Fresh oyster mushrooms (Pleurotus ostreatus) and its dehydrated flour (DMF) were investigated in
terms of chemical and technological utilization to prepare of certain food products such as biscuits, cookies,
crackers, buns and pizza. The results showed that DMF could be considered as a good source of essential
amino acids, minerals such as K, P, Na and Mg, essential fatty acids such as linoleic acid (C 18:2 w6), inulin
and dietary fibre, and can be used as a natural antioxidant. The results also indicated that DMF had a very
good values in terms of functional properties and in-vitro protein digestibility. The prepared food products
contained different concentrations of DMF (2.5 up to 10 %) were highly acceptable by panelists and had
no or little significant differences with the control samples.