CHANGES IN NUTRITIONAL VALUE OF OYSTER MUSHROOM DRIED BY VARIOUS METHODS

Abstract

Since ancient times, people have utilized mushrooms as food and medicine. In terms of edible mushroom production and consumption, India is regarded as a rising nation. However, using subpar preservation techniques lowers the quality of the crop. In light of this, the current study was created to assess the nutritional value of dried oyster mushrooms using various techniques. According to the findings, material that had been shade dried had the greatest grade mushrooms following drying. Both large and small industrial units will benefit from our approach in terms of preservation.