ArticleFoods (Basel, Switzerland)2026
Formulation and Nutritional Evaluation of Instant Vegan Mushroom (
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Although plant-based convenience foods have gained significant market share, many are high in fat, salt, and sugar while low in nutrients. The current study aimed to develop a vegan oyster mushroom soup powder enriched with moringa, mung bean, and pumpkin. These ingredients were chosen for their high nutritional value and availability. Four soup formulas, each containing varying amounts of moringa (0%, 1%, 2%, and 3%), were prepared, and a sensory evaluation, proximate analysis, and total aerobic plate count were carried out. The 1% moringa formulation showed the highest consumer acceptance. In this formula, moisture, ash, protein, fat, fiber, carbohydrate, and energy content were reported as 13.6%, 7.6%, 16.3%, 2.2%, 9.8%, 50.5%, and 287 kcal/100 g, respectively. The novel powdered soup product had higher amounts of phenolic compounds, total antioxidants, and iron compared to local, commercially available equivalents. Total aerobic plate counts remained below 10
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