevance in functional food development. By tapping into the nutritional and functional properties of Pleurotus ostreatus, this paper aims to contribute to the advancement of innovative and sustainable food products that align with contemporary health and environmental goals.