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\hypersetup{pdftitle={Edible Mushrooms: Novel Food Fortification Approach Towards Food Security},pdfauthor={R.M. Ishara Jackson, Daniel N. Sila, Glaston M. Kenji},pdfsubject={Tropentag 2018: Abstract},pdfkeywords={Consumer acceptability, food fortification, fortified porridge, maize flour, mushroom, physicochemical properties},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 17-19, 2018, Ghent}}\\[1ex] \Large{``Global food security and food safety:\\The role of universities''\\[2ex]}}
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\begin{center}
\Large{\textbf{Edible Mushrooms: Novel Food Fortification Approach Towards Food Security\footnote{\textbf{Contact Address:} R.M. Ishara Jackson, Université Evangélique en Afrique (UEA), Food Science and Technology, 3323~Bukavu, DR Congo, \mbox{e-mail}: \email{jackishara17@uea.ac.cd}}\\[0.8ex]}}
\normalsize{\textsc{R.M. Ishara Jackson$^{1}$, Daniel N. Sila$^{2}$, Glaston M. Kenji$^{2}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$Université Evangélique en Afrique (UEA), Food Science and Technology, DR Congo}}}
\item[]{\small{\textit{$^{2}$Jomo Kenyatta Univ. of Agriculture and Technology, Food Sci. \& Techn., Kenya}}}
\end{itemize*}
\index[author]{Jackson, R.M. Ishara}
\index[author]{Sila, Daniel N.}
\index[author]{Kenji, Glaston M.}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Physicochemical attributes of mushrooms (\textit{Agaricus bisporus} \& \textit{Pleurotus ostreatus}) and their blends with maize flour, as well as the colour and sensory acceptability of the fortified maize"=mushroom porridge were investigated using standard analytical techniques and Pearson's correlations. The maize flour was replaced with mushroom flours at different levels; a control sample (\mbox{0\,\%}), \mbox{10\,\%}, \mbox{20\,\%}, \mbox{30\,\%}, \mbox{40\,\%} and \mbox{50\,\%} of mushroom flour. Increasing mushroom content resulted in increasing of protein, ash, fiber, zinc and iron content in both composite flours and fortified maize"=mushroom porridges. Furthermore, the fortified maize"=mushroom porridges \textit{in~vitro}"=protein digestibility increased with increasing the mushrooms content. Adding \textit{P. ostreatus} flour resulted in increasing of the pH and decreasing of the total titratable acidity (TTA). On the other hand, increasing the \textit{A. bisporus} flour content resulted in decreasing of the pH and increasing of the TTA. A strong significant ($p < 0.05$) linear correlation (-0.73) was observed between the \textit{in~vitro}"=protein digestibility and the viscosity in maize"=mushroom porridges. Besides, increasing mushroom content resulted in decreasing of the fat, carbohydrates and energy content in both composite flours and fortified maize"=mushroom porridges. The fortified maize"=mushrooms viscosity also decreased with increasing mushroom flour content. In addition, a positive significant linear effect ($p < 0.05$) in the composite flours on foaming capacity, foam stability, fat absorption capacity, water retention capacity, water absorption capacity, solubility index and swelling capacity was observed, while a negative linear effect on compact density, bulk density and syneresis was found. However, the gelation capacity, emulsifying activity and emulsions stability in the blend were not affected with adding \textit{P. ostreatus}, while a slight decrease was observed with adding \textit{A. bisporus}. Increasing mushroom flours content resulted in decreasing of the lightness (L*) value and increasing of redness (a*) and yellowness (b*) in both composite flours and porridge. Based on the colour as well as the consumer acceptability, porridge and maize flour supplemented with \mbox{10\,\%} and \mbox{20\,\%} \textit{P. ostreatus} flours were found to be the best. The information provided in this study increases the attractiveness of the mushroom flours as a novel food fortification due to their nutritional attributes that are associated with numerous health"=promoting benefits.}

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\end{abstract}
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\noindent \textbf{Keywords:} Consumer acceptability, fortified porridge, maize flour, physicochemical properties
\index[key]{Consumer!acceptability}
\index[key]{Food!fortification}
\index[key]{Fortified porridge}
\index[key]{Maize flour}
\index[key]{Mushroom}
\end{document}
