Edible Mushroom And Its Importance

Edible Mushroom And Its Importance

It is a fruiting body of a basidiomycetous fungus and is a good source of protein and can be easily cultivated at home in a small scale to meet the family requirements. This does not need much space and care.

All that you need for the cultuvation are

spawn - consisting of mycelium of the fungus or otherwise the seeds of the fungus (edible mushroom)

straw

polythene bags

space to hang these bags

gunny bags.

Step

Chop straw. Soak in cold water for a few hours or over night and squeeze out excess water.

Immerse in boiling water for a few minutes.

Shade dry in a clean base until all the excess water is removed (but it should be moist).

Place spawn and straw in layers in a polythene bag

Hang them in a convenient place, surround the bags with wet gunny bags or provide the necessary humidity.

In 10-15 days the mushroom is ready for harvest.

Three to four crops can be got from each bag.

While packing the straw, care should be taken to see that the straw is moist and not damp, no water dripping from it.

Spawn can be got from FIPPAT, Padappai, Kilpauk. Make sure it is fresh and viable.

Maintenance of bags in humid conditions is important.

Mushroom - nutritive vaule of fresh mushroom (100 gms)

Nutrients Nutritive value / 100 gms

Protein 3.1 gms

Fat 0.8 gms

Fibre 0.4 gms

Carbohydrates 4.3 gms

Energy 43 k.cals

Calcium 6.0 mg

Phosphorus 110.00 mg

Iron 1.5 mg

Comparison of Protein content of some foods with mushroom (g/100 g)

Food items Protein / 100 gms

Mushroom (dried) 35.0 gms

Peas (dried) 24.2 gms

Milk 3.2 gms

Egg 12.8 gms

Fish 18-19 gms

Chicken 19 gms

Cooking Hints

 Put the foods in boiling water.

 Use just sufficient water for cooking.

 Use excess water after cooking for some other food preparation. Or cook in just sufficient quantity of water.

 Make use of leaves of green vegetables.

 Do not use baking soda for cooking.

 Don't over cook the foods.

 Serve hot food immediately after cooking.

 Store vegetables and fruits in a cool place.

 Wash before cutting.

 Wash rice and dal in less water.

 Peel thinly.

 Cover to avoid oxidation.