Sustainable Mushroom Cultivation and Development of Value-Added Products from Mushroom Powder in Raipur, Chhattisgarh
Keywords:
Mushroom cultivation, mushroom powder, sustainable agriculture, value-added products, Raipur, ChhattisgarhAbstract
Mushroom cultivation is gaining attention for its nutritional, medicinal, and economic value. This study investigates the feasibility of cultivating Pleurotus ostreatus (oyster mushroom) in Raipur, Chhattisgarh, using locally available substrates. The harvested mushrooms were processed into powder through sun-drying and grinding. Various value-added products—such as natural fabric dyes, skincare formulations, and protein powders—were developed and evaluated for their nutritional and functional properties. Optimal cultivation conditions included 75–80% humidity and temperatures of 18–22°C. Biochemical analysis showed high protein and carbohydrate content. The formulated products were eco-friendly, non-toxic, and showed promise for commercialization. This research supports sustainable agriculture and rural entrepreneurship through mushroom-based innovations.
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