Table 2.

Effects of different processing techniques on the nutritional composition of mushrooms.

Mushrooms	Methods of Processing/Storage	Effect on Nutritional Composition	References
Agaricus bisporus	Freezing at −25 °C, canning and salting for 6 months	The protein content was reduced to 24.3 percent, 22.2 percent, 16.54 percent, in canning, freezing, and salting respectively; decrease in free amino acids (cysteine, tyrosine, glutamine, alanine) in all treatments.	[135]
	Blanching at 95–100 °C for 15 min	Decreased levels of minerals	[136]
	Stored at 12 °C for 12 days	The decrease in sugar content, fructose, and mannitol; increase in free amino acids from 77.92 to 140.57 g/kg	[137]
Macrolepiota procera	Freezing, drying, and gamma irradiation	Higher DPPH scavenging activity was reported in dried samples while freeze and irradiated samples showed higher reducing power	[138]
P. ostreatus	Oven-dried at 60 °C till a constant weight obtained, Blanching at 88 °C for 1 min, Brining (25% salt solution) for 30–60 min	The protein content decreased and carbohydrates get enhanced during oven drying. It was also observed that protein, fat, and carbohydrate contents get reduced during blanching and brining	[139]
	Freezer storage for 12 months	The decrease in some amino acids such as alanine, glycine, histidine, threonine serine, and methionine)	[140]
	Microwave processing and frying	Reduction in the amount of Fe, Zn, Mn, Ca, and Cu during microwave processing and increase in Iron content during frying	[141]
Macrolepiota mastoidea, Lactarius deliciosus, Sarcodon imbricatus, and Macrolepiota procera	Drying, freezing, and cooking	Antioxidant activities and nutrient concentrations of cooked samples was lower than either of dried or frozen mushroom samples	[142]
Lentinus edodes	Heat treatment	There was a significant increase in DPPH and ABTS radical scavenging activities by 2.2-fold and 2.0-fold, respectively as compared to the raw sample	[143]
Amanita zambiana	Frying, microwave heating, boiling, drying	Frying increased proteins, lipids, and carbohydrates, microwave heating increased the proteins and carbohydrates content while boiling only increased the carbohydrate content and decreased the phenolic contents, drying increased the proteins, carbohydrates, and total phenolic components	[144]
Lentinula edodes, Agaricus bisporus, Pleurotus eryngii, and Pleurotus ostreatus	Boiling, microwaving, grilling, and deep-frying	Significant loss of ash, carbohydrates and protein contents, during frying but increase in energy as well as fat contents. Further, boiling enhanced the total glucan contents decreased the antioxidant activity significant especially after frying and, boiling as compared to microwaved and grilled mushrooms	[4]