Mushroom are nutritionally rich and balanced food for human consumption as they are good source of protein, vitamins and minerals (Khan et. al. 1981; Wahid et. al. 1988). They possess appreciable amount of potassium, phosphorus, copper and iron but low level of calcium (Anderson and Feller, 1942). They also contain niacin, pantothenic acid and biotin (Subramanian, 1986) that can fulfill the minimum nutritional requirement of the body. They grow on a wide range of agro and industrial wastes. The mushroom cultivation has ample potentialities as small industries for self employment among the youths. The...
Tuesday, 22 April 2014
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