Fruiting‐body‐base flour from an Oyster mushroom waste in the development of antioxidative chicken patty

• Main Authors: Wan-Mohtar, Wan Abd Al Qadr Imad, Abdul Halim-Lim, Sarina, Kamarudin, Nurul Zahidah, Rukayadi, Yaya, Abd Rahim, Muhamad Hafiz, Jamaludin, Adi Ainurzaman, Ilham, Zul
• Format: Article
• Language: English
• Published: Wiley 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/89077/1/Fruiting-body-base%20flour%20from%20an%20Oyster%20mushroom%20waste%20in%20the%20development%20of%20antioxidative%20chicken%20patty.pdf; http://psasir.upm.edu.my/id/eprint/89077/; https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.15402

In a commercial oyster mushroom farm, from 300 g of the total harvest, only the cap and stem of the fruiting body parts are harvested (200 g) while the unused lower section called fruiting-body-base (FBB) is discarded (50 g). A new antioxidative FBB flour (FBBF) conversion to mixed-ratio chicken pat...