Enrichment of proso millet cookies with oyster mushroom, Pleurotus ostreatus (Jacq. ex Fr.) P. Kumm. for enhanced nutritional and antioxidant properties

Food enrichment is a vital approach to improving our diets' nutritional value and fostering general wellbeing.Enhancing food products' nutritional value and making sure people get the nutrients they need for optimum health are the goals.An essential step in improving baked food's nutritional value and raising customer satisfaction is determining the extent and necessity of enrichment.Hence, the present study was carried out on the enrichment of proso millet cookies with different proportions of oyster mushroom powder.The dried oyster mushroom powder was incorporated into the cookies with varying proportions ranging from 6-14 per cent.The sensory evaluation revealed that the cookies with 12 per cent were found most acceptable for all sensory parameters as compared to other treatments.The cookies with 12 per cent oyster mushroom flour had 11.25 per cent protein, 5.09 per cent crude fiber, 5.11 per cent insoluble dietary fiber, 1.96 per cent soluble dietary fiber and 452 kcal energy.The present study concluded that the oyster mushroom powder in millet cookies can be incorporated up to 12 per cent imparting good sensory and nutritional properties of cookies.