SENSORY AND PROXIMATE ANALYSIS OF PLEUROTUS OSTREATUS FORTIFIED BREAD

This study evaluated the sensory attributes and proximate composition of Pleurotus ostreatus (oyster mushroom) fortified bread. Fresh mushroom fruiting bodies were processed into powder and incorporated into wheat flour at substitution levels of 5% and 15%, with 100% wheat flour bread serving as the control. Bread samples were prepared under standardized baking conditions, and proximate analysis was conducted using AOAC methods, while sensory evaluation was carried out with thirty semi-trained panelists using a 9-point hedonic scale. Proximate analysis revealed that mushroom fortification increased protein, fat, and moisture contents compared to the control, while reducing carbohydrate levels. The 15% substitution sample recorded the highest protein (12.867%), fat (4.885%), and moisture (10.867%) values but the lowest carbohydrate proportion (64.144%), whereas the control bread showed the highest carbohydrate content (73.944%) with the lowest protein (7.738%) and fat (2.824%). Sensory evaluation demonstrated that the control sample (FR 0) consistently received the highest ratings for appearance, aroma, texture, taste, crispness, and overall acceptability, with over 70% positive scores and no poor ratings. Increasing mushroom substitution negatively impacted sensory qualities, with FR 2 samples showing declines in color, texture, taste, aroma, and overall acceptability, and recording higher fair and poor ratings. These findings indicate that while mushroom fortification enhances the nutritional profile of bread, higher substitution levels compromise sensory appeal. The study suggests that moderate incorporation (≤5%) of Pleurotus ostreatus offers a balance between improved nutritional value and consumer acceptability.