A Comprehensive Review on Mushroom Cultivation, Nutritional Value, and Industrial Applications

Abstract:

Mushrooms are recognized as sustainable and nutrient-rich food source with significant agricultural and industrial importance. This review highlights main aspects of mushroom cultivation, including growth conditions, production techniques, and oyster and milky mushrooms which are commonly cultivated species. It also summarizes their nutritional value and medicinal properties, along with their applications in food, pharmaceuticals, and waste management. The review also examines the nutritional composition of mushrooms, highlighting their rich content of proteins, dietary fiber, vitamins, minerals, and bioactive compounds that contribute to human health. In addition, their medicinal properties, including antioxidant, antimicrobial, immunomodulatory, and anticancer activities, are discussed with reference to recent scientific findings. The industrial applications of mushrooms in food processing, pharmaceuticals, bioconversion, and agricultural waste management are also explored. Furthermore, the study emphasizes the role of mushroom cultivation in sustainable agriculture through efficient recycling of agro-industrial residues, environmental conservation, and low-input farming systems. Mushroom farming is presented as a viable strategy for income generation, rural entrepreneurship, employment opportunities, food security, and sustainable development. Overall, this review highlights the growing importance of mushrooms as multifunctional resources with significant potential for future agricultural and industrial advancements.