The world population of human beings has been hyperbolic up to 250% within the last six decades. This increasing global population places a burden on the food and agriculture sector to feed the population. The want for nutrients cannot be consummated alone by overwhelming typical foods as they’ll be unable to sustain the population in the future. Need for one such macronutrient, protein will increase that plays a major role in providing amino acids for the growth and development of body tissues and muscles. Major typical sources of protein within the diet of developing and developed countries will not be sufficient enough in the next decades. Malnutrition related to protein is yet another major concern in developing countries like India.

The purpose of this study was to develop a high-protein snack from mushrooms as a source of unconventional protein. Four trials were conducted which varied in their treatments. Chips were prepared using white button mushroom, vinegar, oil, rock salt, oregano, garlic onion powder, citric acid and potassium metabisulphite (KMS) powder. The chips were analyzed for sensory characteristics using a 5-pointer hedonic scale. According to the results, mushroom chips pretreated with 1% KMS and 0.5% citric acid were most acceptable (4.50). The crude protein content of mushroom chips was found to be 18.81 gm/100g. The chips were shelf-stable for 7 days according to shelf-life studies. Since the consumers are not aware of different mushroom recipes, there is a scope for the food industry to process raw mushrooms into high protein value-added products which are appreciated by the consumers for their taste as well.