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Abstract
Vitamin D deficiency can cause severe pre medical conditions, neurodegenerative, autoimmune diseases etc. Mushroom called as queen of vegetables, is a super food with abundance of nutrients when exposed to Ultra violet radiation generate vitamin D2 as a pro vitamin from ergosterol. It is perishable in nature considered as an amazing small miracle with huge benefits. The purpose of this study was to determine the effect of UV rays on nutritional composition and shelf life of button mushroom powder. Post-harvest Button mushroom was treated with different 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. Vitamin D2 content significantly (p<0.0001) increased over control in button mushroom when exposed for 30 minute to UV-A, UV-B and UV-C at distance of 60cm. No significant effect was observed on protein, crude fat and crude fibre content of button mushroom, while a significant (p<0.005) increase in ash was seen because use of UV radiation increases the mineral content. The in vitro protein digestibility was significantly (p<0.01) increased over control in button mushroom by UV treatment along with significant (p<0.0001) increase in total phenols. The results of this study showed that the UV exposure led to a substantial increase in the nutritional value of button mushroom.