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Abstract
The purpose of this study was to determine the effect of UV rays on fatty acid, mineral composition and shelf life of button mushroom powder. Mineral and Vitamin D deficiency are the major cause of abdominal pain, bloating, constipation, diarrhea, loss in appetite, nausea, vomiting, diminished immune system, , irregularity of pulse, muscle cramping, and in extremities cause numbness or tingling etc. Dietary fat is necessary as other nutrients to maintain lipid homeostasis in body and mushroom contains lower fat content but a good source of essential fatty acids. Post-harvest Button mushroom generated vitamin D2 as a pro vitamin when exposed to UV-rays (UV-A, UV-B, UV-C) at different distance for varied time durations followed by freeze drying. Sample with maximum vitamin D content was selected for further nutritional analysis and storage stability.