PROXIMATE AND ORGANOLEPTIC ASSESSMENT OF PLEUROTUS OSTREATUS (OYSTER MUSHROOM) FORMULATED BREAD

ABSTRACT This study investigated the proximate composition and sensory properties of wheat bread fortified with Pleurotus ostreatus (oyster mushroom) flour at substitution levels of 5% and 15%. The aim was to enhance the nutritional quality of conventional bread while assessing its consumer acceptability. Proximate analysis revealed that fortification significantly improved the bread’s nutritional profile. Mushroom inclusion increased protein, crude fiber, fat, and ash contents, while reducing carbohydrate levels compared to the control bread. The 15% substitution provided the highest protein and fiber values, suggesting a potential role in combating protein-energy malnutrition and supporting dietary management of metabolic disorders. Sensory evaluation indicated that substitution levels influenced consumer preference. Bread fortified at 5% substitution scored highest in appearance, taste, aroma, crispness, and overall acceptability, as the mushroom imparted a subtle umami flavour without compromising textural quality. Conversely, the 15% fortified bread received the lowest sensory ratings due to its darker colour, denser crumb, and pronounced earthy flavour, which diminished consumer appeal despite its nutritional advantage. These findings suggest that fortifying bread with P. ostreatus flour represents a sustainable strategy to improve dietary quality, with an optimal substitution level of 5–10% balancing enhanced nutrition and sensory acceptance. Keywords: Pleurotus ostreatus, fortified bread, proximate composition, sensory evaluation, functional food, nutrition, consumer acceptability