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Development of a Soya-mushroom Curry Cake (bori) and Its Comparison with Traditional Bori

Tasnim Farzana
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dr. Kudrat-I-Khuda Road, Dhanmondi, Dhaka-1205, Bangladesh.

Md. Alamgir Kabir
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dr. Kudrat-I-Khuda Road, Dhanmondi, Dhaka-1205, Bangladesh.

Lopa Das
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dr. Kudrat-I-Khuda Road, Dhanmondi, Dhaka-1205, Bangladesh.

Abstract/ Executive Summary:

The nutritional value of a newly developed curry cake (soya-mushroom bori), prepared from the composite mixture of oyster mushroom (Pleurotus ostreatus), soybean, mushkolai and papya, was compared with that of the traditional one. The proximate composition of this novel soya-mushroom bori (Sample A) and those of others (Two home-made bori- samples Band C; two commercially available bori-samples D, E) were determined according to the standard AOAC (1995) methods. The mean ± SD for moisture, ash, protein, fat, fiber and carbohydrate per 100g of the newly developed bori were 4.57±0.17, 3.76±0.03, 36.13±0.61, 4.14±0.19, 3.8±0.57 and 47.34±0.72, respectively. Energy content of the soya-mushroom product was 352 Kilocalorie per 100g. The mean ± SD for moisture, ash, protein, fat, crude fiber, and carbohydrate per 100g of traditional bori were (10.55±0.19, 2.92±0.2, 26.8±0.94, 0.88 ±0.05, 2.1±0.53 and 56.72±0.95, respectively) for sample B, (9.25±0.05, 2.99±0.39, 28.40±0.5, 0.61±0.05, 1.3±0.46 and 57.46±0.53, respectively) for sample C, (13.59±0.5, 2.84±0.54, 22.52±0.56, 0.67±0.06, 1.01±0.34 and 59.38±1.59, respectively) for sample D and (13.08±0.34, 2.85±0.32, 22.60±0.77, 0.60±0.07, 1.0±0.15 and 59.87±1.53, respectively) for sample E. Energy content of sample B, C, D and E were 337, 345, 330 and 332 Kilocalorie per 100g, respectively.

Keywords: Curry cake, Bori, Oyster mushroom, Soybean

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Mushroom

Objectives:

To develop a protein, fiber and minerals enriched novel curry cake (soya-mushroom bori), measuring the nutritional value of the resultant product and comparing this value with those of traditional ones.

Methodology:

Soyabean was collected from Bangladesh Agricultural Research Institute. Oyster mushroom (Pleurotus ostreatus) was collected from National Mushroom Development and Extension Center, Savar. Mushkolai and papaya were collected from local market. For comparative study, two samples of home made bori (sample B and sample C) were collected from a village of Jessore and two samples of commercial bori (sample D and sample E) were collected from the local market. The proximate composition (i.e. moisture, protein, fat, fiber, carbohydrate) and total energy of soya-mushroom bori and different traditional bori were determined according to the standard analytical methods (AOAC, 1995). At least four samples of each category were analyzed.

Source of Information: Bangladesh J. Mushroom. 4 (1): 33-38, 2010 (June)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The mean ± SD for moisture, ash, protein, fat, fiber and carbohydrate per 100g of the newly developed bori were 4.57±0.17, 3.76±0.03, 36.13±0.61, 4.14±0.19, 3.8±0.57 and 47.34±0.72, respectively. Energy content of the soya-mushroom product was 352 Kilocalorie per 100g. The mean ± SD for moisture, ash, protein, fat, crude fiber, and carbohydrate per 100g of traditional bori were (10.55±0.19, 2.92±0.2, 26.8±0.94, 0.88 ±0.05, 2.1±0.53 and 56.72±0.95, respectively) for sample B, (9.25±0.05, 2.99±0.39, 28.40±0.5, 0.61±0.05, 1.3±0.46 and 57.46±0.53, respectively) for sample C, (13.59±0.5, 2.84±0.54, 22.52±0.56, 0.67±0.06, 1.01±0.34 and 59.38±1.59, respectively) for sample D and (13.08±0.34, 2.85±0.32, 22.60±0.77, 0.60±0.07, 1.0±0.15 and 59.87±1.53, respectively) for sample E. Energy content of sample B, C, D and E were 337, 345, 330 and 332 Kilocalorie per 100g, respectively.

Knowledge Management: Journal