Description:Field of the invention
The primary objective of this invention is enhancing biological efficiency of Hypsizygus ulmarius cultivation through gram husk supplement and utilization to prepare ready to serve food products from its powder. The concentration of gram husk as a supplement to enrich substrate for cultivation of Hypsizygus ulmarius, is standardized for good yield.
Background of the Invention
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Hypsizygus ulmarius was first introduced by Indian Institute of Horticulture Research (IIHR), India as an edible and easily cultivated mushroom for Indian growers. IIHR recommended it to grow it on pasteurized paddy straw, although, in Uttarakhand, Uttar Pradesh and other central states, farmers use wheat husk for mushroom cultivation as it is more readily available and stored with them throughout the year for feeding their life stocks. Hypsizygus ulmarius pinheads are brown in color which mature as dull white fruiting body with little brown shade at the margins of gills. It has rich meaty flavor and other health benefits like antioxidant, anti-inflammatory, antitumor properties. Additionally, it is repeatedly reported and accepted that the substrate used for mushrooms serves as a source of nutrition reflected as their biological efficiency and nutritional values. Thus, the current study targeted the available agriculture waste to be used for Hypsizygus ulmarius cultivation to enhance their yield. Although, many agricultures waste like popular sawdust, pine sawdust, wheat straw, bean straw, corn silage, cardboard and banana leave in different combinations were earlier used by researchers for H. ulmarius cultivation. However, there is still good scope to use local available agriculture waste for mushroom harboring but current this study highlights the impact of gram husk, supplement in different proportion with wheat straw as substrate to obtain better yield and high biological efficiency. Also provide the standardized proportion of gram husk with wheat substrate to obtain maximum yield and biological efficiency. The study exploited the lignocellulosic degradation capacity of Hypsizygus ulmarius to enhance its biological efficiency. So, the study used wheat straw as a control substrate for cultivation, from October to February 2023, compared with supplemented at the rate of 2.5% (G125), 5% (G250), 10% (G500),20% (G1000) and 30% (G1500) with gram husk(G) by dry weight.
The crop cycle, number and weight of fruiting bodies from each type of designed substrates was recorded. The 2.5% (G125) substrate, need shortest period for mycelium run of 18±1.51 days, while 30%(G1500) longest, 31±1.15 days. However, supplementation at the rate of 5%(G250), need shortest time span for pin head formation 45.375±0.74 days and for maturation to form fully grown fruiting bodies, 50.375±0.51 days. Also, substrate 5%(G250), gave highest yield 4861.5 Kg with highest biological efficiency 92.6%, comparatively least values were obtained in 30%(G1500) having yield 1018.225 kg and biological efficiency 31.33%. Study suggests that H ulmarius biological efficiency increases with supplementation at the rate of 2.5%(G125), 5%(G250), 10%(G500) but decreases at 20%(G1000) and 30%(G1500) supplementation with gram husk(G) by dry weight. Thus, gram husk supplementation at the rate of 5%(G250) is recommended for better yield.
Some patents have been issued for cultivation of fungi or their food products but none of these are related to the present invention. For example, AU2021266237A1 discloses methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas permeable membrane, and optionally a liquid nutrient medium.
Another patent, TH29217A discloses mushroom cookie recipe with ingredients as follows: 300 grams of wheat flour, 300 grams of butter, 225 grams of granulated sugar, 200 grams of cashew nuts, 30 grams of raisins, 6 grams of baking powder, 3 grams of salt, 62 grams of chicken eggs, 1.0-10.0 grams of ground mushrooms 2. Mushroom cookie recipe according to claim 1, which mushrooms used from the genus oyster mushroom (pleurotus sp.) Are oyster mushrooms, blue oyster mushrooms, button mushrooms (Agaricus sp.), Shiitake mushrooms (Lentinula sp.), White kong mushrooms (Lentinus sp.) Straw mushroom (Volvariella sp.) Enoki mushroom (Flammulina sp.) Teomitomyces sp.
Another patent, US3151038A discloses a process for the microbiological production of protein which comprises the steps of (i) aerobically culturing a species of fungus of the class fungi imperfection (deuteromycetes) which is non-pathogenic to humans in an aqueous medium under conditions which support growth of the fungus, said culture including the following: (1) a source of assimilable carbohydrate, (2) a nitrogen source selected from the group consisting of (a) a water-soluble inorganic nitrogen source and (b) a non-protein organic nitrogen source, and (3) a zinc salt in amount between about thirty parts per million by weight of the medium and that amount which inhibits growth of the fungus, and (ii) separating the protein-containing fungal tissue from the culture medium.
Another patent, EP0986960A1 discloses a preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA content of the fungal cells is reduced and the fungal cells processed into an edible substance. This substance is then mechanically texturized into edible textured product for inclusion into foodstuffs, for example in the form of chunks as a meat substitute.
Another patent, JP2003158920A provides vanadium-containing mushroom is obtained by culturing mushroom mycelium or cultivating mushroom carpophore through using vanadium and/or coral sand component-containing culture soil. The vanadium containing functional food is obtained by drying and crushing the vanadium containing mushroom thus obtained, through using especially Pleurotus ostreatus (scientific name), Hericium erinaceum and Panus cornucopia. Alternatively, another functional compound is mixed with or included in the resultant vanadium-containing functional food or a concentrated/extracted vanadium containing functional food.
Another patent, AU2021266237A1 relates to methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas permeable membrane, and optionally a liquid nutrient medium.
Summary of Invention
This summary is not a comprehensive overview of the disclosure and does not reflect the main/essential features of the establishment or specify the scope of the establishment. Its sole purpose is to present some of the concepts presented here in a simpler way as a precursor to more detail.
The invention encompasses a method for cultivating mushrooms and preparing nutritious food products. It involves a series of steps beginning with soaking wheat straw and gram husk overnight, followed by air drying to achieve optimal moisture levels. The substrates are then mixed in varying proportions and prepared in bags for autoclaving to create a sterile environment. After inoculating the sterile substrate with mushroom spawn, the bags are incubated in a dark room at 25ºC for mycelial colonization. Once pinhead formation occurs in the cultivation room, mature fruiting bodies develop and are harvested. The harvested fruiting bodies are weighed over three flushes to assess yield and efficiency. Additionally, the invention includes culinary applications, such as preparing a soft dough using a mixture of soya powder, wheat flour, mushroom flour, yogurt, and salt, which can be cooked and used in vegetable curry dishes. Another method involves making crispy crackers using mushroom powder, wheat flour, butter, salt, and baking powder, providing a nutritious snack option. Overall, the invention offers a comprehensive approach to mushroom cultivation and innovative ways to incorporate mushroom-based ingredients into culinary creations.
Herein enclosed enhancing biological efficiency of Hypsizygus ulmarius cultivation through gram husk supplement and utilization to prepare ready to serve food products from its powder.
A method for enhanced Hypsizygus Ulmarius cultivation comprising the steps of:
soaking wheat straw and gram husk overnight to rehydrate the substrates; air drying the substrates after soaking to remove excess water; mixing the air-dried wheat straw and gram husk in specific proportions and packing them into bags; inoculating the sterilized substrate with mushroom spawn at a rate of 5% in a laminar air flow cabin to maintain sterility and prevent contamination; placing the inoculated bags in a dark room at 25ºc to allow the mycelium to fully colonize the substrate during the critical mycelial run phase; moving the colonized bags to a cultivation room; developing the pinheads into mature fruiting bodies; harvesting the fully developed fruiting bodies when they are ready; harvesting and weighing the collected fruiting bodies for three flushes; and utilization to prepare ready to serve food products from its powder.
A soya mushroom chaap and mushroom cookies are prepared using Hypsizygus ulmarius powder.
The method for ready-to-serve food products from Hypsizygus ulmarius cultivation powder comprising the steps of:
mixing 100g of soya powder, 50g of wheat flour, and 50g of mushroom flour with ½ cup of yogurt and ½ teaspoon of salt to prepare a soft dough;
taking a portion of the mixture and shaping it into a cylindrical shape;
wrapping the cylindrical dough around a wooden spoon;
putting these wrapped sticks in a boiling water pan and cooking for about 10-15 minutes;
cutting the cooked dough into small pieces for further use in vegetable curry dishes;
combining 50g of mushroom powder, 100g of wheat flour, ½ teaspoon of salt, and ¼ teaspoon of baking powder in a mixing dish;
stirring the dry ingredients well to combine;
adding 50g of cubed unsalted butter to the mixture;
rubbing the butter into the flour with fingertips until the texture resembles coarse breadcrumbs;
gradually adding about 50ml (or 50g) of water at a time to form a dough, avoiding overworking the dough;
slightly flouring the surface and rolling out the dough to a thickness of about 1/8 inch;
using a knife or cookie cutter to cut out the desired shapes from the dough;
transferring the cut-out dough shapes to a prepared baking sheet; and
baking for 12 to 15 minutes, or until the crackers crisp up and turn golden brown.
These and other aspects of the embodiments herein will be better appreciated and understood when considered in concurrence with the following explanation and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
OBJECTIVES OF INVENTION
The primary objective of this invention is enhancing biological efficiency of Hypsizygus ulmarius cultivation through gram husk supplement and utilization to prepare ready to serve food products from its powder.
Another object of the present invention is to use gram husk as supplement along with wheat straw substrate to cultivate Hypsizygus ulmarius.
Another object of the present invention is to prepare ready-to-serve food products.
Another object of the present invention is to prepare food products from Hypsizygus ulmarius.
These and other objects and advantages of the present invention will become readily apparent from the following detailed description.
Brief summary of the figures
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure 1: Soaking wheat straw and gram husk overnight
Figure 2: Air drying of substrate
Figure 3: Mixing wheat straw and gram husk in different proportions to prepare bags for autoclave
Figure 4: Sterile substrate was inoculated with spawn (spawning)at the rate of 5% in laminar air flow cabin
Figure 5: Bags kept in dark room at 25ºC for mycelia run
Figure 6: Bags in cultivation room show pinhead formation
Figure 7: Pin heads develop in fruiting bodies
Figure 8: Developed fruiting bodies, ready to harvest
Figure 9: Harvested and weigh the collected fruiting bodies for three flushes
Figure 10: Preparation of mycelated high protein meat textured Chaap
Figure 11: Hypsizygus ulmarius based cookies manufacturing process
The figures and tables depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
Detailed Description
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, the initial step in the cultivation process involves soaking the wheat straw and gram husk overnight. This process is essential for rehydrating the substrates, ensuring they have the necessary moisture content for effective colonization by the mushroom spawn. The soaking period typically lasts for about 12-16 hours, allowing the substrates to absorb water thoroughly and soften, making them more conducive for subsequent steps
In some embodiments of the present invention, following the soaking process, the wheat straw and gram husk are drained and then air-dried to remove excess water. This step is crucial to achieve the optimal moisture level in the substrate, which is neither too wet nor too dry. Proper air drying helps in maintaining the right environment for the growth of mycelium, preventing issues like waterlogging that could lead to contamination or poor colonization.
In some embodiments of the present invention, once dried, the wheat straw and gram husk are mixed in specific proportions to prepare the substrate bags. The exact ratio can vary depending on the type of mushrooms being cultivated and the desired nutrient balance. This mixture is critical as it provides a balanced medium rich in carbon and nitrogen, necessary for the growth and development of mushrooms.
In some embodiments of the present invention, the mixed substrates are then packed into bags, ready for sterilization in an autoclave. Sterilization is a vital step to eliminate any contaminants such as bacteria, molds, or other fungi that could compete with or hinder the growth of the desired mushroom mycelium. Autoclaving ensures that the substrate is sterile, providing a clean environment for mushroom cultivation.
In some embodiments of the present invention, after sterilization, the substrate is cooled and then inoculated with mushroom spawn at a rate of 5%. This process is carried out in a laminar air flow cabinet to maintain a sterile environment and prevent contamination. The spawn is evenly mixed with the substrate to ensure uniform colonization. Spawning introduces the fungal culture to the substrate, initiating the mycelial growth phase.
In some embodiments of the present invention, the inoculated bags are then placed in a dark room maintained at a temperature of 25ºC. This environment is ideal for the mycelium to colonize the substrate fully. During this mycelial run, the mycelium spreads throughout the substrate, breaking down the organic material and preparing it for fruiting. This phase can last several weeks, depending on the mushroom species.
In some embodiments of the present invention, once the mycelium has fully colonized the substrate, the bags are moved to a cultivation room where conditions are adjusted to trigger the formation of pinheads. These conditions often include changes in temperature, humidity, and light. Pinheads are the initial stages of mushroom fruiting bodies and indicate the transition from vegetative growth to reproductive growth.
In some embodiments of the present invention, the pinheads gradually develop into mature fruiting bodies under the right environmental conditions. This stage involves careful monitoring and maintenance of parameters such as humidity, temperature, and ventilation to ensure healthy and robust growth. The fruiting bodies are the mushrooms that will be harvested.
In some embodiments of the present invention, once the fruiting bodies have developed to the desired size, they are harvested. This process is repeated for three flushes, which refers to cycles of mushroom production from the same substrate. After each flush, the mushrooms are collected, and their weight is recorded. This helps in assessing the yield and efficiency of the cultivation process, providing data for further optimization if necessary.
Herein enclosed enhancing biological efficiency of Hypsizygus ulmarius cultivation through gram husk supplement and utilization to prepare ready to serve food products from its powder.
A method for enhanced Hypsizygus Ulmarius cultivation comprising the steps of:
soaking wheat straw and gram husk overnight to rehydrate the substrates; air drying the substrates after soaking to remove excess water; mixing the air-dried wheat straw and gram husk in specific proportions and packing them into bags; inoculating the sterilized substrate with mushroom spawn at a rate of 5% in a laminar air flow cabin to maintain sterility and prevent contamination; placing the inoculated bags in a dark room at 25ºc to allow the mycelium to fully colonize the substrate during the critical mycelial run phase; moving the colonized bags to a cultivation room; developing the pinheads into mature fruiting bodies; harvesting the fully developed fruiting bodies when they are ready; harvesting and weighing the collected fruiting bodies for three flushes; and utilization to prepare ready to serve food products from its powder.
A soya mushroom chaap and mushroom cookies are prepared using Hypsizygus ulmarius powder.
The method for ready-to-serve food products from Hypsizygus ulmarius cultivation powder comprising the steps of:
mixing 100g of soya powder, 50g of wheat flour, and 50g of mushroom flour with ½ cup of yogurt and ½ teaspoon of salt to prepare a soft dough;
taking a portion of the mixture and shaping it into a cylindrical shape;
wrapping the cylindrical dough around a wooden spoon;
putting these wrapped sticks in a boiling water pan and cooking for about 10-15 minutes;
cutting the cooked dough into small pieces for further use in vegetable curry dishes;
combining 50g of mushroom powder, 100g of wheat flour, ½ teaspoon of salt, and ¼ teaspoon of baking powder in a mixing dish;
stirring the dry ingredients well to combine;
adding 50g of cubed unsalted butter to the mixture;
rubbing the butter into the flour with fingertips until the texture resembles coarse breadcrumbs;
gradually adding about 50ml (or 50g) of water at a time to form a dough, avoiding overworking the dough;
slightly flouring the surface and rolling out the dough to a thickness of about 1/8 inch;
using a knife or cookie cutter to cut out the desired shapes from the dough;
transferring the cut-out dough shapes to a prepared baking sheet; and
baking for 12 to 15 minutes, or until the crackers crisp up and turn golden brown.
EXAMPLE
EXAMPLE 1
EXPERIMENTAL DETAILS
Soaking Wheat Straw and Gram Husk Overnight: The process begins with soaking wheat straw and gram husk overnight to rehydrate the substrates, ensuring they are sufficiently moist for colonization by mushroom spawn.
Air Drying of Substrate: After soaking, the substrates are drained and air-dried to remove excess water, achieving an optimal moisture level that promotes healthy mycelial growth and prevents contamination.
Mixing Wheat Straw and Gram Husk in Different Proportions to Prepare Bags for Autoclave: The air-dried substrates are then mixed in specific proportions and packed into bags. This mixture provides a balanced medium rich in necessary nutrients for mushroom growth.
Sterile Substrate Was Inoculated with Spawn (Spawning) at the Rate of 5% in Laminar Air Flow Cabin: The sterilized substrate is inoculated with mushroom spawn at a rate of 5%, a process conducted in a laminar air flow cabin to maintain sterility and prevent contamination.
Bags Kept in Dark Room at 25ºC for Mycelia Run: The inoculated bags are placed in a dark room with a controlled temperature of 25ºC to allow the mycelium to fully colonize the substrate, a critical phase known as the mycelial run.
Bags in Cultivation Room Show Pinhead Formation: Once colonization is complete, the bags are moved to a cultivation room where environmental conditions are adjusted to encourage the formation of pinheads, the initial stage of mushroom fruiting bodies.
Pinheads Develop in Fruiting Bodies: Under the right conditions, the pinheads develop into mature fruiting bodies. This stage requires careful control of humidity, temperature, and ventilation to ensure healthy growth.
Developed Fruiting Bodies, Ready to Harvest: The fully developed fruiting bodies are now ready for harvest. This marks the culmination of the cultivation process for each flush.
Harvested and Weigh the Collected Fruiting Bodies for Three Flushes: The mushrooms are harvested and weighed, a process repeated for three flushes to evaluate the yield and efficiency of the cultivation. Each flush represents a cycle of mushroom production from the same substrate.
EXAMPLE 2
Preparation of Soya mushroom Chaap
100gm soya powder, 50 gm wheat flour, 50 gm mushroom flour are mixed with ½ cup of yogurt, ½ teaspoon of salt to prepare the soft dough. Take a portion of the mixture and shape it into cylindrical shape. After wrapping around the wooden spoon, put these sticks in boiling water pan and cook for about 10-15 minutes. Cut into small pieces for further utilizing in a vegetable curry dish.
Recipes for mushroom cookies
50g of mushroom powder and 100g of wheat flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder should all be combined in a mixing dish. Combine the dry ingredients and stir well. Add 50g of cubed unsalted butter to the mixture after it has cooled down. Texture the flour into coarse breadcrumbs by rubbing the butter in with your fingertips. Work the mixture gradually until a dough forms, adding about 50ml (or 50g) at a time. Avoid overworking the dough at all costs. Slightly flour the surface and roll out the dough to a thickness of about 1/8 inch. To cut out the forms you choose, use a knife or cookie cutter. Transfer the cut-out dough shapes to the baking sheet that has been prepared, and bake for 12 to 15 minutes, or until the crackers crisp up and turn golden brown.
EXAMPLE 3
Results
Day of Mycelium Run: The mycelium run days of G1000 are the longest at 26±1.690309, suggesting a slower rate of mycelium growth in comparison to the other strains.
The mycelium run days of G250 are the shortest at 18.25±0.707107, indicating a higher rate of mycelium colonization.
Pin Head formation: Primordial or pin head formation require maximum days, (53.5±1.603567), G500 appears late to start fruit formation than other substrates. The fastest pin head appearance time (45.875±2.531939) is shown in G125, suggesting a more rapid transition to the fruiting stage.
Harvesting periods: For both the first harvesting (51.83333±2.136976) and second harvesting (60.83333±3.920034), the Control group has the longest days. The first harvest (50.375±0.517549) and second harvesting (55.625±0.517549) had the shortest days in G250.
Number of Fruiting Bodies: In terms of fruiting bodies, G500 and G125 had the most (19.625±5.7802 and 18.25±2.05287, respectively) in the first harvesting. In terms of fruiting bodies, G1500 has the most in the second (13±4.690416) and third (6±2.44949) harvestings.
Yield (Kg): The largest yield is recorded by G250 (4861.5 kg), followed by G125 (4382.5 kg). The lowest yield is 1018.2 kg for G1500.
Biological Efficiency as a percentage: With 92.6%, G250 has the highest biological efficiency. The biological efficiency of G1500 is the lowest at 31.33%. In conclusion, the mycelium run days, pin head appearance, harvesting days, fruiting body count, yield, and biological efficiency of various strains vary. While G1500 grows more slowly and produces less, G250 seems to be a promising strain with quick growth, high yield, and good biological efficiency. Both yield and biological efficiency demonstrate competitive performance with control group.
Bag no. Mycelium run (days) Pin head appearance (days) 1st harvesting (days) 2nd harvesting g (days) 3rd harvesting g (days) No. of fruiting bodies in 1st harvesting No. of fruiting bodies in 2n
harvesting No. of fruiting bodies in 3rd harvesting
g Yield (Kg) Biological

Efficiency cy (%)
G125 18±1.5118
58c 45.875±2.531
939b 51.625±2.
9983b 58.125±1
.726888c 68±0a 18.25±2.05
287c 13.75±5.02
68092c 6.333333±2.0
81858b 4382.5 85.51
G250 18.25±0.70
7107a 45.375±0.744
024a 50.375±0.
17549 55.625±0
.517549b 62.66667
±1.1547
01c 22.875±5.0
26714c 14±2.0701
97c 18.25±0.7071
07a 4861.5 92.6
G500 23.75±1.38
873b 53.5±1.60356
7a 51.25±2.0
287 57.375±3
.248626c 68±0a 19.625±5.7
802c 12±5.0142
65c 9.666667±1.5
27525b 3383.6 61.52
G1000 26±1.6903
09a 62.5±3.16227
8a 67.125±3.
90885 72.8±3.0
3315c 79.5±4.9
49747b 15.375±5.2
35524b 7.6±2.8809
72a 3.5±0.707107
a 2010 53.6
G1500 31±1.1547
01b 65.75±1.5a 73±1.4142 81±1.154
701b 87.75±1.
707825b 22±1.6329
93a 13±4.6904
16c 6±2.44949b 1018.2 31.33
Contro l 24.16±1.
3291 a 47.16667±2.2
28602b 51.83333±
.136976 60.83333
±3.92003
4c 67.75±4.
5b 16.33333±
4.131182c 11.16667±
3.18852a 7.5±1.914854
a 2122.7 56.0

DPPH scavenging activity
Using the DPPH (1,1, - diphenyle-2- picryl hydrazyl) test, the radical scavenging activity of the mushroom sample was determined (Burda and Oleszek, 2001). One millilitre of extract and standard solution at various concentrations (50, 60, 70, 80, and 90µg/ml) produced in methanol were combined with five millilitres of DPPH (0.004%) in methanol. Absorption was measured at 517 nm after 30 minutes and compared to ascorbic acid, which was used as a standard. The same protocol was applied to the control, sample, and standard, with the exception that the extract was not added to the control. Greater capacity to scavenge radicals is indicated by a lower absorption. The following formula was used to calculate the percentage of inhibition, which was used to express scanning activity.
DPPH radical scavenging activity (%) = [(Abs Control-Abs test)/ (Abs control)]X 100
Where, Abs control is the absorbance of DPPH radical + Methanol; Abs sample is the absorbance of DPPH radical + sample extract/standard at 517 nm)
% of inhibition (DPPH Analysis) of mushroom product (cookies)

The experiment's findings show that adding mushroom powder significantly increased the samples' antioxidant activity as measured by the DPPH test using ascorbic acid as the standard reference. The samples supplemented with mushroom powder consistently showed increased antioxidant activity in comparison to the control samples across all investigated concentrations (50, 60, 70, 80, and 90). The control sample showed 51.679% DPPH radical scavenging activity at a concentration of 50, while the sample containing mushroom powder showed a much greater activity of 57.671%. At all concentrations, the sample continuously showed higher antioxidant activity than the control, following this trend. The potential of mushroom powder is shown by the found dose-dependent association between antioxidant activity and supplementation of mushroom powder as a dietary supplement to increase food items' antioxidant capacity. Subsequent studies may focus on maximising the antioxidant advantages of supplementing mushroom powder at the right level while preserving the product's quality and sensory qualities. These results advance our knowledge of the nutritional boost that supplementing with mushroom powder offers, as well as the implications for food product development and dietary approaches that promote overall health and well-being.
Nutritional composition of mushroom based chaap and cookies ingredients
Wheat flour (50g)
Calories: Approximately 182 kcal
Protein: Approximately 5 g
Carbohydrates: Approximately 38 g
Fat: Approximately 0.5g
Fiber: Approximately 1g
Soy powder (100g):
Calories: Approximately 330 kcal
Protein: Approximately 47.01 g
Carbohydrates: Approximately 38.37g
Fat: Approximately 1.22g
Fiber: Approximately 17.5g
Mushroom powder (50g)
Calories: Approximately 90 kcal
Protein: Approximately 7.5 g
Carbohydrates: Approximately 15g
Fat: Approximately 1.5g
Fiber: Approximately 9g
, Claims:1) Enhancing biological efficiency of Hypsizygus ulmarius cultivation through gram husk supplement and utilization to prepare ready to serve food products from its powder.
2) A method for the enhanced Hypsizygus Ulmarius cultivation as claimed in claim 1, wherein said method for enhanced Hypsizygus Ulmarius cultivation comprising the steps of:
a) soaking wheat straw and gram husk overnight to rehydrate the substrates;
b) air drying the substrates after soaking to remove excess water;
c) mixing the air-dried wheat straw and gram husk in specific proportions and packing them into bags;
d) inoculating the sterilized substrate with mushroom spawn at a rate of 5% in a laminar air flow cabin to maintain sterility and prevent contamination;
e) placing the inoculated bags in a dark room at 25ºc to allow the mycelium to fully colonize the substrate during the critical mycelial run phase;
f) moving the colonized bags to a cultivation room;
g) developing the pinheads into mature fruiting bodies;
h) harvesting the fully developed fruiting bodies when they are ready;
i) harvesting and weighing the collected fruiting bodies for three flushes; and
j) utilization to prepare ready to serve food products from its powder.
3) A method as claimed in claim 2, wherein soya mushroom chaap and mushroom cookies are prepared using Hypsizygus ulmarius powder.
4) The method to prepare ready-to-serve food products as claimed in claim 3, wherein said method for ready-to-serve food products from Hypsizygus ulmarius cultivation powder comprising the steps of:
a) mixing 100g of soya powder, 50g of wheat flour, and 50g of mushroom flour with ½ cup of yogurt and ½ teaspoon of salt to prepare a soft dough;
b) taking a portion of the mixture and shaping it into a cylindrical shape;
c) wrapping the cylindrical dough around a wooden spoon;
d) putting these wrapped sticks in a boiling water pan and cooking for about 10-15 minutes;
e) cutting the cooked dough into small pieces for further use in vegetable curry dishes;
f) combining 50g of mushroom powder, 100g of wheat flour, ½ teaspoon of salt, and ¼ teaspoon of baking powder in a mixing dish;
g) stirring the dry ingredients well to combine;
h) adding 50g of cubed unsalted butter to the mixture;
i) rubbing the butter into the flour with fingertips until the texture resembles coarse breadcrumbs;
j) gradually adding about 50ml (or 50g) of water at a time to form a dough, avoiding overworking the dough;
k) slightly flouring the surface and rolling out the dough to a thickness of about 1/8 inch;
l) using a knife or cookie cutter to cut out the desired shapes from the dough;
m) transferring the cut-out dough shapes to a prepared baking sheet; and
n) baking for 12 to 15 minutes, or until the crackers crisp up and turn golden brown.