Figures (1)  Tables (7)

    • Figure 1. 

      Total yield performance of grey oyster mushroom on different treated substrates.

    • Substrate/
      treatment      		Composition of substrate
      T0 (Control)97.2% SD + 0.8% RB + 2% L
      T1 (Mixed)60% RS + 22.2% EFB + 15% PPF + 0.8% RB + 2% L
      T2 (Mixed)60% OPF + 22.2% EFB + 15% SD + 0.8% RB + 2% L
      OPF, Oil Palm Frond; EFB, Empty Fruit Bunch; PPF, Palm Pressed Fibre; SD, Sawdust; RB, Rice bran; L, Lime.

      Table 1. 

      Substrate composition.

    • ItemsExtremely
      like 4      		Like 3Dislike 2Extremely dislike 1
      Number of crackersCracker in every biteCracker in 75% chipsCracker in 50% chips< 50% cracker
      Texture/
      feel      		Consistently crispy and crunchy chewyChewy middle, crispy edgesCrunchy
      only and
      not crispy      		Less crunchy and not crispy
      ColourEven golden brownBrown with pale centreVery brownBurned
      RichnessEdible Less oilyMedium oilyHigh oily

      Table 2. 

      Survey form for the sensory evaluation of mushroom crackers.

    • ProductsCost (RM)/blockYield/ block /selling priceYield performance/ income/block
      T0 (Sawdust commercial/control)0.7486.7 g/RM 1.12100%/RM 0.38
      T1 (RS + EFB + PPF)0.7593 g/RM 1.2107% (7% >)/RM 0.53
      T2 (OPF + EFB + sawdust)0.60100 g/RM 1.30115% (15% >)/RM 0.70

      Table 3. 

      Income performance of each of the substrate treated mushroom yield.

    • SampleMushroom cracker (1 g)Commercial potato
      cracker (1 g)
      Protein (%)2.19 ± 0.902.22 ± 0.10
      Fat (%)11.335 ± 0.306112.8283 ± 0.2475
      Ash (%)2.0567 ± 0.12011.4667 ± 0.2566
      Moisture (%)7.8733 ± 0.22196.15 ± 0.5
      Carbohydrate (%)76.5467 ± 0.1250377.3350 ± 0.5327

      Table 4. 

      Proximate analysis of mushroom cracker and commercial cracker.

    • Mushroom crackerCommercial potato crackerSig.
      (2-tailed)
      MeanS.D.MeanS.D.
      L*55.891.001762.80330.17210.006
      a*6.751.719711.72670.52580.029
      b*18.16671.501631.550.75020.001

      Table 5. 

      Independent t-test for colour analysis.

    • Mushroom crackerCommercial potato crackerSig.
      (2-tailed)
      MeanS.D.MeanS.D.
      Hardness (g)1,117.00126.742481.00115.88360.000
      Cohesiveness1.000.14730.18670.08510.003
      Springiness (mm)6.490.897214.619.51030.215

      Table 6. 

      Independent t-test for texture properties.

    • ScaleSensory attribute
      AcceptableTextureColourRichnessOverall acceptance
      Extremely like74%74%38%78%66%
      Like22%26%62%22%33%
      Dislike4%0001%
      Extremely dislike00000

      Table 7. 

      Sensory evaluation of mushroom crackers.