Nutrient-loaded mushrooms have been introduced into the midday meals in western Assam's Kokrajhar district in various forms such as soups, biscuits, fortified noodles, and powdered form mixed with regular food.
The inclusion of mushrooms, along with vitamin and mineral supplementation, has shown positive nutritional effects on children in schools.
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Data from the district authorities indicates a significant reduction in the number of underweight, wasted, and anaemic children in Kokrajhar district from 2021 to 2023, with a decrease of 56%, 55%, and 76% respectively.
The maternal mortality rate in the district also decreased by 72.37% and stood at 89.79 per lakh live births, which is less than half of Assam's average of 205.
Similarly, the infant mortality rate decreased by 30.56% to 15.97 per 1,000 live births, while the state's average is 36.
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Mushroom is a type of fungus that belongs to the fungi kingdom.
It is characterized by a distinct fruiting body with a cap and stem.
Mushrooms have been consumed for centuries and are valued for their nutritional and medicinal properties.
They are rich in essential nutrients such as vitamins (including vitamin D), minerals (such as potassium, selenium, and copper), fiber, and antioxidants.
Mushrooms are low in calories, fat-free, and cholesterol-free, making them a healthy food choice.
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They are a good source of protein and can be an alternative protein option for vegetarians and vegans.
Mushrooms are known for their umami flavor, which adds depth and richness to various dishes.
They come in various varieties, each with its unique taste, texture, and culinary uses.
Common types include button mushrooms, shiitake mushrooms, oyster mushrooms, and portobello mushrooms.
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Mushrooms have been used in traditional medicine for their potential health benefits.
They are believed to have immune-boosting, anti-inflammatory, and antioxidant properties.
Some mushrooms, such as reishi and lion's mane, have been studied for their potential in supporting brain health and cognitive function.
Mushroom cultivation is an environmentally sustainable practice as they can be grown using organic waste materials and do not require large land areas or extensive water resources.
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They play a significant ecological role as decomposers, breaking down organic matter and contributing to nutrient cycling in ecosystems.
Mushrooms have cultural and culinary significance in various cuisines worldwide.
They are used in a wide range of dishes, including soups, stir-fries, sauces, salads, and as toppings on pizzas and burgers.
Due to their unique flavor and texture, mushrooms can be a versatile ingredient in vegetarian and vegan cooking, providing a meaty or hearty element to dishes.
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Some mushrooms, such as truffles, are highly prized and considered a delicacy, commanding high prices in the culinary market.
Mushrooms are increasingly being recognized for their potential in sustainable agriculture, biofuel production, and as natural alternatives to synthetic materials in packaging and construction.
Research and development in mushroom cultivation techniques and value-added products continue to expand, contributing to the growth of the mushroom industry globally.
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