الفهرس 
Chemical and technological studies on some fortified foods with mushroom in Egypt and Nigeria
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Abstract
This study was carried out to prepare some formulated different vegetable diets (Ready to eat and ready-to-use) supplemented with mushroom (Pleurotus ostreatus). In addition to study the effect of canning, drying process and storage periods on nutritional value, bioactive compounds and free radical scavenging activity. The green peas was substituted with mushroom at 10, 20, 30 and 40% levels for producing some vegetable diets. All mixes and resultant diet samples were evaluated for their physicochemical properties, sensory attributes as well as microbiological tests. The obtained sensory evaluation results revealed that the blend (T2) fortified with 20% mushroom in the most favorable. The resulted data a scertained that the formulated vegetable diets filled with tomato juice recorded the highest nutritional contents, satisfaction and consumer attractiveness followed by those filled with carrot juice and brine solution.The results showed that the aforementioned, samples are rich in nutrient compounds, vit. B content and free radical scavenging activity which correlated with phenolic and flavonoid compounds. Finally,the results also indicated that the canned and dried samples have a slight decrement in some nutrient value and physiochemical characterstics after storage for six months. Meanwhile, stored canned samples at cold temperature largely retained its characteristics from those stored at room temperature. In conclusion, the possibility of producing ready-to-eat and ready-to-use diets with commonly consumed vegetables could provide a promising approach for improving human health and dietary pattern. As well as, meet consumers demand for nutritious diets that requires minimal preparation time