Authors : Otali, Cyril Chinedu; Okoye, Simonpeter Uche

Volume/Issue : Volume 11 - 2026, Issue 5 - May

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Google Scholar : https://tinyurl.com/4hyczdsc

Scribd : https://tinyurl.com/mwarymww

DOI : https://doi.org/10.38124/ijisrt/26May1148

Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.

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Abstract : The White Oyster Mushroom (Pleurotus ostreatus) pie is a pastry filled with minced mushroom and other ingredients made as a snack, likened to meat pie; a popular snack over the world and it’s sold as a street-vended ready-toeat food. This study assessed the sensory, nutritional and microbiological evaluation of mushroom pie with respect to other pies: the meat, fish and beans pies. A total of 480 samples were analysed for sensory evaluation, microbiological quality and nutritional status. The mushroom pie scores the highest mean value of appearance, flavour, aroma and taste with 8.65, 9.00, 8.90 and 8.85 respectively. Based on the outcome of result, the novel mushroom pie is well accepted as snack by the panellists.

Keywords : Pleurotus ostreatus, Mushroom Pie, Meat Pie, Fish Pie, Beans Pie.

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