Abstract:
Mushrooms are a nutritious food source, supplying vegetable proteins, chitin, amino
acids, vitamins, and minerals, making them a popular meat substitute due to their low
calorie and fat content. This study aims to explore the potential benefits of
mushrooms as a plant-based protein substitute for young people in Colombo District.
Data collection was done through an online questionnaire using random sampling.
The survey, targeting Generation Z, was aimed at understanding the future impact on
the mushroom industry through 208 responses to a questionnaire with 24 questions.
The survey shows that only 0.48% of people use mushrooms as their primary protein
source, and 8.17% consume them several times a week, with 52% being aware of
their protein content. There was a statistically significant relationship between
awareness about the protein content of mushrooms and education related to that field
(P<0.05). There is a lack of awareness of mushroom-based food products, with
58.17% of respondents unaware of it, while 29.72% show interest only in crispy
mushrooms. The survey reveals that 57.21% of people were not interested in
mushroom cultivation. The study highlights a lack of awareness among young people
about mushroom-based food products and their nutritional benefits, emphasizing the
need for further research to promote mushroom consumption as a protein alternative.
