Paper Contents
Abstract
This paper examines research on edible mushroom types used in India, as well as how they are grown and prepared. Mushrooms and other fungi are valued for their flavour and nutritional value. They are low in salt and sugar and have a high natural vitamin D content. The number of new business owners growing mushrooms has increased. Because they are delicate by nature, they are raised on properly prepared compost using precisely propagated spawns; if they are not frozen or kept, they should be processed promptly. They therefore undergo a variety of processing methods, such as canning, pickling, drying, and freezing. Similar to pickling, these methods not only preserve things but also contribute to their flavour. Numerous medicinal mushrooms, their uses, and their bioactive components were examined in this chapter. The production and cultivation of mushrooms, agricultural difficulties, and a comparison of their nutritional value to other foods consumed by humans were also covered.
Copyright
Copyright © 2025 Ritik Kumar. This is an open access article distributed under the Creative Commons Attribution License.
