Fortification with mushroom flour (Pleurotus ostreatus (Jacq.) P. Kumm) and substitution of wheat flour by cassava flour in bread-making: Nutritional and technical implications in eastern DR Congo

Abstract Background The import of wheat flour is the major driver for high prices and low use bakery products in non-producing tropical countries such as Democratic Republic Congo (DRC). These products’ worsen risk malnutrition food insecurity among rural resource-poor populations. This study aimed at substituting imported with less expensive local cassava fortified oyster mushroom order to mitigate nutritional crisis region. Methodology Series experiments were conducted by proportions 10–25% find optimal combination. In addition, (2.5–10%) was added composite compensate nutrient deficiencies cereals tuber crops. overall aim identify wheat–cassava–mushroom combination, improving value breads while keeping their physico-chemical organoleptic properties. Results showed that 0–10% increased bread protein from 19.63 22.66%. Besides, 7.5% allowed rising calories 311.8 354.5 kcal, dry matter 77.33 87.86%. substitution negatively affected volume, color taste ( p < 0.001). However, other features remained unchanged. different microbiologically stable bacteria, but susceptible fungal attacks. Conclusion recommended 5–15–80% 10–10–80% mushroom–cassava–wheat better results, good consistency energy contents, status populations non-wheat producing regions DRC. Efforts are necessary improve mushroom-fortified increase its uptake competitiveness markets.