Development of Plant-Based Patties from the Underutilised Crop Split Gill Mushroom (Schizophyllum commune) using Different Cooking Methods

Abstract

Malaysia faces a dual burden of malnutrition and obesity, compounded by rising non-communicable diseases, highlighting the need for dietary diversification. Underutilised crops, such as split gill mushrooms (Schizophyllum commune), offer nutritional and functional benefits due to their high protein, dietary fibre, vitamins, minerals, and bioactive compounds. This study developed split gill mushroom patties as a model product to evaluate sensory attributes, consumer acceptance, and nutritional composition across three cooking methods: pan-frying (PFM), searing (SRM), and sautéing (STM). Sensory evaluation revealed moderate-to-high liking scores, with PFM achieving the highest overall acceptance (7.0/9), SRM scoring highest in texture (6.8/9), and STM receiving the highest aroma rating (6.7/9). Positive correlations were observed between colour and appearance, taste, and overall liking, while overall perception was associated with aroma, taste, and texture. Despite low consumer familiarity (74.1% reporting ‘not at all familiar’), 44.4% indicated willingness to consume the patties if reasonably priced, emphasising the importance of affordability. Nutritional analysis showed that SRM had the highest ash content (4.0 g/100 g DM), STM had the highest lipid content (30.6 g/100 g DM) and energy density (536 kcal/100 g DM), and PFM provided the highest dietary fibre (3.4 g/100 g DM), demonstrating versatility for varied dietary needs. These findings indicate that split gill mushroom patties are palatable, nutritionally rich, and commercially promising. Strategic improvements in sensory quality, cost-effectiveness, and targeted marketing could facilitate mainstream adoption, offering a practical pathway to enhance dietary diversity, nutritional security, and the adoption of underutilised crops in Malaysia.