Vol. 12, Issue 4 (2024)
Economic analysis of forest mushrooms production on rural areas former and value added products
Author(s): Dr. Shobha Pardhi
Abstract: A study of the forest mushrooms in balaghat district Madhya Pradesh. Mushrooms are produced in forest areas, rural areas persons are collected in mushrooms for own incomes. Those are growing your economically condition. Mushrooms are present in various type of forest areas and hill stations. Mushrooms are bulbous, spore bearing fruiting bodies. Mushrooms have long been considered to be delicious and nutritious food with therapeutic properties. Early civilizations gathered information about edible properties, toxic and non-toxic effects of the mushroom through trial and error. Due to the mushroom's rich nutritional and functional properties, it is an ideal food product that goes well with meat, seafood, stew, cookies, bread, and so forth. Mushrooms are low in calories, rich in minerals, vitamin B, vitamin C, dietary and fermentable fiber and ergo sterol. Mushrooms are a high source of digestible protein that is higher than vegetable products and much lower than most meat proteins. The protein content by dry weight can range from 10 to 40%. In recent years, mushroom mycelia have been exploited as alternative to meat protein. Mushrooms have used as value added product such as nutraceuticals, nutritional supplements, and flavoring compound. Mushrooms have found a niche in many countries because of their nutrition, medicinal and pharmaceutical value thus emerging as the most 300 important agri-food industry.
Pages: 120-122 | 122 Views 66 Downloads
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How to cite this article:
Dr. Shobha Pardhi. Economic analysis of forest mushrooms production on rural areas former and value added products. Int J Chem Stud 2024;12(4):120-122.
