Quality Analysis of Mushrooms Grown on Different Substrates

Abstract

Mushroom cultivation is one of the most promising enterprises capable of recycling agricultural waste, generate new employment opportunities, augment income without competing for large land space and produce highly nutritious food which has a place in the domestic market. Mushrooms have rightly been recommended by the Food and Agricultural Organization as a food, with delicious flavour and biting texture with good sources of vitamins and minerals. They are low caloric, cholesterol free, high fibre and good quality ash food. These attributes make mushroom a dieter's delight.