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As the world's population grows, the pressure to produce nutritious food is constantly increasing. On the other hand, the food processing industry produces a large amount of by-products or waste every year, which is usually useless. In a study published in the Journal of Agricultural and Food Chemistry of the American Chemical Society, scientists said that it is possible to produce high-quality protein using carrot processing waste. They have also created a sustainable source of protein through edible fungi.
Scientists have experimentally made sausages using this fungal protein. The test showed that volunteers preferred fungal protein foods more than products made from ordinary plant proteins. In this regard, scientist Martin Gund stated that this research on converting food waste into a high-quality protein source is a significant step towards achieving a circular economy. It highlights the potential of fungal mycelium to address global food security and environmental challenges.
According to scientists, 106 different strains of fungi were tested to find the most effective protein-producing fungus, of which Pleurotus eryngii, or the pink oyster mushroom, proved to be the best. The quality of protein obtained from this fungus is as good as animal or vegetable protein. In addition, it has low fat content and sufficient fiber.
To verify the effectiveness of this protein, scientists made several vegan patties for burgers. They used different amounts of mycelium instead of soy protein. Surprisingly, many people preferred the patty made entirely of mycelium to the patty made from soy. Similarly, sausages made with mycelium instead of chickpeas were ahead in smell and taste tests.
According to research, this process does not require additional cropland to produce protein. It reduces the adverse impact on the environment. According to scientist Martin Gund, this method of producing protein from waste will provide a sustainable solution to food security and protect the environment.
Source: Online/GFMM
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