Journal of Advances in Food Science & Technology

This investigation was conducted to develop and evaluate the suitability of a functional ready-to-mix soup premix fortified with mushroom (Agaricus bisporus) and apple peel powder in combination with selected vegetables and spices. Mushrooms were incorporated because of their protein, dietary fibre, vitamin, mineral and bioactive compound content, including β-glucans and phenolics associated with antioxidant properties. Apple peel powder was included as a source of dietary fibre and antioxidants and to support the valorisation of fruit-processing by-products. The soup premix was prepared through cleaning, drying, grinding, sieving and blending of the ingredients in specified proportions. Proximate analysis of the developed product showed moisture, protein, fat, ash and crude fibre contents of 9.23%, 5.69%, 1.56%, 10.06% and 6.806%, respectively. The carbohydrate and energy values were 66.66% and 303.44 kcal, respectively. Physicochemical analysis indicated a pH of 6.5, total soluble solids of 3°Brix, total dissolved solids of 2.82%, titratable acidity of 0.13% and sodium content of 2.00%. Qualitative phytochemical screening indicated the presence of phenolics, flavonoids, tannins, saponins, glycosides and terpenoids in the developed premix. Sensory and microbiological observations reported in the manuscript indicated acceptable product quality and safety. The findings suggest that mushroom and apple peel powder can be used in a ready-to-mix soup premix with nutritional and functional attributes.