Edible mushrooms as a novel protein source for functional foods

Abstract

Fast demographic growth has led to an increasing interest in low-cost alternative protein sources to meet population needs. Consequently, the attention of many researchers has focused on finding under-exploited sources of protein, alternative to those of animal origin, usually plant proteins have been used for this purpose, however, most of them are not considered high quality proteins due to their lack of some essential amino acids. Mushroom proteins usually have a complete essential amino acid profile which may cover the dietetic requirements as well as they may have certain economic advantages compared to animal and plant sources since many mushrooms have the ability to grow in agro-industrial waste as well as on submerged cultures reaching high yields in a short period of time. Edible mushrooms can be processed to obtain a wide variety of food products enriched with high quality protein, which may have as well improved functional properties, giving them an added value.