Supplementation of foods is of current interest because of increasing nutritional awareness among consumers. Biscuits can be easily fortified with protein rich flour to provide convenient foods, in order to supplement protein in the diet and nutrition. As such mushroom is commonly consumed by the public and more relished, the present investigation was therefore undertaken to explore the possibilities of using mushroom powder (MF) in biscuits without impairing their acceptability. Nutrient composition and sensory investigation of biscuits incorporated with various levels of oyster mushroom (Pleurotus sajor-caju, PSC) powder were studied. The biscuits were formulated with 0, 5, 10 or 15% of PSC powder to replace wheat flour (WF). The results showed that biscuits formulated with 15% PSC powder significantly (p< 0.05) increased the protein content (13.45%) in comparison to control (12.15%). Meanwhile, the addition of PSC powder in biscuits did not affect the fat content remarkably compared with control biscuits. Both biscuits containing 10% and 15% PSC powder recorded 4.92 g/ 100 g and 5.07g/ 100 g total dietary fiber respectively that significantly (p
Key words: Biscuits, mushroom, nutrient composition, supplementation, sensory evaluation.
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