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Mushroom is one of the most important sources of vegetable protein combating the growing shortage of protein in India especially in vegetarian population; FAO has recommended it as a supplementary food item in context of world protein shortage for the growing populations of the developing countries. It is a low calorie food which contains high content of mineral, protein (rich in all essential amino acids) and vitamins, due to low cholesterol, high fibre content, low fat and carbohydrates (Bhanuet al. 2001). These are highly suitable for the people suffering from atherosclerosis, hyperacidity, cancer, constipation and diabetes.