Effect of Pleurotus sajor-caju addition on proximate compositions, total dietary fibre and acceptance of herbal seasoning stored at 0 and 6 months

Convenience food is highly demanded in the current market. The purpose of the present study is to investigate the effect of Pleurotus sajor-caju (PSC) powder addition on proximate composition, total dietary fibre (TDF) and sensory acceptability of herbal seasoning (HS) stored at 0 and 6 months. A total of six formulations with different percentage of PSC powder at 0, 20, 40, 60, 80 and 100% were used. The addition of different percentage of PSC powder showed an increment in moisture, ash and protein content, while the fat content and carbohydrate were decreased during 0 month of storage. Addition of PSC powder resulted in significant higher (p 0.05) TDF content (15.0 – 23.0%) in 0 month. However, the content of TDF was reduced at 6 months (8.0 – 15.3%). The sensorial panels prefer HS formulated with PSC powder in enhancement of colour and viscosities attributes of the products for 0 month. However, after storage for 6 months, aroma and colour acceptance influenced the acceptability of HS. In brief, HS formulated with more than 80% PSC powder is recommended, since it has significant nutritional values and palatably accepted by sensorial panellists throughout the shelf life study conducted.