Oyster mushroom as a main ingredient in nuggets alternative formulation combined with red bean and catfish powder: Preliminary study

Abstract

The transition from meat-based into plant-based food products has led to a massive plant-based food products development. The study investigated the formulation of nuggets alternatives made of oyster mushroom (OF) as a main ingredient with catfish (CF) and red bean flour (RF) as the minor ingredients. 10 formulations of nuggets were prepared with a variety of CF (10–55 g) and RF (50–5 g) for every 400 g OF. The results showed that the nuggets made of OF combined with 55 g CF and g 5 RF had the highest acceptability compared to that of other formulations. This formulation was desired and accepted for its color, texture, taste, and aroma. Chemical composition analysis revealed that the nuggets contained 8.5–9.3 % protein, 2.9–4.4 % ash, and 5.0–7.4 % dietary fiber. The nuggets had a dietary fiber and lower calorie value at a range of 5–7.4 g/100 g and 129–144 kcal/100 g, respectively. Nuggets contained Calcium (265–208 mg/kg), Iron (2.1–2.4 mg/kg), Zink (1.4–1.9 mg/kg), and Phosphorus (1853–1875 mg/kg). In conclusion, the nuggets can be formulated from oyster mushrooms combined with a small amount of catfish and red bean flour, which also can be potentially used as a local-based functional food product.