Nutrition & Food

·

Study

Oyster Mushroom and Pumpkin Seed Make Higher-Protein Bread

Oyster Mushroom and Pumpkin Seed Make Higher-Protein Bread

Oyster mushroom

What they found

A 10% oyster mushroom and pumpkin seed blend raised whole-wheat bread protein from 9.46% to about 13% while scoring best on taste.

A 10% oyster mushroom and pumpkin seed blend raised whole-wheat bread protein from 9.46% to about 13% while scoring best on taste.

The number

increased protein from 9.46% to ~13%

How solid is it?

Lab dish

Lab dish

Lab – food formulation

Lab – food formulation

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Pleurotus ostreatus, Cucurbita moschata

Pleurotus ostreatus, Cucurbita moschata

Published in

ScienceDirect

ScienceDirect

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Better-for-You Bread

Better-for-You Bread

Oyster mushroom (Pleurotus ostreatus) and pumpkin seed (Cucurbita moschata) powder added to whole-wheat bread at a 10% blend increased protein from 9.46% to ~13% and dietary fiber from 0.51% to ~1.3% while still scoring highest for overall taste and acceptability.

Oyster mushroom (Pleurotus ostreatus) and pumpkin seed (Cucurbita moschata) powder added to whole-wheat bread at a 10% blend increased protein from 9.46% to ~13% and dietary fiber from 0.51% to ~1.3% while still scoring highest for overall taste and acceptability.

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