The Nutritional Content and Physical Characteristics of Sago Starch and Oyster Mushrooms as Potential Functional Food Ingredients #

Abstract

The combination of sago starch and oyster mushrooms in product development remains limited. Their shelf life can be enhanced by processing them into flour. The preliminary study aimed to determine the nutritional content and physical characteristics of these two foods. The results showed that sago starch contained a significant amount of resistant starch (11.17 g), while oyster mushroom was high in fiber (12.86 g) and phenols (360.8 g) and relatively low in fat (5,81 g). The color test and the pasting profile showed that sago starch was higher than osyter mashroom. Nevertheless, both of them offer significant nutritional advantages.